Chocolate Caramel Cake

READY IN: 50mins
Recipe by Summer Breeze

This is so easy to make, looks elegant, and tastes delicious!

Top Review by Merlot

Out of this world flavor and so easy to make. I took this cake to a party and I should have made two cakes as it disappeared immediately!!! Summer Breeze, thank you so much for sharing! :-)

Ingredients Nutrition

  • 1 (18 1/4 ounce) package devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 12 cup sweetened condensed milk
  • 34 cup caramel ice cream topping
  • 3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
  • 1 (8 ounce) container frozen whipped topping, thawed


  1. Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
  2. Make slits across the top of the cake, making sure not to go through to the bottom.
  3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
  4. Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
  5. Let cake cool in pan completely.
  6. Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
  7. Refrigerate and serve right from the pan!

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