Chocolate Caramel Toffee Crunch Cake

I have heard this cake called “Better Than Anything” cake . . . and while it is amazingly delicious, I think that there are a couple of things that might be better than it. 🙂 However, don’t take my word for it! This cake is so simple to make and is always a bit hit whenever I take it anywhere . . . the chocolate and caramel combo is delicious!


Chocolate Caramel Toffee Crunch Cake
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  • 1 package German Chocolate cake mix
  • Ingredients called for on cake mix (eggs, oil, water, etc)
  • 1 (14 oz) can sweetened condensed milk
  • 1 jar caramel ice cream topping
  • 1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
  • 4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)


  1. Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
  2. I keep this cake in the fridge- it's delicious cold!
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14 Responses to “Chocolate Caramel Toffee Crunch Cake”

  1. Aimee Powell
    Hi, this looks amazing and I cant wait to have a go at baking it! One quick question though, does it have to be made with a German cake mix or can I use a normal cake mix? I live in the UK and cant find any German cake mixture. I am hesitant to use an ordinary cake mix as I thought the milk and caramel may make the cake too soggy? I look forward to your reply. Thanks, Aimee.

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