THE BEST CARAMEL CAKE

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I love this delicious and beautiful cake! In the past I’ve always stuck with 2 or 3-layer cakes that I can decorate pretty with piping or fruit. Naked cakes (like this berry cake) are fun, easy and beautiful.

This cake gets it’s name for a reason! Chocolate poke cake with caramel and sweetened condensed milk, topped with fresh whipped cream and heath bits.

THE BEST CARAMEL CAKE RECIPE

Ingredients

  • 1 chocolate cake , baked in a 9×13” pan
  • 1 recipe caramel sauce , or one 16oz jar caramel topping
  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3-4 heath candy bars , chopped*

Instructions

  1. Bake cake according to directions in a 9×13 pan.
  2. Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
  3. Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it’s sweet enough with just half. But, the traditional recipe uses the entire can. It’s up to you!)
  4. Allow the cake to cool completely.
  5. While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks. 
  6. Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake. 
  7. Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving. 
  8. Recipe Notes
  9. *Heath bars also makes a bag of chopped heath bits. It can be found near the chocolate chips at the grocery store. I use about half of the bag for this recipe
  10. Don’t miss my tips for making this cake -> found in the post above.

Recipe Source : Better than Anything Caramel Cake @ tastesbetterfromscratch

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