Better Than Anything Cake (Chocolate Caramel Poke Cake)

Better Than Anything Cake is a chocolate caramel poke cake made for the dessert table—the one people circle back to with a fork, just to “even up” the edge.

It starts with a chocolate cake mix. While the cake is still warm, I poke holes across the top and pour on a mixture of caramel and sweetened condensed milk. Chopped Heath bars go over the cake before a fluffy layer of whipped topping finishes it off.

You may know this old-fashioned favorite as Better Than Sex Cake, Heath bar cake, or chocolate caramel poke cake. Whatever your family calls it, it’s an easy make-ahead dessert for potlucks, birthdays, holidays, and any day that could use a little chocolate.

Why You’ll Love This Chocolate Caramel Poke Cake

• Easy to make: A boxed cake mix gives you a head start.
• Full of texture: You get soft chocolate cake, gooey caramel, creamy topping, and bits of chocolate-covered toffee.
• Made for sharing: Bake and serve it right in a 9×13-inch pan.
• Make-ahead friendly: The cake needs time to chill, so it’s a convenient dessert to prepare before a gathering.

Ingredients for Better Than Anything Cake

You’ll find the printable recipe card with the full instructions below. Here’s what you’ll need:

• Chocolate cake mix: One 15.25-ounce box of devil’s food cake mix, plus the water, oil, and eggs called for on the package.
• Sweetened condensed milk: You’ll use half of a 14-ounce can, or 7 ounces. Be sure to reach for sweetened condensed milk, not evaporated milk.
• Caramel ice cream topping: Six ounces add caramel flavor and help make the cake deliciously moist. You can also try my homemade caramel sauce.
• Heath bars: Three 1.4-ounce bars, chopped, add chocolate-covered toffee flavor. You can substitute Heath toffee bits.
• Frozen whipped topping: Thaw one 8-ounce container before spreading it over the cooled cake.

A Note About Cake Mix Shrinkflation

When I first shared this recipe, a standard box of cake mix was 18.25 ounces. Over time, manufacturers reduced the amount in many boxes—a little case of grocery-store shrinkflation. The recipe now calls for a 15.25-ounce box. Prepare the mix using the ingredients and 9×13-inch baking directions on your package, since directions can vary by brand.

Equipment You’ll Need

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• 9×13-inch baking dish with lid — bake, chill, and transport the cake in the same dish.
• Wooden spoon — use the handle to poke holes in the warm cake.
• Silicone spatula — handy for mixing and spreading the whipped topping.
• Small saucepan — for gently warming the caramel and condensed milk together.

How to Make Better Than Anything Cake

For ingredient amounts and the printable instructions, scroll down to the recipe card.

1. Prepare the Pan and Bake the Cake

Preheat the oven according to the cake mix package. Lightly grease a 9×13-inch baking dish. Prepare the batter with the water, oil, and eggs called for on the box, then pour it into the prepared pan.

Bake according to the package directions for a 9×13-inch cake, until the cake is done.

2. Poke Holes in the Warm Cake

Let the baked cake cool for about 5 minutes. While it’s still warm, use the handle of a wooden spoon to poke holes evenly across the surface. Press most of the way through the cake without tearing it apart or poking through the bottom.

3. Pour on the Caramel Mixture

In a small saucepan over low heat, gently warm the sweetened condensed milk and caramel topping together, stirring until smooth. Slowly pour the mixture over the warm cake, letting it run into the holes.

4. Add the Heath Bars

Sprinkle the chopped Heath bars or toffee bits evenly over the warm cake. Some of the chocolate and toffee will soften into the caramel layer as the cake cools.

5. Cool, Top, and Chill

Let the cake cool completely, then spread the thawed whipped topping evenly over the top. Cover and refrigerate for at least 2 hours before serving.

Serve it cold. If you like a little extra crunch, sprinkle additional chopped Heath bar over each slice just before serving.

Tips for the Best Poke Cake

• Poke the cake while it’s warm. Let it rest for about 5 minutes first, then add the filling while the cake is still warm.
• Space the holes across the cake. Evenly spaced holes help distribute the caramel mixture throughout each slice.
• Pour slowly. Give the filling a chance to run into the holes instead of pouring it all into one spot.
• Cool before adding the topping. A warm cake can melt the whipped topping.
• Plan for chilling. The cake needs at least 2 hours in the refrigerator after it is topped; the cooling time before that will vary.

Variations and Substitutions

• Try another candy: Swap the Heath bars for chopped Butterfinger, Reese’s, or another favorite candy bar. Save a little to sprinkle over the top before serving.
• Use homemade caramel: Replace the ice cream topping with the same amount of homemade caramel sauce. Let it cool enough to handle before measuring.
• Use homemade whipped cream: Replace the whipped topping with about 3 cups of prepared whipped cream. If making the cake ahead, use stabilized whipped cream to help it hold its shape.
• Add a finishing drizzle: Spoon a little extra caramel over each slice just before serving.

Make-Ahead and Storage

Make Ahead

This cake is a great one to prepare the day before you need it. Follow the recipe through adding the whipped topping, cover the pan, and refrigerate overnight. Add any extra candy garnish just before serving if you want it crunchy.

Refrigerate

Cover the cake and store it in the refrigerator for up to 5 days. Keep it chilled until you’re ready to serve.

Freeze

For individual portions, wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving. The whipped topping and candy may soften or change texture after freezing.

Frequently Asked Questions

Why is it called a poke cake?

After baking, you poke holes in the cake and pour a filling over it. The filling settles into those holes, adding flavor and moisture throughout the cake.

Can I use evaporated milk instead of sweetened condensed milk?

No. Sweetened condensed milk is thick and sweet, while evaporated milk is unsweetened and thinner. Use sweetened condensed milk for this recipe, and measure out 7 ounces from a 14-ounce can.

Does Better Than Anything Cake need to be refrigerated?

Yes. Cover and refrigerate the finished cake, and serve it chilled. Refrigerate leftovers promptly.

Can I make this cake without Heath bars?

Yes. Try another chopped candy bar or leave the candy off if you prefer. If allergies are a concern, check the labels on all of your ingredients.

Can I use homemade whipped cream?

Yes. Homemade whipped cream is delicious here. For a cake you plan to make ahead, my guide to stabilizing whipped cream will help the topping stay fluffy longer.

More Chocolate and Caramel Desserts

• Peanut Butter Chocolate Poke Cake — another easy poke cake for chocolate and peanut butter fans.
• Toffee Layered Chocolate Cake — a chocolate cake with more toffee flavor.
• Easy Homemade Caramel Sauce — keep a batch handy for cakes, ice cream, and extra drizzling.

If you make this Better Than Anything Cake, I’d love to know: do you save a little Heath bar for the top, or tuck every last piece into that caramel layer?

Originally published June 18, 2013. Updated with clearer instructions, ingredient information, and tips.