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Easy 2-Layer Heath Bar Layer Cake With Cool Whip Frosting
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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 minutes
Baking Time35 minutes
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
  • Offset spatula

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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