Better Than Anything Cake Recipe: A Delightful Treat
Better Than Anything Cake Recipe: A Delightful TreatIf you’re ready to elevate your dessert game, the Better Than Anything Cake is your go-to recipe. This decadent dessert, also known as Better Than Sex Cake or Better Than Robert Redford Cake, lives up to its name with layers of rich flavors and creamy textures. For a modern twist, let’s call it the Better Than Jason Momoa Cake. Apologies to Robert Redford!
Here’s why this cake is a family favorite and a crowd-pleaser: it combines moist chocolate cake with caramel, sweetened condensed milk, and a delightful topping of whipped cream and chocolate-covered toffee. Perfect for any occasion, it’s simple to make and even easier to enjoy.
Recipe Details:
- Prep Time: 20 minutes
- Bake Time: 30-35 minutes
- Servings: 12-15
Ingredients
- 1 (18.25 ounce) package Duncan Hines Devil’s Food cake mix
- 1/2 (14 ounces) can sweetened condensed milk
- 6 ounces caramel ice cream topping
- 3 (1.4 ounces) Heath bars (chocolate-covered toffee), chopped (or use Heath Toffee Bits)
- 1 (8 ounces) container frozen whipped topping, thawed
How to Make Better Than Anything Cake
- Preheat and Prepare:
- Grease a 13×9 inch pan and preheat the oven according to the cake mix package directions.
- Bake the Cake:
- Mix the cake batter as directed on the box. Pour the batter into the prepared pan and bake as specified.
- Cool and Poke:
- Let the cake cool on a wire rack for 5 minutes. Once slightly cooled, make slits across the top of the cake, being careful not to cut all the way through.
Add Caramel Sauce:
- In a saucepan over low heat, blend the sweetened condensed milk and caramel topping until smooth. Pour the warm mixture over the cake, making sure to fill the slits evenly.
Top with Toffee:
- Sprinkle crushed Heath bars (or Heath Toffee Bits) over the warm cake. For a bit of crunch, leave the candy in small chunks rather than crumbs.
(Hint: I crush my candy bars into small chunks as opposed to crumbs – I like to have pieces I can chew on!)
Finish and Chill:
- Allow the cake to cool completely. Spread the thawed whipped topping over the cake. For extra indulgence, add more toffee chunks and a drizzle of caramel topping. Cover and refrigerate until ready to serve.
Tip: The cake tastes even better after a few hours or overnight in the fridge, as the flavors meld beautifully.
Substitutions and Variations
Feel free to experiment with flavors:
- Cake Mix Options: Use yellow, white, or other flavors of boxed cake mix.
- Candy Bars: Try Butterfinger with butterscotch sauce, Snickers with fudge sauce, or Almond Joy with caramel.
- Sauce Options: Swap in dulce de leche or homemade caramel sauce.
Storage Tips
- Refrigeration: Store covered in the refrigerator for up to five days.
- Freezing: Wrap slices in plastic wrap and freeze for up to three months. Thaw in the refrigerator before serving.
Want More Delicious Recipes?
Craving more scrumptious and healthy recipes? Dive into my Pinterest board for a treasure trove of culinary inspiration! And if you’re eager to make meal prep even simpler, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s brimming with quick, easy recipes designed to elevate your cooking game. Grab your copy today and start transforming your meals!
We have a peanut butter chocolate poke cake recipe you have got to try! (pssst. it uses Reese’s peanut butter cups)
This Better Than Anything Cake recipe not only lives up to its name but also adds a touch of fun with its sweet and gooey layers. Whether you’re making it for a special occasion or just because, this dessert is sure to impress!
Thank you to Briana for the pictures!
Better Than ANYTHING Cake Recipe
Better than Anything cake-We are talking moist, chocolate cake--with tunnels of ooey gooey, buttery caramel sauce, and sweetened condensed milk, topped with whipped cream and chocolate-covered toffee.
Ingredients
- 1 (18.25 ounce) package Duncan Hines or any box of devil food cake mix
- 1/2 (14 ounce) can sweetened condensed milk
- 6 ounces caramel ice cream topping
- 3 (1.4 ounce) Heath bars (chocolate covered toffee), chopped (or use Heath Toffee Bits)
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Grease pan and pre-heat oven to temperature on cake mix.
- In a large bowl, mix the cake mix according to package directions for a 9x13 inch pan.
- Pour cake batter into pan and bake as directed.
- Place cake on a wire rack and allow the cool for 5 minutes.
- Make slits across the top of the cake, making sure not to go through to the bottom
- In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
- Slowly pour the warm caramel sauce mixture over the top of the warm cake, tilting the pan as you pour to evenly coat and fill the holes.
- Sprinkle the crushed heath toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
- Let cake cool completely, to room temperature then top with whipped topping.
- Cover with plastic wrap and place in the refrigerator until ready to serve.
- Note: The longer the cake rests in the fridge, the more flavorful it’ll become.
- Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 206Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 370mgCarbohydrates: 46gFiber: 1gSugar: 29gProtein: 2g
The Nutritional Information may not be accurate.