Chocolate Caramel Poke Cake with Cool Whip and Heath Candy Bars Recipe

Introduction

This decadent chocolate cake recipe combines rich devil’s food cake with a luscious caramel and sweetened condensed milk soak. Topped with cool whip and crunchy Heath bars, it’s a delightful treat perfect for any occasion or family gathering.

Ingredients

• 1 box Devils food cake mix (plus ingredients listed on the box)
• 1 can sweetened condensed milk
• 3/4 cup caramel syrup
• 1 8oz. tub cool whip, thawed
• 2-3 Heath candy bars, crushed

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch cake pan.
2. Step 2: Prepare the cake mix according to the package directions and pour the batter into the prepared pan. Bake as directed.
3. Step 3: Once baked, remove the cake from the oven and let it cool slightly. Use a fork or the back of a wooden spoon to gently poke holes all over the cake. Aim to avoid poking holes all the way through to the bottom.
4. Step 4: Evenly pour the sweetened condensed milk and caramel syrup over the cake, allowing the liquids to seep down into the holes and soak the cake.
5. Step 5: Refrigerate the cake for at least 2 hours to let the flavors meld and the soak set.
6. Step 6: Before serving, spread the thawed cool whip evenly over the top of the cake. Sprinkle the crushed Heath candy bars generously over the cool whip. Serve and enjoy!

Tips & Variations

• For extra flavor, add a pinch of sea salt on top of the caramel before refrigerating to create a salted caramel twist.
• Substitute crushed toffee bits or your favorite crunchy candy for Heath bars to customize the topping.
• Use homemade caramel syrup if you prefer a more natural option.
• Let the cake soak overnight for even richer flavor and moisture.

Storage

Store the cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled. When ready to serve again, you can let it sit briefly at room temperature, but avoid leaving it out too long to keep the cool whip topping fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, while devil’s food chocolate cake is recommended for its rich flavor, you can experiment with other chocolate or even vanilla cake mixes for a different twist.

Do I have to poke holes in the cake?

Yes, poking holes allows the condensed milk and caramel syrup to soak into the cake, making it moist and flavorful. Just be careful not to poke all the way through to the pan.

Chocolate Caramel Poke Cake with Cool Whip and Heath Candy Bars Recipe

---

★★★★★

4.9 from 136 reviews

• Author: Sarah
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

This rich and decadent Chocolate Cake features a moist Devils food cake soaked with sweetened condensed milk and caramel syrup, topped with cool whip and crunchy crushed Heath candy bars for a delightful texture and flavor combination. Perfect for a gathering or special treat, this easy-to-make dessert balances sweetness and richness with a creamy finish.

---

Ingredients

Scale 1x2x3x

Cake

• 1 box Devils food cake mix (plus ingredients required on the box, typically eggs, oil, and water)

Topping and Soak

• 1 can sweetened condensed milk (14 oz)
• 3/4 cup caramel syrup
• 1 8 oz tub Cool Whip, thawed
• 2–3 Heath candy bars, crushed

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan to prevent sticking.
2. Bake Cake: Prepare the Devils food cake mix as per package directions, combining the cake mix with required ingredients. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, generally about 30-35 minutes.
3. Cool and Poke Holes: Remove the cake from the oven and allow it to cool slightly. Using a fork or the back of a wooden spoon, gently poke holes into the top of the cake without piercing all the way through to the bottom, creating channels for the soak to penetrate.
4. Soak Cake: Evenly pour the can of sweetened condensed milk and the caramel syrup over the top of the cake. Allow the liquids to seep down through the holes, infusing moisture and flavor.
5. Chill the Cake: Place the cake in the refrigerator and chill for at least 2 hours to let the flavors meld and the soak set.
6. Add Topping: When ready to serve, spread the thawed Cool Whip evenly over the top of the chilled cake. Then, sprinkle the crushed Heath candy bars over the Cool Whip to add texture and a delicious sweet crunch.
7. Serve and Enjoy: Slice the cake and serve chilled for a refreshing, indulgent treat.

Notes

• Do not poke holes all the way through the cake, just enough to allow the liquids to seep in without leaking from the bottom.
• To make it extra festive, you can add more crushed candy bars or drizzle additional caramel on top before serving.
• This cake is best served chilled but can be kept covered in the refrigerator for up to 3 days.
• Substitute Cool Whip with whipped cream if preferred for a fresher taste.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Cake, Devils Food Cake, Caramel Cake, No-Bake Topping, Sweetened Condensed Milk Cake, Heath Bar, Cool Whip Dessert