Name: Better Than Sex Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 box Devil’s food cake mix (plus ingredients required on box, typically eggs, oil, and water); 1 can (14 oz) sweetened condensed milk; 3/4 cup caramel syrup; 1 tub (8 oz) Cool Whip, thawed; 2-3 Heath candy bars, crushed

Introduction

Better Than Sex Cake is a delightfully rich and indulgent dessert that combines moist chocolate cake with sweet caramel and creamy topping. This easy-to-make treat is sure to impress your family and friends with every bite.

A square piece of dark brown chocolate cake sits in the center of a white plate with a textured rim, placed on a white marbled surface. The cake has three visible layers: a moist dark chocolate base, a thick white cream middle layer, and a top layer with glossy caramel drizzles and crushed chocolate and caramel candy pieces scattered on the cream. In the background, a large white rectangular baking dish holds the rest of the cake with one section missing, and a black and white checkered cloth is partially visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devil’s food cake mix (plus ingredients listed on the box)
1 can sweetened condensed milk
3/4 cup caramel syrup
1 (8 oz) tub Cool Whip, thawed
2-3 Heath candy bars, crushed

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch cake pan.
Step 2: Prepare the cake mix according to the package directions and pour the batter into the prepared pan. Bake as directed.
Step 3: Once the cake is baked, remove it from the oven and let it cool slightly. Using a fork or the back of a wooden spoon, poke holes all over the cake, being careful not to pierce through to the bottom.
Step 4: Pour the sweetened condensed milk and caramel syrup evenly over the cake, allowing it to seep into the holes for maximum flavor.
Step 5: Refrigerate the cake for at least 2 hours to let the flavors meld and the cake to set.
Step 6: When ready to serve, spread the thawed Cool Whip evenly over the top of the cake and sprinkle with crushed Heath candy bars. Serve and enjoy!

Tips & Variations

For an extra crunch, try adding chopped nuts along with the Heath candy bars on top.
Use homemade caramel sauce in place of store-bought syrup for a richer flavor.
Substitute whipped cream for Cool Whip if you prefer a fresher taste.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, you can enjoy it cold or let it sit at room temperature for 10-15 minutes for a softer texture. This cake is best enjoyed within a few days to maintain freshness.

How to Serve

A close-up of one thick slice of chocolate cake on a white plate with a white marbled background. The cake has two layers: the bottom layer is dark, moist chocolate, with a dense texture full of small holes. The top layer is creamy white frosting that looks smooth and soft, spread thickly over the cake. On top of the frosting, there are small chunks of chopped nuts and pieces of chocolate scattered unevenly. Light caramel sauce is drizzled over the nuts and frosting, giving a glossy shine and some light brown color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Refrigerate it after assembling and add the Cool Whip and Heath bars just before serving for the best texture.

Can I use a different cake mix?

Absolutely. While Devil’s food cake is recommended for its rich chocolate flavor, you can use chocolate fudge or any chocolate cake mix you prefer.

Better Than Sex Cake Recipe

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★★★★★

4.8 from 116 reviews

Better Than Sex Cake is a luscious, indulgent dessert featuring a moist devil’s food cake soaked with sweetened condensed milk and caramel syrup, topped with fluffy whipped topping and crushed Heath candy bars for a delightful crunch. This irresistibly rich and creamy cake is perfect for special occasions or anytime you crave an over-the-top treat.

Author: Stella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box Devil’s food cake mix (plus ingredients required on box, typically eggs, oil, and water)

Soaking Sauce

1 can (14 oz) sweetened condensed milk
3/4 cup caramel syrup

Topping

1 tub (8 oz) Cool Whip, thawed
2–3 Heath candy bars, crushed

Instructions

Prepare Cake: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch cake pan. Prepare the devil’s food cake mix according to the package directions—typically this involves mixing the cake mix with eggs, oil, and water. Pour the batter into the pan and bake as instructed.
Cool and Poke Holes: Once the cake is baked, remove it from the oven and allow it to cool completely in the pan. Using a fork or the back of a wooden spoon, gently poke holes in the cake’s surface without piercing through the bottom to allow the soaking syrup to permeate.
Soak Cake: Evenly pour the sweetened condensed milk and caramel syrup over the cake, allowing the liquids to seep into the holes to deeply moisten the cake layer.
Chill: Refrigerate the soaked cake for at least 2 hours to let the flavors meld and the syrup fully absorb.
Add Topping and Serve: When ready to serve, spread the thawed Cool Whip over the chilled cake, then sprinkle the crushed Heath candy bars evenly on top for a crunchy, sweet finish. Slice and enjoy!

Notes

You can substitute caramel syrup with homemade caramel sauce for an extra rich flavor.
Allow the cake to chill overnight for even better flavor and moisture absorption.
For a nutty twist, add chopped nuts along with the Heath candy topping.
Ensure cake is fully cooled before poking holes to prevent it from crumbling.
Heath bars can be replaced with any crunchy toffee candy of your choice.

Keywords: Better Than Sex Cake, devil’s food cake, caramel cake, condensed milk cake, easy dessert, chocolate cake, Heath bar cake