This Better Than Sex Cake Recipe, is a decadent Devil’s Food Cake, topped with caramel sauce, crushed toffee bits, and whipped cream. Each bite is an ultimate combination that is sinfully delicious!
This cake not only has a fun name, it backs up the claim with every delicious bite. And because it’s make with a box mix, it’s a fast and easy dessert, great for parties or get togethers with friends.
If you’ve never made or tried a poke cake, it’s a baked cake, with holes put into it. The holes in the cake are then filled with a liquid flavoring. Using boxed cake mix for this chocolate poke cake recipe, makes it simple. But if you have time, you can always make your favorite chocolate cake recipe.
Ingredients:
- Devil’s Food Cake Mix– German chocolate cake, or any chocolate cake mix
- sweetened condensed milk
- caramel sauce
- Cool whip whipping cream-slightly thawed
- English Toffee candy bars
Variations:
- You can not only change the cake flavors, but you can switch up the sauce and toppings on the cake too.
- If you want to try death by chocolate Better than Sex cake, use a chocolate sauce or hot fudge instead of caramel sauce.
- Change topping to chopped Snickers candy bars, chopped Butterfingers, Reese’s Peanut Butter Cups, M&M’s candies, chocolate chips, crushed Whoppers, or even crushed Oreos.
- Another great variation is to use strawberry cake with strawberry sauce. Birthday cake mix with sprinkles inside the cake, are perfect for a special occasion. No matter how you make this cake, just enjoy each bite.
Instructions:
- Preheat the oven to 350 degrees F. Generously spray a glass or metal 9×13 baking dish or pan with nonstick cooking spray, then set aside.
- In a large bowl, prepare the cake mix according the packaging. I used Pillsbury which requires water, vegetable oil, and eggs.
- Bake for 28-30 minutes, until an inserted toothpick in the center of the cake, comes out clean, or as directed by cake mix.
- Remove from oven, and while the cake is still warm, use the handle of a wooden spoon, or a fork, poke holes throughout the top of the cake.
- Cover the cake and then place it in refrigerator for 30 minutes to allow the cake completely cool. Once cake is cool, pour sweetened condensed milk over the top, letting the liquid fill the holes and cover the cake.
- Next, pour the caramel sauce over the cake, and use a spoon or rubber spatula to even spread over the cake. Spoon the sauce over the top of the cake a few times, filling the holes. Chill cake again for about 30 minutes, or cover and keep chilled until ready to serve.
- When you are ready to serve, slightly thaw and then spread the whipped topping over the cake, then sprinkle the chopped Heath Bars over the top of the cake.
FAQ’s
You can easily change this cake’s flavors, without compromising the “Better Than Sex” decadence. You can make this cake with a variety of box mix flavors, such as red velvet, strawberry, or vanilla.
All of the nutritional information, including protein, calcium, cholesterol, sodium, carbohydrates, and calories for this cake is listed in the recipe card. It will also depend on how many slices you make in the cake.
Although it is known for that title, you can also call it a caramel or toffee dump cake. Regardless of the name you choose, poke cakes like this are very easy to put together.
MORE RECIPES:
- Boxed Air Fryer Cake
- Oreo Cookie Fudge
- Chocolate Chip Cookie Cake
- No Bake Chocolate Pie
- Air Fryer Cheesecake
Better Than Sex Cake
Equipment
- 1 9×13 cake pan
- 1 mixing bowl
- 1 spatula
Ingredients
- 1 Box Devil's Food Cake Mix or German chocolate cake, or any chocolate cake mix
- 1 can sweetened condensed milk 11 ounce can
- 8 ounces caramel sauce
- 8 ounces whipping cream topping slightly thawed
- 3 English toffee candy bars crushed
Instructions
- Preheat the oven to 350 degrees F. Generously spray a glass or metal 9×13 baking dish or pan with nonstick cooking spray, then set aside.
- In a large bowl, prepare the cake mix according the packaging. I used Pillsbury which requires water, vegetable oil, and eggs.
- Bake for 28-30 minutes, until an inserted toothpick in the center of the cake, comes out clean, or as directed by cake mix.
- Remove from oven, and while the cake is still warm, use the handle of a wooden spoon, or a fork, poke holes throughout the top of the cake.
- Cover the cake and then place it in refrigerator for 30 minutes to allow the cake completely cool. Once cake is cool, pour sweetened condensed milk over the top, letting the liquid fill the holes and cover the cake.
- Next, pour the caramel sauce over the cake, and use a spoon or rubber spatula to even spread over the cake. Spoon the sauce over the top of the cake a few times, filling the holes. Chill cake again for about 30 minutes, or cover and keep chilled until ready to serve.
- When you are ready to serve, slightly thaw and then spread the whipped topping over the cake, then sprinkle the chopped Heath Bars over the top of the cake.
Notes
Tips:
Be careful not to push spoon or fork all the way to the bottom of the cake as you want the filling to stay in the cake, not come out into the bottom of the pan, making a sticky mess. I love making my own whipped cream topping with heavy cream, but unless you are going to serve it immediately, stick to the frozen topping. Homemade whipping cream seems to melt pretty quickly, and you want this to present well with a more firm topping. Save a little bit of the caramel sauce to drizzle over the tops of slices before serving.Nutrition
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
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