My roommate and I just celebrated our 5 year anniversary (awwww!). It’s true, somehow we survived 5 years under the same roof without killing each other. For two twenty-something year old girls? That’s a cause for celebration.
I know other people make Better Than Sex Cake (BTS or Better Than Anything Cake…if you prefer a more PG name) but I’ve honestly only ever had it if my roommate or I made it. Not to brag or anything, but we’ve pretty much got it down after all these years.
Never had a BTS cake? There are only 6 ingredients and so so easy to make. It’s a chocolate cake with holes poked into it, drizzled with sweetened condensed milk so the cake gets even more moist. Heath toffee bits are sprinkled into the holes while warm so they melt into the little pockets, giving you some in each bite. Then the entire cake is smothered in whipped cream and drizzled with more heath bits, caramel and chocolate sauce, then put in the fridge to cool.
It’s been a staple at our girl’s nights over the years and never lasts long. Sometimes though…Nicole and I would just make it for ourselves, and leave a fork in the pan to eat it with. These are the things that happen once you live with someone that long!
There are different variations of BTS cake and poke cakes in general, but this will always be my favorite. It is a crowd pleaser for sure, so make sure to bring it to your next get together! Your friends will thank you.
Better Than Sex Cake (adapted from Betty Crocker)
- 1 box Devil’s Food Cake mix (plus eggs and oil called for on cake mix)
- 1 14 oz can sweetened condensed milk
- 1 bag Heath Toffee Bits
- 1 8 oz container whipped cream (thawed)
- caramel sauce and chocolate sauce for drizzling
- Bake cake according to package directions. Let cool 10 minutes.
- Using the handle of a wooden spoon, poke holes throughout the top of the cake.
- Sprinkle about half of the toffee bits over the cake, trying to get them into each hole. Then pour the entire can of sweetened condensed milk over the cake, again aiming to fill the holes.
- Let cake continue to cool. Once cooled, spread evenly with whipped cream. Sprinkle the remaining toffee bits and drizzle with caramel and chocolate sauce.
- Cover and refrigerate until completely cooled. Cut and serve.
- Store remaining cake covered in refrigerator.