This Better Than Anything Cake is one of our most requested desserts, and for good reason. It is rich, chocolatey, and layered with caramel and creamy topping, making it perfect for parties, holidays, or anytime you need a guaranteed hit.
It starts with a rich chocolate cake, then gets drenched with sweetened condensed milk and caramel sauce so every bite is extra moist and packed with flavor. Finish it with fluffy whipped cream and crunchy toffee bits and it is basically guaranteed to disappear (honestly, there’s a reason this also known as “Better than Sex Cake.”) 😉
If you love this recipe, be sure to try Chocolate Cake, Poke Cake and Chocolate Lasagna.
Why you’ll love it + Why it works:
- Super easy dessert. Starts with a cake mix for quick prep and reliable results.
- Make ahead friendly. Tastes even better after chilling, making it great for planning ahead.
- Poke holes soak in flavor. The holes let the condensed milk and caramel seep into the cake for rich, moist bites.
- Chill time sets everything. Refrigerating helps the cake absorb the sauces and slice cleanly.
Better Than Anything Cake Ingredients
- Chocolate cake mix (1 fifteen point twenty five ounce box): Creates a moist, chocolatey base with minimal effort.
- Water, oil and eggs (as called for on back of box): Helps prepare the cake mix and create a soft texture.
- Caramel sauce (16 ounces): Adds rich sweetness and soaks into the cake for extra flavor.
- Sweetened condensed milk (1 fourteen ounce can): Makes the cake incredibly moist and adds creamy sweetness.
- Cool whip or whipped cream (1 eight ounce tub or 3 cups): Creates a light, fluffy topping that balances the richness.
- Toffee bits (1 cup): Adds crunch and a caramel flavor that pairs perfectly with the cake.
How to Make Better Than Anything Cake
CAKE. Make the cake according to the package directions.
Poke the warm cake with the bottom of a wooden spoon to make several holes.
SAUCES. Pour sweetened condensed milk over the cake and into holes. Drizzle Caramel Topping on top of the cake as well. Chill the cake for 2-3 hours.
TOPPINGS. Right before serving, top with Whipped Cream and sprinkle with toffee bits.
Kristyn’s Recipe Tips
- Poke holes while the cake is still warm so the liquids soak in better.
- Use the back of a wooden spoon for evenly sized holes.
- Be sure to buy sweetened condensed milk and not evaporated milk.
- Chill long enough so the flavors fully soak into the cake.
- Add a drizzle of extra caramel on top for serving.
- This cake can be made a day ahead and stored in the fridge until ready to serve.
- Change the toffee bits for crushed-up Reese’s, Oreos, Butterfingers, Heath Bars, chocolate chips, or chopped nuts.
- Instead of chocolate, use other flavors such as Carrot, Caramel, or Vanilla.
- Real Whipped Cream, made from scratch, can be used in place of the Cool Whip. Just don’t use the stuff that comes in the spray can!
Better Than Anything Cake Recipe
Video
Ingredients
- 1 (15.25-ounce) box chocolate cake mix
- water, oil and eggs as called for on back of box
- 16 ounces caramel sauce
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub cool whip, or 3 cups whipped cream
- 1 cup toffee bits
Instructions
- Make cake as directed on the back of the box.
- While warm, poke holes in the cake with the bottom of a wooden spoon.
- Pour sweetened condensed milk over the cake and into holes.
- Pour caramel sauce over the cake as well. Chill cake for 2-3 hours.
- Right before serving, top with whipped cream and sprinkle with toffee bits.
Notes
- Poke holes while the cake is still warm so the liquids soak in better.
- Use the back of a wooden spoon for evenly sized holes.
- Be sure to buy sweetened condensed milk and not evaporated milk.
- Chill long enough so the flavors fully soak into the cake.
- Add a drizzle of extra caramel on top for serving.
- This cake can be made a day ahead and stored in the fridge until ready to serve.
- Change the toffee bits for crushed-up Reese’s, Oreos, Butterfingers, Heath Bars, chocolate chips, or chopped nuts.
- Instead of chocolate, use other flavors such as Carrot, Caramel, or Vanilla.
- Real Whipped Cream, made from scratch, can be used in place of the Cool Whip. Just don’t use the stuff that comes in the spray can!
- This cake really is better served cold! I recommend chilling for at least one hour, if not longer. Plus, the cake needs to be completely cooled before adding the whipped topping, otherwise it will melt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The base of this Chocolate Poke Cake dessert can be made 1-2 days in advance. Store it, covered, in the refrigerator for 4-5 days.
Add the cool whip and candy to the top of cake right before serving.
Wrap the entire baking pan with plastic wrap and again with aluminum foil. Freeze for 1-2 months. Thaw and add the whipped topping and candy bits.
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This recipe was first shared February, 2015.
This is a favorite in our family! My husband requests this cake often and my children love it as well!
Best cake on the planet! Super moist, and delicious. Perfect for any occasion.
Easy to make and delicious. I love the result that adding the condensed milk makes.
I love this chocolate cake. It’s easy to make and very gooey. Delicious!
I Just made this cake, this Is perfectly moist and Heavenly! Thanks for the recipe! ??
You are so welcome! Thank you for trying it 🙂
I love how moist this was! Way better than a regular chocolate cake!
Gavin you are cute
Yummy Lily did you make this with Hallie I think I tried this before and I had fun on valentines day too
One of my favorite cakes to make!
SAME! So simple and delicious. 😀