Description
This ultra-decadent poke cake starts with rich Devil’s Food cake, then gets soaked with sweetened condensed milk and caramel before being topped with fluffy whipped cream and crunchy toffee. It’s inspired by the classic candy flavors of Heath and is always a crowd favorite.
Ingredients
For the Cake Layer
1 box Devil’s Food cake mix (prepare according to package directions)
For the Cream Layer
1 can sweetened condensed milk
16 oz whipped cream (store-bought or homemade)
For the Caramel Layer
22 oz caramel syrup
For the Topping
8 oz Heath English Toffee Bits
1 King-Sized Heath bar, crushed
Instructions
Bake the Cake
Prepare and bake the Devil’s Food cake according to box instructions in a 9×13-inch pan.
Allow the cake to cool for about 10–15 minutes.
2. Poke & Soak
Using the handle of a wooden spoon, poke holes all over the warm cake.
Slowly pour sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
Pour caramel syrup evenly over the top, spreading gently if needed.
Let the cake cool completely.
3. Add the Topping
Spread whipped cream evenly over the cooled cake.
Sprinkle Heath English Toffee Bits generously on top.
Crush the King-Sized Heath bar and sprinkle over for extra crunch.
4. Chill
Refrigerate for at least 2 hours before serving (overnight is even better for flavor).
- Prep Time: 20 minutes (plus baking)