With the last week of Claudia’s vacation coming to an end, I decided to make my all-time personal favourite cake. Sure…cheesecake is pretty good, and nothing can truly compare to an amazing piece of red velvet. But THIS cake is simply the best (sorry but I had to quote the Queen, Tina Turner there).

My brother and I were born 2 years and 1 day apart from each other. Growing up, we often shared birthday parties.  We actually still do to this day.  The one thing that Claudia did well was although we never really had individual birthday parties, we always had our own cake. Probably because she knew I’d throw a fit if I had a Superman themed cake and my brother would be the laughing stock of his friends if he had to have a Strawberry Shortcake themed cake. But I digress…

Skor Cake is now my staple birthday cake every year from Claudia. My brother also gets Skor Cake, but his typically comes from Dairy Queen in ice cream form. Again, even in adulthood, we still need to keep our birthday cakes different. I encourage you all try Skor Cake for your birthdays. Friends – you are worth it!

You will need:

1 box Devil’s Food Cake mix (Betty Crocker or Duncan Hines work best)

Ingredients to accompany the cake mix (typically eggs, oil and water or milk)

1 tub Cool Whip

1 can sweetened condensed milk

1 can/jar/tube of caramel or butterscotch sundae syrup (we prefer caramel)

4-5 Skor bars

Combine all ingredients that the box cake mix calls for and follow directions.

Here I combined all the ingredients in a bowl and mixed them for 2 minutes on medium speed.

Cake batter is my vice.

Bake cake as per the box instructions in a 9×13 inch baking pan

I baked this for 30 minutes at 375 degrees Fahrenheit.

While cake is still extremely warm, combine your whole can of condensed milk and all your caramel syrup

Again, while your cake is still hot, use the end of a wooden spoon and poke holes all over the cake

Pour caramel and milk mixture over the cake and allow to soak in

I could seriously eat this cake just like this!

But we’re not done. Not even close!

Allow the cake to cool completely. As you can see, the caramel mixture slowly soaks into the cake keeping it moist and seriously delicious

When cake is completely cooled, spread Cool Whip over top

Next, top cake with broken up bits of Skor bar.

And you’re done!

Oh wait, you’re not done.

You need to try a piece of the best cake you could make for yourself…

…or a loved one

Gooey, sweet and chocolatey

This should seriously be illegal.

Skor Cake
Serves 8
Sinfully delicious and moist chocolate cake with Skor bar pieces.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 box Devil’s Food Cake mix (Betty Crocker or Duncan Hines work best)
  2. Ingredients to accompany the cake mix (typically eggs, oil and water or milk)
  3. 1 tub Cool Whip
  4. 1 can sweetened condensed milk
  5. 1 can/jar/tube of caramel or butterscotch sundae syrup (we prefer caramel)
  6. 4-5 Skor bars
Instructions
  1. Combine all ingredients that the box cake mix calls for and follow directions.
  2. Bake cake as per the box instructions in a 9×13 inch baking pan. I baked this for 30 minutes at 375 degrees Fahrenheit.
  3. While cake is still extremely warm, combine your whole can of condensed milk and all your caramel syrup.
  4. While your cake is out of the oven and still hot, use the end of a wooden spoon and poke holes all over the cake.
  5. Pour caramel and milk mixture over the cake and allow to soak in. Allow the cake to cool completely.
  6. When cake is completely cooled, spread Cool Whip over top.
  7. Next, top cake with broken up bits of Skor bar.
  8. Serve and enjoy!
Claudia's Cookbook http://www.claudiascookbook.com/
by | 55 Comments

55 Comments on Skor Cake

  3. fattydumpling
    August 25, 2010 at 8:11 AM (14 years ago)

    This looks so awesome, candy on a cake. Next, cookies should go on too ;]

    Reply
    • Miriah
      December 26, 2020 at 11:17 AM (4 years ago)

      If I don’t have cool whip can I use whipping cream?

      Reply
  4. Lisa Bernstein
    August 25, 2010 at 9:53 AM (14 years ago)

    Could not agree more! This cake should be illegal! Looks so good!

    Reply
  5. Claudia
    August 25, 2010 at 4:53 PM (14 years ago)

    Trulyamazing – I could have scarfed it many times during the cooking process! And it is so rich – it sings “celebration!”

    Reply
    • April Gustafson
      August 16, 2022 at 12:58 PM (2 years ago)

      Can you freeze the cake after you have added the condensed milk?

      Reply
      • Claudia's Cookbook
        August 16, 2022 at 1:08 PM (2 years ago)

        You certainly can! I have some in my freezer as I type 🙂

        Reply
  6. Alison Zulyniak
    September 2, 2010 at 8:58 PM (14 years ago)

    Oh my~! This looks sinful! I also wanted to quickly let you know that i now have a recipe swap on my blog Prairie Story every Thursday! I hope you can share b/c I love how all your recipes are so traditional and sentimental! http://prairiestory.blogspot.com/

    Reply
    • Claudia's Cookbook
      September 7, 2010 at 7:21 PM (14 years ago)

      Fantastic! I will definitely participate! Thanks for letting us know!

      Reply
  7. Brenda
    September 17, 2010 at 12:38 PM (14 years ago)

    I LOVE this cake! It’s one of my all-time favourites. I haven’t had it in a while though. Thanks for reminding me that it needs to be made. It is an amazing cake!

    Reply
  8. Prairie Story
    September 21, 2010 at 7:27 AM (14 years ago)

    I’ll say it again… sinful. 🙂 This cake is dangerously good. Thank you for sharing. ~ALison

    Reply
  9. Lana
    April 3, 2011 at 12:46 PM (14 years ago)

    I too had not made this cake in a while. I loved the photos I had to use a smaller pan and I hoped it would still work. THANKS.

    Reply
    • Claudia's Cookbook
      April 3, 2011 at 10:49 PM (14 years ago)

      Thanks for your comments Lana! Let us know how it turns out!

      Reply
  10. Kayla
    April 3, 2011 at 6:04 PM (14 years ago)

    This cake is amazing! My sister-in law made it for my brother’s birthday and we ate the entire thing, we just couldn’t help it!

    Reply
    • Claudia's Cookbook
      April 3, 2011 at 10:48 PM (14 years ago)

      So glad you and your family enjoyed it! It’s an amazing treat. Our family cannot get enough. Thanks for sharing your thoughts with us!

      Reply
  11. Christine
    April 22, 2011 at 10:27 AM (14 years ago)

    I came across this reciepe looking for a cake that combines 2 favourite things…caramel and skor chocolate…i wish i had known about it sooner 🙂
    I am making this cake for the first time today and really looking forward to the outcome.
    Thank you for sharing it

    Reply
    • Claudia's Cookbook
      April 22, 2011 at 12:30 PM (14 years ago)

      Thanks for your comment Christine! Let us know how you like the cake! 🙂

      Reply
  12. Deanna
    April 27, 2011 at 6:47 PM (14 years ago)

    I wonder if this would work using a different flavor of cake mix…. my hubby loves Skor bars, but doesn’t really like chocolate that much. Anyone ever try?

    Reply
    • Claudia's Cookbook
      April 27, 2011 at 11:21 PM (14 years ago)

      I have never tried a different cake mix, but I’m sure you could do a simple vanilla and all the flavours would continue to work well. If you try it, let me know how it turns out!

      Reply
      • Deanna
        June 10, 2011 at 1:19 PM (14 years ago)

        Well, I made it with a butter cake from scratch, and it was divine! 😀

        Reply
        • Claudia's Cookbook
          June 11, 2011 at 5:02 PM (14 years ago)

          Awesome Deanna! We’ve never made it with butter cake. We will have to try that soon as well. Thank you for sharing!

          Reply
  13. Christine
    June 13, 2011 at 11:36 AM (14 years ago)

    The cake turned out AMAZINGLY…it was a big hit and everyone loved it!! Definitly holding on to this reciepe to make again!! Thanks

    Reply
  14. Claudia's Cookbook
    June 13, 2011 at 1:45 PM (14 years ago)

    Thanks so much for the comment Christine! Very happy you enjoyed the cake!

    Reply
  15. Naomi (formerly of Winnipeg. now from Edmonton)
    November 21, 2011 at 3:17 PM (13 years ago)

    Made this cake back in August for my grandsons 7th birthday. It was a big hit with him and the whole family. Just came back to check ingredients to make it again for a Grey Cup party next weekend, and had to let you (and everyone) know, that this recipe is a keeper! Yum, can’t wait for a piece of this again.

    Reply
    • Claudia's Cookbook
      November 22, 2011 at 4:47 PM (13 years ago)

      Thanks for the comment Naomi! Glad you like the cake. And Go Bombers Go 🙂

      Reply
  16. julie
    May 2, 2012 at 5:40 AM (13 years ago)

    I’m so glad that I founded that recipies…because is so good..my boyfriend buy for my birthday and it was so so good and hummy. thank you !

    Reply
    • Claudia's Cookbook
      May 5, 2012 at 3:24 PM (13 years ago)

      Glad you found our recipe as well Julie! Happy belated Birthday to you!

      Reply
  17. Sweet tooth
    July 28, 2012 at 12:28 AM (12 years ago)

    You can use different flavours of cake also. Try using pecan cake it is Betty Crocker too! 😉

    Reply
    • Claudia's Cookbook
      August 1, 2012 at 12:13 AM (12 years ago)

      I will have to try that! Still nothing better than decadent chocolate though 🙂

      Reply
  18. E
    August 1, 2012 at 12:08 AM (12 years ago)

    If you have more time and more money I guess try real whipped cream. Xtra special and worth every penny.

    Reply
  19. Cathy
    March 31, 2013 at 2:59 AM (12 years ago)

    Was looking for this recipe as it is the “go to” cake for HSC functions. I should have known I could find it here. I love this website. Thanks for sharing your deliciuos recipes.

    Reply
  20. Cait
    April 13, 2013 at 4:58 PM (12 years ago)

    Just made this today for my brother’s bday (he’s 34 heehee)… Made them into cupcakes – most amazing cupcakes EVER!!! Thanks for sharing!

    Reply
    • Claudia's Cookbook
      April 14, 2013 at 8:12 PM (12 years ago)

      Thanks for sharing Cait! I never thought to make this recipe into cupcakes! I will definitely have to try it. And you are never too old for Skor Cake 🙂

      Reply
  21. Cosette
    April 24, 2014 at 5:29 PM (11 years ago)

    Just store it in an airtight container in the fridge?

    Reply
    • Claudia's Cookbook
      April 24, 2014 at 9:35 PM (11 years ago)

      You bet Cosette! It stays moist in the fridge for a few days. Enjoy!

      Reply
  22. Karolina
    October 3, 2014 at 4:17 AM (10 years ago)

    Is there something I can use instead of cool-whip? I don’t have that avialable 🙁

    Reply
    • Claudia's Cookbook
      October 3, 2014 at 4:33 AM (10 years ago)

      You can use your favourite store bought frosting (vanilla) or you can make your own whipping cream by beating whipping cream and vanilla together with an electric mixer until soft peaks form.

      Reply
  23. Monica
    April 10, 2015 at 3:30 PM (10 years ago)

    Do you think this could be turned into a trifle?

    Reply
  24. Geraldine
    December 22, 2015 at 4:34 PM (9 years ago)

    hi i am wondering if i can make the skor cake the day ahead of serving it or should it be made the day you are having it. thanks

    Reply
    • Claudia's Cookbook
      December 22, 2015 at 4:41 PM (9 years ago)

      Ideally you should make it the day of, but you can make it a day ahead as long as it sits in the fridge.

      Reply
  25. Angie Atkins
    May 25, 2016 at 9:52 PM (9 years ago)

    Can I use another chocolate cake mix? Like Milk Chocolate? Chocolate Fudge? Or German Chocolate? I really don’t like the Devils food chocolate that much.

    Reply
    • Claudia's Cookbook
      June 5, 2016 at 9:29 PM (9 years ago)

      You can use whatever cake mix you like that is of the chocolate variety.

      Reply
  26. Dorothy
    March 24, 2018 at 8:30 PM (7 years ago)

    I made this cake and and is was so moist it was leaking, I recommend if you don’t like dry cake.

    Reply
  27. Leslie Crawford
    May 12, 2019 at 11:42 AM (6 years ago)

    I am trying to make this for a special birthday. I made nut free skor bars (allergic granddaughter). I wondered if I could freeze the cake after the caramel has soaked in, and then thaw out and frost and decorate when I need it. Please help.

    Reply
    • Rania
      December 10, 2019 at 7:59 PM (5 years ago)

      I’m afraid than 1 can of condensed milk and the whole tube of caramel sauce will make my cake very sweet !! So I go ahead and put all the tube of snickers or half of it ??

      Reply
  28. Rania
    December 10, 2019 at 8:04 PM (5 years ago)

    We should put the whole 428mll of sundae snickers syrup ???

    Reply
  29. Joy Turner
    September 12, 2021 at 3:16 PM (3 years ago)

    This is a delicious cake!! Thank you for a simple to follow recipe!! I will make it often!!!

    Reply
    • Claudia's Cookbook
      November 2, 2021 at 10:17 AM (3 years ago)

      Yay! So glad you enjoyed it. It’s my fav 🙂

      Reply

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