Better than sex cake elevates a regular chocolate cake mix into a rich caramel soaked cake of your dreams. Top with whipped topping and chopped toffee bits for an all-around irresistible dessert.
Why this recipe works
Dive into decadence with this rich better than sex cake. The name is pretty scandalous, but it’s the best way to describe the tantalizing taste of caramel-soaked chocolate cake. Sometimes you really have to pack the oomph into the recipe name to get your point across, hence slutty brownies and sex in a pan.
Better than sex cake is essentially a poke cake which also means it’s incredibly easy to make with a box of cake mix. You simply bake it, poke the holes, pour the caramel and sweetened condensed milk, top it with whipped cream, then add chopped toffee bits as the final touch. It’s easy, quick, and definitely impressive.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – We used a Betty Crocker devils food cake mix. The egg, water, and oil portions in this recipe are the same as those on the cake mix box. If you are using a different brand of cake mix, prepare the cake as indicated on the box. If preferred, you can swap the devils food cake mix with regular chocolate, vanilla, or white cake mix – choose your favorite.
CARAMEL – A store-bought bottle of caramel sauce is perfectly fine for this recipe and makes prep nice and easy. If you prefer to make a homemade version, you’ll love our caramel sauce recipe.
TOPPING – For ease of use we opted for Cool Whip as the topping. You can certainly whip up your own, but I would suggest making homemade stabilized whipped cream as opposed to regular. This way the topping will last longer. Both regular-size Heath bars or a bag of the minis will do the trick for the garnish. We used close to a full 10 oz. bag of minis.
How to Make Better Than Sex Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350°F.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on medium-high speed for 2-3 minutes.
- Transfer batter to a 9×13 baking dish. Bake for 30 minutes. Remove from oven and allow to cool for 30 minutes.
- Use a skewer or the handle of a wooden spoon to make holes in the cake.
EXPERT TIP – Don’t poke too far down into the cake, otherwise the sauce will pool at the bottom.
Poke the holes about 1 inch apart.
- Pour the sweetened condensed milk and 1 cup of caramel sauce evenly over the entire cake.
- Cover the cake with plastic wrap and chill in the refrigerator for 30 minutes – 1 hour.
- Top with Cool Whip.
- Drizzle remaining caramel sauce over the top and sprinkle with the chopped Heath bars.
- Slice into pieces and serve.
Frequently Asked Questions & Expert Tips
Store leftover cake in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 5 days.
Yes, you can prepare this cake a day in advance then cover it with either an air-tight lid or plastic wrap and store it in the refrigerator until you are ready to serve.
Yes, you can freeze better than sex cake. To do so, wrap the cake with plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
Better than sex cake speaks for itself. If you aren’t a fan of toffee or Heath bars you can easily top the cake with mini chocolate chips, nuts, shaved chocolate, caramel, chocolate drizzle, chopped Snickers, Milky Way, Twix, or your favorite candy bar. The options are endless.
Serve chilled or slightly above room temperature. Enjoy!
More Related Recipes
- Sex in a Pan
- Raspberry Poke Cake
- Chocolate Poke Cake
- Pineapple Sunshine Cake
- Cream Puff Chocolate Eclair Cake
- Black Forest Poke Cake
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Better Than Sex Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 15.25 ounce Devil's Food Cake Mix we used Betty Crocker
- 3 large eggs
- ½ cup vegetable oil
- 1 ¼ cup water
- 14 ounces sweetened condensed milk
- 1 ¼ cup caramel sauce divided
- 8 ounces Cool Whip thawed
- 1 cup chopped Heath bars 1 – 1 1/2 cups. or toffee bits
Things You’ll Need
Before You Begin
- **We used a Betty Crocker cake mix for this recipe. The egg, water, and oil portions in this recipe are the same as those on the cake mix box. If using a different brand of cake mix, prepare the cake as indicated on the box.
- If preferred, you can swap the devils food cake mix with regular chocolate, vanilla, or white cake mix – choose your favorite.
- The cake can be slightly warm when pouring the toppings over, but it needs to be cold when topping with Cool Whip so that the Cool Whip doesn’t melt.
- The caramel sauce should also be cool when pouring over the Cool Whip.
- You can use regular size Heath bars or a bag of the minis. We used close to a full 10 oz. bag of minis.
- Store leftover cake in an air-tight container or tightly covered with plastic wrap in the refrigerator for up to 5 days.
- To freeze, wrap the cake with plastic wrap followed by a layer of aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
- You can prepare this cake a day in advance then cover it with either an air-tight lid or plastic wrap and store it in the refrigerator until you are ready to serve.
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on medium-high speed for 2-3 minutes.
- Transfer batter to a 9×13 baking dish. Bake for 30 minutes. Remove from oven and allow to cool for 30 minutes.
- Use a skewer or the handle of a wooden spoon to make holes in the cake. Don't poke too far down into the cake, otherwise the sauce will pool at the bottom. Poke the holes about 1 inch apart.
- Pour the sweetened condensed milk and 1 cup of caramel sauce evenly over the entire cake.
- Cover the cake with plastic wrap and chill in the refrigerator for 30 minutes – 1 hour.
- Top with Cool Whip.
- Drizzle remaining caramel sauce over the top and sprinkle with the chopped Heath bars.
- Slice into pieces and serve.
Nutrition
Lindsay Formaro
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