Better Than Anything Chocolate Cake
If you’re ready to indulge in a dessert that truly lives up to its name, then this Better Than Anything Chocolate Cake is your ticket to chocolate heaven. This decadent cake is not just a treat; it’s a celebration in every bite. Made with a rich chocolate cake mix, sweetened condensed milk, and a luscious caramel topping, this dessert is perfect for birthdays, anniversaries, or simply satisfying a chocolate craving. The combination of flavors and textures truly makes it better than anything you’ve ever tasted before.
Why You’ll Keep Making It
One of the best things about this Better Than Anything Chocolate Cake is its simplicity. You can whip it up in no time, and it always impresses! The layers of chocolate cake soaked in sweetened condensed milk and caramel create a moist and flavorful experience, while the Cool Whip and chopped Heath bars add a delightful crunch. This cake will have your friends and family asking for seconds (or thirds!). Plus, it’s incredibly versatile—you can dress it up for special occasions or enjoy it as a casual dessert.
What to Buy
- 1 box of Devil’s Food Chocolate Cake Mix – The foundation of our chocolatey delight.
- 1 (14-ounce) can sweetened condensed milk – Adds richness and moisture.
- 1 (16-ounce) jar caramel sauce – The sweet topping that takes it over the top.
- 1 (8-ounce) tub Cool Whip – For a creamy, fluffy finish.
- 4 Heath bars, chopped – For that irresistible crunch and extra flavor.
What You’ll Need (Gear)
- 9×13 inch baking pan – To bake your cake perfectly.
- Mixing bowl – For combining your cake ingredients.
- Electric mixer – To make mixing a breeze.
- Spatula – For spreading the Cool Whip smoothly.
- Measuring cups and spoons – To ensure accuracy in your ingredients.
Better Than Anything Chocolate Cake, Made Easy
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C). In a mixing bowl, prepare the Devil’s Food Chocolate Cake mix according to the package instructions. Usually, this involves adding water, eggs, and oil. Use your electric mixer to blend until smooth.
Step 2: Bake the Cake
Pour the batter into a greased 9×13 inch baking pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
Step 3: Poke Holes
Once the cake is cool, use the handle of a wooden spoon or a skewer to poke holes all over the top. Make sure to create holes that go deep into the cake, as this will allow the sweetened condensed milk and caramel to soak in beautifully.
Step 4: Add the Sweetened Condensed Milk
Pour the entire can of sweetened condensed milk over the cake, making sure it seeps into the holes. Let it sit for a few minutes so it can soak in.
Step 5: Drizzle with Caramel Sauce
Next, take the jar of caramel sauce and drizzle it generously over the top of the cake. You can use as much or as little as you like, but don’t be shy—this cake thrives on caramel!
Step 6: Chill and Top with Cool Whip
Spread the Cool Whip evenly over the caramel layer, creating a fluffy topping. Then, sprinkle the chopped Heath bars on top for that added crunch and flavor.
Step 7: Refrigerate
Refrigerate the cake for at least 2 hours before serving. This allows all the flavors to meld together and makes it easier to cut.
Warm & Cool Weather Spins
- Warm Weather: Serve with fresh berries on top for a refreshing twist.
- Cool Weather: Add a drizzle of warm chocolate sauce for extra indulgence.
- Seasonal Add-ins: Consider adding crushed peppermint candies during the holidays for a festive flair.
- Flavor Variations: Swap the chocolate cake mix for a vanilla or red velvet mix for a different flavor profile.
Missteps & Fixes
- Overbaking: If your cake is dry, keep an eye on the baking time and do the toothpick test to ensure it’s perfectly baked.
- Too Much Condensed Milk: If you’re worried about it being too sweet, start with half the can, and add more as needed.
- Cool Whip Melting: If your Cool Whip starts to melt while spreading, refrigerate the cake for a bit to firm it back up.
Save for Later: Storage Tips
Store your Better Than Anything Chocolate Cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to freeze it, slice it into individual portions, wrap them tightly in plastic wrap, and place them in a freezer-safe container. This way, you can enjoy a slice anytime you crave a sweet treat!
Better Than Anything Chocolate Cake Q&A
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors meld together. Just be sure to store it in the refrigerator until you’re ready to serve.
What can I use instead of Heath bars?
If you’re looking for alternatives, crushed Oreos or toffee bits make great replacements for a similar crunchy texture.
Can I use homemade Cool Whip?
Absolutely! If you prefer homemade whipped topping, feel free to make your own. Just be sure to stabilize it if you want it to hold up well on the cake.
How do I make this cake gluten-free?
Simply substitute the Devil’s Food Cake mix with a gluten-free chocolate cake mix, and the rest of the ingredients should be good to go!
Ready, Set, Cook
Now that you have all the tools and tips to create this indulgent Better Than Anything Chocolate Cake, it’s time to gather your ingredients and get baking. This cake is bound to become a staple in your dessert repertoire, leaving your friends and family raving about its deliciousness. So grab your mixing bowl, preheat that oven, and let’s make a cake that’s truly better than anything! Enjoy every rich and chocolatey bite; you deserve it!
Better Than Anything Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, prepare the Devil’s Food Chocolate Cake mix according to the package instructions.
- Pour the batter into a greased 9x13 inch baking pan. Bake for about 30-35 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- Once the cake is cool, poke holes all over the top using a wooden spoon handle or skewer.
- Pour the sweetened condensed milk over the cake, letting it soak into the holes. Allow it to sit for a few minutes.
- Drizzle caramel sauce generously over the top of the cake.
- Spread Cool Whip over the caramel layer and sprinkle chopped Heath bars on top.
- Refrigerate for at least 2 hours before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a festive twist, add crushed peppermint during the holidays.
- For a gluten-free version, use gluten-free chocolate cake mix.
