Heath Bar Poke Cake
This Heath Bar Poke Cake is a rich and decadent dessert that is perfect for any occasion. The cake itself is moist, tender, and full of chocolate flavor. It’s topped with a layer of sweetened condensed milk and crushed Heath bars, adding a creamy caramel element to the cake.
This poke cake recipe is incredibly easy to make and requires only a few simple ingredients. Grab these ingredients the next time that you are in the store so you can make this sweet treat.
Table of contents
❤️ Why You’ll Love This Recipe
- You don’t need any special skills to make this recipe which makes it great for beginners.
- Requires only a few simple ingredients which means that it’s budget-friendly.
- Perfect for any occasion – from birthdays to potlucks or just any day of the week.
🛒Ingredients
You only need simple ingredients to help you make this rich caramel-inspired cake recipe. If you ask us, the best thing about this recipe is that you don’t need anything fancy, so you don’t have to worry about a hefty bill at the grocery store to make this recipe.
- Devil’s Food cake mix + ingredients listed on the box
- sweetened condensed milk
- caramel ice cream topping
- Cool Whip
- Heath Bar baking bits
See the recipe card below for quantities.
🔪 How to Make Heath Bar Poke Cake
Making this Heath cake is so simple. Just follow these step-by-step directions and you will have a moist and fluffy cake that will wow your friends and family in no time at all.
Step 1: Bake the cake according to the directions on the box
Preheat oven to 350F. Lightly coat a 9×13-inch baking pan with non-stick cooking spray. Pour the cake batter into the prepared baking pan, then bake according to the cake mix package directions for a 9×13-inch cake.
Step 2: Poke the holes in the cake
When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven. Use the end of a wooden spoon or the wide end of a chopstick to poke holes all over the cake, about ½-inch apart.
Step 3: Add the condensed milk and caramel sauce
While the cake is hot, pour the sweetened condensed milk all over the cake so that it soaks into the holes. Next, pour the caramel sauce over the cake. Set the cake aside to cool completely to room temperature and continue to soak up the sweetened condensed milk and caramel sauce.
Step 4: Top and serve the cake
Once the cake is completely cooled, scoop the Cool Whip onto the cake and spread it out evenly from edge to edge. Sprinkle the Heath Bar chips over the top of the Cool Whip (I used half the bag, but use as much as you like). Slice the cake and serve immediately.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Use different flavors of cake mix such as yellow, white, or chocolate fudge.
- Instead of Heath Bar baking bits, use crushed Oreos or chopped nuts for a different texture and flavor.
- Add in some sliced bananas over the caramel sauce layer for a banana caramel poke cake.
If you are like us and love a delicious poke cake recipe, then next time you may want to give this Cranberry Poke Cake recipe a try!
🥄 Equipment
To make this recipe, you will need:
- mixing bowls
- 9×13 baking dish
- wooden spoon or skewer
🥫 Storage
Poke cakes should be stored in an airtight container in the fridge for up to four days. If you don’t have a lid to keep your cake fresh, you can cover it with plastic wrap or aluminum foil instead.
Serve With
This rich cake pairs well with just about anything. You can enjoy it with a glass of milk or a cup of coffee. However, you could also enjoy a slice after your favorite meal, such as these Air Fryer Surf and Turf Packets or these Copycat Taco Bell Crunch Wrap Supremes.
💭 Tips
Here are a few tips that you can use to ensure that this simple dessert recipe turns out perfectly for you every time that you make it.
- Don’t overmix your cake batter. Mix until just combined for the best texture.
- You want to add the condensed milk and caramel layer while the cake is still warm so that the condensed milk can soak into the cake.
- Allow the cake to cool completely before adding your whipped topping. If you add them while the cake is still warm, they will melt and cause a mess.
- Don’t forget to grease or spray your baking dish with nonstick cooking spray so that your cake doesn’t stick to the pan.
⁉️ FAQ
Do you have questions about this Heath bar poke cake recipe? Here are the answers to the most commonly asked questions.
Poke cakes get their name from the process of poking holes in the cake after baking and then filling them with a liquid, such as condensed milk or pudding. This creates pockets of flavor throughout the cake.
A Heath Bar is a type of candy made from toffee and milk chocolate. It has a rich, sweet, buttery flavor with a slight crunch.
Yes, you can freeze a poke cake. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to three months. Thaw it overnight in the fridge before serving.
🍽 More Cake Recipes
Do you enjoy cake recipes? If so, give these recipes a try next time:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Heath Bar Poke Cake
Equipment
- mixing bowls
- 9×13 baking dish
- wooden spoon or skewer
Ingredients
- 15.25 ounces Devil’s Food cake mix batter prepared according to the package instructions
- 14 ounces sweetened condensed milk
- 12 ounces caramel ice cream topping
- 8 ounces Cool Whip thawed
- 8 ounces Heath Bar baking bits
Instructions
- Preheat oven to 350F. Lightly coat a 9×13-inch baking pan with non-stick cooking spray.
- Pour the cake batter into the prepared baking pan, then bake according to the cake mix package directions for a 9×13-inch cake.
- When a toothpick inserted into the center of the cake comes out clean, remove the cake from the oven.
- Use the end of a wooden spoon or the wide end of a chopstick to poke holes all over the cake, about ½-inch apart.
- While the cake is hot, pour the sweetened condensed milk all over the cake so that it soaks into the holes.
- Next, pour the caramel sauce over the cake.
- Set the cake aside to cool completely to room temperature and to continue to soak up the sweetened condensed milk and caramel sauce.
- Once the cake is completely cooled, scoop the Cool Whip onto the cake and spread out evenly edge to edge.
- Sprinkle the Heath Bar chips over top of the Cool Whip (I used half the bag, but use as much as you like).
- Slice the cake and serve immediately.
