I Was a Better Than Sex Cake Virgin
Although the names and variations of this caramel cake are as broad as Pink’s hair color, the dessert has been a family tradition for some people for so long they can’t imagine there are people trying it for the first time. For me, it was only a few years ago. My friend, Caitlin O., shared it with us at work and even though I was “cake reluctant,” I slid my fork in and with one sticky bite I was hoping not everyone in the department knew we had cake = more for me.
The recipe graces pages of community cookbooks, from fundraisers, employee-submitted, family heritage, etc., but to find Better Than Sex Cake in a church ladies cookbook, you’ll likely find it under a discreet name like Better Than Anything (or Almost Anything) Cake, Better Than Whatever you Wanna Call It Cake, Earthquake Cake, and Heath Cake.
I know, I know – some of you have been reading my blog long enough to know I don’t like cake. Especially the kind you poke holes in and pour in Jell-O or pudding. But this is different. It’s sweetened condensed milk and caramel. You use your favorite caramel ice cream topping. (Like the butterscotch one I drink from a shot glass when I make Chocolate Explosion Cheesecake.) Are you with me?
Will this be your first time eating Better Than Sex Cake? Do you have a different name for it?
Better Than Sex Cake
- 1 9×13 cake pan
- 1 German chocolate cake mix and ingredients to make it, for a 9×13-inch cake pan
- 14 oz sweetened condensed milk
- 17 ox caramel ice cream topping, my favorite is Mrs. Richardson's Caramel Butterscotch
- 8 oz Cool Whip non-dairy whipped topping
- 8 oz chocolate toffee pieces
- Bake the cake according to package directions.
- As soon as the cake is done, pull it out of the oven and poke holes in the cake with the handle of a mixing spoon. Immediately pour the sweetened condensed milk evenly over the cake and repeat with the caramel topping.
- Let the cake cool in the refrigerator until completely cold. Top with whipped topping and put back in the fridge. Immediately before serving, generously sprinkle the toffee bits on each slice. Store in the refrigerator.
All text and images © Staci Mergenthal • Random Sweets
I have made something like this for years, except mine has carmel and hot fudge topping poked in the cake. Everyone is always asking for this at work and home.
I love the idea of poking in caramel AND hot fudge! I’ll have to give that a whirl. Thank you Gayle.
Thank you for sharing this recipe. How fun to make it into cupcakes! Staci
I’ve always called it Skor cake since I was given a recipe that called for crumbled Skor bars for the top.
Good name for it, Terri. And it’s safer for a church cookbook 🙂 I like Skor candy bars!
I have called it “Earthquake cake” because thats what the old Juba’s grocery store called it. The deli would sell it by the slice and while on pregnacy bed rest with Trav I would have cravings for it. I had Will drive 17 miles to Pipestone to buy it for me. Lol, I still love it!
Hey, sis! I forgot about Juba’s in Pipestone. And I hadn’t heard it called earthquake cake – cool!! The question is, does Trav like it? 🙂