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Better than Sex Cake is known for its rich, indulgent flavors and textures. The name suggests that the cake is so delicious that it rivals or exceeds other pleasurable experiences. I’ll let you be the judge of that. But let me tell you, if you struggle with self control, don’t make this cake. It is one of the best things I’ve ever put in my mouth (and I’m not a chocolate person). While the cake is easy to make, it takes a deceivingly long time. This is one where you’ll need to plan ahead due to cooling and chill time for both the salted caramel sauce and cake. Allocate at least a total of six hours if you want to serve the cake the same day you prepare it.


The Cake

The recipe calls for a chocolate cake. Can you do box? Yes. If you go that route get a Devil’s Food Cake mix. For this recipe, though, I knew just the chocolate cake recipe I wanted to use; Ina Garten’s Beatty’s Chocolate Cake. It is a perfect chocolate cake that adds a cup of freshly brewed coffee to the batter which elevates the entire flavor profile. Buttermilk is used for moistness and the cake, once baked and poked with holes, holds up perfectly to the salted caramel sauce. Using a toothpick over the rod of a wooden spoon to create the holes in the cake produces a smaller hole. This is better for those that want a gooey cake rather than a wet cake. If you want the consistency of Tres Leches Cake you’ll pour over a can of sweetened condensed milk on the cake just before pouring over the salted caramel sauce. I am not a fan of this consistency so I omit the traditional ingredient.


The Sauce

A homemade salted caramel sauce is the perfect compliment to the chocolate cake. I used my caramel sauce recipe and added a good pinch of maldon flaky salt to turn it into a salted caramel sauce. The sauce is only five ingredients and comes together in under 10 minutes. The two hour wait time post-cooking is the hard part. Start with the sauce so it has time to cool and thicken. I highly suggest making extra to pour on individual servings of cake, ensuring each bite has that velvety rich sauce.


The Toppings

Once the cake is at room temperature after soaking in all the salted caramel sauce, it can be topped with homemade whipped cream. The recipe is straightforward and calls for heavy whipping cream, powdered sugar and vanilla. Beat until you have firm peaks. This means beat until the whipped cream holds its shape firmly and doesn’t callapse or fall back on itself. Finally a cup of Heath toffee bits is added on top. Keep the extra for topping later.


Better than Sex Cake

A homemade chocolate cake topped with homemade salted caramel sauce, whipped cream and Heath toffee bits.
5 from 4 votes
Course Dessert
Servings 15


Chocolate Cake

  • 1 3/4 c flour
  • 2 c sugar
  • 3/4 c cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 c buttermilk
  • 1/2 c vegetable oil
  • 2 large eggs
  • 1 tsp vanilla
  • 1 c freshly brewed coffee

Salted Caramel Sauce

  • 11 tbsp salted butter Kerrygold
  • 1 c heavy whipping cream
  • 2 c light brown sugar packed
  • 1 tsp vanilla
  • 1 pinch flaky sea salt

Whipped Cream

  • 1 1/2 c heavy whipping cream
  • 1/2 c powdered sugar
  • 1 1/2 tsp vanilla


  • 1 c Heath toffee bits


  • Start by making the caramel sauce because it needs two hours to cool and thicken.
  • To a medium sized pot melt butter over medium heat.
  • Add heavy whipping cream, whisk until combined.
  • Add brown sugar, whisk and allow the mixture to reach a boil.
  • Right when it reaches a rolling boil set a time for 2 1/2 minutes.
  • Stir every 30 seconds. Pull it off the heat. Whisk in the vanilla and flaky sea salt.
  • Let the pot sit at room temperature for two hours to thicken. Stir occasionally.
  • For the cake preheat oven to 350 degrees.
  • To a large mixing bowl or stand mixer bowl sift together flour, baking powder, baking soda, cocoa powder and salt.
  • Add sugar to the bowl and stir until combined.
  • To the bowl add buttermilk, oil, eggs and vanilla. Hand stir until everything is moistened or you end up with a very messy counter. Mix on low until everying is well combined. Scrape the bottom if needed.
  • With the mixer on low, very slowly add the coffee. Mix until fully combined
  • Pour batter in a prepared 9x13 dish or pan.
  • Bake uncovered for 35 minutes in the middle rack or until a toothpick comes out clean.
  • Using a toothpick, poke holes all over the surface of the cake.
  • Pour the thickened salted caramel sauce over top the warm cake and spread out. It will slowly seep into the holes.
  • Let the cake rest on the counter until it's room temperature for 2 hours.
  • For the whipped cream beat heavy whipping cream on high until soft peaks form. Add the powdered sugar and vanilla then continue whisking until firm peaks form.
  • Spread whipped cream evenly over the cake.
  • Top with Heath toffee bits and chill in the fridge for 2 hours.
  • Serve chilled.
Tried this recipe?Let us know how it was!