This easy Toffee Poke Cake starts with chocolate cake that is soaked with caramel and sweetened condensed milk for a rich, moist dessert topped with whipped topping and crunchy toffee bits.
Toffee Poke Cake
It’s hard to say no to a flavor combination like this! Chocolate, caramel, and toffee are a classic combo, and for good reason. Combine that with the deliciously moist cake, and you have one of the best desserts I’ve tried in quite a while!
It starts with a simple box cake mix, but a few extra ingredients transform it into a rich, bakery-worthy dessert that’s perfect for birthdays, potlucks, holidays, and family get-togethers. It’s one of those decadent recipes that tastes like you spent all day in the kitchen, even though it’s surprisingly simple to make!
After the cake bakes, it’s poked all over and soaked with a mixture of gooey caramel sauce and sweetened condensed milk. That sweet, buttery filling seeps into every bite, creating an incredibly moist cake with the perfect balance of sweet and salty flavors. Topped with fluffy whipped topping and crunchy toffee bits, every forkful is creamy, soft, and packed with caramel goodness.
Whether you’re celebrating a special occasion or just need an easy cake to take to a gathering, this Toffee Poke Cake is always a crowd favorite. Don’t be surprised if people start asking you for the recipe after the very first bite!
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Ingredients
- Pantry: Devil’s food cake mix, vegetable oil, caramel sauce, toffee bits/Heath Bar bits
- Refrigerator: Eggs
- Dairy: Milk, sweetened condensed milk, Cool whip
Scroll down to the printable recipe card at the bottom of the post for the full ingredient amounts and recipe directions.
Helpful Kitchen Tools
Instructions
To Prep: Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 baking pan with baking spray.
- Bake – Combine the devil food cake mixes, eggs, vegetable oil, water and milk in a mixing bowl. Whisk together until well combined and smooth, then pour the cake batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Poke – Once baked, allow the cake to cool for about 10 minutes. Use the stick part of a wooden spoon to poke holes in the cake, about an inch apart.
- Fill – Pour the sweetened condensed milk all over the cake, making sure to fill all the holes. Repeat this process with the caramel sauce. Cover with foil and let sit and cool completely in the refrigerator for about an hour.
- Frost – Use a spatula to spread the thawed Cool Whip in an even layer on top of the cake. Garnish with crushed toffee or Heath Bar baking pieces.
Prep Tips
- Chilling the Cake – While you could go ahead and frost the cake right away if you’re pressed for time, I prefer to chill the cake for a little while first. This allows the condensed milk and caramel to really soak into the cake and all the flavors to meld.
- Caramel – Use store-bought sauce to save time, or you can make your own. Try this salted caramel recipe for an extra special homemade touch!
- Storage – Keep leftovers covered and refrigerated, for up to 2-3 days. Because this is a moist cake, it will spoil faster than a regular cake at room temperature, which is why refrigeration is ideal.
Toffee Poke Cake Recipe (Printable Recipe Card)
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Toffee Poke Cake
Equipment
- 9 x 13 inch cake pan
- mixing bowl
- Wooden spoon
Ingredients
- 2 boxes Devil’s food cake mix
- 6 eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup milk
- 14 ounce sweetened condensed milk 1 typical can
- 1 cup caramel sauce
- 8 ounce cool whip thawed
- 1 cup toffee bits/heath bar bits
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13 baking pan with baking spray.
- Combine the devil food cake mixes, eggs, vegetable oil, water and milk in a mixing bowl. Whisk together until well combined and smooth, then pour the cake batter into the prepared pan and spread evenly. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Once baked, allow the cake to cool for about 10 minutes. Use the stick part of a wooden spoon to poke holes in the cake, about an inch apart.
- Pour the sweetened condensed milk all over the cake, making sure to fill all the holes. Repeat this process with the caramel sauce. Cover with foil and let sit and cool completely in the refrigerator for about an hour.
- Use a spatula to spread the thawed Cool Whip in an even layer on top of the cake. Garnish with crushed toffee or Heath Bar baking pieces.
Notes
- Chill First: Refrigerate the cake before frosting so the caramel and sweetened condensed milk have time to soak in.
- Caramel: Store-bought caramel sauce works great, or use homemade for extra flavor.
- Storage: Cover and refrigerate leftovers for up to 3 days.
Nutrition
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