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This Better Than Sex Cake is over-the-top indulgent, combining a rich chocolate cake soaked in sweetened condensed milk and caramel sauce, then layered with fluffy whipped topping and crunchy Heath bar pieces. It’s an easy dessert that needs just 15 minutes of prep and is perfect for parties. Expect to bring home an empty pan, it’s that good!
Try This Next: Try my Chocolate Coconut Poke Cake or Nutella Brownies for more rich, crowd-pleasing treats.
Why I Love This Recipe
- Quick & Easy – Simple prep with only 15 minutes work before baking.
- Starts With Cake Mix – I start with a boxed cake mix, which makes this recipe so simple!
- Can Be Made Ahead – This cake is make-ahead friendly. Chill it for a few hours or even overnight.
- Delicious Flavor – Ultra moist, rich, and perfect for chocolate lovers!
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients together, as well as any measuring spoons and bowls you might need.
- Dark Chocolate or Devil’s Food Cake Mix: I prefer Duncan Hines dark chocolate fudge for a richer flavor that balances the sweetness.
- Whipped Topping: Store-bought is more stable for make-ahead desserts, but homemade whipped cream can be used if serving within 1-2 days.
- Heath Bar Pieces: Use a bag of pre-chopped pieces or chop up full bars. For a fun twist, swap in your favorite candy, like Reese’s, Snickers, or Kit Kats.
How To Make Better Than Sex Cake
See the recipe card below for full, detailed instructions
Bake the cake according to package directions in a 9×13-inch pan. Let it cool for 20 minutes.
Poke holes all over the top using the handle of a wooden spoon or a skewer, going almost to the bottom.
Slowly pour sweetened condensed milk over the cake, ensuring it seeps into the holes.
Repeat with caramel sauce, making sure it gets into every crevice.
Cover and refrigerate for at least 2 hours or overnight.
Just before serving, spread whipped topping over the cake and sprinkle with Heath bar pieces. Garnish with more caramel or chocolate syrup if desired.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! In fact, it tastes even better after a few hours or overnight in the fridge as the flavors meld together.
Can I freeze this cake?
Freezing isn’t recommended because the whipped topping may lose its texture and the cake can become soggy.
Can I use homemade caramel sauce?
Absolutely. A homemade caramel sauce adds a richer, deeper flavor, but store-bought works perfectly too.
Serving Suggestions
Top with chopped pecans or walnuts for a nutty crunch.
Want to mix it up? You can substitute any chopped candy bars you like. Reese’s, Snickers, Milky Way, or Kit Kats are all great options.
For a chocolate overload, drizzle with chocolate syrup before serving.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in a covered container in the refrigerator for up to 3 days. Not suitable for room temperature storage due to the moist texture and dairy content.
Recipe Tips
- Chill the cake for several hours to allow the flavors to meld and the cake to fully absorb the sauces.
- Add a pinch of cream of tartar to homemade whipped cream to help stabilize it if not using whipped topping.
- Slice with a clean, sharp knife for neater servings. Wipe between cuts if needed.
More Cake Recipes
- Pineapple Dump Cake
- Marble Cake
- Chocolate Coconut Poke Cake
- Lemon Lime Poke Cake
- Salted Caramel Cake
Better Than Sex Cake
Ingredients
- 15.25 ounce box dark chocolate or devil's food cake + ingredients on the back of the box to make the cake
- 14 ounce can sweetened condensed milk
- 1 cup caramel sauce
- 16 ounces whipped topping
- ½ cup health bar pieces
- Extra caramel sauce or chocolate syrup for garnishing if desired
Instructions
- Prepare pan and bake cake according to the package directions on the box for a 9”x 13” cake. Remove from the oven and let cool for 20 minutes.
- Once the cake has cooled for 20 minutes, use the back of a wooden spoon or a wooden skewer to poke holes all over the top of the cake, going almost to the bottom of the pan, but not quite all the way through.
- Evenly and slowly pour the can of sweetened condensed milk all over the top of the cake, making sure it gets into all the holes and corners. Next, pour the caramel sauce evenly over the cake, again making sure it fills into the holes of the cake. Cover and let sit in the fridge for at least 2 hours or overnight.
- Before serving, spread the whipped topping evenly over the cake and sprinkle with the heath bar pieces. Garnish with extra caramel sauce or chocolate syrup, if desired. Cut into squares and serve.
Notes
- Leftovers can be stored in a covered container in the fridge for up to 3 days. Because of the moisture in this cake, it is not recommended to store at room temperature.
- I used Duncan Hines dark chocolate fudge cake when testing this recipe. I think the darker chocolate base helps to balance the sweetness of the other ingredients. You could use any box or homemade dark chocolate or devils food cake mix you’d like for this recipe, just follow the directions on the box or in the recipe.
- If you’d prefer, you could use real whipped cream in place of the whipped topping, but it may only last for 24-48 hours before it gets weepy. I like to add a pinch of cream of tartar to my whipped cream to help stabilize it.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
