Easy 2-Layer Heath Bar Layer Cake With Cool Whip Frosting

Easy 2-Layer Heath Bar Layer Cake With Cool Whip Frosting

Last Updated on August 3, 2022 by Zara R.

Our decadent Heath bar layer cake is loaded with rich chocolate-toffee flavors, a bunch of silky and crunchy textures, and is super easy to make!

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What Is A Heath Bar Layer Cake?

Heath bars are delicious chocolate-coated toffee candy bar that was originally made by the Heath brothers in 1914. Naturally, the recipe for these bars has evolved over the century. But currently, they are made with crunchy almonds, milk chocolate, and delicious creamy toffee.

Today, we will be making a luscious (and maybe even a little bit extravagant) Heath bar layer cake. This cake can be super quick and easy, or you can make it from scratch.

The quick method involved buying pre-made Devil’s food cake. Then, you only have to make the frosting and assemble the cake.

An alternative route to this recipe is to make everything from scratch. We gave a recipe for our favorite Devil’s food cake, and you can also make a caramel sauce from scratch. Overall, homemade products always tend to give better flavors and textures. So, we highly recommend doing so.

Whichever route you do end up choosing, we know that you will still love our unique take on this cake and its flavors. It is packed with texture and has a decadent aesthetic too!

How do you crush Heath bars

What You Need To Make This Heath Bar Layer Cake Recipe

Ingredients for the Devil’s food cake

  • 3/4 cup salted butter, softened at room temperature
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 2 cups cake flour, sifted
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1 1/2 cups milk, lukewarm

Ingredients for the filling

  • 1 can of sweetened condensed milk
  • 3 Heath candy bars, chopped
  • 1 cup caramel sauce

Ingredients for the decorations

  • 1 packet (3.4 ounces) vanilla instant pudding mix
  • 1/2 cup powdered sugar
  • 1 cup milk, chilled
  • 1 (8 ounces) package Cool Whip whipped topping, thawed
  • 1 cup Heath English toffee bits

Heath Bits’o Brickle Toffee Chips – 8 oz (6 pack)

Equipment

  • 2 x 8 or 9-inch cake pans
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Sieve
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Cake stand or cake board
  • Straw, chopstick, or wooden spoon
  • Offset spatula

Step by step instructions

Step 1: Mix the wet ingredients for the cake

Preheat your oven to 360ºF (180ºC). Then, line two cake pans with non-stick baking paper or cooking spray.

To start the batter, cream together the butter and sugar at medium-high speed. Keep creaming them until they are fluffy and become lighter in color. Then, add the sifted cocoa powder and vanilla extract. Mix them for another minute, but make sure to scrape down the sides so that all of the ingredients can be evenly incorporated.

Finally, add the eggs one at a time. You can mix them in for roughly 1 minute before adding the next one.

Step 2: Add the dry ingredients and milk

Once the wet ingredient base has been made, set it aside. Then, in a separate large bowl, sift together the flour, baking soda, baking powder, and salt.

Then, while your mixer is running on low, add 1/4 cup of the flour mixture into the wet batter.

Once all of the dry ingredients have been mixed in, slowly add the lukewarm milk.

Step 3: Bake your cake

Once you have a smooth, lump-free, and uniform batter, divide it between your two cake pans.

Then, bake them on the middle oven rack for 30-35 minutes. They are done baking once the sides pull away from the pan and the center springs back when lightly pressed.

Step 4: Flavor the cake

To start your flavoring process, first, allow the cakes to cool in their pans for 10-15 minutes. You should be able to touch them. Then, remove them and set them inside a cake stand or cake board.

Using a straw, chopstick, or wooden spoon handle, poke holes through the surface of the cake. Don’t go within an inch of the edges.

Then, pour the can of condensed milk over the entire surface of the two warm cakes. Try to stay away from the edges again. Sprinkle the top with some chopped Heath bars, and finally, your caramel sauce.

Don’t stack the layers before cooling the cakes. Keep them separated. Allow the cakes to cool completely to room temperature. Then, set it in the fridge to rest for 30 minutes.

Step 5: Make the Cool Whip frosting

While your cake is cooling and setting, make the frosting. First, combine the pudding milk, sugar, and cold milk in a bowl. Whisk them together well to ensure you have a uniform mixture.

Then, beat your thawed cool whip to avoid getting any chunks in your frosting. Carefully fold it into the pudding mixture.

What is Heath ice cream

Step 6: Assemble your Heath bar layer cake

Once your frosting is made and your cake has cooled in the fridge, you can start assembling it.

To start, have one layer of cake on the serving vessel of your choice. Then, spread some frosting over it. Top it with the other layer of cake.

Now, you can either cover the entire cake with frosting or just add a generous amount on the top. This will allow you to give the cake a more rustic look. But, it’s up to you.

Finally, garnish the cake with some Heath toffee bits and enjoy!

Expert Tips And Tricks

  • For the cake batter, it is crucial that you keep scraping down the sides with your spatula. Otherwise, the ingredients won’t be fully or properly distributed. This will affect the structure, texture, and even flavor of the cake.
  • The warm cake will more easily absorb the cold filling ingredients. It will also make the chocolate slightly melty. Do not add the filling ingredients over a cooled cake. It will create a sticky messy consistency.
  • If you won’t be using the frosting immediately, we suggest storing it in the fridge. You can beat it again right before you start decorating the cake.
  • For this cake, you can buy pre-made unfrosted and ungarnished Devils food cake layers. But, you will have to slightly warm them in the oven before adding the filling ingredients.

Preparations Times And Servings

What is in a Heath cake

Wrapping Things Up – Our Favorite Heath Bar Layer Cake

If you tried this Heath bar layer cake, let us know what you think about it in the comments below. And, as always, if you have any questions or recipe suggestions, let us know in the comments below!

FAQs

What is in a Heath cake?

A Heath cake can really be any type of cake made with Heath candy bars. But, our recipe specifically consists of a filled Devil's food cake, layered with condensed milk and a caramel sauce. Then, we finished it off with a refreshing Cool Whip frosting and Heath toffee bits.

How long does Heath bar cake last in the fridge?

This cake will keep well inside an airtight container in the fridge for up to 3 days. It can last longer, but it will start losing its best qualities. the flavor and structure will start to decline rapidly.

How do you crush Heath bars?

The best way to "crush" Heath bars is actually to chop them with a sharp knife. This method is a lot less messy and the chocolate won't melt as you work with it. You can also more easily adjust the size of the chunks to your liking or need.

What is Heath ice cream?

Heath ice cream is a type of candy-flavored ice cream released by several brands. Blue Bunny, Ben & Jerry's, and Breyers are arguably the biggest. This ice cream incorporated the flavors of a Heath chocolate and toffee bar. this naturally includes milk chocolate accompanied by toffee and almond.

Easy 2-Layer Heath Bar Layer Cake With Cool Whip Frosting

Our decadent Heath bar layer cake is loaded with rich chocolate-toffee flavors, a bunch of silky and crunchy textures, and is super easy to make!
Prep Time50 mins
Baking Time35 mins
Course: Dessert
Cuisine: American
Keyword: heath bar layer cake, How do you crush Heath bars?, How long does Heath bar cake last in the fridge?, What is Heath ice cream?, What is in a Heath cake?
Servings: 12
Author: Cakedecorist

Equipment

  • 2 x 8 or 9-inch cake pans
  • Non-stick baking paper
  • Non-stick cooking spray (or additional melted butter)
  • Measuring cups and spoons
  • Sieve
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Cake stand or cake board
  • Straw, chopstick, or wooden spoon

Ingredients
  

Ingredients for the Devil's food cake

Ingredients for the filling

Ingredients for the decorations

  • 1 packet (3.4 ounces) vanilla instant pudding mix
  • 1/2 cup powdered sugar
  • 1 cup milk, chilled
  • 1 8 ounces package Cool Whip whipped topping, thawed
  • 1 cup Heath English toffee bits

Instructions

  • Mix the wet ingredients for the cake
    Preheat your oven to 360ºF (180ºC). Then, line two cake pans with non-stick baking paper or cooking spray.
    To start the batter, cream together the butter and sugar at medium-high speed. Keep creaming them until they are fluffy and become lighter in color. Then, add the sifted cocoa powder and vanilla extract. Mix them for another minute, but make sure to scrape down the sides so that all of the ingredients can be evenly incorporated.
    Finally, add the eggs one at a time. You can mix them in for roughly 1 minute before adding the next one.
    3/4 cup salted butter, softened at room temperature, 2 cups granulated white sugar, 3/4 cup unsweetened cocoa powder, sifted, 1 tablespoon vanilla extract, 3 large eggs, room temperature
  • Add the dry ingredients and milk
    Once the wet ingredient base has been made, set it aside. Then, in a separate large bowl, sift together the flour, baking soda, baking powder, and salt.
    Then, while your mixer is running on low, add 1/4 cup of the flour mixture into the wet batter.
    Once all of the dry ingredients have been mixed in, slowly add the lukewarm milk.
    2 cups cake flour, sifted, 1 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon fine salt, 1 1/2 cups milk, lukewarm
  • Bake your cake
    Once you have a smooth, lump-free, and uniform batter, divide it between your two cake pans.
    Then, bake them on the middle oven rack for 30-35 minutes. They are done baking once the sides pull away from the pan and the center springs back when lightly pressed.
  • Flavor the cake
    To start your flavoring process, first, allow the cakes to cool in their pans for 10-15 minutes. You should be able to touch them. Then, remove them and set them inside a cake stand or cake board.
    Using a straw, chopstick, or wooden spoon handle, poke holes through the surface of the cake. Don't go within an inch of the edges.
    Then, pour the can of condensed milk over the entire surface of the two warm cakes. Try to stay away from the edges again. Sprinkle the top with some chopped Heath bars, and finally, your caramel sauce.
    Don't stack the layers before cooling the cakes. Keep them separated. Allow the cakes to cool completely to room temperature. Then, set it in the fridge to rest for 30 minutes.
    1 can of sweetened condensed milk, 3 Heath candy bars, chopped, 1 cup caramel sauce
  • Make the Cool Whip frosting
    While your cake is cooling and setting, make the frosting. First, combine the pudding milk, sugar, and cold milk in a bowl. Whisk them together well to ensure you have a uniform mixture.
    Then, beat your thawed cool whip to avoid getting any chunks in your frosting. Carefully fold it into the pudding mixture.
    1 packet (3.4 ounces) vanilla instant pudding mix, 1/2 cup powdered sugar, 1 cup milk, chilled, 1 8 ounces package Cool Whip whipped topping, thawed
  • Assemble your Heath bar layer cake
    Once your frosting is made and your cake has cooled in the fridge, you can start assembling it.
    To start, have one layer of cake on the serving vessel of your choice. Then, spread some frosting over it. Top it with the other layer of cake.
    Now, you can either cover the entire cake with frosting or just add a generous amount on the top. This will allow you to give the cake a more rustic look. But, it's up to you.
    Finally, garnish the cake with some Heath toffee bits and enjoy!
    1 cup Heath English toffee bits

Notes

For the cake batter, it is crucial that you keep scraping down the sides with your spatula. Otherwise, the ingredients won't be fully or properly distributed. This will affect the structure, texture, and even flavor of the cake.
For this cake, you can buy pre-made unfrosted and ungarnished Devils food cake layers. But, you will have to slightly warm them in the oven before adding the filling ingredients.
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