Chocolate Caramel Toffee Cake Recipe

ByDorothy Miller
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This Ultimate Chocolate Caramel Toffee Cake Recipe combines rich chocolate layers with gooey caramel and crunchy toffee bits for an unforgettable dessert experience. If you love easy chocolate desserts, you might also enjoy this German Chocolate Poke Cake Recipe. Perfect for special occasions or whenever you need a decadent treat that impresses everyone.

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Chocolate Caramel Toffee Cake

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A decadent chocolate cake layered with caramel sauce, toffee bits, and a creamy topping, creating a rich and indulgent dessert perfect for any occasion.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 16 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 box devil's food cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 (3.9 oz) package instant chocolate pudding mix
  • 1 (14 oz) can sweetened condensed milk
  • 1 (11-12 oz) jar caramel sauce
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 cup Heath English toffee bits

Instructions

  1. Preheat oven to 350°F. Grease a 13×9-inch baking pan with cooking spray.
  2. Prepare the cake batter according to package directions, adding the instant chocolate pudding mix to the batter. Pour into the prepared pan and bake for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for about 20 minutes.
  3. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake.
  4. Drizzle 3/4 of the jar of caramel sauce and the entire can of sweetened condensed milk over the cake. Cover with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
  5. An hour before serving, spread the Cool Whip in an even layer over the cake and sprinkle with toffee bits. Drizzle with the remaining caramel sauce. Refrigerate uncovered for 1 hour before serving.

Notes

For a richer flavor, use homemade chocolate cake instead of a boxed mix. Substitute any favorite toffee bits if Heath bars are unavailable. The cake can be made a day ahead for best results.

Nutrition

  • Calories: 450
  • Sugar: 45
  • Sodium: 350
  • Fat: 22
  • Saturated Fat: 10
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 60
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 30

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Frequently Asked Questions

Can I make this Chocolate Caramel Toffee Cake ahead of time?

Yes, you can prepare this Chocolate Caramel Toffee Cake a day in advance. Store it covered at room temperature to keep the toffee crunchy. The flavors often meld and improve overnight.

What is the best way to store leftovers?

Store any leftover Chocolate Caramel Toffee Cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it to preserve the caramel and frosting, but note that the toffee may soften slightly.

Can I use store-bought caramel sauce?

Absolutely, using a high-quality store-bought caramel sauce works perfectly for this recipe. It saves time while still delivering the rich, gooey caramel flavor that makes this Chocolate Caramel Toffee Cake so delicious.

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