Looking for a show-stopping dessert that’s easy to make and absolutely delicious? This Red Velvet Better Than Anything Cake (also known as Better Than Sex Cake) is the ultimate indulgence.
A moist red velvet cake is soaked in a rich chocolate syrup and sweetened condensed milk mixture, then topped with a luscious cream cheese whipped topping and crunchy toffee bits. Every bite is heavenly!
In case you haven’t tried a poke style cake before, you need to try one soon!
After the cake is done baking, you’ll poke a bunch of holes in the cake with a fork or a knife and then drizzle it with delicious goodness that soaks into the cake to make it perfectly moist throughout and extra delicious.
This one is soaked with sweetened condensed milk and chocolate syrup. (Is there anything better than that???)
Why You’ll Love This Recipe
- Easy to Make – Starts with a simple cake mix but tastes homemade!
- Irresistibly Moist – The chocolate and condensed milk soak into every bite.
- Crowd Favorite – Perfect for birthdays, holidays, or just because!
- Make-Ahead Friendly – Best when chilled, so you can prepare it in advance.
Ingredients
- 1 box red velvet cake mix
- Eggs, oil, and water (as called for on the back of the box)
- 1 can sweetened condensed milk
- 1/2 cup chocolate syrup
- 8 oz cream cheese
- 1/2 cup sugar
- 8 oz Cool Whip (or homemade whipped cream)
- 1/2 cup chocolate and toffee baking bits
How to Make Red Velvet Better Than Anything Cake
1. Bake the Cake
Preheat your oven to 350°F (or as directed on your cake mix box). Prepare the red velvet mix according to package instructions in a 9×13 pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Soak the Cake
Once baked, let it cool for 5 minutes. Then, use a fork to poke holes all over the top.
In a small bowl, mix together the sweetened condensed milk and chocolate syrup. Pour this mixture evenly over the top, letting it soak in completely. Refrigerate for 1 hour to cool.
3. Make the Topping
While chilling, beat the cream cheese and sugar together until smooth. Gently fold in the Cool Whip until well combined.
4. Assemble and Chill
Spread the cream cheese mixture evenly over the top. Sprinkle the chocolate and toffee baking bits on top for an added crunch.
Refrigerate for at least 1 more hour before slicing and serving. Enjoy!
Expert Tips
- Make it homemade: Swap out the cake mix for a homemade red velvet cake if you want an extra special touch.
- Extra toppings: Try adding crushed Oreos, chopped pecans, or drizzled caramel for even more decadence.
- Storage: Keep leftovers covered in the fridge for up to 3 days.
More Delicious Desserts
If you love this recipe, be sure to check out these other must-try desserts on SomewhatSimple.com:
- Vanilla Almond Pound Cake – Another rich and indulgent treat!
- Oreo Cookie Cake – Creamy, dreamy, and effortless.
- Strawberry Cake – Probably my very favorite dessert!
This is guaranteed to be a hit at your next gathering. Let us know in the comments how it turned out for you!
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Red Velvet Better Than Anything Cake
Ingredients
- 1 box red velvet cake mix
- eggs, oil, and water as called for on cake mix
- 1 can sweetened condensed milk
- 1/2 cup chocolate syrup
- 8 oz cream cheese
- 1/2 cup sugar
- 8 oz cool whip, or homemade whipped cream
- 1/2 cup chocolate and toffee baking bits
Instructions
- Preheat your oven and prepare your cake according to package directions in a 9 x 13 pan. (Mine was in the oven at 350 degrees for 30-35 minutes)
- Remove the cake when it’s done baking and allow it to cool for 5 minutes.
- Poke the top of the cake all over with a fork.
- Combined sweetened condensed milk and chocolate syrup in a small bowl. Pour condensed milk mixture over the top of the cake, spreading to cover the cake evenly. Allow mixture to completely soak into the cake.
- Put the cake into the fridge for 1 hour to cool.
- Whip together your cream cheese and sugar until smooth. Fold in your cool whip.
- Spread cool whip cream cheese mixture evenly over the top of your cake, then sprinkle toffee bits over the top.
- Place your cake back in the fridge for 1 more hour before slicing and serving.
Nutrition
Other Notes
