A better than sex cake made with rich chocolate cake, caramel, toffee, and whipped topping… Need I say more?
This aptly named Better Than Sex Cake — complete with a sweetened condensed milk-caramel sauce, chocolate-covered toffee, and whipped topping — is as indulgent as it gets.
Better Than Sex Cake Ingredients
These are the ingredients you’ll need to make this easy Better Than Sex Cake recipe:
- Cake mix: This decadent dessert starts with a package of devil’s food cake mix.
- Water and oil: Water and oil add moisture and keep the cake from drying out.
- Eggs: Three eggs lend more moisture and help bind the cake batter together.
- Sweetened condensed milk: A ½ can of sweetened condensed milk takes things over the top.
- Caramel: Use store-bought caramel ice cream topping or make your own at home.
- Chocolate-covered toffee: Chocolate-covered toffee bars lend sweetness, crunch, and richness.
- Frozen whipped topping: A container of thawed whipped topping is the perfect sweet and fluffy finishing touch.
How to Make Better Than Sex Cake
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make Better Than Sex Cake at home:
- Make the cake batter and pour it into the prepared pan.
- Bake the cake until a toothpick comes out clean, then cut slits across the top of the cake.
- Combine the condensed milk and caramel on the stove, then pour over the baked cake.
- Top the cooled cake with the whipped topping. Drizzle with caramel and chill.
Can You Make Better Than Sex Cake Ahead of Time?
Yes, this Better Than Sex Cake is a perfect make-ahead dessert because it is served chilled. Simply make the cake ahead of time and follow the storage instructions below.
How to Store Better Than Sex Cake
Cover the cake tightly (with storage wrap and/or aluminum foil) and store in the refrigerator for up to three days.
Can You Freeze Better Than Sex Cake?
Yes. If you plan to freeze Better Than Sex Cake, go ahead and bake it in a foil pan. Wrap the finished cake tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator before serving.
Ingredients
1 (15.25 ounce) package devil’s food cake mix
1 ¼ cups water
½ cup vegetable oil
3 large eggs
½ (14 ounce) can sweetened condensed milk
8 ounces caramel ice cream topping, divided
3 ¼ (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9×13-inch glass pan.
Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
Refrigerate until chilled through and serve right from the pan. Enjoy!
