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Better Than Anything Chocolate Cake

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If you’re looking for a dessert that lives up to its name, this Better Than Anything Cake is it! This rich, moist chocolate bundt cake is drenched in sweetened condensed milk and caramel sauce, then topped with fluffy whipped topping and crushed Heath bar pieces. It’s an indulgent treat that’s sure to satisfy any sweet tooth.

A finished Better Than Anything Cake with whipped topping and chopped candy.
Table of Contents

Despite how impressive this decadent chocolate treat looks, the Better Than Anything Cake is one of the easiest recipes ever. It starts with a boxed chocolate cake mix, which is doctored up with a few simple ingredients to make it extra special.

Once the simple chocolate cake is baked, the real magic happens when you poke holes all over the warm exterior and drench it in the sweet milk and caramel mixture.

The whipped cream topping provides a light and airy contrast, while the toffee candy bits add a delightful crunch and flavor that takes the chocolate poke cake over the top.

Trust me, one bite of this AMAZING Chocolate Cake and you’ll understand exactly how it got its name. This delicious dessert is a chocolate lover’s dream come true {so is this Texas Sheet Cake} and a recipe you’ll find yourself making again and again. So go ahead and indulge in the best cake ever- you deserve it!

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What goes into this Recipe

The ingredients needed to make a Better Than Anything Bundt Cake.
  • Chocolate Cake Mix: Use your favorite boxed mix for a quick and easy recipe. I used chocolate cake mix, but you could also use devil’s food cake mix, yellow cake mix, or even German chocolate cake mix!
  • Sweetened Condensed Milk: Adds creamy sweetness that soaks into the dessert.
  • Whipped Topping: Cool Whip or homemade whipped cream for a light and fluffy finish.
  • Caramel Sauce: Brings a rich, buttery flavor that pairs perfectly with chocolate.  If you have a homemade caramel sauce you like to make, go ahead and use it.
  • Heath Bars: Chopped up Heath candy bars are sprinkled on top for delightful crunch and toffee taste. It can be bought by the bag, pre-chopped next to the chocolate chips, but I prefer to chop them myself because I like the variation in size.

See recipe card for full information on ingredients and quantities.

How to Make A Better Than Anything Cake

  1. Combine the cake ingredients {see package directions} in a large bowl with an electric mixer and pour into a prepared bundt pan.
  2. Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter}. Allow it to cool in the pan for 10 minutes.
Pouring the cake batter into the pan and baking it.
  1. Turn the cake out of the pan and into the serving dish you want to use {be sure to have the bottom of the cake as your top}. Then using a toothpick, wooden skewer, or the end of a wooden spoon, poke holes into the entire top {but not all of the way through}.  You will want a lot of holes for the liquid to seep into.
  2. The next step is to pour the can of sweetened condensed milk over the top of cake.  It is thick and so you need to work slowly and allow time for the milk to work into the holes.
Turn the cake out of the pan and poke holes in the top.  Pour sweetened condensed milk over the cake.
  1. Then pour over the jar of caramel sauce.  Some of the milk and caramel will drip over the edges but that is alright.
  2. Once it is completely cooled, spread a container of Cool Whip over the top of the cake. 
Pour caramel over the cake and allow it to cool.  Top with whipped topping.
  1. Chop up the Heath bars into chunks {or break into bite sized pieces}.
  2. Add the candy to the top of the cake and serve.
Chop the Heath candy bars into chunks and sprinkle over the top of the cake.

Expert Tips

  • Be sure to not go all of the way through the cake when poking holes. We want the sweetened condensed milk and caramel to collect within the holes of the cake.
  • The more holes you make, the better the cake will hold the toppings. This allows for the flavors to be in every single bite.
  • Don’t forget to use the bottom of the cake as the top. It is easy to do and gives you more surface area for the toppings.
  • Drizzle with caramel syrup, chocolate syrup, or hot fudge before serving for an over-the-top finish. They would all be super delicious.

Storage and Freezing

Store: Store the assembled dessert covered in the refrigerator for up to 5 days. The flavors get even better as it sits!

Freeze: To freeze, prepare the cake through step 3, then wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before topping with whipped cream and Heath bars.

Recipe FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Prepare 2 cups of heavy whipping cream with 1/4 cup powdered sugar for a homemade version.

What if I can’t find Heath bars?

You can substitute Skor candy bars, Heath toffee bits (found in the baking aisle), or chopped nuts like pecans or almonds.

Can this cake be made in a regular 9×13 pan instead?

Yes, you can bake it in a 9 by 13-inch pan for about 30-35 minutes. Poke and pour the toppings over the cake in the pan.

How far in advance can I make this cake?

The cake can be baked and soaked with the milk and caramel up to 2 days ahead. Add the whipped topping and Heath bars just before serving.

Looking into a finished Better Than Anything Chocolate Cake that has a few pieces served from it.

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A finished Better Than Anything Cake with whipped topping and chopped candy bar.

Better Than Anything Chocolate Cake

A moist chocolate bundt cake is filled with the goodness of sweetened condensed milk and caramel sauce but it is the whipped topping and Heath bars that make it extra spectacular!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 10 slices
Calories: 583kcal
4.66 from 35 votes
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Ingredients

Chocolate Cake

  • 1 box chocolate cake mix {13.25 ounces}
  • 1 ½ cups water
  • ½ cup oil
  • 3 large eggs

Toppings

  • 14 ounces sweetened condensed milk
  • 16 ounces caramel sauce
  • 8 ounces whipped topping
  • 3 Heath Bars {chopped/crushed}

Instructions

  • Preheat the oven to 350 degrees.
  • Combine the cake mix, water, eggs and oil in a large bowl and mix together using an electric mixer. Spray the bundt pan generously with nonstick cooking spray and pour into the prepared bundt pan. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter. 
  • Let the cake cool for 10 minutes.  Turn the cake out of the bundt pan and turn over on its top, on a serving dish {we are using the bottom of the cake as the top}.  Poke holes in the top of the cake {lots of holes…but not all of the way through the cake}. Slowly pour over the sweetened condensed milk and then caramel sauce. 
  • Once the cake is completely cooled, spread the top with Cool Whip and sprinkle with chopped Heath Bars.  Store in the refrigerator for up to 5 days.

Notes

  • Drizzle with caramel syrup, chocolate syrup, or hot fudge before serving for an over-the-top finish.
  • Store the assembled cake covered in the refrigerator for up to 5 days. The flavors get even better as it sits!
  • The reason we don’t want to poke holes through the entire Better Than Anything Bundt Cake is because you will lose the filling that is poured onto the cake.  Instead we want the filling to pool up inside the chocolate cake and make it extra moist and delicious.

Nutrition

Serving: 1slice | Calories: 583kcal | Carbohydrates: 85g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 602mg | Potassium: 363mg | Fiber: 1g | Sugar: 70g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 2mg
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10 Comments

    1. I would make a mixture using 4 oz. cream cheese, 1/3 cup powdered sugar, 1 tsp of vanilla and then thin it with milk until it was the consistency that you could spread evenly.

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