Cake Mix Toffee Bars are rich, chewy dessert bars that come together effortlessly with the help of a boxed cake mix. I get a buttery, soft base topped with sweetened condensed milk and crunchy toffee bits—every bite delivers that perfect mix of gooey and crisp.

Why You’ll Love This Recipe

I love how quick and foolproof this recipe is. With just five ingredients and minimal prep, I can bake up a batch of indulgent bars that taste like they came straight from a bakery. The texture is unbeatable—the soft cake bottom, sweet milky layer, and toffee crunch make these bars a go-to treat for potlucks, parties, or a cozy night in.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix
• 1 large egg
• 6 tablespoons butter, melted
• 2 cups chocolate toffee bits (like Heath bits)
• 1 can (14 ounces) sweetened condensed milk

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. In a mixing bowl, I combine the cake mix, melted butter, and egg until a soft dough forms.
3. I press the dough evenly into the prepared baking dish to form the crust.
4. I sprinkle the toffee bits evenly across the crust.
5. Then, I pour the sweetened condensed milk over the top, spreading it gently to coat.
6. I bake for 25 to 30 minutes, until the edges turn golden brown and the top is bubbly.
7. After cooling completely, I cut the bars into squares and serve.

Servings and Timing

This recipe makes about 24 bars. It takes around 10 minutes to prepare and 25 to 30 minutes to bake, so I can have everything ready to enjoy in under 45 minutes.

Variations

• I sometimes use chocolate or butter pecan cake mix for a different twist.
• Adding chopped pecans or walnuts gives a nice crunchy contrast.
• I like to mix in some mini chocolate chips or white chocolate chips for variety.
• After baking, I occasionally drizzle melted caramel over the top for a richer flavor.
• For a festive version, I sprinkle colored candy bits over the condensed milk before baking.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 5 days. For longer storage, I refrigerate them for up to a week. If I want to keep them for a month or more, I wrap them individually and freeze them. To reheat, I microwave one bar for about 10–15 seconds, just until warm.

FAQs

Can I use a different flavor of cake mix?

Yes, I’ve tried chocolate, spice, and butter pecan cake mixes and they all work great. The base flavor really influences the final taste.

Do I need to use toffee bits with chocolate?

Not necessarily. If I prefer just plain toffee bits or want to use chopped toffee candy bars, those work well too.

Can I make this recipe gluten-free?

I use a gluten-free yellow cake mix and double-check my other ingredients to make sure they’re gluten-free. The result is just as tasty.

How do I know when the bars are done?

I look for the edges to be golden and the center to be set but still slightly soft. It firms up more as it cools.

Can I make these in advance?

Absolutely. I usually bake a batch the night before an event. They keep their texture and flavor well overnight, and even improve slightly as they set.

Conclusion

These Cake Mix Toffee Bars are the kind of treat I rely on when I want something easy, quick, and delicious. They look impressive, taste amazing, and don’t require a lot of effort. Whether I’m sharing them with friends or keeping them all to myself, they never disappoint.

Print

Cake Mix Toffee Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: 24 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Cake Mix Toffee Bars are rich, chewy dessert bars made with a buttery cake mix base, sweetened condensed milk, and crunchy toffee bits for a delightful gooey and crisp texture.

---

Ingredients

• 1 box yellow cake mix
• 1 large egg
• 6 tablespoons butter, melted
• 2 cups chocolate toffee bits (like Heath bits)
• 1 can (14 ounces) sweetened condensed milk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
2. In a mixing bowl, combine the cake mix, melted butter, and egg until a soft dough forms.
3. Press the dough evenly into the prepared baking dish to form the crust.
4. Sprinkle the toffee bits evenly across the crust.
5. Pour the sweetened condensed milk over the top, spreading it gently to coat.
6. Bake for 25 to 30 minutes, until the edges turn golden brown and the top is bubbly.
7. Allow to cool completely, then cut into squares and serve.

---

Notes

• Try different cake mix flavors like chocolate or butter pecan for variation.
• Add nuts or chocolate chips for extra texture and flavor.
• Drizzle caramel on top after baking for a richer taste.
• Bars can be made ahead and stored or frozen for later.

---

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Sugar: 18g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg

This Peach Cobbler Pound Cake is the ultimate combination of two classic Southern desserts—rich, buttery pound cake and sweet, cinnamon-laced peach cobbler. It’s got a tender, moist crumb with juicy peaches baked right in and a delicious glaze drizzled over the top. This cake is perfect for any season, but especially delightful during the summer when peaches are at their peak.

Why You’ll Love This Recipe

I love how this cake brings together the best of both worlds. The dense texture of a pound cake complements the softness of the peaches beautifully. It's not overly sweet, which makes it great for both dessert and brunch. I also appreciate how easy it is to prepare even though it looks impressive enough for special occasions. If I'm craving a warm and comforting dessert with a bit of elegance, this is my go-to.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
granulated sugar
unsalted butter
eggs
sour cream
baking powder
salt
vanilla extract
cinnamon
nutmeg
fresh or canned peaches
brown sugar
powdered sugar (for glaze)
milk or cream (for glaze)

directions

1. I start by preheating the oven to 325°F and greasing a bundt pan thoroughly.
2. In a bowl, I cream the butter and sugar together until it's light and fluffy.
3. Then I add the eggs one at a time, mixing well after each addition.
4. I stir in the sour cream and vanilla extract.
5. In another bowl, I whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
6. I gradually mix the dry ingredients into the wet mixture until just combined.
7. I fold in the chopped peaches gently to keep them from breaking down too much.
8. I sprinkle brown sugar and some additional peach slices into the bottom of the bundt pan to give it that cobbler-style topping.
9. Then I pour the batter over the peaches and smooth out the top.
10. I bake the cake for about 75–85 minutes, or until a toothpick comes out clean.
11. After it cools slightly, I flip it onto a wire rack and let it cool completely.
12. For the glaze, I mix powdered sugar with a bit of milk or cream and drizzle it over the cooled cake.

Servings and timing

This cake makes about 12–14 servings, depending on slice size. I usually bake it for 75–85 minutes at 325°F, and I allow about 15 minutes of prep time. Total time, including cooling and glazing, is around 2 hours.

Variations

Sometimes I add chopped pecans or walnuts to the batter for a bit of crunch. If I’m out of sour cream, I swap in Greek yogurt with great results. In the fall, I’ve even used cinnamon apples instead of peaches for a seasonal twist. I also like to spice up the glaze with a little bourbon or vanilla extract for extra flavor.

storage/reheating

I store any leftovers in an airtight container at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week. To freeze, I wrap individual slices in plastic wrap and store them in a freezer bag. I reheat slices in the microwave for about 15–20 seconds or warm them in a 300°F oven for 10 minutes to bring back that fresh-baked taste.

FAQs

How do I keep the cake from sticking to the bundt pan?

I make sure to grease the pan really well with both butter and flour or use a baking spray with flour in it. I also let the cake cool for about 15 minutes before turning it out.

Can I use canned peaches instead of fresh?

Yes, I use canned peaches when fresh aren't available. I make sure to drain them well so the batter doesn't get too wet.

What’s the best way to know if the cake is done?

I check by inserting a toothpick or cake tester into the center. If it comes out clean or with a few crumbs, it’s ready.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before an event and glaze it the next day. It holds up beautifully overnight.

Why is my cake too dense or dry?

Overmixing the batter or baking too long can cause that. I always mix just until combined and keep a close eye on baking time to avoid drying it out.

Conclusion

This Peach Cobbler Pound Cake is a show-stopping dessert that brings comfort and elegance to the table. I love how the juicy peaches, warm spices, and buttery crumb come together in every bite. Whether it's for a family gathering, a potluck, or just because I’m craving something sweet and satisfying, this cake never disappoints.

Print

Peach Cobbler Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 75–85 minutes
• Total Time: 2 hours
• Yield: 12–14 servings
• Category: Dessert
• Method: Baking
• Cuisine: Southern
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Peach Cobbler Pound Cake combines the dense richness of pound cake with the fruity sweetness of peach cobbler, featuring a moist crumb, juicy peaches, and a sweet glaze. Perfect for summer gatherings or year-round indulgence.

---

Ingredients

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs
• 1 cup sour cream
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 cups fresh or canned peaches, chopped
• ⅓ cup brown sugar
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoon milk or cream (for glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and grease a bundt pan thoroughly.
2. Cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the sour cream and vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
6. Gradually mix the dry ingredients into the wet mixture until just combined.
7. Gently fold in the chopped peaches.
8. Sprinkle brown sugar and additional peach slices in the bottom of the bundt pan.
9. Pour the batter over the peaches and smooth the top.
10. Bake for 75–85 minutes or until a toothpick inserted comes out clean.
11. Let the cake cool slightly, then flip onto a wire rack to cool completely.
12. Mix powdered sugar with milk or cream to make the glaze and drizzle over the cooled cake.

---

Notes

• Use Greek yogurt as a substitute for sour cream if needed.
• Add chopped nuts for extra texture.
• Try using cinnamon apples instead of peaches for a fall variation.
• Spice up the glaze with bourbon or extra vanilla.

---

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

This rich and moist Chocolate Buttermilk Cake is a decadent dessert that delivers intense chocolate flavor with a soft, tender crumb. Layered with luscious chocolate frosting and topped with fresh raspberries, this cake is a true showstopper for any occasion. Whether I’m baking for a birthday, holiday, or just to satisfy a craving, this cake always hits the spot.

Why You’ll Love This Recipe

I love how the buttermilk transforms the texture of the cake, making it incredibly moist and velvety. The chocolate flavor is deep and satisfying, and the pairing with raspberries adds a touch of freshness and a pop of color. It’s a foolproof recipe that’s great for both beginner bakers and seasoned pros. I also enjoy how versatile it is—I can switch up the toppings or even bake it as cupcakes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cake flour
unsweetened cocoa powder
baking soda
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
pure vanilla extract
buttermilk
hot water or coffee (to intensify the chocolate flavor)
semi-sweet chocolate chips (optional, for extra richness)

For the frosting:
unsalted butter
powdered sugar
unsweetened cocoa powder
heavy cream or milk
vanilla extract

Optional garnish:
fresh raspberries
chocolate shavings or curls

Directions

1. I preheat my oven to 350°F (175°C) and grease and line two or three round cake pans.
2. In a bowl, I whisk together the cake flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, I cream the butter and sugar until light and fluffy. Then I beat in the eggs, one at a time, followed by the vanilla extract.
4. I alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry. Then I stir in the hot water or coffee.
5. I pour the batter evenly into the pans and bake for about 25–30 minutes, or until a toothpick inserted comes out clean.
6. After letting the cakes cool in the pans for 10 minutes, I transfer them to wire racks to cool completely.
7. To make the frosting, I beat the butter until smooth, then gradually mix in the powdered sugar and cocoa powder. I add the cream and vanilla and beat until fluffy.
8. I frost each layer generously, stack them up, and finish with a smooth coating on the outside. I like to top it with fresh raspberries and a sprinkle of chocolate curls for a final touch.

Servings and timing

This recipe makes 12 servings. The prep time is about 25 minutes, baking takes 30 minutes, and cooling plus decorating takes an additional 45 minutes. Altogether, I usually spend around 1 hour and 40 minutes from start to finish.

Variations

Sometimes I use dark cocoa powder for a more intense flavor or add espresso powder to the batter for a mocha twist. If I’m in the mood for something fruity, I layer raspberry jam between the cake layers. For a more indulgent experience, I mix mini chocolate chips into the batter or add a ganache glaze over the frosting.

Storage/Reheating

I keep leftover cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. For longer storage, I wrap slices in plastic wrap and freeze them for up to 3 months. When I want to reheat a slice, I let it thaw and then microwave it for 10–15 seconds to bring back that fresh-from-the-oven taste.

FAQs

How do I keep the cake moist?

I make sure not to overbake the cake and always use buttermilk, which helps keep the crumb tender and moist.

Can I make this cake in advance?

Yes, I often bake the layers a day ahead and wrap them tightly in plastic wrap. Then I frost them the next day for easier assembly.

What can I use if I don’t have buttermilk?

I mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes before using as a substitute.

Can I make this cake gluten-free?

Absolutely. I use a good quality 1:1 gluten-free flour blend in place of the cake flour and it turns out beautifully.

How do I prevent the layers from sticking to the pans?

I grease the pans, line the bottoms with parchment paper, and lightly dust with flour to ensure easy release every time.

Conclusion

This Chocolate Buttermilk Cake is the kind of dessert that wins hearts and leaves everyone asking for seconds. I love how it combines rich flavor, beautiful texture, and stunning presentation in one unforgettable slice. It’s the ultimate treat for chocolate lovers like me, and it never fails to impress.

Print

Chocolate Buttermilk Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This rich and moist Chocolate Buttermilk Cake features a deep chocolate flavor, velvety texture, and a luscious frosting, topped with fresh raspberries—perfect for any celebration or indulgent craving.

---

Ingredients

• 2 ½ cups cake flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ cups buttermilk
• ½ cup hot water or coffee
• 1 cup semi-sweet chocolate chips (optional)
• For the frosting:
• 1 cup unsalted butter
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• 4-6 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract
• Optional garnish: fresh raspberries and chocolate shavings or curls

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two or three round cake pans with parchment paper.
2. In a bowl, whisk together cake flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry. Stir in hot water or coffee.
5. Fold in chocolate chips if using. Divide batter evenly into prepared pans.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
8. For the frosting, beat butter until smooth. Gradually add powdered sugar and cocoa powder. Add cream and vanilla and beat until fluffy.
9. Frost each cake layer, stack them, and apply frosting to the outside. Garnish with raspberries and chocolate shavings.

---

Notes

• Use hot coffee instead of water for enhanced chocolate flavor.
• Grease and line pans properly to avoid sticking.
• For a gluten-free version, use a 1:1 gluten-free flour blend.
• You can prepare cake layers a day in advance for easier assembly.

---

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 38g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 75mg

This Blueberry Coffee Cake is a rich and tender dessert layered with juicy blueberries and a creamy filling that melts into the soft crumb of the cake. It’s the perfect balance of sweetness and tartness, topped with a fresh burst of blueberries and a dusting of powdered sugar.

Why You’ll Love This Recipe

I love how this blueberry coffee cake brings together simplicity and indulgence in one beautiful slice. The soft vanilla cake contrasts beautifully with the creamy blueberry layer in the center, and the topping of fresh blueberries adds an extra pop of flavor and freshness. Whether I’m serving it at brunch or enjoying a quiet afternoon treat, it always hits the spot. It’s a versatile cake that feels fancy but is easy to put together.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking powder
salt
unsalted butter
granulated sugar
eggs
vanilla extract
milk or buttermilk
fresh or frozen blueberries
cream cheese or sour cream (for the filling)
powdered sugar (for dusting)

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a square baking pan.
2. In a bowl, I whisk together flour, baking powder, and salt.
3. In another bowl, I beat the butter and sugar until light and fluffy, then mix in the eggs one at a time, followed by vanilla.
4. I alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
5. I spread half of the batter into the pan, then layer in a mix of cream cheese (or sour cream) and blueberries.
6. I top it with the remaining batter and gently spread it over the filling.
7. I bake it for 45–50 minutes, or until a toothpick inserted comes out clean.
8. Once cooled, I top it with fresh blueberries and a dusting of powdered sugar.

Servings and timing

This recipe yields about 9 generous servings. The total time, including prep and baking, is approximately 1 hour and 10 minutes.

Variations

I sometimes swap the blueberries for raspberries or blackberries when I want a twist. For a citrus note, I like adding a bit of lemon zest to the batter or the filling. If I’m feeling indulgent, I drizzle a lemon glaze on top instead of powdered sugar.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave a slice for about 20 seconds, or I warm it in a low oven until heated through. It also freezes well—just wrap individual slices tightly and thaw when needed.

FAQs

How do I keep the blueberries from sinking in the cake?

I toss the blueberries in a little flour before adding them to the batter. This helps keep them evenly distributed during baking.

Can I use frozen blueberries?

Yes, I use frozen blueberries when fresh ones aren’t in season. I don’t thaw them before mixing them in to avoid extra moisture.

What’s the best way to get a moist coffee cake?

Using full-fat ingredients like butter and sour cream keeps the cake tender and moist. I make sure not to overmix the batter, which can lead to dryness.

Can I make this cake ahead of time?

Absolutely. I often bake it the night before and let it sit, covered, at room temperature or refrigerate it if the weather is warm.

Can I skip the cream cheese filling?

I can, but the creamy center is what makes this version special. If I want something lighter, I reduce the filling or replace it with a jam swirl.

Conclusion

This blueberry coffee cake is a crowd-pleasing treat that’s simple to make but feels like a little luxury. The tender crumb, luscious blueberry layer, and sweet topping come together perfectly. Whether for a morning coffee companion or an after-dinner dessert, I always find myself reaching for another slice.

Print

Blueberry Coffee Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 9 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Blueberry Coffee Cake is a rich and tender dessert with a creamy blueberry filling, topped with fresh berries and powdered sugar. Perfect for brunch or as an afternoon treat.

---

Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• ½ cup milk or buttermilk
• 1 cup fresh or frozen blueberries
• ½ cup cream cheese or sour cream
• Powdered sugar, for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a square baking pan.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
4. Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
5. Spread half of the batter into the prepared pan.
6. Mix cream cheese or sour cream with blueberries and layer over the batter.
7. Top with the remaining batter, spreading gently.
8. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
9. Cool the cake, then top with fresh blueberries and a dusting of powdered sugar.

---

Notes

• Dust blueberries with flour before adding to prevent sinking.
• Use frozen blueberries without thawing to avoid extra moisture.
• Try lemon zest or a lemon glaze for added flavor.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freezes well when wrapped individually.

---

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 20g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg