Heath Bar Cake was a staple dessert in my family growing up. Years ago, I introduced it to my husband’s family, and it quickly became a favorite. For over ten years, it has been my go-to dessert for my father-in-law’s birthday. This simple, one-bowl cake is topped with a generous crumble of Heath Bars and is best enjoyed with a scoop of vanilla ice cream.
This cake, along with Blueberry Whipped Cream Pie, was the reason everyone in my family knew to save room for dessert. My mom makes this cake better than anyone else and it’s become a family classic. Whether it is s special occasion or a day you just want a piece of cake, this dessert is always a perfect choice.
Heath Bar vs Heath Bar Bits
For the crumb topping to turn out perfectly, you need to use actual Heath Bars that you crush yourself. The pre-crushed Heath Bar bits often lack the chocolate coating and even the ones that include chocolate do not have the right ratio. Taking a few extra minutes to crush the bars yourself is absolutely worth it for the best results.
How to make a Heath Bar Cake
This cake is very simple to make and comes together in just a few steps. The key is knowing when to add the crumble topping. My mom adds it before the cake goes in the oven and it stays perfectly crumbly every time. However, when I try that the crumble tends to sink and melt together. While the cake still tastes amazing, it is not quite the same. To fix this, I’ve started adding the crumble once the cake sets in the middle- about halfway through baking. This adjustment keeps the topping intact and perfectly crumbly.
- In a large bowl, mix together the brown sugar, flour, and butter until well combined. Transfer one cup of this mixture to a small bowl and stir in the crushed Heath Bars. Set aside.
- Add the baking soda, vanilla, egg, milk, and salt to the flour mixture. Mix until well combined, then pour the batter into a greased pan.
- Once the center of the cake has set, gently sprinkle the Heath Bar crumble evenly over the top. Continue baking until a cake tester inserted into the middle comes out clean.
Variations
- Half Batch: Cut the recipe in half to make an 8 x 8 inch square cake.
- Gluten Free: Substitute your favorite 1 to 1 gluten free flour mix for the all-purpose flour
- Extra Heath Bar: Add a seventh Heath Bar for even more crunchy, chocolatey goodness.
Top Tip
The timing of when you add the crumble can greatly affect the cake’s final texture. I prefer to sprinkle it on once the center is set, but feel free to experiment with the timing to find what works best with your oven and texture preferences.
Heath Bar Cake
Ingredients
- 2 cups brown sugar
- 2 cups all purpose flour
- 1/2 cup unsalted butter, cubed into 1/2 inch pieces
- 1/2 tsp salt
- 2 eggs
- 1 cup milk (any kind)
- 1 tsp vanilla
- 6 Heath Bars
Instructions
Heath Bar Crumble
- Chop Heath Bars: Using a sharp knife, roughly chop the Heath Bars into small pieces.
- Combine Brown Sugar, Butter and Flour. In a large bowl, combine brown sugar, flour, and butter until the mixture resembles a coarse sand.
- Mix in the Heath Bars: In a small bowl combine 1 cup of the flour mixture with the chopped Heath Bars. Set aside.
Make the Cake
- Prepare the Pan: Grease a 9 x 13 inch baking dish and preheat the oven to 350℉ (175℃).
- Make the Batter: Add eggs, milk, and vanilla to the remaining flour mixture. Using a hand mixer or wooden spoon, beat until smooth batter forms (a few lumps are okay). Pour the batter into the prepared pan.
- Bake: Bake for 15-20 minutes or until the center is just set. Remove the cake from the oven and evenly sprinkle the Heath Bar crumble over the top of the cake. Return to the oven an bake an additional 10-15 minutes or until a cake tested inserted into the center comes out clean.
- Cool: Let the cake cool completely. Serve with a scoop of vanilla ice cream for the ultimate treat.
Notes
- The cake will keep in an airtight container at room temperature for up to 5 days
- Halve the recipe and use an 8 or 9 inch square baking pan
- To make the cake gluten-free, substitute your favorite 1:1 gluten-free flour blend
Other Sweet Treats
These are my favorite dishes for dessert
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