Better Than Anything Cake

Friends, I’m beyond excited to introduce you to a cake with a bold name and even bolder flavors! Inspired by the infamous Better Than Sex Cake, this version is rich, ultra-chocolatey, and layered with caramel, mascarpone cream, toffee, and nuts—pure bliss in every bite. But, since we’re keeping it PG, I decided to give it a name that’s just as sweet but a little more family-friendly!

Let’s be real though, when a dessert comes with a name like this, expectations are sky-high. I was skeptical too. If you’re going to make such a bold claim, you better live up to it. But after one bite… let’s just say I happily ate my words. Because this cake isn’t just good—it’s an experience. I still catch myself daydreaming about it from time to time…

And hey, is it actually better than sex? Well… no, but it’s still pretty fantastic!!

Just a little heads-up—this is my take on the classic Better Than Sex Cake. The original version typically uses a store-bought German chocolate cake, but I’ve got a super easy homemade chocolate cake recipe that pairs perfectly with all the other elements. And instead of the usual cool whip topping, I take it up a notch with a delicious mascarpone cream that’s chef’s kiss worthy. Trust me, once you try it this way, there’s no going back.

With Valentine’s Day just around the corner, this is the ultimate dessert to share with your special someone —or simply to treat yourself. Too often, we forget to celebrate ourselves and appreciate just how much we’re juggling every day. So why not bake this awesome cake as a little thank-you to your(awesome)self? You deserve it!

What makes this Better Than Anything Cake so great?

What makes this cake truly special is the perfect balance of textures and flavors. Soft, moist chocolate cake gets soaked in sweetened condensed milk for an ultra-tender bite, then drizzled with caramel that seeps into every crevice. It’s crowned with a luscious mascarpone frosting and finished with a generous sprinkle of toffee and nuts for that irresistible crunch. It’s pure magic!

Why you’ll love this recipe

• Super delicious! This cake is an absolute treat, with every bite offering a rich, luxurious experience.
• A perfect combination of textures and flavors. Soft, moist chocolate cake, gooey caramel, crunchy toffee, and silky mascarpone frosting—it’s a dream come true!
• Perfectly balanced sweetness. Despite what you might think, this cake isn’t cloyingly sweet. I always make sure my desserts hit that just right level of sweetness without being overpowering.
• Totally worth the effort. It may not be the quickest recipe, but every step leads to something extraordinary. The reward is totally worth it! An unforgettable, luxurious dessert that will wow even the most discerning dessert lovers.

Ingredients

Chocolate cake – A rich, moist base that soaks up all the delicious flavors.

Mascarpone frosting – I’m not a huge fan of simple cool whip, so I decided to make a light, creamy mascarpone frosting instead. But if you prefer, feel free to use cool whip!

Sweetened condensed milk – This acts as a syrup, seeping into the cake and making it ultra-moist and tender.

Caramel sauce – Regular or salted, whichever you love most! If you want an easy, foolproof caramel sauce, I have a great recipe here.

Toffee candy – Adds that irresistible sweet crunch to every bite. You can use any toffee candy (ex: Heath bars, Daim candy, even Toffifee) 

Walnuts or Pecans – The original recipe uses German chocolate cake, which typically includes pecans. I wanted to bring that classic touch into this version, and pecans work wonders! But of course, feel free to swap in your favorite nuts—walnuts are amazing too!

Tips for recipe success

• Make it ahead! This cake tastes even better after a few hours of chilling, when all the flavors have melded together.
• Want to take it up a notch? Add a scoop of vanilla ice cream or a sprinkle of flaky sea salt for an extra touch of magic.

Better Than Anything Cake

Course: DessertCuisine: GlobalDifficulty: Medium

Servings

20

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

380

kcal

A delicious cake, soaked in sweetened condensed milk, drizzled with caramel, and topped with silky mascarpone frosting, toffee, and pecans. Perfectly balanced with an ultra moist, rich, dark chocolate cake!

Ingredients

• For the Chocolate Cake

• 260g all-purpose flour

• 100g cocoa powder, unsweetened

• 280g sugar

• 1 tsp espresso powder

• 2 tsp baking soda

• 1/2 tsp salt

• 200ml vegetable oil

• 240ml buttermilk*

• 2 eggs

• 2 tsp vanilla extract

• 240ml hot water*

• For the Mascarpone Frosting

• 250g mascarpone cheese, softened

• 240ml heavy whipping cream

• 50g powdered sugar

• 1 tsp vanilla extract

• For drizzling & topping

• 200g Condensed sweetened milk

• 100g (salted) caramel sauce

• Toppings

• 50g chopped toffee candy (e.g., Toffifee, Daim, soft fudge, etc.)

• 50g chopped walnuts or pecan nuts (or any other nuts)

Directions

• Preheat the oven. Preheat your oven to 180°C (350°F). Line bottom of a 9×13 inch rectangular pan with parchment paper.
• Prepare the dry ingredients. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, espresso powder, baking soda, and salt until fully combined.
• Mix the wet ingredients (except for water). In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well-combined.
• Combine wet and dry ingredients. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can affect the texture of your cake.
• Add hot water. Slowly pour in the hot water, stirring gently to create a smooth batter. The batter will be very thin, but that’s how it should be for a light, moist cake.
• Bake the cake. Pour the batter into the prepared cake pan. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean (it’s okay if a few crumbs stick to the toothpick).
• In the meantime, prepare the mascarpone frosting. Using an electric mixer, beat the mascarpone cheese for about 1 min. Add powdered sugar and vanilla extract and mix again until just combined. Slowly pour in the heavy whipping cream until the mixture is smooth and stiff peaks form.
  At this point you can taste the frosting and add more powdered sugar if you prefer it sweeter. Since the rest of the cake is fairly sweet, I like to keep the frosting on the less-sweet side.
• Soak the cake. Once the cake is done baking, let it cool for about 5 minutes. Then, use a knife to level the top for a nice, even surface. While it’s still warm, use the back of a wooden spoon or something similar to make holes all over the top of the cake. Pour the condensed sweetened milk over the cake, letting it soak into the holes and absorb the moisture while still warm for better flavor absorption.
• Fill with caramel sauce and sprinkle nuts on top. Drizzle a generous amount of caramel sauce over the cake, allowing the sauce to fill the holes and seep into the cake. Then, sprinkle chopped nuts on top while the caramel is still sticky so they stay in place.
• Let the cake cool. Allow the cake to cool completely, about 1h at room temperature or in the fridge.
• Frost the cake. Once it’s fully cooled, spread the mascarpone frosting evenly over the top of the cake, making sure it’s smooth and generously covered. For a decorative touch, use a piping bag with your favorite tip to pipe a beautiful finish.
• Add the final touches. Top the cake with chopped toffee candy and a sprinkle of chopped nuts for texture and crunch. Finally, drizzle a small amount of caramel sauce over the cake for that perfect finishing touch.
• Enjoy! Slice and serve this decadent cake, packed with layers of flavor, moisture, and sweetness!

Notes

• If you don’t have buttermilk on hand, you can easily make your own by adding 1 teaspoon of lemon juice to regular milk. Let it sit for 10 minutes, and you’re good to go!
• Be sure to use hot (but not boiling) water. This allows the cocoa powder to bloom, enhancing the rich chocolate flavor in the cupcakes.