Confident home cooking
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Desserts, Stuffing Stuff, Vegetarian

Better Than Sex Cake

by Nick

Today is my birthday and I’m turning a ripe 29 years old.  I feel about 69 though because I’m sick and also have a bum knee.

So needless to say that I won’t be doing anything super-fun for my birthday, unless you consider ice packs exciting!

When I was a teenager, my loving mother always made me this cake that she called “The Better Than Sex Cake” for my birthday.  Every year my friends and I would request a huge one and just gorge ourselves on it.

Of course, the irony is that none of would find out for a good many years that this cake is not, in fact, better than sex.  Some of my high school friends still might not get it…

Anyway, it’s a very delicious cake and one that will be a show stopper at any party you take it to.

Yield
Makes a 9x13 baking pan.
Prep Time
Total Time

Just a moment please...

Print Recipe Better Than Sex Cake

Ingredients

  • 1 recipe chocolate cake (below)
  • 1 recipe caramel sauce (below)
  • 1 can sweetened condensed milk
  • 1 1/2 cups heavy whipping cream, whipped
  • 1 teaspoon vanilla extract (for whipped cream)
  • 1 tablespoon sugar (for whipped cream)
  • 2 cups crumbled Heath bars or chocolate chips
  • Caramel Sauce Recipe: (Adapted from My Baking Addiction)
  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 1/2 cup cream, warm
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate Sheet Cake: (Adapted from a Pioneer Woman recipe)
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup unsalted butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Butter and cocoa powder for the pan

Directions

For caramel sauce:
1) Combine sugar, corn syrup, and water in a 2 quart pot (you need a much bigger pot because it will expand). Bring to a simmer and cook, stirring frequently.

2) Once sugar is dissolved and mixture is bubbling, turn heat down to low and let simmer, without stirring, until mixture turns a dark amber color, about 8-10 minutes.

3) Once sugar is the dark amber color, immediately remove from heat and carefully stir in warmed cream. It will bubble and fizz like crazy.

4) Stir until smooth, scraping up any bits on the bottom of the pan. Add in butter and stir until smooth.

5) Stir in pinch of salt and vanilla. If mixture has any chunks in it at all, return to heat briefly (low heat) and stir until the mixture smooths out.

6) Cool and set aside until needed.

For Cake:

1) In a large bowl, combine flour, sugar and salt.

2) In a saucepan, melt together butter and cocoa powder. Once smooth, stir in boiling water.

3) Add cocoa powder mixture to dry ingredients and stir to combine.

4) In a separate bowl, whip together eggs, buttermilk, baking soda, and vanilla.

5) Stir buttermilk mixture into batter. Try not to overmix it but make sure all the flour is mixed in.

6) Prepare your baking pan by buttering it lightly and dusting it with cocoa powder.

7) Add batter to pan and bake at 350 degrees for 30-35 minutes until a tester comes out clean in the center of the cake.

Finishing the Cake:
1) When cake comes out of the oven, poke a bunch of holes in it with a chopstick.

2) Mix the sweetened condensed milk with the caramel sauce and pour the mixture over the cake. Use a spatula to scrape the sauce back and forth so the sauce gets completely absorbed by the cake.

3) Let the cake sit at room temperature for 30 minutes.

4) Chill cake for at least an hour, but preferably a few hours.

5) Whip cream with sugar and vanilla until it forms stiff peaks and then frost cake with fresh whipped cream. Top with crumbled heath bars or chocolate chips!

Caramel Sauce

Ok. So the original recipe for this cake just used an entire jar of the store-bought caramel sauce.  You can definitely just use one of those if you want, but you know I’m a sucker for homemade.

Making this sauce is actually pretty easy as long as you can avoid burning your sugar (something that I almost did).

Just start it off by adding the sugar, corn syrup, and water into a large 2 quart pot.  It might seem like a ridiculously huge pot for that much stuff, but as you can see from the below photos, there’s a step where it bubbles up like crazy.

Melt all this stuff together over medium heat, stirring until the sugar is all dissolved.  Once it starts simmer, turn your heat down to medium-low and then just let it cook down.  There’s no need to even stir it. In fact, if you do stir it, it’ll all stick to your spoon!

When your sugar is a dark amber color (top right photo below), it’s done.  Actually mine might be just a shade too dark so if you can stop it a little before I did mine, that would  be best.

Anyway, immediately take it off the heat and slowly stir in the warm cream.  This is kind of a crazy step because it will bubble like mad, but just stir it and it will eventually calm down and smooth out.

caramel

Cool recipe.

Next, fold your butter into the sauce.  There should be enough residual heat to melt it.  Then add in the salt and vanilla and you should have a very smooth sauce.  If there are any lumps in the sauce, just put it back over low heat and cook it slowly, stirring constantly, until the lumps cook out.

When the caramel is cooled, go ahead and stir in the sweetened condensed milk and set it aside for later.

This is some addictively sweet and delicious sauce!

milk

Sweetened condensed is the only way to go.

The Actual Cake

I’m pretty positive that my mom used boxed German chocolate cake mix for my childhood version of this cake.  And trust me… that works.  It’s easy and very delicious.

I decided to go with a great chocolate sheet cake recipe that I’ve been meaning to try for a while.

Start by mixing the flour, sugar, and salt in a large bowl.

Then in a small pot, melt the butter and cocoa powder until the mixture is very smooth.  Then stir in the boiling water.  I was skeptical of this step, but it worked!

Then pour the butter mixture into the dry ingredients.  This will cool down the wet ingredients.  Mix it all together, but, as with any cake, try not to over-mix it.

starting

Interesting batter…

Then in a separate bowl, stir together the buttermilk, eggs, vanilla, and baking soda.

Next, fold the egg mixture into the chocolate mixture.

eggs

Buttermilk is so key.

Pour this into your baking pan and you’re all set.

Normally, for cakes, I recommend coating the pan really well in butter and then dusting it with flour, but for a chocolate cake, use cocoa powder instead of flour or you’ll have a weird white ring around the edge of your cake.

ready

Notice the cocoa powder dusting.

The Magic Part

Bake the cake at 350 degrees for about 30-35 minutes.  A tester should come out clean from the center of the cake.

Now for the fun part!

As soon as the cake comes out of the oven, poke a bunch of holes in it while it’s still warm.  I used a chopstick for this, but anything round will work really.

punched

Chopstick or skewer works well.

Then take your caramel sauce mixture and pour it all over the cake!

Use a spatula to kind of smooth it around so it seeps evenly into the cake.

caramel

This will work. Trust me.

Let it sit for about 30 minutes and all of the caramel mixture will disappear into the cake!

As you might imagine, this makes the center of the cake a bit on the gooey side which is just delicious.

absorbed

All gone!

Topping the Cake

Before you top this cake, chill it for at least an hour in the fridge.  You just don’t want to add fresh whipped cream to a hot cake or it’ll melt all over the place.

Speaking of fresh whipped cream, just whip together the cream with the sugar and vanilla until it forms stiff peaks.  You could use a mixer for this, but I prefer to rock it out by hand.

whipped

Firm peaks!

Then just spread this all over the cake!

I really like using the whipped cream as a frosting because it’s really light when the rest of the cake is pretty rich and heavy.

topping

Whipped cream is the perfect frosting.

I topped mine with some crumbled Heath bars, but you could also just use chocolate chips.

It might look like a normal cake, but trust me, it’s magical.

All done

Chocolate chips or heath bars.

You can kind of see it in a cross-section piece of cake, but there are these veins of caramel all through the cake that are surprising and wonderful.

done

Gooey and delicious!

So I’m not sure that this cake is actually better than sex, but I can promise you that it’s very, very good and definitely better than ice packs.

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23 comments on “Better Than Sex Cake

  1. HAPPY BIRTHDAY, Nick! =-)

    Thanks for sharing – can NOT go wrong with chocolate AND caramel together! Hope the knee heals up for you soon!

  2. Sorry to hear about your knee. Glad your mind is still fixed on food…I broke my foot a few years back and couldn’t walk for weeks.

    Sorry to hear about your knee, glad to see that your mind is stayed on food. Happy Birthday!

  3. I have heard of this cake but never actually had it, or even seen it, for that matter. Iiiiinteresting……
    but enough about the food
    I hope you had a great birthday, in spite of illness and injury. It’s all kind of downhill after 29, but it looks like you’re getting started on that part of your 30s early! I’m so sorry! And I hope you didn’t have to cook all the food yourself on your birthday, even if you did make your own cake.
    Happy birthday and get well soon!

  4. Hope you have had a great birthday – I’m sure if you have had this cake, then you will have. This looks like one of the best cakes I think I have ever seen – delicious!

    To think of that caramel sauce oozing into the cake, mmmmm!

  5. Hope you had a Happy Birthday! :D My mom used to make this cake alot too! Still does! I helped her chop up the Skor bars, which we used instead of Heath toffee bits. Wow makes me laugh seeing this cake.

  6. This cake looks amazing!! I am thinking that I will make this for my son’s birthday. What size pan did you use?

    1. Hey Amanda! I used a larger 13×13 baking pan, but the recipe will work with a 9×13 normal baking dish. If you do use the larger dish like I did, times the recipe by 1.5. Good luck!

  7. Made for my husband’s birthday last week-end and it turned out beautifully. Thanks for sharing!

  8. Okkkkk this cake looks sooooo good…though as an asexual I can say to some people this cake lives up to its name! (asexuals don’t experience sexual attraction and hence don’t need sex so there is a joke amongst us aces that we’d rather eat cake then have sex lol) It should be the theme cake for the ace community…

  9. That is so nice of you to take the time to put pictures and explain this recipe with great detail. Thank you so much, it is nice to find nice, wonderful, people such as yourself in this world, who sacrifice for the benefit of others. Way to go! Thanks a million.

  10. I will be making this today for my own birthday. Like Anna, I’m an asexual and I laughed out loud when I saw the title, probably more than I should have lol. Anyway thanks for the awesome recipe and easy to follow directions :D

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