Better than Anything Cake (aka Better than Sex Cake) made with homemade caramel sauce and fresh whipped cream. This recipe is one of our favorite cakes, ever!
I love any excuse to make a delicious and beautiful cake! In the past I’ve always stuck with 2 or 3-layer cakes that I can decorate pretty with piping or fruit. Naked cakes (like this berry cake) are fun, easy and beautiful.
Lately life has been BUSY! A new baby that attends Physical therapy, two toddlers in preschool, and a full-time business has kept me on my toes. I’ve had to make dessert for a few different occasions lately and I’ve come to love the ease of a cake made in a 9×13” pan.
Please tell me you’ve heard of this cake before? Some people refer to it as “Better than Sex” Cake, but we call it Better than Anything Cake!
If it’s new to you, then you’re in for a treat! If you’re familiar with it, read on, because there are a few things that make this recipe even tastier than most!
My tips for success:
1. You just can’t go wrong making this recipe with homemade caramel sauce!
I’ve used a jar of Mrs Richardson’s caramel topping when I was in a hurry, but honestly, it’s amazing with the homemade caramel! You could make the homemade caramel sauce several days in advance, to save time. It can be poured on the cake warm or cold.
2. as a general rule I always use fresh whipped cream instead of Cool Whip (which most recipes for this cake call for).
I don’t like the processed, fake taste of cool whip, especially when fresh whipped cream is just as easy to make and tastes SOO much better! Just pour some in a bowl, add a little bit of sugar to sweeten it, and beat it until it’s thick and fluffy.
3. For topping, you can chop up a couple health bars, or just use a bag of heath bits, to save time!
You can find them by the chocolate chips at your grocery store, or online. Sprinkle on however much you want–you don’t have to use the entire bag. Store leftover heath bits in your freezer, and use them another time to make this cake again, or in this yummy trifle.
4. Lastly, this cake really tastes better if you wait a few hours before eating it.
Let the flavors soak into the cake, and serve it cold. It’s completely heavenly! Here’s a little video tutorial to show you just how easy it really is!
Consider trying some of my other favorite cake recipes:
- Mississippi Mud Cake
- Carrot Cake with Whipped Cream Cheese Frosting
- German Chocolate Cake
- Lemon Cake
- More cake recipes
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This cake gets it's name for a reason! Chocolate poke cake with caramel and sweetened condensed milk, topped with fresh whipped cream and heath bits.
- 1 chocolate cake , baked in a 9x13'' pan
- 1 recipe caramel sauce , or one 16oz jar caramel topping
- 14 oz can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3-4 heath candy bars , chopped*
- Bake cake according to directions in a 9x13 pan.
- Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
- Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
- Allow the cake to cool completely.
While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks.
Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake.
Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving.
*Heath bars also makes a bag of chopped heath bits. It can be found near the chocolate chips at the grocery store. I use about half of the bag for this recipe
Don't miss my tips for making this cake -> found in the post above.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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VaguelyMysterious says
Could one replace the chocolate cake for a carrot cake? I’m not a huge fan of chocolate cake.
Lauren Allen says
Sure, it would be yummy with another flavor of cake on the bottom 🙂
Christie says
Do you have a favorite caramel recipe? I’ve never made it before…
Lauren Allen says
Hi Christie, you can click the hyperlink in the recipe to be taken to my homemade caramel sauce. https://tastesbetterfromscratch.com/caramel-sauce/
Melissa says
You can also to dulce de Leche by doing a can or 3 in your crockpot. Take the labels off the cans, place in crockpot, cover with water completely and set to launch 8 hours. Then let cool in the crockpot. I love to mix it with whipped cream cheese and dip fruits in it.
Pam Kohart says
I have made this cake before, and took it to a potluck at the hospital where I worked here in Denver. It disappeared in just a very short time! I had people coming to me and asking me when I was going to bake another one and bring it in… Seriously! It is an extremely good cake, so if you haven’t already you’ve got to try it. Using a 9 by 13 pan definitely makes it easy. The hard part is staying away from it when it’s done and letting it settle a little bit.
Lisa says
Does the caramel need to be warmed before pouring on cake
Lauren Allen says
Nope! No need to warm it before hand 🙂
Kathleen says
I wonder if you can sub Cool Whip for the whipped cream as this freezes well. Any comments?
Lauren Allen says
Yes, you can definitely use cool whip. 🙂
Lorrie says
Would need to use cool whip. Lactose intolerant and I don’t know if lactose free milk should whip up the same way
Lauren Allen says
Cool whip is a good substitution 🙂
Teresa says
Where can I get the recipe for homemade caramel sauce
Lauren Allen says
It is a hyperlink within the ingredients, where it says “1 recipe caramel sauce” (here’s the link https://tastesbetterfromscratch.com/caramel-sauce/ )
Annie says
Do you think it would be too sweet if I made a whipped buttercream frosting instead of whipped cream?
Lauren Allen says
For me personally, I think it might be too sweet. I would suggest only adding the caramel sauce (not the sweetened condensed milk) and then frost with a light whipped buttercream!
s cox says
I put Smuckers butterscotch ice cream topping over the cake after holes are poked……yum!!!!
Lauren Allen says
Love that idea!
Carmen says
I’m not a fan of caramel. But this sounds so good. Does it taste really “caramel-ly”? Also can you suggest a different sauce that would taste good? Chocolate maybe? It just sounds so wonderful. Thanks!
Lauren Allen says
I don’t think it tastes overly “caramel-y” but you could leave the caramel out completely and just use the sweetened condensed milk, if you want. Or you could pour a butterscotch or chocolate sauce over top instead.
Belinda says
Hi. I’ve made the Better Than Sex Cake, but it’s made quite different than your cake. Mine is actually made in layers and I use cream cheese, powdered sugar and cool whip on top of a flour and chopped pecans or walnut mixture that is baked to make a crust and 3rd layer is instant chocolate pudding and then garnished with rest of cool whip. It’s been very popular at get together. Do I have the wrong name for it? Because that is what I was told by the person I first got the recipe from? You’re sounds very yummy also. Thanks for sharing it!
Sharon says
I make the recipe you are talking about. We call it “Chocolate Dream Dessert “ . It is also also known as “Better than Sex Dessert” . It has the crust on bottom, but it does not have a cake layer like this one.
Tina says
LOVED this cake! It was delicious. Heath bits aren’t available in my area so I used chopped Butterfingers instead.
Please note that you have to whip the cream for at least 5 mins before it starts to thicken.
Love this recipe!
Lauren Allen says
So happy you liked it! And the butterfinger substitution sounds delicious!
Edwina says
I was first introduced to the Better than Cake back in 2001 approximately.
My only change was a from scratch German Chocolate Cake, not a fan of the convienence boxed cakes.
I use the entire can of sweetened condensed milk and also the complete jar of caramel topping……might do from scratch. I have a buttermilk caramel sauce which is delicious so can see trying that.
The longer this sits the better the flavour, I made last month for Easter and allowed three days before tasting, delicious. Did not last long and a favourite in my house. Enjoy!
Rufus says
That’s the right name. I used to make it years ago, but lost the recipe. Always got rave reviews!
Julianne says
Can I make this cake 24 hours in advance? If so do I keep it in the fridge the whole time?!
Lauren Allen says
You can definitely make it that far in advance! Yes, store it in the fridge 🙂
Marilyn Descoteau says
Would love to try this. Would it go bad if you omitted the condensed milk?
Lauren Allen says
You could definitely omit the condensed milk. It will still taste amazing 🙂
Shelley Reese says
When I bake this type of cake, I use a German Chocolate cake mix. It’s not so chocolate forward, and actually brings out more caramel flavor.
Vivian says
It is great with just the sweetened condensed milk. That is how I make it for my son. It’s his favorite. I over it lightly with plastic wrap and serve it the next day. I also like it with a German chocolate cake.
CakenGifts.in Gurgaon says
This cake is looking absolutely too delicious!!! I think I am going to try it this weekend.
Laura says
Do you pour the milk over the top with the carmel? Or is it in the fluff?
Lauren Allen says
The sweetened condensed milk is drizzled over the top of the cake, along with the caramel (all before the whipped cream is added at the end/0.
Mary says
How would dulce de leche instead of caramel sauce?
Lauren Allen says
That would be fantastic! I would leave out the sweetened condensed milk as well, and just use the dulce de leche.
Nicole says
This looks really amazing! My best friend would love this cake. She likes anything with caramel.
Bonnie says
What is the heavy whipping cream for? I’m a little confused about the topping.
Lauren Allen says
Hi Bonnie, the heavy cream is whipped with the powdered sugar (step 5) and is spread over the cake after it has cooled. It acts as the “frosting” on the cake.
Lisa Taylor says
Does the homeade whipped cream go on the night before too.?
Lauren Allen says
It definitely could, or you could put it on fresh, just before serving. Either way would work 🙂
Evelyn says
Delicious!!! I have made this twice. The firat time I used the candy bars and crushed them. The second time I cheated and bought the bits in a bag. It is worth the extra effort to crush the candy bars. Great cake for busy moms.
Tracey says
Do you still need to use powdered sugar if you use cool whip instead of heavy cream? If so do I just fold onto whip cream?
Lauren Allen says
No need for the powdered sugar 🙂 It’s only used to sweeten the heavy cream. Hope you enjoy the cake!
Donna Parker says
Can u eat vanilla ice cram with it.
Lauren Allen says
Of course! 🙂
Trudy Cooper says
Just wanted to know if you can freeze this cake after it’s completed
Lauren Allen says
Hi Trudy, I haven’t tried freezing this cake, but I probably wouldn’t suggest freezing it with the toppings on it (and definitely not with the whipped cream). If it were me I would bake the chocolate cake, let it cool, poke holes in it and then freeze it. Then the day of, or 1-2 days in advance you could pour the sauces over it and add the whipped cream. Good luck!
Latasha says
Hi,
Can you make this recipe with brownies?
Lauren Allen says
Sure, although I would suggest cutting back on the amount of caramel and sweetened condensed milk added since brownies are so dense. In this brownie recipe I poked holes in it and poured caramel sauce on top. Yum! https://tastesbetterfromscratch.com/caramel-poke-rocky-road-brownies-2/