Skor Bar Cake Recipe

Updated on October 3, 2017

Skor Bar Cake

Skor Bar Cake

This has got to be one of my favorite cakes ever! It's right up there with cheesecake. And that's saying a lot considering I don't even like Skor bars. Not only is this cake one of my favorites, but it is also a big hit with my family and friends. I am often asked to make this recipe for family gatherings and birthday parties.

This cake is full of ooey gooey goodness due to the caramel/butterscotch and sweetened condensed milk topping. This cake does have the tendency to start out a little "soggy" and continues to become a little more moist the longer you keep. Fortunately, this does not affect the taste of the cake, and the cake itself never sticks around for too long!

Cook Time

Cook time: 30 min
Ready in: 30 min
Yields: Serves approximately 10 people


  • 1 Can Sweetened Condensed Milk, I usually use Eagle Brand. However, feel free to choose whichever brand you please.
  • 1 Box Chocolate Devils Food Cake Mix, You will also need the ingredients indicated on the cake box, such as eggs, ect.
  • 1 Container (can, bottle, ect.) Caramel or Butterscotch Sauce, I personally use the Caramel.
  • 4-5 Bars Skor Bars, Crushed. The packs of four chocolate bars is sufficient.
  • 1 Container Whipped Cream, You can make the whipping cream, or purchase a tub of Cool Whip.


  1. Preheat your oven to 350 degrees farenheit for shiny metal or glass pan or 325 degrees farenheit for a dark nonstick pan as indicated on the cake box. Use the middle rack of your oven for the most even baking.
  2. Prepare cake mix as indicated on the box. Beat cake mix, water or milk, oil and eggs on low speed for 30 seconds, and medium speed for 2 minutes.
  3. Pour cake mix into a 9X13 pan.
  4. Bake for approximately 30-35 mins. Or until a toothpick inserted into the center of the cake comes out clean.
  5. While the cake is baking. Mix the caramel/butterscotch topping and the can of sweetened condensed milk. For a more gooey cake add lots of caramel/butterscotch. And for a less gooey cake, add less caramel/butterscotch.
  6. Once the cake is finished baking. Pokeholes into the cake while it is still warm. You can used the end of a wooden spoon to do this. Or a fork. Depending on how large of holes you want. And how much of the caramel/butterscotch mixture you have to soak into the cake.
  7. Pour the caramel/butterscotch and sweetened condensed milk mixture over top of the cake. Covering the entire surface.
  8. Let the cake cool and prepare your whipped topping. You can either use whipped topping that has already been prepared, such as cool whip. Or you can make your own. It depends on which you personally prefer.
  9. Once the cake has cooled. Spread a layer of whipped cream over the top of the entire cake. You can make this layer as thick or thin as you would like.
  10. Crush your Skor Bars. I usually leave them in their packaging and carefully hit them with a hammer. Sprinkle the crushed skor bars over top of the whipped topping covering the entire cake.
  11. You are finished! Eat and enjoy your masterpiece. Please be sure to store any leftovers in the fridge.

Skor Cake

Recipe Rating

2.9 stars from 69 ratings of Skor Bar Cake

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    • blairtracy profile image

      blairtracy 5 years ago from Canada

      Haha, thanks. I must have had mayo on the brain!

    • profile image

      Nicki 5 years ago

      I think when you say miracle whip you mean COOL whip cause miracle whip is a mayonnaise