Moist, rich, and totally over-the-top, this Better Than Sex Cake is what happens when chocolate cake is soaked in sweetened condensed milk. Then it’s lathered in a creamy mascarpone topping and sprinkled with crunchy Heath Bar bits. This cake is easy to slice and perfect for potlucks and parties.
Why We Can’t Stop Talking About This Heath Bar Cake
I wasn’t planning to fall in love with a poke cake. But here we are. This one checks all the boxes, moist (like, unreasonably moist), rich, easy to slice, and big enough to feed a party-sized crowd without breaking a sweat. It’s the kind of cake that disappears fast, and you’ll be asked for the recipe every single time.
It’s often called a better than sex cake, and honestly, I get it. That name might sound like a bit much, but if you’ve never had a bite of cold chocolate cake soaked in caramel-y goodness and topped with fluffy whipped cream and crushed Heath bars…you’re in for a treat.
I grew up seeing versions of this cake at potlucks and summer cookouts, usually made with boxed cake mix and Cool Whip. This one skips the shortcuts. We’re talking from-scratch chocolate cake, and real whipped cream stabilized with mascarpone so that it will withstand the heat and stay intact for several days without getting weepy.( Just like I use in a summery pig pickin cake) You’ll taste the difference in every bite.
The cake needs to be refrigerated for at least an hour or overnight before adding the whipped topping, so it makes a great make-ahead dessert. Plus, it holds up well in the fridge and is even better the next day since all the flavors have had time to meld together. If you need two desserts for your potluck, try a creamy banana pudding, chocolate and banana are great togther.
Get Creative With Toppings
Although this is technically called a “Heath Bar” cake, you can swap it for crushed Reese’s peanut butter cups, chocolate chips, Snickers, or Butterfingers for a different flavor. A drizzle of caramel sauce on top would also be delicious.
Pantry and Fridge Checklist
These ingredients are the main building blocks of this cake. Don’t forget to check the recipe card for the full list.
- Dark chocolate: Use a quality bar, not chocolate chips. Bars melt smoother and give the cake a rich, deep flavor. Something around 60–70% cocoa works well.
- Buttermilk: Reacts with the baking soda to give the cake a tender, moist texture. If you don’t have any, learn how to make your own buttermilk at home.
- Sweetened condensed milk: This is what gives the cake its signature rich, ultra-moist texture. Make sure you’re using condensed and not evaporated milk.
- Mascarpone cheese: It gives the topping a creamy, almost cheesecake-like flavor.
- Heath bar toffee bits: Crushed candy bars or store-bought toffee bits both work. They add crunch, caramel flavor, and that signature “Heath” finish.
Your Guide to the Richest, Moist Heath Bar Cake
Step One: Prep the Cake Batter
Step Two: Whip and Fold
Step Three: Bake and Soak
Pro tip: Don’t poke holes all the way through the cake. This can cause liquid to pool at the bottom. Poke until 3/4 of the way through with a straw or the bottom of a wooden spoon.
Step Four: Make the Topping and Assemble
You’ll want to make this again. And again. It’s chocolatey, creamy, and totally over-the-top in the best way. You don’t need a reason. Just a fork. Maybe a few friends, if you’re feeling generous.
The cake needs to be refrigerated for at least an hour or overnight before adding the whipped topping, so it makes a great make-ahead dessert. Plus, it holds up well in the fridge and is even better the next day since all the flavors have had time to meld together.
You’ll want to make this again. And again. It’s chocolatey, creamy, and totally over-the-top in the best way. You don’t need a reason. Just a fork. Maybe a few friends, if you’re feeling generous.
Don’t Forget!
Like and review this post – it helps our website grow so we can give you more delicious Southern recipes!
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces dark chocolate broken into pieces
- ½ cup boiling water
- 1 cup butter softened
- 2 cups sugar
- 4 eggs room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk
Topping:
- 14 ounces sweetened condensed milk
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ⅔ cup mascarpone
- ½ cup heath bar toffee bits
Instructions
- Preheat oven to 350º and butter a 9 x 13 baking pan.
- Whisk the flour, soda and salt in a bowl and set aside.
- Place the chopped chocolate in a glass bowl and pour boiling water over it. Stir until the chocolate has completely dissolved.
- In the bowl of a stand mixer, beat the butter and sugar on medium high until light and fluffy, about 3 minutes. Separate the eggs and reserve the whites for later. Add the yolks, one at a time beating after each addition. Add vanilla and mix. Add the flour alternating with buttermilk, ending with flour. Beat in the chocolate mixture.
- In a separate bowl beat the egg whites on high until stiff peaks form, about 3 minutes. Fold the egg whites into the batter and spread into the baking pan. Bake until a toothpick comes out clean, 38-40 minutes.
- Use the end of a wooden spoon to poke holes into the warm cake and pour the sweetened condensed milk over the top and into the holes. Let cool on a wire rack completely and then refrigerate for at least an hour or overnight.
Topping:
- Beat cream with powdered sugar and vanilla until it starts to thicken then add the mascarpone and beat until stiff peaks form. Spread on the cooled cake and sprinkle with toffee bits
Video
Notes
- To store, cover the cake with plastic wrap or cut individual pieces and store them in airtight containers in the fridge for 3-4 days. The cake will last in the freezer for up to 3 months.
- You can also use a large straw to poke the holes in the cake.
