Better than Sex Sheet Cake

This Better than Sex Sheet Cake is also know as “Better than Anything” or “BTS” cake. It is a decadent moist chocolate cake infused with sweetened condensed milk and caramel sauce topped off with whipped cream, chopped Heath Bars, and caramel sauce. This cake is seriously the easiest and most delicious dessert I have ever made. You guys have to try it!

What is amazing about this recipe is that you can make it with store box cake mix, store bought caramel sauce, and whipped cream. It doesn’t have to be all homemade. You can make this BTS sheet cake semi-homemade! So if you don’t normally bake and don’t have most of the ingredients on hand, maybe on a budget, or short on time just go the easier route and get the store bought ingredients. There is no shame in that. Please see my FAQ section below to get all my suggestions on how to make this sheet cake using store bought ingredients.

WHAT YOU NEED TO MAKE THIS CHOCOLATE SHEET CAKE

• All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
• Sugar: Adds sweetness.
• Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
• Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
• Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
• Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
• Avocado Oil: Since cocoa powder is a particularly drying ingredient this cake needs oil for suitable moisture. You can also use vegetable oil, canola oil or melted coconut oil.
• Unsweetened Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process.
• Espresso Powder (Optional): Enhances the chocolate flavor and no the chocolate cake will not taste like coffee.
• Hot Coffee: Hot liquid enhances the cocoa powder’s flavor. For deeper and darker flavor, though, use coffee. You can use Decaf too if you’d like! If you don’t drink coffee, you can use hot water.
• Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
• Sweetened Condensed Milk

• Heath Bars or Heath Chocolate Baking Bits: Chocolate covered toffee bars lend sweetness, crunch, and richness. You’ll need about 2 cups.

WHAT INGREDIENTS YOU NEED TO MAKE HOMEMADE CARAMEL SAUCE

• Granulated Sugar
• Butter: Unsalted and at room temperature cut into 6 pieces.
• Heavy Cream: Light whipping cream (30% milk fat) or double cream (48% milk fat) may be substituted. Do not use milk.
• Salt: Any variety of salt will work. You can always add 3/4 teaspoon, taste, then add more if desired. If you want to make regular caramel, reduce salt to 1/2 teaspoon.

WHAT INGREDIENTS YOU NEED TO MAKE HOMEMADE WHIPPED CREAM

• Heavy Whipping Cream: The heavy cream needs to come straight out of the fridge and into the mixing bowl. The fats in the cream need to stay cold for the cream to trap air and whip up into fluffy clouds.
• Powdered Sugar: Feel free to use more or less powdered sugar depending on how sweet you want it to be.
• Pure Vanilla Extract

WHAT SUPPLIES YOU NEED

• Offset Icing Spatula. You can find one on Amazon.
• 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. 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 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.

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. 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.

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.

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.

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 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.

HOW TO DECORATE THE CAKE

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.

Sprinkle with the chopped Heath Bars.

Drizzle with the rest of the caramel sauce.

The cake can be kept refrigerated for up to 3 days.

TIPS FOR MAKING THIS RECIPE

• Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
• All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
• The longer you chill the cake, the better the whipped cream will stick to the cake layers.

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 wrapped in the fridge, then assemble them when you’re ready. You can also make the entire cake in advance, wrap and place it in the fridge 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 cake box to mix all the ingredients. Bake according to the directions on the box.

Can I make the caramel sauce ahead of time?

Yes! Cover and store it for up to 1 month in the refrigerator. Once you are ready to use just zap it in the microwave few seconds or warm it up on the stove top. You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.

Can I make this with store bought caramel sauce?

Sure, why not!?

Can I make the whipped cream ahead of time?

Yes! Cover tightly and chill in the refrigerator for up to 7 days. You can freeze prepared whipped cream for up to 2 months.

Can I make this with store bought whipped cream?

Yep, you can use Cool Whip!

Can I add chocolate sauce or ganache?

Absolutely! You can chocolate sauce with the condensed milk and caramel sauce and drizzle it on the top too! You can buy store bought chocolate sauce or make a chocolate ganache yourself. If you want to make it yourself, place 1 cup of chocolate chips and 1/2 cup of heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye and check for doneness with a toothpick. Once baked leaving the cakes in the pans, poke holes and drizzle the cake with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours. Assemble the cake with a layer of whipped cream, caramel sauce, and chopped Heath Bars. Do the same with the sides and top of the cake.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye and check for doneness with a toothpick. Once baked remove the cake from the pan and place on a serving plate. Poke holes and drizzle the cake with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours. When you are ready to serve top each slice with whipped cream, caramel sauce, and chopped Heath Bars.

Can I turn this recipe into cupcakes?

Yes! Using a cupcake pan fill cupcake liners 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. Yields about 2-3 dozen regular sized cupcakes. Once baked, you can poke holes and drizzle each cupcake with the sweetened condensed milk and caramel sauce. Refrigerate for a few hours. 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 bake it in a foil pan. Wrap the finished cake tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator.

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.