My Favorite “Poke and Pour” Cake
I first made this well-known poke cake recipe when a friend shared the recipe, and I fell in love with how simple it is. Poking holes in a warm devil’s food cake and pouring in rich caramel feels like a bit of kitchen magic I’m always happy to borrow.
This cake goes by many names, such as Better Than Sex Cake, Better Than Anything Cake, Sex in a Pan and BTS Cake, probably to spare grandma or curious kids from awkward questions. It has been around since the 1980s, and whenever I’m craving something retro I pair it with my Homemade Sloppy Joes. So good!
Ingredient Tips
Complete list of ingredients and amounts can be found in the recipe card below.
- Chocolate Cake Mix: Any chocolate cake will work, but I like to use a devil’s food mix for deep chocolate flavor. You can swap for a scratch chocolate cake (see my Texas Sheet Cake recipe) if you prefer homemade.
- Sweetened Condensed Milk: Buy the full-fat kind for creaminess. If you need dairy-free, try coconut condensed milk, though it will add a slight coconut taste.
- Caramel Sauce: Choose a pourable caramel (not the thick jarred kind) so it seeps into the holes. Salted caramel adds a nice balance, so feel free to stir in a pinch of sea salt.
- Heath Bars: Chop finely so they spread evenly. If you can’t find Heath bars, swap in Butterfingers or chopped toffee pieces. In Canada, Skor bars or bulk toffee bits work great. In the UK, try Cadbury Toffee Crisp, Daim bars, or chopped plain toffee candy.
Have a box of yellow cake mix on hand? Use it to make a rich and gooey Honey Bun Cake!
Whatever the name is, this is one of the best cakes I ever tasted! The combination of sweetened condensed milk and caramel sauce is perfect. Everyone enjoyed it!
Journa
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Better Than Sex Cake
Equipment
- 9×13 inch baking pan (23×33 cm)
- Wooden skewer or fork
Ingredients
- 1 15-ounce (425 g) boxed devil's food cake mix plus ingredients needed to make it, per the instructions (oil, eggs, water, etc.)
- 1 14-ounce can (400 g) sweetened condensed milk
- 16 ounces (450 g) caramel topping or sauce
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 4 Heath Bars chopped (5-6 ounces of candy total)
Instructions
- Preheat the oven to 350°F (180°C).
- Combine the cake mix, three large eggs, one‑third cup (80 ml) vegetable oil, and one cup (240 ml) water in the mixing bowl and stir until smooth. Pour the batter into the prepared 9×13-inch pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake and immediately poke holes all over it with a wooden skewer or fork.
- Pour the sweetened condensed milk over the cake, tilting the pan to help it fill each hole.
- Drizzle the caramel sauce evenly across the cake surface.
- Cover and refrigerate for at least one hour to set.
- In a bowl, combine heavy whipping cream with powdered sugar and whip unfil stiff peaks form, being careful not to overwhip.
- Spread the whipped cream over the chilled cake and smooth with a spatula.
- Sprinkle the chopped Heath Bars evenly over the whipped topping.
Notes:
- Yield: Serves 12 to 16 people; because it’s rich, smaller slices may be preferred.
- Make-Ahead: Bake up to one week ahead. Wrap tightly and freeze, then thaw completely before poking holes and adding toppings.
- Storage: Serve chilled and keep leftovers in the fridge for up to four days.
- Sweetness Adjustment: Use only half of the sweetened condensed milk to tone down the sweetness.
- Homemade Cake Option: Swap the boxed mix for my scratch chocolate cake recipe, it’s less sweet and just as delicious.
- Nutrition Info Disclaimer: Nutrition values exclude any mix-ins or toppings you choose to add.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How To Make Better Than Sex Cake
- Bake the Cake: Follow the instructions on the box to mix up the chocolate cake batter, and bake as directed in a 9×13-inch pan.
- Poke Holes: As soon as you take the cake out of the oven, poke holes all over it using a chopstick, skewer, or fork. There’s no need to be neat, just be sure that you have about the same amount of holes all over.
- Add Condensed Milk: Slowly and evenly, pour the condensed milk over the holes in the cake. Tilt the pan to evenly distribute the thick syrup to ensure that it gets in all the holes.
- Then the Caramel: Pour the caramel sauce on next, again, making sure to cover the cake evenly.
- Chill: Cover the pan, and chill in the fridge for at least 1 hour.
- Add Toppings: After the cake is chilled, you can spread the whipped cream on it and sprinkle it with chopped Heath Bar pieces. Keep refrigerated until ready to serve.
Tip!
Add more chocolate. A drizzle of hot fudge or even chocolate syrup can definitely be added if you like. Or simply sprinkle with chocolate chips and even toffee bits, or chopped Reese’s peanut butter cups.
Jenny Miller says
You’ve got some great recipes on here. I’m going to try
Little Sunny Kitchen says
Hey Jenny! Thank you so much for visiting!
Journa Liz Ramirez says
Whatever the name is, this is one of the best cakes I ever tasted! The combination of sweetened condensed milk and caramel sauce is perfect. Everyone enjoyed it!
Diana says
It’s the best, isn’t it?! So glad you all enjoyed it!!