Better Than Sex Sheet Cake

Better Than Sex Cake (a.k.a. Better Than Anything or BTS Cake) 🍫✨

This legendary Better Than Sex Cake—often called “Better Than Anything” or simply BTS Cake—is the ultimate decadent dessert. Picture a super-moist chocolate sheet cake poked full of holes, soaked with sweetened condensed milk and rich caramel sauce, then crowned with fluffy whipped topping, crunchy chopped Heath bars, and an extra drizzle of caramel. Every bite is pure indulgence: gooey, chocolatey, caramel-y heaven!

Honestly, it’s the easiest and most crowd-pleasing dessert I’ve ever made. Friends and family go crazy for it—expect seconds (and recipe requests)!

What I love most? This recipe is super flexible and semi-homemade friendly. You don’t need to be a pro baker or have a stocked pantry. Grab a boxed chocolate cake mix (devil’s food works best), store-bought caramel sauce, canned sweetened condensed milk, and pre-made whipped topping. No shame in shortcuts—especially if you’re short on time, on a budget, or just don’t love from-scratch baking.

Go full homemade if you want, or keep it simple with convenience items. The result is still outrageously delicious either way. Check out my FAQ section below for all my best tips on store-bought swaps, ingredient brands, make-ahead advice, and variations to make this cake your own.

Ready to whip up the dessert everyone will be talking about? Trust me—you need this in your life! 😍

WHAT YOU NEED TO MAKE THIS CHOCOLATE SHEET CAKE

• All-Purpose Flour: Provides the cake’s structure. For a softer, fluffier crumb, you can use cake flour. If you don’t have cake flour, substitute by adding 2 tablespoons of cornstarch for every cup of all-purpose flour.
• Sugar: Sweetens the cake and helps with tenderness.
• Salt: Balances and enhances flavor. I like to use sea salt or pink Himalayan salt.
• Baking Powder & Baking Soda: Leavening agents that help the cake rise. Always make sure they’re fresh and not expired for the best results.
• Pure Vanilla Extract: Adds warm, aromatic flavor. I like to buy pure vanilla extract from Costco.
• Buttermilk: Should be at room temperature so it blends smoothly into the batter. Avoid low-fat or nonfat milks—using milk with fat gives better flavor and adds moisture. If you don’t have buttermilk, make a quick sour milk: add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup, then pour in whole milk until you reach 1 cup. Stir and let sit for 5 minutes until slightly curdled. (You can use lower-fat or nondairy milk in a pinch, but the cake won’t be as moist or rich.)
• Avocado Oil: Provides essential moisture, especially important because cocoa powder can be drying. You can substitute vegetable oil, canola oil, or melted coconut oil.
• Unsweetened Cocoa Powder: Use natural unsweetened cocoa powder, not Dutch-process, so it reacts properly with the leavening agents.
• Espresso Powder (Optional): Deepens and enhances the chocolate flavor without making the cake taste like coffee.
• Hot Coffee: Hot liquid helps bloom the cocoa and intensify its flavor. For the richest chocolate taste, use hot coffee (decaf works too). If you don’t drink coffee, hot water is a fine substitute.
• Eggs: Should be at room temperature so they incorporate smoothly into the batter without overmixing.
• Sweetened Condensed Milk: Adds concentrated sweetness, richness, and extra moisture.

• Heath Bars or Heath Chocolate Baking Bits: These chocolate-covered toffee pieces add sweetness, crunch, and richness. You’ll need about 2 cups; if using bars, chop them before measuring.

WHAT INGREDIENTS YOU NEED TO MAKE HOMEMADE CARAMEL SAUCE

• Sugar: The base of caramel sauce. When heated, it caramelizes, creating the characteristic golden color, deep caramel flavor, sweetness, and thick, syrupy texture.
• Butter: Use unsalted butter, at room temperature, cut into 6 pieces.
• Heavy cream: Use heavy cream, or substitute light whipping cream (30% milk fat) or double cream (48% milk fat); do not use milk.
• Salt: Any type of salt will work. Start with 3/4 teaspoon, taste, and adjust as needed. For a standard, less salty caramel, use 1/2 teaspoon instead.

WHAT INGREDIENTS YOU NEED TO MAKE HOMEMADE WHIPPED CREAM

• Heavy Whipping Cream: Use very cold heavy cream, going directly from the refrigerator to the mixing bowl. Keeping the fat cold helps the cream trap air and whip into light, fluffy peaks.
• Powdered Sugar: Adjust the amount to taste, using more or less depending on how sweet you want the whipped cream.
• Pure Vanilla Extract: Provides classic vanilla flavor and aroma, enhancing the overall sweetness and richness.

WHAT SUPPLIES YOU NEED

• Offset Icing Spatula. You can find one on Amazon.
• 9×13 Inch Pan: Metal, glass or disposable pans are all is fine. I love using Fat Daddio pans.

HOW TO MAKE CHOCOLATE SHEET CAKE

Preheat the oven to 350°F. Generously grease a 9×13-inch cake pan.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set aside.

In a large bowl, using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the oil, eggs, and vanilla together on medium-high speed until combined.

Add the buttermilk and mix until fully combined.

Pour the wet ingredients into the dry ingredients.

Add the hot water or coffee, then whisk or beat on low speed until the batter is completely combined. The batter will be thin.

Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Baking times can vary, so keep an eye on it toward the end.

Note: The cooled cake may sink slightly in the center. Cocoa powder is not as structurally strong as all-purpose flour and can’t fully support all the moisture needed to make a rich, moist chocolate cake.

Remove from the oven and allow the cake to cool in the pan. Let it cool completely before decorating. While the cake cools, make the caramel sauce and whipped cream, and chop the Heath Bars.

Heat the sugar in a medium saucepan over medium heat, whisking constantly with a high heat-resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir. Stay close and keep an eye on it, as it can burn quickly.

Once the sugar is completely melted, carefully add the butter. Whisk the butter into the caramel until it is fully melted, about 2 minutes. The caramel will bubble rapidly when the butter is added, so be careful as it may splatter.

Next, slowly and carefully drizzle in the heavy cream while whisking. Because the heavy cream is colder than the hot caramel, the mixture will bubble rapidly when added. Allow the mixture to boil for 1 minute.

Remove from the heat and stir in 1 teaspoon of salt. The caramel will be a thin liquid at first but will thicken as it cools. Allow it to cool slightly before using.

Cover tightly and store in the refrigerator for up to 1 month. You’ll need to reheat the caramel before using—either in the microwave or on the stovetop—as it solidifies in the refrigerator.

HOW TO MAKE WHIPPED CREAM

Place a large mixing bowl, or the bowl of a stand mixer along with the beaters or whisk attachment, in the fridge or freezer until well chilled, at least 20 minutes.

Add the cream, sugar, and vanilla to the chilled bowl. Beat on medium-high speed until medium peaks form, about 3 to 4 minutes.

The cream whips quickly, and if it’s over-whipped, it will become curdled and lose its silky texture. If you’re worried about this, start mixing on low speed, then gradually increase the speed as the cream thickens. If you accidentally over-whip the cream and it looks curdled and heavy, pour in a little more cold heavy cream and gently fold it in by hand with a spatula until it smooths out again.

Use immediately, or cover tightly and chill in the refrigerator for up to 24 hours. You can freeze prepared whipped cream, but it may lose some of its creamy texture.

This recipe yields 2 cups of whipped cream but can easily be doubled or tripled. As a rule of thumb, the amount of heavy cream you use will double in volume as you whip it. For example, if you need 2 cups of whipped cream, start with 1 cup of heavy cream.

HOW TO DECORATE THE CAKE

Pour the condensed milk over the cake, then spread it evenly with a spatula or the back of a spoon.

Next, drizzle 3/4 cup of caramel sauce over the top of the cake.

Let the cake cool to room temperature, then refrigerate for at least 2 hours, or cover and chill overnight.

Sprinkle the chopped Heath Bars evenly over the top.

Drizzle the caramel sauce over the top.

The cake can be stored in the refrigerator for up to 3 days.

TIPS FOR MAKING THIS RECIPE

• Do not over-mix the batter, as this can over-develop the gluten and lead to a tough, dry, and dense cake.
• Bring all refrigerated ingredients to room temperature so the batter mixes together easily and evenly.
• The longer you chill the cake, the better the whipped cream will set and stick to the cake.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can make the cake, caramel sauce, and whipped cream a few days ahead of time and keep them tightly covered in the refrigerator, then assemble everything when you’re ready. You can also make the entire cake in advance, cover it well, and refrigerate for up to 3 days

Can I make this with store bought cake mix?

Yes! You can use any chocolate store-bought cake mix. Follow the directions on the box to prepare the batter, then bake according to the package instructions.

Can I make the caramel sauce ahead of time?

Yes! Cover and store it in the refrigerator for up to 1 month. When you’re ready to use it, warm it in the microwave for a few seconds or heat it gently on the stovetop. You can also freeze the caramel in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm before using.

Can I make this with store bought caramel sauce?

Sure, why not! Store-bought caramel sauce works just fine if you’re short on time or don’t feel like making it from scratch.

Can I make the whipped cream ahead of time?

Yes! You can make the whipped cream in advance. Cover it tightly and refrigerate for up to 7 days. You can also freeze prepared whipped cream for up to 2 months; thaw it in the refrigerator before using.

Can I make this with store bought whipped cream?

Yep, you can use Cool Whip or any store-bought whipped topping. Just make sure it’s fully thawed if frozen, then spread it over the chilled cake as directed.

Can I add chocolate sauce or ganache?

Absolutely! You can add chocolate sauce along with the condensed milk and caramel sauce, and you can also drizzle it on top. Use store-bought chocolate sauce or make your own chocolate ganache.
To make ganache: Place 1 cup of chocolate chips and 1/2 cup of heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir well. Continue microwaving in 15-second increments, stirring well after each, until the chocolate is completely melted and the mixture is smooth. Set aside to cool slightly before using.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8- or 9-inch round cake pans (whichever size you have), line them with parchment paper rounds, then grease the parchment. The parchment helps the cakes release easily from the pans. Divide the batter evenly between the pans.
Bake until a toothpick inserted in the center comes out clean; the bake time will be a few minutes shorter than the original recipe, so keep a close eye on them. Once baked, leave the cakes in the pans, poke holes all over, and drizzle with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours to let everything soak in.
To assemble, place one layer on a serving plate and add a layer of whipped cream, caramel sauce, and chopped Heath Bars. Top with the second cake layer, then repeat with more whipped cream, caramel sauce, and chopped Heath Bars on the top and sides of the cake.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan thoroughly with butter or nonstick baking spray. Pour the batter into the prepared pan and bake; the bake time will be a few minutes longer than the original recipe, so keep a close eye on it and check for doneness with a toothpick.
Once baked, remove the cake from the pan and place it on a serving plate. Poke holes all over the cake and drizzle with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours so it can soak in.
When you’re ready to serve, slice the cake and top each piece with whipped cream, caramel sauce, and chopped Heath Bars.

Can I turn this recipe into cupcakes?

Yes! Line a cupcake pan with paper liners and fill each one about 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 18–21 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 2–3 dozen regular-sized cupcakes.
Once baked, poke holes in each cupcake and drizzle with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours to let everything soak in. Just before serving, top each cupcake with whipped cream, caramel sauce, and chopped Heath Bars.

How do I store cake leftovers? 

Cover and store leftover cake in the refrigerator for up to 3 days. You can also freeze the cake for up to 3 months. If you plan to freeze this cake, it’s easiest to bake it in a foil pan. Once it’s finished and fully cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Better Than Sex Sheet Cake

Level: Beginner

By: Tammie

• January 5, 2024
• 12
• 4 hr
• Count the memories not the calories! Cals/Serving
• Print this

Ingredients

• Chocolate Cake:
• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened natural cocoa powder
• 1 and 3/4 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup oil (avocado oil, vegetable oil, canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk, at room temperature
• 1 cup freshly brewed strong hot coffee (regular or decaf)
• 1-14oz can sweetened condensed milk
• 2 cups chopped Heath Bars
• Caramel Sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature cut up into 6 pieces
• 1/2 cup heavy cream
• 1 teaspoon salt
• Whipped Cream:
• 1 cup heaving whipping cream
• 1 to 3 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• Supplies:
• 9x13 inch sheet pan
• Offset Icing Spatula

Directions

Step 1

PREP CAKE: Preheat oven to 350°F. Generously grease a 9×13 inch cake pan.

Step 2

DRY INGREDIENTS: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.

Step 3

CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined.

Step 4

COMBINE: Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter will be thin. Pour the batter into the prepared pan.

Step 5

BAKE: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. (Note: The cooled cake may slightly sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake). Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the caramel sauce, whipped cream and chop the Heath Bars.

Step 6

FOR THE CARAMEL SAUCE: Heat sugar in a medium saucepan over medium heat, whisking constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Make sure you stay close by and keep an eye out because it can burn quickly. Once sugar is completely melted, carefully add the butter. Whisk the butter into the caramel until it is completely melted, about 2 minutes. The caramel will bubble rapidly when the butter is added so be careful as it may splatter a bit. Next, slowly and carefully drizzle in the heavy cream while whisking. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. The caramel will be a thin liquid but it will thicken as it cools. Allow to slightly cool down before using. Cover tightly and store for up to 1 month in the refrigerator. You will need to reheat the caramel before using in the microwave or on the stove top as caramel solidifies in the refrigerator.

Step 7

FOR THE WHIPPED CREAM: Place a large mixing bowl or the bowl of a stand mixer along with the beaters or whisk attachment in the fridge or freezer until well chilled, at least 20 minutes. Add in the cream, sugar, and vanilla to the chilled bowl. Beat on medium-high speed until medium peaks form, about 3 to 4 minutes. The cream whips quickly and if over-whipped, will become curdled and lose its silky texture. If you’re worried about this happening, start mixing on low speed, then gradually increase the speed as the cream thickens. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. You can freeze prepared whipped cream however it may lose its creamy texture. This recipe yields 2 cups but can easily be doubled or tripled. The amount of heavy cream you use doubles in volume as you whip it. For example, if you need 2 cups of whipped cream, use 1 cup of heavy cream.

Step 8

HOW TO DECORATE THE CAKE: Using a wooden skewer or fork, poke holes all over the cake. When poking the holes in the cake, make sure not to poke through to the bottom. You don’t want the condensed milk and caramel to leak out the bottom. Pour and spread the condensed milk over the cake with a spatula or the back of a spoon. Next, drizzle 3/4 cup of caramel sauce over the top. Cool the cake to room temperature and then refrigerate for at least 2 hours, or cover and chill overnight. When ready to serve, spread the whipped cream over the top of the cake with a spatula or the back of a spoon. Sprinkle with the chopped Heath Bars. Drizzle with the rest of the caramel sauce.

Step 9

Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 3 days.