This Heath Bar poke cake is an easy, decadent dessert perfect for any occasion. Made with rich chocolate cake filled with condensed milk and caramel sauce, topped with Cool Whip, chocolate sauce, more caramel, and crunchy Heath Bar bits, it’s an easy-to-make treat sure to impress.
Easy Heath Bar Poke Cake
I absolutely love this delicious cake, and I know you will too. Poke cakes are my jam—I have over 10 different recipes on the blog! I love how they easily they transform a basic cake mix into a decadent dessert.
This particular recipe is often known as ‘better than sex’ cake, though the original recipe doesn’t include the chocolate and caramel drizzles on top. Believe me, those extra drizzles take it to the next level and will make your taste buds dance.
If you love rich, delicious chocolate cakes, check out my Hot Chocolate Poke Cake!
Simple Ingredients
- Devil’s Food cake mix (plus ingredients listed on the box) – Forms the chocolatey base of the cake.
- Sweetened condensed milk – Adds a creamy sweetness that soaks into the cake, making it incredibly moist.
- Caramel topping – Infuses the cake with a rich caramel flavor.
- Whipped topping – Provides a light, creamy topping to the cake.
- Chocolate sauce – Drizzled on top, it adds an extra layer of chocolatey goodness.
- Crushed Heath bars – Provide a satisfying crunch and a touch of toffee flavor that complements the other ingredients.
Making the Cake
- Bake the cake – Prepare the Devil’s Food cake mix according to the package directions. Pour the cake batter into a 9×13-inch baking dish and bake as directed. Allow the cake to cool for 5 minutes.
- Poke the cake – Using a chopstick, thick straw, or the thin handle end of a wooden spoon, poke holes all over the baked cake, about an inch apart.
- Add the filling – Pour the condensed milk over the warm cake. Set aside 1/4 cup of caramel topping and pour the remaining caramel topping over the cake. Spread the toppings over the entire cake with the back of a spoon, making sure they seep into the holes.
- Cool the cake – Let the cake cool completely to room temperature, then refrigerate for at least an hour to let the flavors meld together.
- Top the cake – Spread the whipped topping evenly over the top of the cake. Drizzle the chocolate sauce and reserved caramel topping over the whipped topping.
- Add the Heath bars – Sprinkle the crushed Heath candy bars over the top.
- Serve and enjoy – Slice and serve this decadent cake.
Variations and substitutions
Cake Mix – Swap Devil’s Food cake mix with any other chocolate cake mix, or use your favorite from-scratch chocolate cake.
Filling – Replace the condensed milk with sweetened condensed coconut milk for a dairy-free option. You can also use butterscotch sauce instead of caramel topping.
Topping – Use 3 cups of homemade whipped cream instead of store-bought whipped topping for a fresher taste.
Toffee topping – Replace crushed Heath bars with other toffee bars like Skor. If you do that, I guess you will call it a Skor poke cake. You can also use the bagged Heath bits found in the baking aisle at the grocery store, although I have found that they don’t contain any chocolate, only the toffee so I prefer using chopped up bars.
Tips for success
- Avoid poking too deep – Don’t poke the holes all the way through the cake to prevent the fillings from pooling at the bottom of the cake.
- Add toppings while warm – Pour the condensed milk and caramel topping over the cake while it’s still warm. This helps the fillings seep into the holes more effectively, making the cake incredibly moist.
- Evenly distribute the fillings – Use a spoon to evenly spread the condensed milk and caramel topping over the cake. This ensures that every bite is filled with flavor.
- Chill thoroughly – Refrigerate the cake for at least an hour after it has cooled. This step helps the fillings fully seep into the cake, enhancing its texture and taste.
- Serve cold – This cake tastes best when served chilled, making it the perfect make-ahead dessert. Keep it refrigerated until you’re ready to serve to maintain its structure and taste.
How to store the cake
Store leftovers wrapped well in plastic wrap or in an airtight container in the refrigerator for 4-5 days.
The cake can be frozen without the whipped topping layer for up to two months. Allow the cake to cool completely before wrapping the pan well in plastic wrap or aluminum foil to freeze. Thaw in the refrigerator, then top with the whipped topping, sauces, and crushed Heath Bar pieces before serving.
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Heath Bar Poke Cake
Ingredients
- 1 Box Devil's Food cake mix plus ingredients listed on the box
- 1 (14 ounce) can of sweetened condensed milk
- 1 (12 ounce) jar of caramel topping divided
- 1 (8 ounce) tub of whipped topping thawed
- 1/4 cup chocolate sauce
- 3-4 Heath bars crushed
Instructions
- Prepare the Devil’s Food cake mix according to the package instructions. Pour the batter into a 9×13-inch baking dish and bake as directed. Allow the cake to cool for 5 minutes.
- Using a chop stick, thick straw or thin handle of a wooden spoon, poke holes all over the cake, about an inch apart.
- Pour the condensed milk over the cake. Set aside 1/4 cup of caramel topping and pour the remaining caramel topping over the cake. Spread the toppings over the cake with the back of a spoon, making sure they seep into the holes.
- Let the cake cool completely to room temperature, then refrigerate for at least an hour to let the flavors meld together.
- Spread the whipped topping evenly over the cake. Drizzle the chocolate sauce and reserved caramel topping over the whipped topping.
- Sprinkle the crushed Heath bars over the top.
- Slice and serve.
Notes
- Store leftovers wrapped well in plastic wrap or in an airtight container in the refrigerator for 4-5 days .
- The cake can be frozen without the whipped topping layer for up to two months. Allow the cake to cool completely before wrapping the pan well in plastic wrap or foil to freeze. Thaw in the refrigerator, then top with the whipped topping, sauces and crushed Heath Bar pieces before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.