Description
This Better Than Anything Cake is a rich and indulgent dessert made with moist chocolate cake, caramel sauce, sweetened condensed milk, and topped with fluffy whipped cream and crunchy toffee bits. It’s incredibly easy to make and perfect for birthdays, holidays, or any time you need a decadent treat!
Ingredients
Units
Scale
- For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) jar caramel sauce (or butterscotch sauce)
- For the Topping:
- 1 (8 oz) tub Cool Whip (or 2 cups homemade whipped cream)
- 1/2 cup toffee bits (such as Heath bits)
- 1/4 cup chocolate syrup (optional, for drizzling)
- 1/4 cup caramel sauce (optional, for drizzling)
Instructions
- Bake the cake: Prepare and bake the chocolate cake according to the package instructions in a 9×13-inch pan. Let cool slightly.
- Poke holes: Using the handle of a wooden spoon, poke holes all over the cake.
- Add caramel and condensed milk: Pour the sweetened condensed milk evenly over the cake, letting it soak in. Then drizzle caramel sauce over the top.
- Chill: Cover and refrigerate for 1–2 hours to allow the flavors to absorb.
- Add the topping: Spread Cool Whip or whipped cream over the chilled cake. Sprinkle with toffee bits and drizzle with chocolate and caramel sauce if desired.
- Serve and enjoy! Slice and serve chilled for the best texture.
Notes
- Want extra crunch? Add crushed Oreos or chopped pecans on top.
- Make it homemade: Use a scratch-made chocolate cake if preferred.
- Try different flavors: Use a vanilla or red velvet cake mix for a twist.
- Storage: Keep leftovers in the fridge for up to 4 days.
Nutrition
- Calories: 420
- Sugar: 45g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg