BETTER THAN CAKE

5 from 17 votes

Better Than Sex Cake is a quick and easy way to transform a basic box of cake mix into a decadent dessert. It's a rich, chocolatey, classic poke cake, filled, covered in whipped cream, and topped with candy.

Prep Time20

Cook Time30

Chill Time1 30

Total Time2 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 312kcal

Author: Jennifer Fishkind

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 9x13 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 9x13 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.

Notes

Storage:

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.

Tips:

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.

Nutrition