Better Than Sex Cake Toffee Bar Cake
Get ready to indulge in pure dessert decadence with this Better Than Sex Cake Toffee Bar Cake—a show-stopping treat that’s as irresistible as its name suggests. This recipe starts with a moist and rich Devil's Food cake base, baked to fluffy perfection, then soaked with a luscious blend of sweetened condensed milk and creamy caramel sauce. Topped with homemade whipped cream, crunchy toffee bits, and drizzles of silky chocolate syrup, every bite offers an explosion of contrasting textures and flavors. Perfect for parties or as a make-ahead dessert, this crowd-pleaser is best served chilled, allowing the indulgent layers to meld together. Whether you’re a fan of easy-to-make cakes or looking to wow your guests, this toffee bar dessert promises to leave everyone swooning.
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Recipe Information
Ingredients
- 1 box Devil's Food cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1.25 cups Water
- 14 oz Sweetened condensed milk
- 0.75 cup Caramel sauce
- 2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heath or toffee bits
- 2 tablespoons Chocolate syrup
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Prepare the Devil's Food cake mix according to the package instructions, using the eggs, vegetable oil, and water. Mix until smooth and pour the batter into the prepared pan.
Bake the cake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for about 5 minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake, spacing them about 1 inch apart.
In a microwave-safe bowl, combine the sweetened condensed milk and caramel sauce. Heat for 30 seconds and stir to combine. Slowly pour the mixture over the cake, making sure it seeps into all the holes. Let the cake cool completely (about 1–2 hours).
While the cake cools, make the whipped topping. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high until stiff peaks form.
Spread the whipped topping evenly over the cooled cake.
Sprinkle the toffee bits generously over the top of the cake.
Drizzle chocolate syrup over the whipped topping and toffee bits for added decadence.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 68.5 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 402.9 g | 147% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 384.2 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1375 mg | 106% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1905 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
