The first time I made Better Than Sex Cake, I remember standing in my kitchen as the warm scent of chocolate cake filled the whole house, and I could barely wait for it to cool enough to poke the holes in the top. I had heard the recipe hyped up for years, but it wasn’t until I finally mixed everything together myself—pouring that silky caramel and sweetened condensed milk over the warm cake—that I understood the obsession. By the time I added the fluffy whipped topping and that irresistible layer of toffee and chocolate, I knew this dessert was something ridiculously indulgent and wonderfully comforting all at once.
Why You’ll Love This Recipe
You’re going to love this recipe because it’s the perfect combination of simple ingredients and over-the-top flavor—exactly the kind of dessert that makes people groan with delight after the first bite. Even if you don’t usually bake, the process is incredibly approachable, and the payoff is huge. Plus, every part of this cake stays moist, creamy, and decadent for days, making it the ideal make-ahead dessert for parties, holidays, or any moment when you want something that tastes wildly impressive without giving you a headache in the kitchen.
Ingredients
- 15.25 oz chocolate fudge cake mix
- 3.1 oz box chocolate pudding mix
- 1 cup whole milk
- ½ cup vegetable oil
- 3 large eggs
- 14 oz sweetened condensed milk
- ¾ cup caramel sauce
- 8 oz tub whipped topping
- ½ cup toffee bits
- ½ cup chopped chocolate bar
After working with this recipe for years, I’ve learned that substitutions can work beautifully if needed. You can use any brand of chocolate cake mix, but I’ve found fudge mixes create the richest base. Whole milk helps the pudding mix taste creamier, but you can use 2% in a pinch. And while toffee bits give the cake its classic flavor, chopped chocolate bars or even caramel-filled chocolates add their own delicious twist. Just don’t skip the sweetened condensed milk—it’s what makes the cake unbelievably moist.
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Wooden spoon or skewer for poking holes
- Measuring cups and spoons
Every tool here has a clear purpose, and having them ready makes the process feel effortless. A glass baking dish works best because you can watch the caramel and condensed milk soak in. I’ve tried using a fork instead of a wooden spoon for poking holes, but the spoon creates larger channels that really help the fillings seep in evenly. And while a hand mixer isn’t required, it makes blending the pudding and cake mix smoother and fluffier, giving the cake a better texture overall.
Step-by-Step Instructions
When I start this recipe, I always preheat the oven and mix the cake batter first, because the magic really happens when you work with the cake while it’s warm. I combine the cake mix, pudding mix, milk, oil, and eggs in a bowl, and the batter immediately becomes thick and glossy. Once the mixture is smooth, I pour it into a greased baking dish and level it out with a spatula to make sure it bakes evenly.
After the cake comes out of the oven, the whole kitchen smells like the inside of a chocolate shop, and this is when I move quickly. While it’s still piping hot, I use the end of a wooden spoon to poke holes all over the cake. The trick is to poke deep holes without tearing the cake apart—I used to rush this step, but now I do it gently and methodically so each row of holes is evenly spaced.
Then comes the best part: pouring the sweetened condensed milk and caramel over the top. I drizzle slowly, letting the mixture fall into each warm opening. Watching the liquid seep into the cake is honestly therapeutic, and I make sure every inch is coated. I’ve learned that the slower you pour, the better the cake absorbs everything.(See the next page below to continue…)