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better than sex cake

Master the Better Than Sex Cake Recipe Step by Step

Ronaldo
Better Than Sex Cake is a decadent dessert made with a moist chocolate cake base, caramel, sweetened condensed milk, whipped topping, and crunchy Heath bars or toffee bits. This indulgent treat is perfect for celebrations or whenever you want a show-stopping dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

For the Cake:

  • 1 box Devil's Food Cake mix 15.25 oz
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cups water

For the Filling:

  • 14 oz can sweetened condensed milk
  • 1 1/4 cups caramel sauce divided

For the Topping:

  • 8 oz Cool Whip or homemade whipped cream
  • 1 –1 1/2 cups chopped Heath bars or toffee bits

Instructions
 

Prepare the Cake:

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. Prepare the Devil's Food Cake mix according to package instructions using the eggs, oil, and water. Pour batter into the pan and bake as directed (typically 28–30 minutes).

Poke the Cake:

  • While the cake is still warm, poke holes all over the top using a fork or the handle of a wooden spoon.

Add Filling:

  • In a small bowl, combine sweetened condensed milk with 1 cup of caramel sauce. Slowly pour the mixture over the cake, ensuring it seeps into the holes.

Chill:

  • Refrigerate the cake for at least 1 hour to let the flavors meld.

Add Topping:

  • Spread Cool Whip (or whipped cream) evenly over the chilled cake. Sprinkle with chopped Heath bars or toffee bits.

Set and Serve:

  • Chill for another hour before serving to allow the flavors to fully develop.

Notes

Variations

  • Cake Base: Use homemade chocolate cake, red velvet, or vanilla cake.
  • Toppings: Substitute Heath bars with crushed Oreos, Reese’s, or M&M’s.
  • Flavor Variations: Replace caramel sauce with hot fudge or a mix of both.
  • Seasonal Twist: Make a pumpkin-spiced version using a spiced cake base and pumpkin whipped cream.
 

Storage

  • Refrigeration: Store the assembled cake covered in the refrigerator for up to 5 days.
  • Freezing: Freeze the unassembled chocolate cake base for up to 3 months. Thaw completely before adding toppings.
 

Nutrition (Per Serving)

  • Calories: ~450
  • Carbs: ~58g
  • Fat: ~20g
  • Protein: ~5g
  • Sodium: ~350mg
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