Better Than Anything Cake Recipe

A slice of better than anything cake served on a white plate.

5 from 23 votes

Better Than Anything Cake Recipe

Better than Anything Cake is an easy chocolate poke cake soaked with sweetened condensed milk and caramel, then topped with whipped cream and toffee bits.

Prep Time5

Cook Time30

Chill2

Total Time2 35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

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!
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.

Store. 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.

Freeze. 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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