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This Better Than Sex Cake is a rich chocolate poke cake soaked with sweetened condensed milk and creamy caramel, then topped with fluffy whipped topping and crunchy toffee bits. It starts with any boxed chocolate cake mix baked in a 9×13 pan, so it’s one of the easiest crowd-pleasing desserts you’ll ever make.
Every bite is moist, gooey, creamy, and a little crunchy all at once. It’s a birthday favorite in our house, and once you try it, you’ll understand why everyone calls it addicting.
Better Than Sex Cake
With two kids in the toddler stage, my days are full of snacks, spills, and little feet running through the kitchen. I love to bake, but I need desserts that come together without a lot of fuss. This Better Than Sex Cake is exactly that kind of recipe, and it’s one I come back to again and again.
I make this cake for my husband’s birthday almost every year. It’s one of his favorites, and honestly, it’s hard to imagine his birthday without it now. Everyone who tries it loves it, and it’s super addicting, so don’t be surprised when the whole pan disappears.
This cake is special to me, too. I grew up with my mom making Better Than Sex Cake for birthdays, and it’s always been one of my favorites. Now I get to bake it in my own kitchen for my own family, and that makes every slice feel a little more meaningful.
The name might be a little cheeky, but the taste is pure comfort. A chocolate cake soaks up a whole can of sweetened condensed milk and a jar of caramel, so every bite is soft and rich all the way through.
Equipment You’ll Need
To prepare this Better Than Sex Cake, you’ll need:
- 9×13-Inch Baking Pan – Uncoated aluminum, stainless steel, or glass, the perfect size for one sheet cake.
- KitchenAid Stand Mixer – Mixes the batter quickly and whips fresh cream if you make your own topping.
- Glass Mixing Bowls – For the cake batter and homemade whipped cream.
- Stainless Steel Measuring Cups and Spoons – For the cake mix add-ins and toffee bits.
- Wooden Dowel – A thick, round wooden dowel makes perfect poke holes.
- Stainless Steel Offset Spatula – Spreads the whipped topping smoothly.
- Stainless Steel Cooling Rack – Lets the cake cool evenly before you poke it.
What Is Better Than Sex Cake?
Better Than Sex Cake is a chocolate poke cake. You bake a chocolate cake in a 9×13 pan, let it cool, poke holes all over the top, and pour on sweetened condensed milk and caramel so they sink down into the crumb.
Once it’s chilled, you spread on whipped topping and finish with toffee bits. The result is a moist, gooey cake with a cool, creamy top and a sweet, buttery crunch.
Want to make it completely from scratch? Use my homemade Devil’s Food Cake. Bake the batter as a single sheet in a 9×13 pan at 350°F for 20 to 30 minutes instead of layers, and skip the frosting, since the whipped topping takes its place here.
Why I Choose Organic Ingredients
Whenever I can, I reach for organic eggs, an organic chocolate cake mix, and organic sweetened condensed milk. For me it’s about knowing a little more about how my family’s food is grown and made.
If you’d rather skip store-bought whipped topping, organic heavy cream whipped with a little powdered sugar works beautifully on this Better Than Sex Cake. Use whatever fits your family and your budget; the cake is delicious either way.
Ingredients for Better Than Sex Cake
Better Than Sex Cake keeps the ingredient list short on purpose. Any brand of cake mix and caramel works, and exact amounts are also in the recipe card below.
- 1 box chocolate or devil’s food cake mix (any brand), plus the eggs, oil, and water listed on the box
- Avocado oil or light olive oil, for the oil the box calls for (never vegetable oil)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (10 oz) creamy caramel sauce, or 10 ounces measured
- 1 container (8 oz) Cool Whip, thawed, or homemade whipped cream
- 1/2 cup toffee bits
Step by Step: How to Make Better Than Sex Cake
- Preheat the oven and bake the cake mix in a greased 9×13-inch pan according to the box directions, typically 350°F for 20 to 30 minutes. Use avocado oil or light olive oil for the oil.
- Let the cake cool completely on a cooling rack.
- Use a round wooden dowel to poke holes all over the top, about 1 inch apart and most of the way to the bottom.
- Slowly pour the sweetened condensed milk evenly over the cooled cake, letting it sink into the holes.
- Pour the caramel sauce over the top, spreading it gently so it covers the whole surface.
- Cover the pan and refrigerate for at least 2 to 3 hours, or overnight.
- Spread the whipped topping evenly over the chilled cake.
- Sprinkle the toffee bits over the top, then slice and serve cold.
Tips for Making Better Than Sex Cake
Let the cake cool before adding the toppings. I pour the sweetened condensed milk and caramel over the cake after it has cooled. The cake holds its shape better, and the toppings soak in slowly instead of turning the top mushy.
Use a wooden dowel for the holes. A thick, round dowel makes nice, wide holes that create little pockets of caramel throughout the cake. A fork makes holes that are too small to hold much of the filling.
Choose a creamy caramel sauce. A smooth, pourable caramel sauce soaks into the holes much better than a stiff, thick caramel. If yours is very thick, warm the jar briefly in a bowl of warm water so it pours easily.
Any cake mix brand works. Grab whatever chocolate or devil’s food mix you like, and follow the box for the eggs, oil, and water. I always swap in avocado oil or light olive oil for the oil.
Pick your whipped topping. When I’m in a hurry, I use store-bought Cool Whip, and it holds up great in the fridge. Homemade whipped cream is just as delicious if you have a few extra minutes.
Make it the day before. Better Than Sex Cake is a perfect make-ahead dessert, which is a lifesaver on busy birthday weeks. Let it chill overnight, then add the whipped topping and toffee before serving.
Mistakes to Avoid When Making Better Than Sex Cake
Pouring the toppings on a hot cake. Adding the condensed milk and caramel to a hot cake can make it soggy and fall apart when you slice it. Wait until the cake has cooled before you poke and pour.
Poking holes that are too shallow. If the holes only go a little way into the cake, the filling just sits on top. Push the dowel most of the way to the bottom, without going through.
Using vegetable oil. Most cake mixes call for vegetable oil, but I always use avocado oil or light olive oil instead. They work the same way in the batter and give you a moist, tender cake.
Overbaking the cake. A dry cake won’t soak up the toppings as nicely. Start checking a few minutes before the box’s suggested time, and pull it when a toothpick in the center comes out clean or with a few moist crumbs.
Skipping the chill time. Whipped topping will melt and slide on a cake that isn’t cold. Give your Better Than Sex Cake at least 2 to 3 hours in the fridge, or overnight, before topping and serving.
Adding the toffee too early. Toffee bits slowly soften in the fridge. For the best crunch, sprinkle them on shortly before serving.
How to Store Better Than Sex Cake
Keep leftover Better Than Sex Cake covered in the refrigerator for up to 3 days. A 9×13 pan with a fitted glass or metal lid works well, or cover the pan with foil.
To freeze, chill the cake first, then wrap the pan or individual slices in parchment and foil, or tuck slices into a glass freezer container. Freeze for up to 3 months and thaw overnight in the fridge. Add fresh toffee after thawing for the best crunch.
FAQs for Better Than Sex Cake
Why is it called Better Than Sex Cake?
The playful name comes from how rich and indulgent it is. Many families call it Better Than Anything Cake instead, especially for birthday parties.
Can I make Better Than Sex Cake from scratch?
Yes! Use my homemade Devil’s Food Cake batter and bake it as a single sheet in a 9×13 pan at 350°F for 20 to 30 minutes, until a toothpick comes out with a few moist crumbs. Skip the frosting, since the whipped topping goes on top instead.
Should the cake be warm or cooled when I add the toppings?
Cooled. Let the cake cool, poke the holes, and then pour on the sweetened condensed milk and caramel. Add the whipped topping only after the cake has chilled.
What kind of caramel should I use?
Any brand works. I recommend a creamy caramel sauce over a stiff one, because it pours easily and soaks into the holes. You’ll need a 10 oz jar, or 10 ounces measured.
Can I use homemade whipped cream instead of Cool Whip?
Yes, both are great. I usually use store-bought Cool Whip when I’m in a hurry, but homemade whipped cream is just as tasty.
How long does it need to chill?
Plan on at least 2 to 3 hours in the fridge, or overnight. The chill helps the toppings set and the flavors come together.
A Birthday Favorite Worth Sharing
Whether it’s a birthday, a potluck, or just a busy weeknight treat, I hope this Better Than Sex Cake becomes a favorite in your home, just like it has in mine. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Better Than Sex Cake
Ingredients
- 1 box chocolate or devil's food cake mix, any brand, plus eggs, oil and water called for on the box Use avocado oil or light olive oil for the oil.
- 1 can (14 oz) sweetened condensed milk
- 1 jar (10 oz) creamy caramel sauce (or 10 oz measured) Any brand; a creamy sauce soaks in better than a stiff caramel.
- 1 container (8 oz) Cool Whip, thawed, or homemade whipped cream
- 1/2 cup toffee bits
Instructions
- Bake the cake mix in a greased 9×13-inch pan according to the box directions, typically 350°F for 20–30 minutes, using avocado or light olive oil.
- Let the cake cool completely on a wire rack.
- Poke holes all over the cake, about 1 inch apart, with a round wooden dowel.
- Pour the sweetened condensed milk evenly over the cooled cake.
- Pour the caramel sauce over the top and spread gently to cover.
- Cover and refrigerate at least 2–3 hours or overnight.
- Spread the whipped topping over the chilled cake and sprinkle with toffee bits.
- Slice and serve cold. Refrigerate leftovers, covered, up to 3 days.
Notes
- From scratch: use my Devil’s Food Cake recipe baked as a single sheet in a 9×13 pan at 350°F for 20–30 minutes; skip its frosting since the whipped topping replaces it.
- Make ahead: complete through step 6 a day ahead; add topping and toffee before serving.
- Storage: cover with a lid or foil (no plastic wrap).
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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