I love any excuse to make a delicious and beautiful cake! In the past I’ve always stuck with 2 or 3-layer cakes that I can decorate pretty with piping or fruit. Naked cakes (like this berry cake) are fun, easy and beautiful

Lately life has been BUSY! A new baby that attends Physical therapy, two toddlers in preschool, and a full-time business has kept me on my toes. I’ve had to make dessert for a few different occasions lately and I’ve come to love the ease of a cake made in a 9×13” pan

Better than Anything Caramel Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This cake gets it's name for a reason! Chocolate poke cake with caramel and sweetened condensed milk, topped with fresh whipped cream and heath bits.

Course: Dessert
Cuisine: American
Keyword: better than sex cake, chocolate poke cake
Unit: cup, ounce can
Servings: 16
Calories: 201 kcal


1 chocolate cake , baked in a 9x13'' pan
1 recipe caramel sauce , or one 16oz jar caramel topping
14 ounce can sweetened condensed milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
3-4 heath candy bars , chopped*


Bake cake according to directions in a 9x13 pan.
Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon.
Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!)
Allow the cake to cool completely.
While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks.

Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake.
Sprinkle with heath candy pieces. Refrigerate for at least 1 hour, or up to one day, before serving.

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