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Better Than Sex Cake

A wildly easy, outrageously delicious dessert that's soft, caramel-soaked, and topped with fluffy cream and toffee bits. Perfect for last-minute guests or a sweet treat after dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box devil’s food cake mix Plus ingredients listed on the box (typically eggs, oil, and water).
Creamy Soak
  • 14 oz sweetened condensed milk Provides silky, fudgy moisture.
  • 12-14 oz caramel sauce Thick caramel works best.
Topping
  • 8 oz whipped topping Thawed, or whip 1 cup heavy cream with 2 tablespoons powdered sugar.
  • 1-1.5 cups Heath toffee bits or crushed toffee candy Optional topping.
Optional Extras
  • to taste chocolate syrup For drizzling.
  • to taste flaky sea salt Enhances flavors.
  • to taste chopped pecans or mini chocolate chips Optional for extra crunch.

Method
 

Bake the Base
  1. Mix the devil’s food cake according to the box instructions. Bake in a lightly greased 9x13 pan for 25 to 30 minutes until a toothpick comes out clean or with just a few crumbs.
  2. Let the cake rest for 10 minutes.
Poke and Soak
  1. While the cake is warm, poke holes all over with a wooden spoon handle or chopstick.
  2. Pour the sweetened condensed milk over the cake, letting it seep into the holes.
  3. Repeat with the caramel sauce, spreading gently.
Chill, Top, and Chill Again
  1. Let the cake cool to room temperature, then cover and chill for at least 2 hours.
  2. Spread the whipped topping over the cake, sprinkle with toffee bits, and drizzle with chocolate syrup if desired.
Slice and Serve
  1. Slice into squares and serve cold or barely cool.

Notes

Always poke and soak the cake while warm for better absorption. If you want lighter sweetness, make your own whipped cream. Salt enhances the flavors, adding a pinch on top is recommended.