This Better Than Sex Cake Recipe (or BTS cake for short or Better Than Anything Cake) is always a hit as it’s perfect for feeding a crowd at holidays, parties, and potlucks. You won’t believe how moist this cake is thanks to the holes poked throughout, allowing the condensed milk to seep throughout the cake. Everyone will want two slices of this decadent cake.
It’s one of the easiest cake recipes you’ll ever make as it uses a cake mix, but that’ll be our secret. All you need is a bowl to mix your cake batter and a 9 x 13-inch pan to bake the cake in. There’s no need to layer the cakes or prepare multiple cake pans. It’s perfect for parties as it’s best made ahead of time and travels well. The longer the cake rests in the fridge, the more flavorful it’ll become.
What You Need to Make This Recipe
Cake mix — this recipe uses boxed devil’s cake mix to keep things simple. If you prefer white cake mix or yellow cake mix, feel free to swap the mix.
Sweetened condensed milk — make sure you use sweetened condensed milk and not evaporated milk. Both look very similar and are usually side by side on store shelves.
Cool whip — I use cool whip as it freezes wonderfully and doesn’t melt over time. However, you can use my homemade whipped cream recipe if you prefer, and the cake is for immediate consumption.
Heath bar — the toffee bits on top of the cake add texture and more flavor to the cake. You can also use Skor candy bars as well.
How to Make Better Than Sex Cake
1. Combine the ingredients to make the devil’s food cake.
2. Bake the devil’s food cake according to the directions on the box for a 13×9-inch cake. Cool for 20 minutes or until warm, not hot.
3. Using a wooden skewer or fork, poke holes all over the cake.
4. Pour the sweetened condensed milk over the cake, tilting the pan as you pour to evenly coat and fill the holes.
5. Drizzle the caramel sauce over the top. Cool to room temperature, then refrigerate for at least 2 hours, or cover and chill overnight.
6. When ready to serve, spread the Cool whip over the top of the cake.
7. Roughly chop up the Heath candy bars.
8. Sprinkle with chopped candy bars. Slice into squares to serve.
Pro Tips for Making This Recipe
- When poking the holes in the cake, make sure not to poke through to the bottom. You don’t want the condensed milk and caramel to leak out the bottom.
- I used a box devil’s food cake mix to make it easier, but feel free to make my chocolate cake recipe or German chocolate cake recipe from scratch.
- I infuse this chocolate poke cake with store-bought caramel sauce for ease, but try my homemade caramel sauce recipe if you have the time!
- For more chocolate flavors, swap the caramel sauce for my hot fudge recipe.
- Not a fan of Heath bars? Use chocolate chips, Reese’s peanut butter cups, Snickers, Oreos, or another chocolate bar of your choice. You can even use a mix of multiple candy bars.
Frequently Asked Questions
Do I need to refrigerate this cake?
Yes, this cake needs to be refrigerated when not being eaten. Make sure to cover the cake in the fridge so the cool whip doesn’t absorb any odors from the refrigerator. Once the cake is topped with the cool whip and toffee bits, it can be kept refrigerated for up to 3 days.
How far in advance can I make this cake?
You can make the chocolate cake up to 1 week ahead of time. Allow it to cool completely, cover it well, and store it in the fridge for a week or longer in the freezer. When ready to make the cake, thaw it if frozen, poke the holes, and continue down the instructions.
Can I freeze this BTS cake?
I recommend freezing it without the toppings but feel free to freeze everything together if you have leftovers. Simply wrap the leftover slices tightly in plastic and keep them in the freezer for up to three months.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Better Than Sex Cake
Equipment
- mixing bowl
- 13x9-inch cake pan
Ingredients
- 1 box Devil’s food cake mix plus ingredients to make it
- 1 can sweetened condensed milk (14-ounce)
- ¾ cup caramel sauce (180ml)
- 1 container Cool whip (8-ounce)
- 3 Heath candy bars chopped
Instructions
- Bake the devil’s food cake according to the directions for a 13x9-inch cake. Cool for 20 minutes or until warm, not hot.
- Using a wooden skewer or fork, poke holes all over the cake. Pour the condensed milk over the cake, tilting the pan as you pour to evenly coat and fill the holes. Drizzle the caramel sauce over the top. Cool to room temperature then refrigerate for at least 2 hours, or cover and chill overnight.
- When ready to serve, spread the Cool whip over the top of the cake. Sprinkle with chopped candy bars. Slice into squares to serve. The cake can be kept refrigerated for up to 3 days.
Notes
- When poking the holes in the cake, make sure not to poke through to the bottom. You don’t want the condensed milk and caramel to leak out the bottom.
- I used a box devil’s cake mix to make it easier, but feel free to make your own chocolate cake or German chocolate cake from scratch.
- I infuse this chocolate poke cake with store-bought caramel sauce for ease, but try my homemade caramel sauce if you have the time!
- For more chocolate flavors, swap the caramel sauce for hot fudge.
- Not a fan of Heath bars? Use chocolate chips, Reese’s peanut butter cups, Snickers, Oreos, or another chocolate bar of your choice. You can even use a mix of multiple bars.
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