This Caramel Apple Toffee Cake is a show-stopping, from-scratch poke cake filled with tender apple bites, crunchy toffee, and rich caramel sauce—all topped with a cloud of sweet whipped cream. Perfect for fall gatherings, potlucks, or making ahead for Thanksgiving, this dessert is as easy as it is indulgent.
A slice of Caramel Apple Toffee Cake with whipped cream and caramel drizzle.
Why You’ll Love This Cake
- Make-Ahead Friendly: Bake a day in advance; the flavors only get better as it sits.
- Perfect Texture: Moist cinnamon-spiced cake combined with soft apples and melty toffee bits.
- Customizable: Use homemade or store-bought caramel, and finish with whipped cream or Cool Whip depending on your preference.
- Simple Ingredients: Made from scratch with pantry staples—no special equipment required.
Ingredients You’ll Need
- For the Cake:
- All-purpose flour, baking powder, cinnamon, salt
- Granulated sugar, light brown sugar
- Butter, vegetable oil
- Eggs, sour cream (or plain/vanilla yogurt)
- Vanilla extract, whole milk
- For the Filling & Topping:
- Apple pie filling
- Toffee chips
- Caramel sauce (homemade or store-bought)
- Whipped cream or Cool Whip
How to Make Caramel Apple Toffee Cake
- Prep the Oven & Pan: Preheat to 350°F and grease a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together sugars, melted butter, and oil. Add eggs, sour cream, and vanilla; whisk until smooth.
- Combine Batter: Alternate adding the flour mixture and milk to the wet ingredients, whisking until smooth.
- Layer the Cake: Pour half the batter into the pan, then spread apple pie filling and sprinkle with 1 cup of toffee chips. Pour remaining batter over the top, smoothing to the edges.
- Bake: 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
- Poke & Drizzle: While still hot, poke holes in the cake with a fork or toothpick. Pour 1 cup caramel sauce over the top.
- Cool & Top: Let cool about 45 minutes. Spread whipped cream over the cake, drizzle with remaining caramel, and sprinkle with remaining toffee chips.
- Serve: Enjoy immediately, or cover and store in the fridge until ready to serve.
Whipped Cream Options
- Homemade Whipped Cream: Frost just before serving; it won’t hold as long in the fridge.
- Cool Whip: Can be applied up to a day in advance for convenience.
Serving Suggestions
Pair this cake with:
- Warm apple cider or coffee for the ultimate fall dessert experience.
- Vanilla ice cream for extra indulgence.
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Serve Chilled or Room Temp: This cake tastes amazing either way!
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Nutrition (per slice): 650 kcal, 86g carbs, 6g protein, 33g fat, 16g saturated fat, 62g sugar
Caramel Apple Toffee Cake Recipe
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients
Cake:
- 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 (or plain/vanilla yogurt)
- 1 tablespoon vanilla extract
- ¾ cup whole milk
Filling & Topping:
- 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
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together both sugars, melted butter, and vegetable oil. Add eggs, sour cream, and vanilla; whisk until smooth.
- Alternate adding flour mixture and milk to the wet ingredients, whisking until smooth.
- Pour half the batter into the prepared pan. Spread apple pie filling over the batter and sprinkle with 1 cup of toffee chips. Pour remaining batter over the top, smoothing to the edges.
- Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean.
- While still hot, poke holes in the cake with a fork or toothpick. Pour 1 cup caramel sauce over the top.
- Let cake cool completely, about 45 minutes. Spread whipped cream over the cake, drizzle with remaining caramel sauce, and sprinkle with remaining toffee chips.
- Serve immediately, or cover and refrigerate until ready to serve.
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