Bonnies Blue Ribbon Chocolate Dream Cake

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Bonnie’s Blue Ribbon Chocolate Dream Cake – Rich, Gooey & Unforgettable

A poke cake masterpiece layered with caramel, condensed milk, whipped cream, and crushed Heath bars

Introduction: The Cake Everyone Asks For

Some recipes are so good, they become legendary. This Blue Ribbon Chocolate Dream Cake is one of those treasures—passed along from friend to friend, gathering to gathering, with rave reviews every time. Originally a classic poke cake, Bonnie added her own irresistible twists to make it even more indulgent. The result? A rich, gooey, chocolatey dream that’s perfect for potlucks, birthdays, holidays, or any time you want to wow a crowd.

With layers of Devil’s Food cake, caramel, sweetened condensed milk, whipped cream, and crushed Heath bars, this cake is a texture and flavor explosion. It’s easy to make, easy to serve, and guaranteed to disappear fast.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so decadent:

Cake Base:

  • Devil’s Food cake mix (1 box)
    Rich and moist—perfect foundation for soaking up toppings.

Tip: Use reduced-fat mix if preferred—it still delivers full flavor.

Gooey Toppings:

  • Sweetened condensed milk (1 can, Eagle Brand recommended)
    Adds creamy sweetness and moisture.
  • Caramel ice cream topping (6 oz, Hershey’s preferred)
    Warmed and poured into the cake—adds buttery richness.
  • Heath bars (3 bars, 1.4 oz each, chopped)
    Crunchy toffee and chocolate—adds texture and flavor.

Optional: Use Skor bars or homemade toffee bits as a substitute.

Whipped Cream Frosting:

  • Heavy whipping cream (1½ cups)
    Whipped to stiff peaks—light and fluffy topping.
  • Granulated sugar (¼ cup)
    Sweetens and stabilizes the whipped cream.
  • Crushed Heath bar pieces (¼ cup)
    Reserved for garnish—adds crunch and visual appeal.

Optional: Add a splash of vanilla extract to the whipped cream.

Equipment Needed

  • 9×13-inch baking pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Wooden spoon (for poking holes)
  • Microwave-safe bowl
  • Spatula
  • Refrigerator

Tip: Use a serrated knife for chopping Heath bars easily.

Step-by-Step Instructions

Step 1: Bake the Cake

Prepare Devil’s Food cake mix according to package instructions.

Pour into a 9×13-inch pan and bake until a toothpick comes out clean—about 30–35 minutes.

While warm, use the handle of a wooden spoon to poke holes across the surface, spaced about 1 inch apart.

Tip: Poke deep enough to allow toppings to soak in fully.

Step 2: Prepare the Toppings

Crush 3 Heath bars, reserving ¼ cup for garnish.

Warm 6 oz caramel topping in the microwave for 1 minute, until pourable.

Optional: Stir in a pinch of sea salt for salted caramel flavor.

Step 3: Add the Toppings

Slowly pour warmed caramel over the warm cake, letting it soak into the holes.

Follow with room temperature sweetened condensed milk, pouring evenly.

Sprinkle crushed Heath bars over the top.

Let the cake cool completely, then refrigerate for at least 2 hours, or overnight.

Tip: Chilling helps the flavors meld and the texture set.

Step 4: Make the Frosting

In a mixing bowl:

  • Whip 1½ cups heavy cream and ¼ cup sugar until stiff peaks form.

Optional: Add ½ tsp vanilla extract for extra flavor.

Step 5: Decorate the Cake

Spread whipped cream frosting evenly over the chilled cake.

Sprinkle with reserved crushed Heath bar pieces.

Drizzle with additional caramel topping for a decorative finish.

Presentation Tip: Use a piping bag for a swirled whipped cream design.

Step 6: Chill and Serve

Refrigerate until ready to serve—ideally overnight.

Slice and serve straight from the pan.

Yields:

  • 12–16 servings

Tip: Use a hot, clean knife for neat slices.

Serving Suggestions

Perfect for:

  • Potlucks and parties
  • Holiday desserts
  • Birthday celebrations
  • Bake sales and gifting

Pair with:

  • Coffee or espresso
  • Vanilla ice cream
  • Fresh berries
  • A glass of milk or dessert wine

Tip: Serve chilled for best texture and flavor.

Variations to Try

Want to make it your own? Try these delicious twists:

Mocha Dream Cake

Add espresso powder to the cake mix and drizzle with chocolate sauce.

Coconut Caramel Cake

Add shredded coconut to the topping and frosting.

Mini Dream Cakes

Bake in cupcake tins for individual servings.

Lighter Version

Use light condensed milk and whipped topping instead of heavy cream.

Berry Bliss Cake

Add sliced strawberries or raspberries between the layers.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 1 day in advance.
  • Refrigerate: Store covered in the fridge for up to 4 days.
  • Freeze: Freeze un-frosted cake for up to 1 month. Thaw and frost before serving.

Tip: Keep chilled until serving to maintain texture and flavor.

Nutrition Notes (Per Serving, ~1 of 16)

  • Calories: ~380
  • Protein: ~5g
  • Carbohydrates: ~40g
  • Fat: ~22g
  • Sugar: ~30g
  • Sodium: ~250mg
  • Fiber: ~1g

This cake is:

  • Rich and gooey
  • Sweet and creamy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

Bonnie’s Blue Ribbon Chocolate Dream Cake is more than just a dessert—it’s a legacy of indulgence, creativity, and pure joy. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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