Better Than Anything Cake
This easy Better Than Anything Cake is a rich, ultra-moist poke cake made with cake mix, sweetened condensed milk, and caramel. Topped with whipped cream and crushed Heath bars, it’s an irresistible make-ahead dessert.
Looking for more easy dessert ideas? Try my coconut cake and Chessman banana pudding next!
What you’ll love about this recipe:
Ingredients You’ll Need
- Cake Base:
- 1 (15.25-ounce) box Devil’s food cake mix (I used the Duncan Hines brand)
- 3 eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 (14-ounce) can sweetened condensed milk
- 1 ¼ cup store-bought caramel sauce, divided (I used Mrs. Richardson’s Caramel topping)
- 16 ounces Heath candy bar, broken into pieces
- Whipped Cream Topping:
- 2 cups heavy cream
- 2 tablespoons cream cheese, softened
- 1/2 cup powdered sugar
Handy tip: Whipped Cream Volume!
To ensure you get a good volume from the whipped cream place the bowl of the stand mixer and the whisk in the freezer for 10 minutes beforehand.
Step by Step Instructions
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.
Better Than Anything Cake
- Total Time: 1 hour
- Yield: 15 servings
Description
This easy Better Than Anything Cake starts with a simple cake mix and becomes rich and ultra-moist as sweetened condensed milk and caramel soak into every bite. Finished with whipped cream and crushed Heath bars, it’s a decadent make-ahead dessert everyone loves.
Ingredients
Cake Base:
1 (15.25-ounce) box Devil’s food cake mix (I used the Duncan Hines brand)
3 eggs
1 cup water
1/2 cup vegetable oil
1 (14-ounce) can sweetened condensed milk
1 1/4 cup store-bought caramel sauce, divided (I used Mrs. Richardson’s Caramel topping)
16 ounces Heath candy bar, broken into pieces
Whipped Cream Topping:
2 cups heavy cream
2 tablespoons cream cheese, softened
1/2 cup powdered sugar
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish
In a medium-sized bowl, combine the cake mix, eggs, vegetable oil, and water. With a hand-held mixer blend until smooth.
Transfer the batter to the prepared baking dish and bake for 25-30 minutes (or until the cake springs back when lightly touched).
Remove the cake from the oven and allow it to cool for 30 minutes.
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).
Slowly pour the sweetened condensed milk over the cake (concentrating on filling the holes). Refrigerate for 15 minutes to allow the cake to set.
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.
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).
Transfer the whipped cream to the baking dish and spread it over the caramel layer.
Drizzle the remaining caramel sauce over the whipped cream and sprinkle with broken pieces of Heath candy bar.
Chill for 15 minutes before cutting and serving.
Notes
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.
- Prep Time: 15 minutes
- Chill Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
