There’s something irresistible about a warm, gooey chocolate cake drenched in caramel and topped with whipped cream and candy bits.
This Slow Cooker Heath Bar Cake is the kind of dessert that feels like magic—no oven required, just rich layers of flavor with a heavenly texture that practically melts in your mouth.
Why I Love This Recipe
You don’t even need an oven to make it—it’s a set-it-and-forget-it dessert dream.
It’s ultra-moist thanks to the sweetened condensed milk and buttery cake base.
Topped with whipped cream and chopped Heath bars, it’s both soft and crunchy.
Perfect for potlucks, parties, or lazy weekends when you want a show-stopping treat with minimal effort.
What You’ll Need (Ingredient Highlights)
Devil’s food cake mix – Rich and deeply chocolatey, the perfect base.
Eggs, water & butter – Classic cake ingredients made even better with melted butter.
Sweetened condensed milk – Poured into the holes for ultimate gooeyness.
Caramel sauce – Infuses the cake with buttery sweetness.
Cool Whip – Light and creamy topping that balances the richness.
Heath bars – Add crunch, toffee, and a delightful candy finish.
Chocolate & caramel drizzle – For that bakery-style look and extra indulgence.
Pro Tips Before You Start
Spray the slow cooker well – This cake is sticky and rich, so prep your insert thoroughly.
Don’t lift the lid while cooking – Traps heat and ensures even baking.
Poke holes while the cake is warm – Helps the milk and caramel absorb fully.
Cool before chilling – Never put the insert into the fridge while hot.
Chill for at least 2 hours – This helps the flavors meld and the topping set.
How to Make Slow Cooker Heath Bar Cake
Step 1: Mix the Cake Batter
In a large mixing bowl, combine the Devil’s food cake mix, eggs, water, and melted butter.
Stir until smooth and no lumps remain.
Step 2: Cook in the Slow Cooker
Spray your slow cooker insert generously with nonstick spray.
Pour in the batter and smooth it into an even layer.
Cover and cook on high for 2 hours—do not open the lid during cooking.
Step 3: Add Sweetness
Once done, use the handle of a wooden spoon to poke holes all over the cake.
Pour the sweetened condensed milk and caramel topping over the cake so it seeps into the holes.
Let it cool at room temperature until the insert is no longer warm to the touch.
Step 4: Chill the Cake
Once cooled, transfer the slow cooker insert to the fridge and chill for at least 2 hours or overnight.
Step 5: Add the Toppings
Spread the Cool Whip evenly over the chilled cake.
Sprinkle with chopped Heath bars, then drizzle generously with caramel and chocolate sauces.
Step 6: Serve
Scoop into bowls or onto plates using a large spoon. Enjoy every gooey bite!
What to Serve It With
Hot coffee or espresso – Cuts through the richness perfectly.
Vanilla ice cream – Melts into the warm cake for pure decadence.
Fresh strawberries or raspberries – Add a bright, tart contrast.
Whipped cream and extra candy – For even more fun.
Tall glass of milk – Classic pairing with rich chocolate.
Variations / Substitutions
Use a different cake mix – Try chocolate fudge, vanilla, or German chocolate.
Add chocolate chips – Fold into the batter for extra richness.
Swap toppings – Use crushed Snickers, Butterfinger, or Oreos instead of Heath bars.
Make it nutty – Sprinkle chopped pecans or walnuts on top.
Use homemade whipped cream – For a fluffier, less sweet topping.
Storage & Leftovers
Fridge: Store covered in the fridge for up to 4 days.
Do not freeze: Because of the whipped topping and candy, it doesn’t freeze well.
Reheat: Best served chilled or at room temp. If desired, microwave briefly.
Prep ahead: Make the cake a day before and chill overnight for deeper flavor.
Serve cold or warm: Tastes delicious either way, depending on your preference.
FAQs
Can I bake this in the oven instead?
Yes. Use a 9×13-inch pan and bake according to cake mix instructions.
Poke and top as written.
Do I have to use Cool Whip?
No. You can use homemade whipped cream or stabilized whipped topping.
What are Heath bars?
They’re chocolate-covered English toffee candy bars.
Crunchy, sweet, and perfect for topping!
Can I cook it on low instead of high?
It’s best on high for 2 hours to keep the texture right and avoid sogginess.
Why do I need to chill the cake?
Chilling helps the toppings set and allows the condensed milk and caramel to absorb fully.
Can I use a different candy?
Absolutely! Crushed Butterfinger, Reese’s, or chocolate chips are great swaps.
Is this cake super sweet?
Yes—it’s a rich, indulgent dessert, perfect for serious sweet cravings!
Final Thoughts
This Slow Cooker Heath Bar Cake is proof that amazing desserts don’t have to be complicated.
It’s chocolaty, caramelly, crunchy, and creamy all in one spoonful.
Whether you’re serving guests or treating yourself on a quiet night in, this cake is pure, delicious comfort—slow-cooked to perfection.
Slow Cooker Heath Bar Cake
Ingredients
Method
- In a large bowl, mix cake mix, eggs, water, and melted butter until smooth.
- Spray slow cooker insert with nonstick spray.
- Add batter and smooth the top.
- Cover and cook on high for 2 hours.
- Do not open the lid while cooking.
- Once done, poke holes in cake.
- See full steps with tips & photos → https://theboatshedcafe.com/slow-cooker-heath-bar-cake/
Notes
- You can substitute toffee bits for Heath bars in a pinch.
- To cool the cake faster, transfer it from the slow cooker to a separate dish once cooled enough to handle.
- For neater slicing, refrigerate overnight before topping and serving.
