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A slice of Retro Heath Bar Cake on a pink polka dot plate.
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5 from 3 votes

Retro Heath Bar Cake

If you love toffee and chocolate, you're going to love mom's Retro Heath Bar Cake!! It's an easy recipe that deserves to shine for any occasion!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert - Cake
Cuisine: Cake
Servings: 2 cakes
Calories: 358kcal


  • ½ cup 1 stick butter, softened
  • 2 cups packed brown sugar
  • 2 cups sifted all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 8-10 mini Heath bars rough chopped
  • ½ cup chopped pecans
  • baking spray
  • 2 - 8 " round disposable cake pans or 1- 9x13 baking pan


  • Preheat oven to 350 degrees.
  • In a large bowl with a hand mixer or the bowl of a stand mixer, beat the butter and brown sugar until incorporated. Slowly blend in the flour to form a crumb-like texture. Reserve 1 cup of the crumb mixture and set aside.
  • Add the baking powder, baking soda, salt, egg, milk, and vanilla to the large bowl and beat until well blended.
  • Spray the pan/pans with baking spray.
  • If using the two round pans, divide the dough evenly between the two pans. If using a 9x13, pour the batter evenly into the prepared pan.
  • Sprinkle the reserved crumble topping evenly over the cake batter.
  • Divide the Heath bars and pecans (if using 2 round pans), and sprinkle them evenly over the crumble topping.
  • Bake in a preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. If using a 13 x 9 pan, allow a few extra minutes in the oven, and then check for doneness with a toothpick.
  • Cool completely before cutting and serving.


Serving: 1serving | Calories: 358kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 51mg | Sodium: 301mg | Fiber: 1g | Sugar: 29g