After it cools down, I spread on a thick layer of whipped topping. At this point the cake is cold enough that the topping doesn’t melt, but still soft enough to spread without pulling crumbs. I finish with a generous sprinkle of toffee bits and chopped chocolate, pressing them lightly into the topping so they stay in place. The cake chills for a few hours, and every minute is worth the wait.
Pro Tips for Best Results
I tested the soaking step three different ways—pouring all the liquid at once, pouring half at a time, and letting the cake rest between pours—and the method that works best is pouring in one slow, steady stream. It keeps the texture even and prevents soggy spots. Some shortcuts really do make a difference.
Here’s what I learned the hard way: don’t let the cake cool completely before poking and pouring. I did this once when I got distracted, and the cake didn’t absorb the liquid nearly as well. Warm cake is the key to that velvety texture that makes this recipe unforgettable.
I also discovered that using real caramel sauce—not the squeeze bottle topping—creates a richer flavor and thicker consistency. The thinner toppings can run straight to the bottom instead of soaking into the middle layers. If you only have the thinner kind, heat it briefly so it thickens slightly before pouring.
Lastly, don’t try to spread the whipped topping while the cake is warm. It will slide around and melt into the cake, losing that pretty finished look. Waiting for the cake to cool completely makes a world of difference.
Common Mistakes to Avoid
I made this mistake the first time—don’t poke shallow holes. If the holes aren’t deep enough, the sweetened condensed milk will sit on top and pool rather than soaking in. You want the spoon handle to go nearly to the bottom of the cake but not break through it.
Another common issue is rushing the chilling time. I get it, the cake smells unbelievable, but slicing too early means the filling hasn’t set, and the cake can fall apart when you lift the pieces. Giving it at least four hours in the fridge leads to those clean, decadent layers.
One mistake I made early on was cutting the cake before adding the whipped topping and toffee. It seemed logical at the time, but the topping absolutely needs to be applied while the cake is whole. Otherwise, it slides into the gaps and leaves the edges exposed.(See the next page below to continue…)