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This Chocolate Caramel Toffee Crunch Cake is so simple to make and is always a big hit whenever I take it anywhere. The chocolate and caramel combo is delicious.
Recipe Ingredient Notes
To make Chocolate Caramel Toffee Crunch Cake, you will need the following ingredients:
- German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- Sweetened condensed milk
- Jar caramel ice cream topping
- Cool Whip Whipped Topping, thawed
- Heath bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Chocolate Caramel Toffee Crunch Cake
- Prepare and bake cake in a 9×13″ baking pan as directed on back of cake mix.
- Let cake cool. Using a fork, poke holes all over the top of the cake. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes.
- Store in refrigerator.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months.
Enjoy More Delicious Chocolate Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Black Forest Cake
- Chocolate Chip Cookie Ice Cream Cake
- Chocolate Peanut Butter Mug Cake
- Chocolate Pudding Cake Recipe
Chocolate Caramel Toffee Crunch Cake Recipe
This Chocolate Caramel Toffee Crunch Cake is often referred to as, "Better Than Anything Cake," and is so rich and full of delicious flavor.
Serving Servings
Ingredients
- 1 box German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- 14 ounces sweetened condensed milk
- 1 jar caramel ice cream topping
- 8 ounces Cool Whip Whipped Topping, thawed
- 4-6 heath bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
Instructions
- Prepare and bake cake in a 9×13" baking pan as directed on back of cake mix.
- Let cake cool. Using a fork, poke holes all over the top of the cake. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes.
- Store in refrigerator.
Notes
The good thing about poke cakes, is that they taste better with time. This is a cake that could definitely be made the night before serving. I wouldn’t recommend making it more than 24 hours in advance, or it may get a little too soggy.
Nutrition
Calories: 209 kcal · Carbohydrates: 25 g · Protein: 3 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 7 mg · Sodium: 176 mg · Potassium: 131 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 61 IU · Vitamin C: 1 mg · Calcium: 84 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow, this looks so yummy!
=)
Brooke
Oh my. This is amazing!
Jesuz, you guys are no good for my diet! Thanks for the recent twitter love! Be sure to stop by our blog and become a follower there as well.
This looks disgustingly delcious, so much so that I pinned it to my pinterest. ;] Seems super easy, too! Thanks for sharing ;]
Uh, these look beyond delish!
I am crazy about toffee! Your cake looks very yummy.
Thank you for sharing this recipe @ Craft, Create and inspire last weekend !
Your project is featured this weekend !!
Looking forward to seeing what you have been upto this week!
Claire x
This just looks amazing! YUM!
I make this same cake with butterfingers on top. Yours looks great!! Thanks for linking up with me for Friday Favorites!
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.
I have tried this many times it is super easy and a great dessert. I have also changed by using the chocolate instead of the car Mel topping.
I have had this recipe for years but the recipe I have is titled “better than sex cake”. It is delicious 🙂
Can this be made the day before?
I would make it the night before you need it. After a few days it will get a little soggy at the bottom, but it is still OH SO delicious! Hope this helps!
I’m so sorry but I am confused by the simple instructions lol. I would like to make this for my daughter n laws bday tomorrow. The recipe mentions to combine the caramel and condensed milk and spread over the caramel layer. Can you please clarify? Thank you in advance.
Sorry for the confusion – you mix the caramel and sweetened condensed milk and spread over the cake layer (after you have poked holes in it) and then top with the whipped topping and heath bits