Better Than Sex Cake (Print Version)

Rich chocolate poke cake soaked in creamy caramel and topped with whipped cream and toffee.

# What You'll Need:

→ Cake

01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup water
04 - 1/2 cup vegetable oil

→ Soaking Mixture

05 - 1 can (14 oz) sweetened condensed milk
06 - 1 jar (12 oz) caramel sauce

→ Topping

07 - 1 tub (8 oz) frozen whipped topping, thawed
08 - 1/2 cup toffee bits
09 - 1/2 cup mini semi-sweet chocolate chips (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
02 - In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Beat until smooth following package guidelines.
03 - Pour the batter into the prepared dish and bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
04 - Remove the warm cake from the oven. Using the handle of a wooden spoon, poke evenly spaced holes about 1 inch apart across the surface.
05 - Slowly pour sweetened condensed milk over the cake, allowing it to soak into the holes. Repeat the process with the caramel sauce, reserving some for drizzling.
06 - Allow the cake to cool to room temperature, then refrigerate for at least 2 hours to let the flavors meld.
07 - Evenly spread the thawed whipped topping across the chilled cake surface.
08 - Sprinkle toffee bits and, if desired, mini semi-sweet chocolate chips over the whipped topping.
09 - Drizzle the reserved caramel sauce over the top just before serving.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but it comes together in less than an hour of active work.
  • The combination of textures, creamy, crunchy, soft, keeps every bite interesting.
  • It's forgiving and adaptable, so you can tweak it based on what you have on hand.
  • People remember this cake long after the party ends.
02 -
  • Don't skip the chilling time, the cake needs those hours in the fridge to absorb the sweetness and set properly.
  • Poke the holes while the cake is still warm, or the condensed milk and caramel won't soak in the way they should.
  • Save a few tablespoons of caramel for the final drizzle, it makes the presentation pop and gives you one more hit of flavor.
03 -
  • Use a toothpick to test doneness in the center of the cake, not near the edges, which cook faster and can give you a false read.
  • Let the whipped topping sit at room temperature for a few minutes before spreading, it makes it easier to work with and avoids tearing the cake.
  • If you're short on time, pop the cake in the fridge uncovered for the first 30 minutes to speed up cooling, then cover it for the rest of the chill time.
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