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I make this Better Than Sex Cake whenever I need a dessert that disappears before the party is over. It is a rich chocolate poke cake soaked with caramel and sweetened condensed milk, with a fluffy whipped topping and a scatter of crunchy toffee on top. Cold from the fridge, every bite is soft and creamy with ribbons of caramel running through it.
I have made this one dozens of times over the years, because it is the dessert people request for potlucks, birthdays, and holiday gatherings. The move I rely on is instant pudding mixed right into the batter. It gives the cake more structure so it holds up to all that caramel and condensed milk instead of falling apart when I slice it.
This is the version I reach for when I want a poke cake that stays moist for days and still cuts into clean squares. The pudding in the batter is the difference, and so is the chilling time. I never rush it, because letting the cake rest is what pulls the caramel and condensed milk deep into every hole.
If you love this one, I have a whole collection of easy poke cake recipes that start the same way, with a box of cake mix.
Tested and perfected. I went back into the kitchen and dialed in the timing that makes or breaks this cake. I now poke the holes while the cake is still warm and add the caramel and condensed milk before it cools all the way, so the layers soak in instead of sitting on top.
What You’ll Need
Chocolate fudge cake mix: I use a chocolate fudge mix for the deepest chocolate base, but any chocolate mix works, like devil’s food or German chocolate. This is the shortcut that makes the cake a dump-and-bake start.
Instant chocolate pudding: This is my secret for a sturdier poke cake. Make sure it is instant, not cook and serve. The pudding gives the crumb more structure so it stays moist for days without collapsing under all the caramel and condensed milk.
Sweetened condensed milk and caramel sauce: These are the soak. They pool into the poked holes and keep the cake rich and gooey all the way through. I like a thick homemade salted caramel sauce, but a good jarred caramel works too.
Whipped topping: Cool Whip holds its shape and travels well, which is why I use it for parties. If you would rather make your own, my homemade whipped cream works for same-day serving.
Toffee bits and chopped chocolate: This is the crunch against all the soft, creamy layers. Toffee bits, chopped Hershey’s, Heath, Reese’s, or Snickers all work.
See the recipe card for full information on ingredients and quantities.
“I’ve tried many and this one is the best in my opinion. Loved it!”
How to Make Better Than Sex Cake
Step 1: Mix the Batter Stir the cake mix, instant pudding, milk, oil, and eggs in a large bowl until smooth and thick. Pour the batter into a greased 9×13 inch pan.
Step 2: Bake the Cake Bake at 350°F for 30 to 35 minutes, until a toothpick comes out clean from the center.
Step 3: Poke the Holes While the cake is still warm, use the handle of a wooden spoon to poke holes across the whole surface, about two-thirds of the way down. Let the cake cool for 20 to 30 minutes.
Step 4: Soak the Cake While the cake is still slightly warm, pour the sweetened condensed milk all over the top, letting it sink into the holes. Pour half of the caramel sauce over the condensed milk.
Step 5: Add the Topping Once the cake is cooled, spread the whipped topping into an even layer. Drizzle the rest of the caramel over the top in zigzags.
Step 6: Finish and Chill Sprinkle the toffee bits and chopped chocolate over the top. Chill uncovered for at least 1 hour, then slice and serve cold.
A Few Things Worth Knowing
- Do not rush the chill. This cake tastes better after it rests, even overnight. The longer it sits, the more the caramel and condensed milk soak in.
- Add the toffee at the last minute. If you are making it ahead, hold the toffee bits and sprinkle them on right before you serve so they keep their crunch.
- Empty holes are normal. The holes will look like they emptied after a few minutes. That is the liquid soaking in, and the whipped topping covers everything anyway.
Make-Ahead and Storage
- Make ahead: Bake the cake up to a week in advance. Cool it completely, wrap it well, and keep it in the fridge, or freeze it longer. Thaw, poke, and finish when you are ready.
- To store: Cover with plastic wrap and refrigerate up to a week. Do not let it sit too long or it can get soggy.
- To freeze: Wrap slices individually and freeze up to 3 months. Thaw overnight in the fridge. The texture can change a little after freezing.
- Keep it cold: The whipped topping and condensed milk need to stay refrigerated, so keep the cake in the fridge until you serve and cover any leftovers.
More Cake Recipes
Better Than Sex Cake
Ingredients
- 15.25 ounce box chocolate fudge cake mix
- 3.1 ounce box chocolate pudding
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 14 ounce can sweetened and condensed milk
- ¾ cup caramel sauce divided
- 8 ounce tub whipped topping
- ½ cup toffee bits
- ½ cup chopped chocolate bar (I used Hershey's)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch cake pan with cooking spray.
- In a large bowl, stir the chocolate fudge cake mix, pudding mix, milk, vegetable oil, and large eggs together until fully combined.
- Pour the prepared cake batter into the 9×13 inch cake pan and bake in the oven for 30-35 minutes or until a toothpick comes out clean in the center.
- Remove the cake from the oven and use the bottom of a chopstick or a wooden spoon to poke holes throughout the cake, about ⅔ of the way down. Make sure holes don’t go through the bottom of the cake.
- Allow the cake to cool for 20-30 minutes.
- After the cake has cooled, pour the sweetened and condensed milk all over the cake, letting it pool in the poked holes.
- Pour ½ cup of the divided caramel sauce over the condensed milk.
- Gently spread the whipped topping all over the top of the cooled cake into an even layer.
- Drizzle the rest of the divided caramel sauce into simple zig zags across the whipped topping.
- Sprinkle the toffee bits and chopped chocolate evenly on top.
- Place, uncovered, in the refrigerator for 1 hour to cool completely. Cut, plate, and serve cold.
Jenn’s Notes
- To Store: You can store your cake, covered with plastic wrap, in the fridge for up to a week.
- To Freeze: To freeze, individually wrap slices with plastic wrap and keep in the freezer for up to 3 months.
- When pouring the sweetened condensed milk and caramel sauce, aim directly into the poked holes until they are all filled. That way the sticky liquid will penetrate all of the cake. After they are filled you can pour the remaining liquid evenly on the top.
- Remember not to poke your holes all the way down through the cake or you may end up with liquid pooled at the bottom of the cake instead of soaked into the cake itself.
- Your holes will empty after a bit. This is totally normal as the liquids are absorbed into the cake. Once you add the whipped topping, they will all be covered and your cake will look and taste delicious.
- This cake tastes best if you wait a few hours before eating it. The longer the cake rests in the fridge, the more flavorful it’ll become.
This is literally the best cake I’ve ever had! I used evaporated milk instead of condensed because I did not want it so sweet! It turned out perfect
YAY! So glad you enjoyed it!
Love your recipes ❤️
Awwwwwww thank you so much, Leslie!
Scrumptious!! 😋
Is the chocolate pudding instant or cook and serve?
Instant pudding.
The instructions call for 3.1 oz of pudding. The boxes come in 3.9 oz. Are we not using the whole box?
They keep changing the boxes of a lot of baking products. You can use the 3.9 ounce box and either don’t use the whole box, or use it all….The small size difference won’t impact the recipe!
Je vais l’essayer pour la St-Valentin🥹il semble super délicieux 🥹
Thanks