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With its rich chocolate flavor, moist crumb, gooey caramel filling and fluffy whipped cream frosting, this Better Than Sex Cake really lives up to its name! Topped with toffee bits and a drizzle of caramel sauce, it’s sure to leave you licking your plate.
This Fudgy Chocolate Caramel Poke Cake is Unbeatable!
If you’re looking for the most indulgent chocolate caramel dessert to ever exist, I’m happy to report that you’ve found it. This classic poke cake is so moist, tender and chocolatey, it has an almost fudge-like quality – which is only enhanced by the sweet caramel sauce that soaks into it. There’s a fluffy whipped cream frosting on top to break up the richness, then sweet little toffee bits and extra caramel sauce on top of that.
Clearly, this cake is a treasure trove of chocolate caramel goodness. But unlike pirate’s treasure, you don’t have to go through a whole quest to get to it. This decadent dessert is actually super easy to make!
What is Better Than Sex Cake?
Created by food-writing mogul Diana Rattray, better than sex cake is a chocolate poke cake that’s soaked in caramel sauce and sweetened condensed milk, then covered in a whipped cream topping. It’s also known as the Robert Redford cake and the better than anything cake. Ever since Paula Deen featured this cake in her home cooking series during the 80s, it’s gained the status of a Southern classic.
Another popular poke cake flavor is strawberry! If you want to give that variation a try, check out my Strawberry Jello Poke Cake recipe.
Recipe Ingredients
For my version of better than sex cake, I like to use this Ultra-Moist Chocolate Cake recipe. I strongly encourage you to do the same, but you can reach for a boxed cake mix instead if you’d like.
For the Chocolate Cake
- Granulated Sugar
- Vegetable Oil
- Eggs
- Pure Vanilla Extract
- Sour Cream: For a super moist and fluffy cake. Plain Greek yogurt works as well!
- All-Purpose Flour: Ensure an accurate measurement by using a food scale or the spoon and level method.
- Cocoa Powder: I like using Hershey’s Special Dark, but any natural & unsweetened cocoa powder will do.
- Baking Powder & Baking Soda: For extra rising power to help you get the fluffiest crumb.
- Salt
- Hot Brewed Coffee: This won’t make your cake taste like coffee, but it will bring out the chocolate flavor like none other. If you’d like, you can add a tablespoon of espresso powder to enhance the chocolate even more.
For the Filling
- Caramel Sauce: Use your favorite brand or make your own.
- Hot Fudge Sauce: something like Hershey’s or Smuckers that you’d find in the ice cream section
- Sweetened Condensed Milk: A staple in Southern dessert-making, condensed milk is part of what makes this cake so dreamy.
For the Toppings
- Heavy Whipping Cream
- Powdered Sugar
- Toffee Bits & Caramel Sauce: To finish off the cake
How to Make Better Than Sex Cake
The process of making this cake is super simple, and it definitely doesn’t require a seasoned baker. It’s a low-effort, high-reward undertaking!
Make the Cake
- Heat Oven: Preheat the oven to 350°F.
- Beat Sugar, Oil, Eggs & Vanilla: Beat on medium speed until well incorporated and the batter has lightened in color.
- Add Sour Cream: Beat until well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt.
- Add to Wet Mixture With Coffee: Add half of the dry ingredients at a time with followed by half of the coffee to the wet ingredient mixture, mixing just until the flour starts to incorporate. Add the remaining dry ingredients and the coffee. Beat until all of the ingredients are well combined.
- Bake: Pour the batter into a 9×13-inch pan and bake the cake for 25-28 minutes using the toothpick test to tell if it’s done.
- Let Cool: Remove your cake from the oven and allow it to cool.
Add the Filling
- Poke Holes: Use the end of a wooden spoon or another rounded object to poke holes all over the cake through the top.
- Pour in Filling: Pour the can of sweetened condensed milk all over the top of the cake and spread it around gently. Then do the same with the caramel sauce and hot fudge. You’ll want to warm up the hot fudge sauce to make it pourable. You can reserve a little bit of each to drizzle on the finished cake.
Make the Frosting
- Chill Bowl & Whisk: Chill the mixing bowl and the whisk attachment in the freezer for 5-10 minutes.
- Beat Heavy Cream: Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat it on medium-high speed until soft peaks form.
- Add Powdered Sugar: Add the powdered sugar and continue beating on high speed until stiff peaks start to form.
- Spread Onto Cake: Spread the whipped cream over the top of the cake.
- Garnish & Serve: Sprinkle toffee bits over the frosted cake and add a drizzle of caramel sauce or hot fudge sauce. Slice, serve and enjoy! I recommend letting the cake sit in the fridge for at least 30 minutes to absorb all the moisture from the sauces.
Tips for Success
Let’s go over some quick trade secrets for how to make this cake as bomb as it can be.
- Add the Filling While the Cake is Warm: Don’t let your cake cool to room temperature before you poke it and add in the filling! You want that condensed milk, caramel and hot fudge to soak right into the cake.
- Don’t Poke All the Way Through the Cake: If you poke the holes all the way down to the bottom of your cake, the filling will just fall through. Only poke about halfway down the cake or less. The filling will continue to soak through the cake underneath the holes.
- Chill Your Whisk & Mixing Bowl: In order to whip up the heavy cream with ease, it’s helpful to chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes beforehand. Make sure the heavy cream itself is also cold.
Variation Ideas
Want to make your own unique version of a better than sex cake? Here are some simple spins you can put on this recipe:
- Top With Different Frosting: Even though I love this light whipped frosting, Cream Cheese Whipped Frosting tastes incredible on this cake as well. If you’re not in the mood to make your own frosting, you can use Cool Whip instead.
- Use Another Kind of Cake: For those of you who aren’t big fans of chocolate, I recommend using my Yellow Cake or Vanilla Cake for this recipe instead. Alternatively, you can go with your favorite boxed cake mix.
- Alternative Garnishes: Chopped toffee bits and extra caramel sauce are my go-to garnishes for this cake, but there are plenty of other crave-worthy options out there! Try using crushed Oreo cookies, chopped Heath bar, mini peanut butter cups or whatever else you’re craving.
How to Store Extras
I recommend adding your garnishes to individual slices before serving them to best preserve any leftover cake you may have. Extras can be kept in an airtight container in the fridge for up to 1 week. But let’s face it – they’re sure to get devoured way sooner!
Is This Cake Freezer-Friendly?
Yes it is! You can freeze the entire cake or individual slices for up to 2 months. Cover the cake tightly with plastic wrap, then place it in a freezer-safe container and store it. Thaw it out in the fridge before digging in.
Better Than Sex Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 15 slices
Print Recipe
Pin RecipeDescription
With its rich chocolate flavor, moist crumb, gooey caramel filling and fluffy whipped cream frosting, this Better Than Sex Cake really lives up to its name! Topped with toffee bits and a drizzle of caramel sauce, it’s sure to leave you licking your plate.
Ingredients
For the Chocolate Cake
- 1 1/2 cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the Filling
- 1 can (14oz) sweetened condensed milk
- 1 jar (12oz) caramel sauce
- 1 jar (12oz) hot fudge sauce
For the Whipped Cream Frosting
- 1 1/2 cups (354ml) heavy whipping cream
- 1/2 cup + 2 tablespoons (81g) powdered sugar
- Heath Bar Milk Chocolate Toffee bits
- Additional caramel sauce for garnish
Instructions
For the Cake
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients followed by half of the coffee to the wet ingredients, then mix just until the flour starts to incorporate. Add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 25-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the Filling
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Pour the can of sweetened condensed milk all over top of the cake and spread gently. Then pour the caramel sauce and hot fudge sauce over the cake. Heat the hot fudge sauce in the microwave for 30-60 seconds if needed to reach a pourable consistency.
For the Toppings
- Make the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake.
- Garnish with caramel sauce, additional hot fudge and toffee bits prior to serving.
Notes
- To Store: I recommend adding garnishes to individual slices before serving to best preserve leftover cake. Keep cake refrigerated in an airtight container for up to 1 week.
- To Freeze: Entire cake or individual slices can be frozen for up to 2 months. Cover cake tightly with plastic wrap, then place in a freezer-safe container and store. Thaw in the fridge before enjoying.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: chocolate poke cake, sour cream chocolate cake, chocolate fudge cake
More Decadent Chocolate Cakes to Try
Homemade chocolate cake is always a special treat, and there are infinite ways to enjoy it. Check out these recipes next!
