Better Than Sex Cake Recipe |

Do you remember waaaaaay back in the early 2000’s (which is like decades ago in Internet years), there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list and you got a recipe back in return from each person. A lot of the recipes that are my favorites to this day were procured through this email recipe exchange, this cake chief among them. While this cake is better know with an R-rated title, I cleaned it up a bit and called it Better Than Anything Cake to make sure I stay out of the junk filters, but the flavor combination is unmistakable: a chocolate poke cake infused with sweetened condensed milk and caramel sauce, then topped with Cool Whip and toffee bits.

Better Than Sex Cake Recipe |

I typically use chocolate cake recipes from scratch when making desserts, but I also love having a few recipes in my back pocket that can be whipped up quickly using a box mix if I’m in a bind. My other favorite for these types of situations is the Ho Ho Cake (which I tend to make multiple times during the month of December!). If you prefer, you could definitely use your own homemade chocolate cake recipe; my recipe of choice would be the Hershey’s Perfectly Chocolate Cake, baked in a 9×13-inch cake pan.

Do you have any old recipes from recipe exchanges? What about a favorite poke cake flavor combination?

Watch How to Make Better Than Sex Cake:

Better Than Sex Cake Recipe |

Three years ago: Minestrone Soup
Four years ago: Maple-Bacon Kettle Popcorn

Better Than Sex Cake

Better Than Anything Cake: The G-rated title for the popular cake made with devil’s food chocolate cake, infused with sweetened condensed milk and caramel sauce, topped with Cool Whip and Heath toffee bits.
4.88 (58 ratings)


  • 1 box devil’s food cake mix
  • 1 cup (170 g) chocolate chips, milk or semisweet
  • 14 ounce can sweetened condensed milk
  • 1 cup (320 g) caramel sauce
  • 12 ounces Cool Whip
  • 3 Heath bars, crushed


  • Prepare the cake according to the directions on the box for a 9×13-inch pan. Bake for 10 minutes and then sprinkle the surface with the chocolate chips. Continue baking until the cake tests done.
  • Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
  • Pour the sweetened condensed milk slowly over the top of the cake. Chill for 1 hour or until cool. Spread the caramel sauce over the cake.
  • Spread the Cool Whip over the top of the caramel sauce, top with the crushed Heath bars, and refrigerate again for at least 1 hour. Serve cold and refrigerate any leftovers.


Nutritional values are based on one serving
Calories: 464kcal, Carbohydrates: 86g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 598mg, Potassium: 365mg, Fiber: 1g, Sugar: 44g, Vitamin A: 185IU, Vitamin C: 1.2mg, Calcium: 230mg, Iron: 2.4mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!