Better Than Anything Cake

This easy Better Than Anything Cake is one of the most delicious and decadent dessert cakes that’s layered with rich flavors and textures. It is a quick make ahead cake with cake mix that is incredibly moist thanks to the sweetened condensed milk and caramel layers. Finished with a top layer of whipped cream and pieces of Heath candy bar for a popular, satisfying dessert!

For more easy moist cakes try my easy coconut cake, best ever lemon poke cake, berry poke cake, pineapple dump cake and 3 ingredient cherry dump cake.

this recipe!

Better Than Sex Cake

It is also called BTSC but the alternative more family friendly name of better than anything cake is often used. Whatever you decide to call it the deliciousness remains the same!!

I love the visual appeal of this simple cake when served as the layers of chocolate cake, caramel, whipped cream and candy bar hold together well for a cake that looks as good as it tastes.

This irresistible better than anything poke cake is a perfect moist gooey cake for an ultimate treat to feed a crowd at any occasions like potlucks, holiday gatherings and parties.

For more popular desserts try my Paula Dean’s Chessmen banana pudding, cinnamon roll cheesecake, banana pudding pie, pumpkin dump cake and no bake peanut butter pie!

Ingredients

• Devils Food Cake – 1 (15.25 once) box of Devils food chocolate cake mix, I used Duncan Hines but you can use your favorite cake mix or what is on sale
• Eggs
• Water
• Vegetable Oil
• Sweetened Condensed Milk – 1 (14 ounce) can
• Caramel Sauce – divided, I used Mrs Richardson’s Caramel topping from the grocery store
• Candy Bar – 16 ounces of Heath candy bar broken into pieces for the topping on the whipped cream

Whipped Cream Topping

• Heavy Cream
• Cream Cheese – softened
• Powdered Sugar

How to make better than sex cake

STPE ONE – Preheat oven to 350°F. Grease a 9×13-inch baking dish

STEP TWO – In a medium-sized bowl, combine the cake mix, eggs, vegetable oil, and water. With a hand-held mixer blend until smooth. 

STEP THREE – Transfer the batter to the prepared baking dish and bake for 25-30 minutes (or until the cake springs back when lightly touched).

STEP FOUR – Remove the cake from the oven and allow it to cool for 30 minutes.

STEP FIVE – Using the end of a large wooden spoon, poke the cake with a series of holes, (the more holes the better, to allow the ingredients to soak through).

STEP SIX – Slowly pour the sweetened condensed milk over the cake (concentrating on filling the holes). Refrigerate for 15 minutes to allow the cake to set. 

STEP SEVEN – Remove the cake from the refrigerator and pour 1 cup of the caramel sauce over the sweetened condensed milk layer. Place the cake in the refrigerator while you make the whipped cream layer.

STEP EIGHT – In the bowl of a stand mixer fitted with the whisk attachment, mix the softened cream cheese with ¼ cup of the heavy cream on medium speed until smooth. Slowly add the remaining heavy cream and powdered sugar and beat for 2 minutes. Increase the speed to high and continue beating until soft peaks form (about 2 more minutes).

STEP NINE – Transfer the whipped cream to the baking dish and spread it over the caramel layer.

STEP TEN – Drizzle the remaining caramel sauce over the whipped cream and sprinkle with broken pieces of Heath candy bar. 

STEP ELEVEN – Chill for 15 minutes before cutting and serving.

Can I make better than anything cake ahead of time?

Yes you can make it 24 hours in advance stored in the fridge as the cake will taste better and cut better the next day when all the flavors have had a chance to meld together. Great way to help get ready for a holiday gathering or party.

Storage instructions

Store in an airtight container in the fridge for up to 4 days.

I do not recommend freezing this cake with whipped cream.

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