Heath Caramel Layer Cake Recipe

Heath layer cake combines rich toffee flavor, smooth caramel, and chocolate into a larger than life cake version of the candy bar.

It’s a show stopper and guaranteed to be a favorite, especially for a special birthday.

I start with my recipe for the perfect chocolate cake.

The recipe below has been doubled to make 3 extra large 8″ cake rounds or 4 large 8″ rounds.

If you make 4 layers, be sure to double or even triple the icing recipe to account for the extra layers.

Once it’s baked, layering and piping this Heath layer cake is super fast.  I was surprised at how quickly this came together.

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Heath Layer Cake

Cake:

3 1/2 C flour
4 C sugar
2 C cocoa
4 tsp baking soda
2 tsp baking powder (I use aluminum-free)
3 tsp salt
2 C milk
1 C unsalted butter, melted
4 eggs
4 tsp vanilla extract
2 C brewed coffee

(For decorating the cake)

Heath Bits
Heath Bars
Caramel Sauce

Directions:

Preheat oven to 350.  Next, prep the cake pan with butter and cocoa (not flour).
Into the mixer bowl, sift together the flour, cocoa, baking soda, and baking powder.  Next, add the sugar and salt.  Stir to combine.

In another bowl, mix together the milk, oil, eggs, and vanilla.  On low speed, slowly add the wet ingredients to the dry.  Add the coffee and stir just enough to combine.  Then, pour the batter into prepared cake pans, filling 60% full.  Bake for 28-34 min or until a cake tester comes out clean.

Cool in the pan and then transfer to a cooling rack to cool completely before frosting with chocolate frosting.

Once the cake layers are cool, simply arrange in the following order: First, place a cake layer upside down, then a frosting layer, now add Heath Bits sprinkling (about 1/4 cup per layer).  Repeat with another cake layer upside down, then a frosting layer, a Heath Bits sprinkling, the final cake layer placed upside down, swirls of icing, Heath Bits, drizzle caramel sauce, place broken Heath Bars into the swirly mounds of frosting.

Chocolate Frosting for Heath Layer Cake

16 oz semisweet chocolate
2 C unsalted butter, room temperature
2 tbsp cream or milk
2 tsp vanilla extract
3 C sifted confectioners’ sugar
2 tbsp coffee beans, ground into powder

Directions:
Chop the chocolate and place in a microwave safe bowl.  Microwave in 10 second increments, stirring each time, until completely melted.  Cool to room temperature.

In the mixer bowl, beat the butter on medium-high until fluffy, about 4 minutes.  Add the milk and vanilla and beat for another 3 minutes.  Reduce mixer speed to low and slowly add confectioners’ sugar until smooth and creamy.  Dissolve the coffee powder in 1 teaspoon of hot water.  Mix into the butter mixture just until blended.  Load into icing bags fitted with a large star tip.  Chill for one hour before icing the cake.

If you like this Heath Layer Cake,

click here for more desserts on Sugar Bananas.

 

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