This post contains affiliate links.
Our Better Than Sex Cake is a rich chocolate cake soaked in caramel and sweetened condensed milk, topped with fresh whipped cream and crunchy Heath bar pieces. It's the most requested dessert at every gathering, and one bite explains why!
The Chocolate Poke Cake Everyone Requests
I have been making this quick and easy Better Than Sex Cake (or “better than anything” cake) for years and it never gets old. It's a delicious chocolate cake drizzled with caramel sauce then whipped cream and topped with crunchy heath bar. You can make the chocolate cake and caramel sauce from scratch, or if you're short on time use a box cake mix or can of thick caramel sauce.
It's a great cake to make ahead of time, as I think it tastes best after sitting in the fridge for at least 24 hours.
Don't miss my other cake recipes, like Mississippi Mud Cake, Chocolate Bundt Cake, Chocolate Cobbler, Coconut Tres Leches Cake, or Butterfinger Cake!
How to make Better Than Sex Cake:
Bake Chocolate Cake: Any chocolate cake will work but my favorite is this Hershey's Chocolate Cake (baked in a 9×13” pan). Use a wooden skewer or a fork to poke holes all over the cake.
Pour Sauce: Pour caramel sauce and sweetened condensed milk evenly on top of the cake.
Spread Whipped Cream: Top with fresh whipping cream, spreading it to the edges.
Add Candy: Sprinkle chopped candy bars on top, we love crushed heath candy bars. Store leftover better than sex cake in the refrigerator for up to one week. If you have any leftover heath bars, make sure to make this Chocolate Trifle!
Better than Sex Cake
Equipment
Ingredients
- 1 chocolate cake, , baked in a 9×13” pan
- 1 recipe caramel sauce, , or one 16oz jar caramel topping
- 14 ounce can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3-4 heath candy bars, , chopped*
Instructions
- Bake cake in a 9×13'' according to recipe directions. Allow cake to cool, then poke holes in it with a fork or wooden skewer.1 chocolate cake
- Pour caramel sauce all over the cake, followed by sweetened condensed milk (I usually use about ½ of the can but the traditional recipe uses an entire can).1 recipe caramel sauce, 14 ounce can sweetened condensed milk
- Add 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.1 ½ cups heavy whipping cream, ¼ cup powdered sugar, 3-4 heath candy bars
- Refrigerate for at least 1 hour, or up to one day, before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe March 2017. Updated June 2020, July 2023 and April 2026.
Have you used Cool Whip instead of making your own whipped cream?
Yes, that will work if you want.
Does this cake need to be refrigerated after serving?
Yes
Do you think you could make this into a round, layered cake? Or would it be too heavy?
I think it could work, you may just not want to pour all of the liquid over it–just enough for the cake to soak up, and not have excess dripping out.
Can this be made into cupcakes? I’m planning on doing them for a wedding, making the holes with a fork and pastry brush, but any extra tips are helpful! Thank you.
Sure, that would be fine! Enjoy!
I’ve made a lot of yummy cakes in mylife- this is by far the last cake I would make again! It was just a mediocre
cake!!!
Honey , this cake is fabulous and easy ! I’m not a baker ! But I have mastered this one ! Always gobble up !
Delicious cake, was very moist and the perfect amount of sweetness only using half the can of condensed milk with the caramel! Recommended 10/10!
Thanks Haylee!
Can I make this cake 2 days prior to taking it to a party. And if so, when would I put the whipped cream topping on?
Hi Valarie, yes, that would be fine. I’d wait until the day of to do the topping, or the night before.
Best cake ever! And so easy to make.
How long could it last in fridge? Do you think it would keep for a week?
Should I freeze it?
Thank you.
It keeps well for up to a week 🙂
I like to warm it just a bit before eating my slice. I gets so soft and goes down great with a huge cup of milk.
There is a misprint in your instructions. Your section on the whip cream. You wrote you like to make your own. Then your wrote after that “Just pour some in a bowl and add….”. You never said what the “some” was. I am not a big baker but its easy to google homemade whipped cream. I just thought you might want to fix that for beginners. I am making this tonight for Thanksgiving tomorrow. Can’t wait to try it out
Hi Amanda, I’m confused by your comment. The directions do list the amounts for making the whipped cream topping (1 1/2 cups cream and 1/4 cup powdered sugar)