Better Than Anything Layer Cake

This Better Than Anything layer cake is a homemade remix of the classic. Two layers of Devil’s Food chocolate cake are combined with chocolate ganache, whipped cream, and salted caramel frosting—all made from scratch. The result is a rich, salty-sweet, chocolatey, moist, and utterly decadent dessert that will more than rise to the occasion for any birthday or celebration.

Better Than Sex Cake, Better Than Anything Cake… whatever you call it, it truly is better than anything—or at least better than any other cake you’ve ever had. I’ve made a lot of cakes in my time, some of them truly exceptional, and this homemade version of Better Than Anything Cake may be the very best.

You’re probably already familiar with the elements of Better Than Anything cake, but let’s recap so we’re all on the same page.

We’re talking:

• Devil’s food chocolate cake
• Sweetened condensed milk
• Chocolate sauce
• Caramel sauce
• Whipped cream
• Heath bar pieces

This cake could also go by the name “Richer Than Anything Cake.” It’s a total sugar fest, but it’s worth it. Just keep your slices on the smaller side, because it will hit you hard and fast as soon as you put the fork down. (I’m talking from experience. My sugar tolerance is low since I gave up sugar for a month and started reserving treats for special occasions.)

There are a lot of recipes for Better Than Anything cake on the internet. The vast majority of them use exclusively processed, store-bought ingredients (box cake, packaged chocolate and caramel sauces, and Cool Whip), and they are baked as a sheet cake.

Where this Better Than Anything cake recipe differs is that, aside from the cake itself, we’re making everything from scratch, and we’re also turning it into a layer cake. Why? Homemade chocolate ganache, salted caramel sauce, and whipped cream take this cake to the next freaking level. And I made it a layer cake because I baked it for someone’s birthday, and layer cakes seem so much more festive to me. Plus, a cake this delicious just deserves more than one layer. You’ll see what I mean when you try it.

In classic Better Than Anything cake, you poke holes in the cake before it’s completely cool, dump the sweetened condensed milk, chocolate sauce, and caramel sauce on it, then “frost” with whipped cream and sprinkle with Heath Bar pieces.

In our variation, we’re switching it up a little. You’re still going to poke holes in the still-warm bottom layer of the cake. You’ll pour the sweetened condensed milk and chocolate ganache over the cake and let it soak in. Then you top with whipped cream and Heath Bar pieces, followed by the second cake layer. To finish it off, frost with salted caramel frosting and sprinkle with more Heath Bar pieces.

Guys, this cake is dec.a.dent. Everyone I fed it to agreed it was one of the best cakes they’d ever had. Something about the salty-sweet caramel frosting, rich chocolate cake, and light, fluffy whipped cream just creates this perfect swirl of flavors that is simply irresistible.

If you have a birthday or special occasion coming up, I suggest you make this Better Than Anything layer cake.

Homemade Better Than Sex Layer Cake

• Author: Molly
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes (includes cooling time)
• Yield: 1 2-layer cake 1x

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Ingredients

• 1 box devil’s food chocolate cake mix
• 1/2 cup chocolate chips
• 16 oz heavy whipping cream
• 1 can sweetened condensed milk
• 2 tbsp sugar
• 2 tsp vanilla extract
• 1 stick butter
• 1 cup dark brown sugar
• 1/4 tsp salt
• 2 cups powdered sugar
• 1 bag Heath Bar candy bits

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Instructions

Make the chocolate cake:

1. Before baking the cake, place a metal mixing bowl in the freezer to chill.
2. Mix and bake devil’s food cake according to box instructions.
3. Bake in two 9-inch round pans.
4. While the cake is baking and cooling, prepare the whipped cream, chocolate ganache, and salted caramel frosting.

Make the whipped cream:

1. Take the chilled mixing bowl out of the freezer.
2. Add 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 2 teaspoons of vanilla extract to the bowl.
3. Using the whisk attachment on a stand mixer, mix on medium speed until stiff peaks form, about 5 minutes.
4. Place whipped cream in the fridge until ready to use.

Make the salted caramel sauce:

1. Add the stick of butter to a small saucepan and place over medium heat. 
2. When the butter is melted, add the cup of dark brown sugar and 2 tablespoons of heavy cream. Whisk until sugar is completely dissolved, then add the salt.
3. Continue stirring occasionally until the mixture starts to bubble. Allow mixture to bubble for 2-3 minutes. Do not stir while mixture is bubbling. Swirl gently, being careful not to let the mixture swing up the sides.*
4. When the mixture has bubbled for at least 3 minutes and has thickened slightly, remove from heat and poor into a heat proof bowl or jar. Set aside and allow to cool completely.

Make the chocolate ganache:

1. Add chocolate chips and 1/2 cup of heavy cream to a small saucepan and place over medium heat.
2. Heat mixture until chocolate is completely melted and mixture is homogenous. Stir constantly to prevent burning. Remove from heat immediately.

Assemble cake:

1. Place the first cake layer on a plate or cake stand. Use the blunt end of a fork or spoon to poke holes in the surface of the cake, pressing approximately 3/4 of the way through the cake.
2. Pour sweetened condensed milk over the surface of the cake, using a spoon to spread evenly and press into the holes. I only used half the can. It’s rich – a little goes a long way.
3. Repeat with chocolate ganache.
4. Scoop whipped cream on top of ganache layer and spread evenly, leaving a 1/2 perimeter around the edge of the cake so the whipped cream doesn’t squish out when you add the top cake layer.
5. Sprinkle with Heath bits.
6. Add second cake layer on top of whipped cream. 

Finish the caramel frosting:

1. Pour the cooled caramel sauce into the mixing bowl of a stand mixer fitted with paddle attachment.
2. Add 2 cups of powdered sugar and start mixing on slow speed, working up to medium as frosting comes together.
3. Slowly pour in 2 or 3 tablespoons of heavy whipping cream and continue mixing.
4. If frosting is too thin, add more powdered sugar until frosting reaches desired consistency. If frosting is too thick, add another tablespoon of heavy cream.
5. Whip on high speed until frosting is thick and fluffy.
6. Frost cake, then sprinkle with more Heath pieces.

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Notes

*This is to prevent crystallization, which will result in a gritty sauce. If mixture starts to crystallize, cover with a lid for a couple minutes. Trapping the heat will form condensation, which will melt the crystals. You can also add a little more water and bring to a boil to re-melt the crystallized sugar.

Salted caramel frosting recipe based on Sally’s Baking Addiction.