This legendary Better than Sex Cake lives up to its playful name with every heavenly bite. A perfect balance of moist cake and sweet toppings creates an irresistible dessert that’s ready in just 45 minutes.
Whether you’re hosting a dinner party or craving something special for family dessert, this crowd-pleasing treat combines simple ingredients into pure bliss. With only 233 calories per serving, you can indulge in this decadent delight without too much guilt.
Ingredients for Heavenly Chocolate Delight
- Chocolate Cake: One 9×13 inch baked cake, serves as the perfect foundation
- Caramel Sauce: 16oz jar or homemade sauce for rich sweetness
- Sweetened Condensed Milk: 14oz can for extra moisture and creaminess
- Heavy Whipping Cream: 1½ cups for a cloud-like topping
- Powdered Sugar: ¼ cup to sweeten the whipped cream
- Heath Bars: 3-4 bars, chopped for delightful crunch
Step-by-Step Instructions
- Cake Preparation: Bake your chocolate cake in a 9×13″ pan and let it cool completely
- Create Texture: Using a fork or wooden skewer, gently poke holes throughout the cake’s surface
- Layer the Goodness: Pour caramel sauce evenly, followed by sweetened condensed milk (½ to 1 can to taste)
- Whip the Topping: Beat heavy cream until soft peaks form, then add powdered sugar and continue until stiff peaks develop
- Final Touches: Spread whipped cream evenly over the cake and sprinkle with chopped Heath pieces
- Chill & Serve: Refrigerate for at least 1 hour (or up to 24 hours) before serving this heavenly treat
Storage Tips
Keep this cake in the fridge! The whipped cream topping needs to stay cold and fresh. Pop it in an airtight container or cover your baking dish well with plastic wrap.
It’ll stay good for up to 3 days, but the whipped cream is best within the first 24 hours. The cake actually gets better after a few hours in the fridge as all those lovely caramel and milk flavors soak into every bite!
Variations
Love this cake but want to mix it up? Try these tasty twists:
- Use a German chocolate cake mix for extra richness
- Swap the Heath bars for crushed Butterfinger or Snickers
- Make your own chocolate cake from scratch if you’re feeling fancy
- Try butterscotch sauce instead of caramel
- Add a sprinkle of sea salt on top to make it a salted caramel version
Serving Suggestions
This cake is super rich, so small slices work best! Serve it nice and cold straight from the fridge. Want to make it extra special? Add a drizzle of warm caramel sauce right before serving, or pair it with a scoop of vanilla ice cream.
For a pretty presentation, save some heath bar pieces to sprinkle on each slice right before serving. Coffee or cold milk make perfect drink pairings!
Make-Ahead Tips
You can make this cake up to a day ahead – perfect for parties! Just hold off on the whipped cream and Heath bar topping until 3-4 hours before serving.
The base (cake + caramel + condensed milk) actually tastes better when it sits overnight. If you’re short on time the day of serving, you can use store-bought whipped topping instead of making fresh whipped cream.
Better than Sex Cake
Equipment
- 9×13 inch baking pan
- Mixing bowl
- Electric mixer
- Fork or wooden skewer
Ingredients
- 1 chocolate cake baked in a 9×13″ pan
- 1 recipe caramel sauce or one 16oz jar caramel topping
- 14 ounce sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 3-4 heath candy bars chopped
Instructions
- Bake cake in a 9×13” according to recipe directions.
- Allow cake to cool, then poke holes in it with a fork or wooden skewer.
- Pour caramel sauce all over the cake, followed by sweetened condensed milk (I usually use about ½ of the can but the traditional recipe uses an entire can).
- Add whipping cream to a mixing bowl and beat until soft peaks.
- Add powdered sugar and then beat the mixture until stiff peaks.
- Smooth the fresh whipped cream over the cooled cake.
- Sprinkle with heath candy pieces.
- Refrigerate for at least 1 hour, or up to one day, before serving.
