How to Make a Delicious Better Than Sex Cake
To make a sinfully delicious Better Than Sex cake so good your guests swoon with pleasure use a devil’s food cake, round pans, and lots and lots of real whip cream
Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil’s food cake, pours on the caramel, and finishes everything off with lots of whip cream on top.
What makes our Better than Sex Cake recipe so mindblowing is that we’ve turned it into a layered cake that lets the cake look as good as it tastes.
In this Piece
It’s not very often you come across a recipe that makes people blush and giggle when you say its name or has so many aliases that it deserves a wanted poster.
A few aliases this cake goes by are Better Than Anything Cake or Better Than You Know What Cake for those with a more puritanical bent, BTS Cake for people who think everything should be short & sweet, and Divorce Cake for those trying to get over something.
What it is, is a poke cake, which in this case isn’t a euphemism, it’s a cake you poke holes in after it’s baked to add a filling or liquid. It’s also delicious and an easy way to liven up the most boring potlucks.
Whether or not the cake lives up to its name is for you to decide, but for your sake, we hope it doesn’t.
Two Ways to Have Better Than Sex Cake
The most common way to make this cake is to bake it in a 9 by 13 pan. It’s not the prettiest way to serve it but is the easiest way to serve a large group.
The addition of the condensed milk and caramel makes it difficult to take a whole 9 by 13-inch cake out of the pan meaning it has to be served from the baking dish.
For a truly show-stopping presentation turn it into a layer cake by baking it in 9 inch round pans. The smaller pans make it easier to get the layers out and onto a nice serving dish.
Turning it into a layer cake also lets you sprinkle the crumbled toffee bars in the middle and spread the whipped cream across the whole cake.
How to Make Better Than Anything Cake
If you’d like to make a sinfully delicious cake people will remember, and who doesn’t want their dessert to be sinfully delicious, use these tips.
Use a rich chocolate cake, whether you’re making the cake from scratch or using a cake mix. We recommend using a devil’s food cake for obvious reasons along with its superior texture and flavor.
After the cake has finished baking and while it is still warm poke it full of holes. As far as poking tools go, nothing beats a good chopstick.
It helps to warm the condensed milk and caramel together on the stove before pouring them onto the cake. Warming them helps distribute the flavors evenly throughout the cake and makes the sauce easier to pour.
It helps to pause every now while pouring to let the sauce soak into the cake, which helps keep it from running across the top and pooling on the sides.
This Better Than Sex cake recipe can be made ahead of time and is at its best a couple of hours after the caramel and condensed milk have a chance to soak in. The cake is particularly delicious with a fresh pot of coffee or a round of Classic Old Fashioneds.
Like everything in life, Better Than Anything cake, tastes much better with real whipped cream instead of the fake stuff that lives in the freezer and is basically the scourge of all that is good in the world.
Better than Sex cake should be stored in the fridge and will keep for a couple of days. It might last longer than that but we’ve never been able to keep one around more than two days.
- 1 devil’s food cake, box mix
- 8 oz sweetened condensed milk
- 6 oz caramel topping
- 2 cups heavy cream
- 1 tbsp sugar
- 3 ounces toffee bars, crumbled
- Make the devil’s food cake in a 9 by 13-inch pan according to the instructions on the box.
- Warm the sweet and condensed milk and caramel topping in a small saucepan on a low simmer until it has warmed through.
- While the cake is still warm, poke holes across the top of the cake, using a chopstick or anything else that makes small holes.
- Pour the caramel sauce over the top, drizzling the sauce into the holes, making sure it soaks deep into the cake
- Cover the cake and put it into the fridge to cool for at least 30 minutes.
- Once the cake has finished cooling, make the whipped cream by whipping the heavy cream and sugar until it forms soft peaks.
- To remove the first layer run a knife around the edge of the pan, quickly turning the cake over onto a serving dish.
- Cover the layer in whipped cream and sprinkle it with toffee bits.
- To add the second layer, run a knife around the edge of the pan and turn it over quickly on top of the first layer.
- Spread the whipped cream on the top of the cake before sprinkling the crumbled toffee bars across the top and along the sides.
Baking the cake in a 9 by 13-inch pan
- To make the cake in a 9 by 13-inch pan follow all of the instructions above other than removing it from the pan and the bit about the second layer.
- To finish a cake made in the larger pan, spread the whipped cream across the top of the cake and sprinkle the crumbled toffee bars across the top.