Description
Better Than Sex Cake is a decadent, moist chocolate cake soaked with a sweetened condensed milk mixture, infused with warm spices, and topped with fluffy homemade whipped cream, caramel sauce, and crunchy toffee bits. This indulgent dessert is perfect for special occasions or whenever you crave a rich, irresistible treat.
Ingredients
Scale
Cake Ingredients
- 15.25 ounces chocolate cake mix (432 grams, 1 box) (Betty Crocker Super Moist™ Favorites Devil’s Food Cake Mix recommended)
- 1¼ cups water (284 grams)
- ½ cup vegetable oil (100 grams)
- 3 large eggs (150 grams)
Syrup Ingredients
- 14 ounces sweetened condensed milk (396 grams, 1 can)
- 1 teaspoon pure vanilla extract (4 grams, divided)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Whipped Cream Topping
- 1½ cups heavy whipping cream (341 grams, cold)
- 2 tablespoons powdered sugar (14 grams)
Garnish
- Caramel sauce (amount as desired)
- Toffee bits (amount as desired)
Instructions
- Bake the Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a prepared pan and bake for about 35 minutes or until a toothpick inserted comes out clean. Once baked, remove from the oven and allow the cake to cool completely.
- Prepare the Cake for Soaking: After the cake has cooled, use the back of a narrow mixing spoon to poke small holes evenly throughout the entire cake, making sure not to pierce all the way through. Set the cake aside.
- Make the Sweetened Condensed Milk Mixture: In a small bowl, combine sweetened condensed milk, ½ teaspoon of vanilla extract, ground cinnamon, ground nutmeg, and kosher salt. Stir well until all ingredients are fully incorporated.
- Pour the Mixture Over the Cake: Slowly pour the sweetened condensed milk mixture over the surface of the cake, ensuring the liquid seeps into the holes, soaking the cake thoroughly.
- Refrigerate the Cake: Place the cake in the refrigerator and chill for 30 to 60 minutes to allow the flavors to meld and the cake to firm up slightly.
- Prepare the Whipped Cream: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and the remaining ½ teaspoon of vanilla extract. Using a hand mixer, beat the mixture on high speed for 3-5 minutes until stiff peaks form and the consistency is thick and fluffy.
- Assemble the Cake: Remove the chilled cake from the refrigerator and evenly spread the whipped cream over the top using a spatula. Drizzle caramel sauce generously over the whipped cream and sprinkle with toffee bits for added texture and flavor. Serve chilled.
Notes
- Ensure the cake cools completely before poking holes and pouring the milk mixture to prevent it from becoming too soggy.
- For a stronger spice flavor, you can increase cinnamon and nutmeg slightly according to taste.
- The whipped cream can be sweetened more or less depending on your preference.
- Store leftovers covered in the refrigerator for up to 3 days for optimal freshness.
- Using cold heavy cream helps achieve the best whipped cream texture.
