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Chocolate Toffee Poke Cake

This chocolate toffee poke cake combines moist chocolate cake, caramel, condensed milk, and toffee bits for a cake that is pure decadence in every single bite!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 55 mins
Servings: 16
Course: Cake

Ingredients

  • 1 box Devil’s Food cake mix 15.25 ounces
  • 1 box instant chocolate pudding mix 3.9 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water
  • 1 can sweetened condensed milk 14-ounces
  • 1 cup salted caramel sauce divided use (see note below)
  • Pinch of flaky sea salt
  • 8 ounces frozen whipped topping Truwhip or Cool Whip, thawed according to package directions
  • 1 cup Heath English toffee bits

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
  2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mix, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined. Be sure to scrape the bottom of your bowl as needed.
  3. Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
  4. Bake in preheated oven for 30-35 minutes or until the top of the cake springs back when lightly touched.
  5. While the cake is baking, combine sweetened condensed milk, ¾ cup caramel sauce and sea salt in a medium bowl until thoroughly combined.
  6. As soon as the cake comes out of the oven, use a smoothie straw or handle of a wooden spoon to poke holes across the cake, spaced every inch or so, halfway into the cake.
  7. Pour the condensed milk and caramel sauce mixture evenly over the cake, making sure the mixture gets into the holes.
  8. Allow the cake to cool to room temperature and then cover and chill for at least 4 hours. Once the cake has chilled, evenly top with whipped topping, sprinkle on the Heath English toffee bits and drizzle with remaining caramel sauce.

Notes

  • Use a good quality caramel sauce or make your own. Mrs. Richardson’s is my go-to store-bought brand. Stonewall Kitchen also makes a good one.