Description
This Christmas Toffee Crunch Cake is a delightful holiday dessert combining a moist yellow cake with rich caramel and toffee flavors. Featuring a poke cake technique, the cake is soaked with sweetened condensed milk and caramel sauce, then topped with whipped cream and crunchy toffee bits for a festive treat that’s perfect for holiday gatherings.
Ingredients
Scale
For the cake:
- 1 box yellow cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- ½ teaspoon vanilla extract
For the filling and topping:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce
- 1 cup toffee bits (such as Heath)
- 1 cup whipped topping or whipped cream
- Optional garnish: extra caramel drizzle and crushed toffee bits
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick after baking.
- Mix the cake batter: In a large bowl, combine the yellow cake mix with water, vegetable oil, and eggs according to the package instructions. Stir in the vanilla extract for added flavor.
- Bake the cake: Pour the prepared batter into the greased pan and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Poke holes while warm: Once out of the oven and still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. This allows the filling to soak in.
- Add filling and caramel: Pour the sweetened condensed milk evenly over the entire cake, letting it seep into the holes. Follow by pouring half of the caramel sauce evenly across the top.
- Cool and chill: Allow the cake to cool completely at room temperature. Then refrigerate for at least 2 hours or until thoroughly chilled to let the flavors meld and the filling set.
- Top and garnish: Before serving, spread whipped topping or whipped cream evenly over the cake. Sprinkle with toffee bits and drizzle with the remaining caramel sauce. Optionally, add extra crushed toffee bits for garnish.
Notes
- This cake can be made a day in advance and refrigerated for convenience and improved flavor.
- For a different flavor profile, try using chocolate cake mix instead of yellow.
- Adding a pinch of sea salt on top creates a sweet-salty contrast that enhances the caramel and toffee.
