Caramel Toffee Poke Cake
A white cake soaked in caramel, topped with caramel cream cheese frosting, whipped topping and crunchy toffee bits. Easy to make ahead and always a crowd-pleaser.
Equipment
- wooden spoon for poking holes
Ingredients
- 1 box white cake mix (about 15.25 ounces), plus the eggs, oil and water listed on the box
- ¾ cup caramel syrup store-bought caramel sauce, warmed, or homemade caramel syrup (see notes)
- 2 8-ounce packages cream cheese, softened (225 g each)
- ½ cup powdered sugar
- 2 tablespoons caramel creamer liquid coffee creamer
- 8 ounces whipped topping thawed
- ¼ cup toffee bits
- ¼ cup caramel sauce for drizzling (optional)
Instructions
- Heat the oven and bake the cake mix in a greased 9x13-inch pan according to the package directions. Let the cake cool on a wire rack for about 15 minutes, until warm but not hot.
- Using the round handle of a wooden spoon, poke holes all over the top of the cake about 1 inch apart, pushing almost to the bottom of the pan.
- Slowly pour the caramel syrup over the cake a few tablespoons at a time, aiming for the holes. Let the cake cool completely, about 1 hour, so the caramel soaks in.
- In a mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer on medium speed until smooth, about 2 minutes. Beat in the caramel creamer. Spread the frosting evenly over the cooled cake with an offset spatula.
- Spread the whipped topping over the cream cheese layer and sprinkle evenly with the toffee bits.
- Drizzle with caramel sauce, if desired.
- Cover and refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
Homemade caramel syrup: stir 1 cup sugar and 1 cup water in a saucepan over medium heat until the sugar dissolves, then boil without stirring (swirl the pan) until it reaches 340 degrees F and turns deep amber. Off the heat, carefully stir in 1 more cup of water (it will spatter), return to the heat and stir until smooth. Use ¾ cup for the cake and refrigerate the rest.
Extra-creamy soak: whisk half of a 14-ounce can of sweetened condensed milk into the caramel before pouring.
Storage: keep covered in the refrigerator for up to 4 days. Slices freeze well, wrapped, for up to 2 months; thaw overnight in the fridge and add fresh toffee bits before serving.
Nutrition
Calories: 403kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 464mgPotassium: 109mgSugar: 42gVitamin A: 599IUCalcium: 141mgIron: 1mg
Nutrition details are an estimate, per serving.
