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Heath Cake
Sana Yousaf

Heath Cake Recipe

A rich chocolate cake loaded with crunchy Heath toffee bits, topped with creamy chocolate frosting and a gooey caramel drizzle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water
  • 1 cup Heath toffee bits
  • 1 can 16 oz chocolate frosting
  • 1/2 cup caramel sauce
  • 1/4 cup whipped cream optional
  • Pinch of sea salt optional

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, mix cake mix, eggs, oil, and water until smooth, about 2 minutes.
  3. Fold in 3/4 cup Heath toffee bits.
  4. Pour batter into the prepared pan and bake for 25–30 minutes, until a toothpick comes out clean.
  5. Let cake cool in the pan for 10 minutes, then transfer to a wire rack or leave in pan.
  6. Spread chocolate frosting over cooled cake.
  7. Drizzle caramel sauce on top and sprinkle with remaining 1/4 cup toffee bits. Add a pinch of sea salt, if using.
  8. Serve with a dollop of whipped cream, if desired.

Notes

  • Don’t frost a hot cake—it’ll slide right off!
  • Microwave frosting for 10 seconds if it’s too thick to spread.
  • Store leftovers covered at room temperature for up to 2 days or in the fridge for 5 days.
  • For a lighter version, try sugar-free cake mix or light whipped topping.

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