Better Than Sex Chocolate Cake (Printable)

A rich chocolate cake soaked in creamy caramel and topped with whipped cream and crunchy toffee bits.

# What You'll Need:

→ Cake

01 - 1 box (15.25 oz) chocolate cake mix
02 - 3 large eggs
03 - 1 cup (8 fl oz) water
04 - 1/2 cup (4 fl oz) vegetable oil

→ Soaking Mixture

05 - 1 can (14 oz) sweetened condensed milk
06 - 1 jar (12 oz) caramel sauce

→ Topping

07 - 1 tub (8 oz) frozen whipped topping, thawed
08 - 1/2 cup (3 oz) toffee bits
09 - 1/2 cup (3 oz) mini semi-sweet chocolate chips (optional)

# How-To:

01 - Set oven temperature to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In a large bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Beat until smooth following package directions.
03 - Pour batter into prepared dish and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
04 - While cake is warm, use a wooden spoon handle to poke holes about 1 inch apart across the surface.
05 - Slowly drizzle sweetened condensed milk over the cake, allowing it to soak into holes. Repeat with caramel sauce, reserving a few tablespoons for garnish.
06 - Let cake cool to room temperature, then refrigerate for at least 2 hours to blend flavors.
07 - Spread thawed whipped topping evenly over chilled cake surface.
08 - Sprinkle toffee bits and optional mini chocolate chips atop whipped topping.
09 - Just before serving, drizzle the reserved caramel sauce over the decorated cake.

# Expert Advice:

01 -
  • It's impossible to mess up, even if you've never made a poke cake before.
  • The contrast between rich, gooey center and light whipped cream topping hits different every single time.
  • You get to feel like a dessert wizard while using ingredients from the grocery store shelf.
02 -
  • The poking holes step is essential—too shallow and the soaking liquids sit on top like a moat; too aggressive and you'll crack into the bottom layer, though honestly that still tastes fine.
  • Temperature matters more than you'd think: serve this chilled, and you'll taste distinct layers; serve it warm or room temperature, and the flavors blur together into something almost too rich to eat.
  • Don't skip the cooling step before adding whipped topping, or the heat will melt it into a puddle before you even get it spread.
03 -
  • For extra chocolate impact without complicating things, use a chocolate fudge cake mix instead of regular chocolate, and nobody will be able to quite explain why it tastes so good.
  • If you want to get fancy without much effort, substitute homemade whipped cream for the Cool Whip—it changes the texture just enough to feel restaurant-quality.
Go Back