Description
Okay, so imagine if someone took everything good in the world—chocolate cake, caramel sauce, toffee bits, and whipped cream—and said “what if we just stacked all of this into one dessert and called it a day?” That’s what we’re dealing with here. Better Than Anything Toffee Cake is basically a moist chocolate cake that gets poked full of holes and then DROWNED in sweetened condensed milk and caramel sauce, creating this ridiculously gooey, sweet situation that soaks into every bite. Then you top it with whipped cream or Cool Whip and shower it with toffee bits because apparently we’re not here to show restraint. It’s called “Better Than Anything” for a reason, and honestly? The name undersells it. I brought this to a potluck once and watched a grown woman take a bite, close her eyes, and whisper “oh my god” three times in a row. Another person asked if they could lick the serving spoon. I said yes because I understood the impulse. This cake creates primal desires.
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus whatever ingredients it calls for—usually oil, eggs, water)
- OR make your own chocolate cake if you’re feeling fancy (use your favorite recipe for a 9×13 pan)
For the Soaking Mixture:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce or dulce de leche (about 1 to 1 1/2 cups)
- You can also make your own caramel if you’re ambitious
For the Topping:
- 1 container (8 oz) Cool Whip, thawed
- OR 2 cups heavy whipping cream + 1/4 cup powdered sugar + 1 tsp vanilla (if making fresh whipped cream)
- 1 to 1 1/2 cups Heath toffee bits or Skor bits
- Extra caramel sauce for drizzling (because more is more)
Instructions
Step 1: Bake the Cake
Preheat oven according to cake mix directions (usually 350°F/175°C).
Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
Prepare cake mix according to package directions. Mix it up, pour it in the pan, spread it evenly.
Bake according to package directions, usually 28-33 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Pull it out of the oven and let it cool for about 10 minutes. Not completely cool—still warm is important for the next step.
Step 2: Poke All the Holes
This is the fun part. Take the handle of a wooden spoon (or a chopstick, or a straw, or your finger if you’re brave) and poke holes ALL OVER the cake. Like, go crazy. Poke every square inch. The more holes, the more soaking goodness gets inside.
Make the holes deep—go all the way to the bottom of the pan. Don’t be shy. This cake can take it.
You should have dozens of holes all over. It should look like Swiss cheese from above.
Step 3: Drown It in Goodness
In a bowl, whisk together the sweetened condensed milk and about 3/4 cup of the caramel sauce until smooth. Save the rest of the caramel for later.
Pour this mixture ALL OVER the cake, making sure to get it into all those holes. Use a spoon or spatula to spread it around and push it into the holes.
The cake will absorb it like a sponge. Keep pouring until it’s all gone. Don’t hold back.
Let the cake cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. This is CRUCIAL. The cake needs time to fully absorb all that caramel goodness and set up.
Step 4: Top Like a Boss
Right before serving (or up to a few hours before), spread Cool Whip or freshly whipped cream all over the top of the chilled cake.
Make it thick. Make it luxurious. This is not the time for restraint.
Sprinkle toffee bits generously over the whipped cream. Use most of the bag. You want full coverage.
Drizzle the remaining caramel sauce over the top in a decorative pattern. Go back and forth, make it pretty, let some drip down the sides if you cut a slice.
Sprinkle a few more toffee bits on top of the caramel because why not.
Step 5: Slice and Serve
Cut into squares and serve cold, straight from the fridge.
Use a sharp knife wiped clean between cuts for the cleanest slices.
Serve on plates and watch people’s eyes widen when they see those caramel-soaked layers.
Try not to be smug when people ask for seconds. Or do be smug. You earned it.
Notes
This is basically a complete dessert experience, but if you want to go even more over the top:
- Serve with vanilla ice cream on the side (or on top, you rebel)
- Add a drizzle of hot fudge sauce because apparently we’re not done yet
- Pair with coffee to cut the sweetness slightly
- Top each slice with extra whipped cream and toffee bits
- Serve with fresh berries for a tiny bit of tartness to balance the sweet
- Just eat it directly from the pan at midnight with a fork. No judgment here.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~18g
- Carbohydrates: ~62g
- Protein: ~5g