Let’s talk about one of the most legendary desserts out there—Better Than Sex Cake. Yes, that’s the actual name. And once you take one bite, you’ll understand why. This ultra-indulgent cake is rich, gooey, creamy, and packed with layer upon layer of irresistible flavor. Think: moist devil’s food chocolate cake soaked in sweetened condensed milk and caramel, topped with chopped chocolate toffee bits, and finished off with a thick blanket of whipped topping and even more caramel drizzle. It’s the kind of dessert that makes people go silent at first bite—and then immediately ask for seconds.
About The Recipe
This cake has been a family favorite for as long as I can remember. It’s one of those nostalgic, crowd-pleasing recipes that gets requested over and over again. Every time we make it, someone new falls in love.
My mom and I first made this cake years ago for a potluck—and we’ve been hooked ever since. It’s made with a boxed devil’s food cake mix (yes, we’re keeping things easy here), but what makes it so special is what happens after it bakes. While it’s still warm, you pour a silky mixture of caramel and sweetened condensed milk right over the top. It sinks into the cake through tiny slits and makes the entire thing unbelievably moist and decadent.
But we’re not stopping there. We top it with chopped toffee bars, a layer of fluffy whipped topping, even more toffee bits, and a final drizzle of caramel. This cake is magic. It’s a little messy, unapologetically indulgent, and totally addictive.
Reasons You Will Love This Cake
- It’s incredibly easy to make – Starts with a box mix and finishes like a showstopper.
- Loaded with caramel and chocolate toffee – Every bite is gooey, crunchy, and totally over the top.
- The perfect make-ahead dessert – It gets even better as it chills in the fridge.
- A guaranteed crowd pleaser – Always the first dessert to disappear at potlucks and parties.
- Rich, moist, and indulgent – It’s got layers of flavor and texture in every forkful.
- It’s served straight from the pan – No stress over fancy presentation.
Equipment Needed
You really don’t need much for this one, which is part of the charm:
- 9×13-inch Glass Baking Dish
- Mixing Bowls
- Electric Hand Mixer or Whisk
- Saucepan (for caramel blend)
- Spatula
- Serrated Knife or Skewer (for poking the cake)
- Measuring Cups & Spoons
- Plastic Wrap or Foil (for storing)
Ingredients
For The Cake:
- 1 (15.25 oz) box devil’s food cake mix
- 1¼ cups water
- ½ cup vegetable oil
- 3 large eggs
Ingredient Notes:
- Devil’s Food Cake Mix – Super rich, chocolatey, and perfect as the base of this decadent dessert.
- Water, Oil, Eggs – Standard additions that bring the cake mix to life. Nothing fancy needed.
For The Filling:
- ½ (14 oz) can sweetened condensed milk
- 8 oz caramel ice cream topping (divided)
Ingredient Notes:
- Sweetened Condensed Milk – This is the magic that soaks into the cake and keeps it ultra-moist.
- Caramel Sauce – Mixed with the milk and also used as a topping later on.
For The Topping:
- 3¼ (1.4 oz) chocolate-covered toffee bars, chopped (like Heath or Skor)
- 1 (8 oz) container frozen whipped topping, thawed
Ingredient Notes:
- Toffee Bars – Add a sweet, crunchy element that balances the soft texture of the cake.
- Whipped Topping – Light, fluffy, and the perfect finish for such a rich cake.
How To Make This Cake
Step 1: Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and lightly grease the bottom of a 9×13-inch glass baking dish.
- In a large mixing bowl, combine the devil’s food cake mix, water, vegetable oil, and eggs.
- Use an electric mixer to beat the mixture on medium speed until the batter is smooth and fully combined.
- Pour the batter into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for just 5 minutes—then get ready for the fun part.
Step 2: Poke & Soak
- While the cake is still warm, use a serrated knife, skewer, or the handle of a wooden spoon to cut shallow slits all over the top. Don’t poke all the way through—just deep enough to let the filling soak in.
- In a small saucepan over low heat, stir together the sweetened condensed milk and 6 oz of the caramel sauce until warm and smooth.
- Slowly pour this caramel-milk mixture over the warm cake, making sure it seeps into every slit and spreads evenly across the surface.
Step 3: Add the Toffee
- Set aside 1 to 2 tablespoons of the chopped chocolate toffee bars for decorating later.
- Sprinkle the rest generously over the top of the warm, caramel-soaked cake.
- Let the cake cool completely in the pan. This allows all that caramel goodness to settle into the sponge and create the most luscious texture.
How to Top, Chill, and Serve
Step 4: Frost and Finish
- Once the cake has cooled completely, spread the thawed whipped topping evenly over the entire surface of the cake. Use a spatula to get a smooth, cloud-like finish.
- Sprinkle the reserved chocolate toffee bits over the whipped topping for a bit of crunch and a pop of chocolate.
- Drizzle the remaining 2 oz of caramel sauce over the top in whatever pattern you like—criss-cross, zigzag, or even little caramel pools. This step adds a glossy, irresistible finish.
Step 5: Chill
- Cover the cake with plastic wrap or foil and refrigerate for at least 1–2 hours before serving. This gives all the flavors a chance to blend together, and makes slicing much easier.
- Bonus: it tastes even better the next day. Seriously, it’s one of those desserts that just gets better with time.
FAQ’s and Troubleshooting
Can I make this ahead of time?
Yes! In fact, you should. This cake needs time in the fridge to soak up all that caramel goodness. Make it the night before and let it chill overnight.
Can I use homemade whipped cream instead of frozen topping?
You absolutely can. Just whip up 2 cups of heavy cream with a little powdered sugar and vanilla until stiff peaks form.
Do I need to poke holes all over the cake?
Yes! That’s how the caramel and condensed milk mixture gets inside and keeps the cake unbelievably moist and flavorful.
What kind of toffee bars should I use?
I love using Heath or Skor bars because they’re easy to chop and have that perfect crunchy-toffee texture. But any chocolate-covered toffee will do.
Can I freeze this cake?
You can freeze individual slices if needed. Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
How To Store
- Refrigerator: Store the cake in the fridge, covered tightly, for up to 5 days. The longer it sits, the more flavorful it becomes.
- Freezer: Freeze slices or the entire cake (well-wrapped) for up to 2 months. Thaw overnight in the fridge.
And there you have it—Better Than Sex Cake in all its gooey, chocolate-caramel glory. It’s sweet, it’s messy in the best way, and it’s one of those desserts that people will always ask you to bring to the party.
