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sliced heath bar cake with a spatula and cake slices on a plate in the background

Heath Bar Cake

This Heath bar cake is an easy dessert that's perfect if you love toffee bars.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Cooling time 2 hours
Total Time 1 hour 15 minutes
Servings 12
Author Kelsie

Ingredients

Cake

  • 1 cup toffee baking bits or chopped Heath bars
  • 1 tablespoon all-purpose flour
  • 1 15.25-ounce box yellow cake mix*
  • 1 3.4-ounce box instant French vanilla pudding**
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Frosting

  • 1 cup unsalted butter at room temperature
1/2 cup cocoa powder, sifted if it’s lumpy
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 to 4 1/2 cups powdered sugar
  • 3 to 5 tablespoons milk or heavy cream
  • 1/2 cup toffee baking bits or chopped Heath bars for decorating

Instructions

Cake

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking pan with cooking spray and set aside.
  2. Stir together the toffee bits and flour in a small bowl. Set aside.
  3. Combine the cake mix, pudding mix, milk, oil, eggs, vanilla, and salt in a large mixing bowl. Beat with an electric mixer on medium speed until batter is smooth, 2 or 3 minutes. Stir a few times with a rubber spatula to ensure everything is mixed together.
  4. Fold the toffee bits into the cake batter.
  5. Pour into the prepared pan and bake 38 to 48 minutes, until a cake tester inserted into the center of the cakes comes out clean.
  6. Cool completely on a wire rack before frosting.

Frosting

  1. Place the butter in a large mixing bowl and beat with an electric mixer on medium speed until very smooth.
  2. Add the cocoa powder, vanilla, and salt and beat until well combined. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
  3. With mixer on low, gradually beat in 4 cups of powdered sugar and 4 tablespoons of milk. Turn mixer to medium and beat until smooth, scraping down the sides and bottom of the bowl as necessary.
  4. If frosting is too thin, add additional powdered sugar. If it’s too thick add additional milk.
  5. Frost the cooled cake with the chocolate frosting and top with Heath bits. Serve and enjoy.
  6. Uneaten cake can be stored at room temperature, covered, for 2 or 3 days or in the fridge, covered, for up to 3 days.
  7. You can also freeze slices of cake, tightly wrapped, for up to 2 months.

Recipe Notes

  • *I used Betty Crocker Super Moist yellow cake mix. (White cake mix and chocolate cake mix are also fine to use.)
  • **For a slightly different flavor you can substitute instant butterscotch pudding or even instant chocolate pudding. (Really, any flavor is fine; I just like the way French vanilla complements the buttery Heath bars. Just be sure your pudding mix is instant.)
  • One (8-ounce) bag of Heath bits is enough for both the cake and the topping.