Holy Cow Cake is the ultimate indulgence for dessert lovers. With layers of moist chocolate cake, creamy caramel, rich whipped topping, and crunchy toffee bits, this cake lives up to its name—it’s so good, you’ll exclaim “Holy Cow!” after one bite. It’s perfect for potlucks, family gatherings, or any occasion when you want a show-stopping dessert that’s incredibly easy to make.
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel or butterscotch sauce
- 1 (8 oz) package cream cheese (softened)
- 1 (8 oz) container whipped topping (Cool Whip or homemade)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed Heath bars or toffee bits
- 1/2 cup mini chocolate chips (optional)
Instructions
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the instructions on the box (usually requires eggs, oil, and water). Pour the batter into the prepared dish and bake for the time specified on the box, usually 25-30 minutes.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
Step 2: Poke the Cake
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, making sure to evenly space the holes.
Step 3: Add Sweetened Condensed Milk and Caramel
- Pour the sweetened condensed milk over the top of the warm cake, making sure it seeps into the holes.
- Next, drizzle the caramel or butterscotch sauce over the cake, spreading it evenly across the surface. Allow the cake to cool completely to room temperature.
Step 4: Prepare the Cream Cheese Whipped Topping
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until the mixture is smooth and fluffy.
Step 5: Assemble the Holy Cow Cake
- Once the cake has cooled, spread the cream cheese whipped topping evenly over the cake.
- Sprinkle the top of the cake with crushed Heath bars or toffee bits, and if desired, add mini chocolate chips for extra texture and flavor.
Step 6: Chill and Serve
- Cover the cake and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cake to set.
- When ready to serve, slice the cake and enjoy the gooey, indulgent layers of chocolate, caramel, and cream cheese!
Cook Notes
- Cake Mix Flavor: You can use any flavor of cake mix for this recipe, but chocolate or German chocolate cake is a classic choice for Holy Cow Cake.
- Toffee or Heath Bars: You can use either crushed Heath bars or pre-made toffee bits (found in the baking aisle) for the topping. Both will add a delightful crunch.
- Homemade Whipped Cream: If you prefer to make homemade whipped cream, simply beat 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Fold it into the cream cheese mixture.
Variations
Peanut Butter Holy Cow Cake
Swirl 1/2 cup of peanut butter into the cake batter before baking for a peanut butter-chocolate twist. You can also add Reese’s Pieces or peanut butter cups as a topping for extra peanut butter goodness.
Banana Holy Cow Cake
Add 2 sliced bananas over the cake before spreading the whipped topping for a banana split-inspired dessert. You can even drizzle some chocolate syrup on top for a banana sundae flavor.
Turtle Holy Cow Cake
Add 1/2 cup of chopped pecans along with the Heath bars for a turtle version of this cake. Drizzle extra caramel and chocolate sauce on top for that classic turtle flavor combination.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes! Holy Cow Cake is actually better when made ahead of time because it gives the flavors a chance to meld together. You can make it 1-2 days in advance and store it covered in the refrigerator until ready to serve.
How do I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake will stay moist, and the flavors will continue to develop.
Can I freeze Holy Cow Cake?
Yes, you can freeze the cake without the whipped topping for up to 3 months. Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil. When ready to serve, thaw in the refrigerator overnight, add the whipped topping and toffee bits, and serve.
Can I use homemade caramel sauce?
Absolutely! If you have a favorite homemade caramel sauce recipe, feel free to use it in place of the jarred caramel sauce.
Holy Cow Cake is the perfect dessert for anyone with a sweet tooth. It’s indulgent, rich, and packed with layers of flavor and texture that make each bite a delight. With its moist chocolate cake, creamy caramel, and whipped topping, this cake is sure to be a hit at any gathering or special occasion. Whether you’re making it for family or friends, prepare for the rave reviews, because one bite will have everyone saying, “Holy cow!”