If you love the brown sugar-y, caramelized flavors of toffee, you will definitely love this Toffee Poke Cake! Rich, gooey and loaded with caramel & toffee flavors.
I’m gonna be short & sweet here: this cake is the stuff of dreams.
Well, if you dream about sugar, chocolate, caramel, toffee, and all things dessert like I do. (Seriously. This is why I have insomnia. If I’m not stressing about money, I’m thinking – no, obsessing – over dessert ideas. At 2am. Thanks, brain).
And it’s SO easy. You just whip up your cake batter, bake it up, then poke holes all over the top. Once it’s nice and holey, pour over sweetened condensed milk and caramel sauce. Yeah, we’re double-fisting this one. You’re welcome.
The worst part about this cake is that you’ve gotta let it marinate for a hot minute (well, more like a hot 6-8 hours) in the fridge. For this reason, I like baking this cake the night before I need it so all those flavors can get absorbed and friendly and fabulous together. Once it’s all melded together, spread on some Cool Whip (or fresh whipped cream if that’s your jam) and sprinkle on some toffee bits, natch. Lastly: a healthy (and by healthy, I mean unhealthy) drizzle of caramel sauce.
GIIIIIIIRRRRRL. This is serious.
I’ll stop now.
Toffee Poke Cake
- 1 box chocolate cake mix plus ingredients on back of box
- 1 (3.9 oz pkg) instant dry chocolate pudding mix
- 1 (11-12 oz) jar caramel sauce
- 1 (14 oz can) sweetened condensed milk
- 1 (8 oz tub) Cool Whip thawed
- 1 cup toffee bits
- Preheat oven to 350 degrees F. Liberally grease a 13x9" rectangular baking pan with cooking spray; set aside.
- In a large bowl, prepare the cake batter according to package directions. Stir in the dry instant pudding mix to combine. Pour the batter into the prepared baking pan and bake for approx. 23-27 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 20 minutes.
- Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Drizzle on 3/4 of the jar of caramel sauce and the entire can of the sweetened condensed milk. It may seem like a lot, but the cake absorbs a lot of this. Cover the cake with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- An hour before serving, spread on the Cool Whip in an even layer and sprinkle on the toffee bits. Drizzle with the leftover remaining 1/4 jar of caramel. Refrigerate uncovered for an hour to set, before cutting into squares to serve.
I love the delicious crunch of the toffee and the sweet, buttery ribbons of golden caramel in contrast of the rich chocolate cake. This recipe is going to be a family favorite for sure!
Have a super sweet day!