This Caramel Apple Toffee Cake is a homemade – from scratch – poke cake is filled with bites of apple, toffee, caramel sauce and topped with sweet whipped cream!
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Caramel Apple Toffee Cake
Are you looking at this Caramel Apple Toffee Cake? It is the perfect make ahead Fall dessert. You can easily take it to a party, a potluck or make it a day ahead for Thanksgiving!
I wish I could give you each a big bite through the screen, I promise you would be in your kitchen immediately making this cake. It’s so ridiculously and perfectly over the top, but also still SUPER easy to make. You can also make it with a boxed cake mix!
I started with cinnamon cake that is from scratch, but also really simple to make. It doesn’t require any beaters or anything crazy – just two bowls and whisk. I used melted butter and oil to make sure it stays super moist.
In the center of the cake, is a thick layer of apple pie filling and little toffee bits all mixed together. The toffee bits and apple bites bake right into the cake and creates the perfect texture throughout.
As soon as the cake comes out of the oven, you poke it with a bunch of little holes and drizzle it with caramel sauce. You can make your own caramels sauce or use store bought — either way is delicious and no one will know. The warm apple spice cake soaks up all that caramel sauce as it cools. This is the hardest part – waiting!
Ingredients Needed
This is a homemade poke cake, from scratch, so there are a few more ingredients required than if we used a cake mix. However, I promise you it is all worth it in the end for the flavor and perfect texture. You can’t get this cake with a cake mix!
Here are the ingredients needed to make this Caramel Apple Toffee Cake:
- All Purpose Flour
- Baking Powder
- Cinnamon: or you can also use apple pie spice seasoning.
- Salt
- Granulated Sugar and Brown Sugar
- Butter
- Vegetable Oil
- Eggs
- Sour Cream: or plain/vanilla yogurt can be used in place of sour cream.
- Vanilla Extract
- Whole Milk
- Apple Pie Filling
- Toffee Chips: sold in the baking aisle by the chocolate chips.
- Caramel Sauce: homemade or store bought!
- Whipped Topping: You can use cool whip or homemade whipped cream.
Cool Whip Vs Homemade Whipped Cream
You can use either one that your heart desires, there is no wrong choice! I will warn you though, homemade whipped cream does not hold up half as long as cool whip does.
So, if you want to use homemade whipped cream, frost the cake right before you are ready to serve. If you are using cool whip, you can top it up to a day before and store it in the fridge!
More Delicious Apple Recipes
If you have a bunch of apples to use up, here are a few other apple recipes that are reader favorites! The apple dumplings are a personal favorite of mine!
Apple Pie French Toast Casserole
Then we finish off this Caramel Apple Toffee Cake with an extra healthy drizzle of caramel and toffee bites. The little toffee bites on top add a little crunch to each soft cake filled bite.
Caramel Apple Toffee Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ½ cup vegetable oil
- 3 large eggs
- ¼ cup sour cream
- 1 tablespoon vanilla extract
- ¾ cup whole milk
- 1 (20 oz) can apple pie filling, diced
- 1 ½ cups toffee chips, divided
- 1 ¼ cups caramel sauce, divided
- 3 – 4 cups whipped cream , or cool whip
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Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish. Set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together both sugars. Add butter and vegetable oil, stirring to combine. Add eggs, sour cream, and vanilla extract, whisk till smooth.
- Add flour mixture, alternating with milk, whisking until smooth.
- Pour 1/2 the batter into prepared baking dish. Spread top of batter with apple pie filling and sprinkle with 1 cup toffee chips. Pour remaining batter on top and spread to the edges with a spatula. Bake for 35 – 40 minutes, until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- Remove cake from the oven. While still hot, poke holes in the top of the cake with a fork or toothpick. Pour 1 cup caramel sauce over the top.
- Allow cake to cool completely, about 45 minutes. Top with whipped cream topping, drizzle with remaining caramel sauce and sprinkle with toffee chips.
- Serve immediately or cover cake and store in the refrigerator until ready to serve.
Video
Nutrition
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Can I use fresh apples not store bought??
Yes!
What do you use as the little toffee Pieces? I’m in Australia
Are there any videos for this recipe?
Hi Linda, yes there is a video, it’s the second to last thing in the post. If you aren’t seeing the video, do you have an ad blocker on? An ad blocker will block videos from showing up.
would it work out if I used a box spice cake?
Sure!
Hi Sandy! Here in the US they sell bagged toffee bits. You can skip them or crush up a toffee bar into bits?
Best cake i ever made and most deff the BEST cake i EVEREVEREVER ate….ever. Making again for for july 9th 2021.
Looks delicious can’t wait to make it.Thank you for sharing your recipe.
Hi there! This looks amazing! I want to make it for my brothers restaurant. How long will this hold up in the cooler? Thank you!
J’aimerais avoir la recette du gâteau SVP
If i wanted to make this but use a caramel frosting or icing instead of whipped cream, do u think it would still work out well? Ie. Salted caramel icing, caramel buttercream, etc.
I d’int founf the receipe off caramel apple toffee cake would like to have it by email please thank-you
When I go to the recipe it says “Access Denied” every time.
So beautiful dish *_*
That’s the most incredible dish ive ever seen =O
Beautifulll =)
Congratz on your post and work.
can you use a cake mix
Of course! 🙂
You are a total sucess.
Congratz woman!!!
wheres the recipe? I want to make fun or Easterr!
There is a technique of adding a sheet of unflavored geletin to a small amount of warm cream (to melt it) then whipping it in with the rest of your cream, sugar and vanilla. It makes the real whipped cream stable and then you don’t have to use a chemical whip for longevity of the cake
I have a hard time getting to your recipes!
I am unable to print or view the recipe and would love to try it 🙁
Just made today and it’s a keeper. Absolutely amazing