Hey there, fellow food enthusiasts! Today, I’m sharing a recipe that has become a beloved tradition in my family, a dessert so divine it’s lovingly called “Better Than … Cake.” This cake has witnessed countless celebrations, from birthdays to family gatherings. It’s a true testament to the power of food to bring joy and comfort. Let’s dive into this delightful recipe that’s sure to win hearts and taste buds.
How to Prepare Better Than … Cake
Before we embark on this culinary adventure, let’s gather the essential ingredients:
Ingredients for Better Than … Cake
- 1 (15.25 ounce) package devil’s food cake mix
- 1 ¼ cups water
- ½ cup vegetable oil
- 3 large eggs
- ½ (14 ounce) can sweetened condensed milk
- 8 ounces caramel ice cream topping, divided
- 3 ¼ (1.4 ounce) bars chocolate covered toffee, chopped
- 1 (8 ounce) container frozen whipped topping, thawed
Directions for Better Than … Cake
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9×13-inch glass pan.
- Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across the top of the cake; make sure not to touch the bottom of the dish.
- Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour the mixture over the top of the warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle the remaining toffee liberally across the entire cake.
- Cool the cake completely, then top with whipped topping. Decorate the top of the cake with the reserved toffee and drizzle with the remaining caramel topping.
- Refrigerate until chilled through and serve right from the pan.
FAQs About Better Than … Cake
Can You Make Better Than … Cake Ahead of Time?
Absolutely! This Better Than … Cake is an ideal make-ahead dessert, perfect for planning ahead. Since it’s served chilled, you can prepare the cake in advance and follow the storage instructions below.
How to Store Better Than … Cake
Keep the cake fresh by covering it tightly with storage wrap and/or aluminum foil, then store it in the refrigerator. It will stay delicious for up to three days, making it an excellent treat to enjoy over time.
Can You Freeze Better Than … Cake?
Absolutely! To freeze Better Than … Cake, simply bake it in a foil pan. Once baked and cooled, wrap the cake tightly in storage wrap followed by a layer of aluminum foil. Pop it in the freezer for up to three months. When you’re ready to indulge, thaw the cake in the refrigerator before serving.
Can I Customize the Toppings?
Definitely! While this recipe features caramel and chocolate-covered toffee, feel free to get creative with your toppings. You could add crushed nuts, fresh berries, or even a drizzle of hot fudge to make it your own signature dessert.
What Makes This Cake So Irresistible?
The combination of moist devil’s food cake, luscious caramel, and the delightful crunch of chocolate-covered toffee creates a symphony of flavors and textures. It’s the perfect balance of sweet indulgence and satisfying richness.
Can I Use a Different Cake Mix Flavor?
Absolutely! While this recipe uses devil’s food cake mix, you can experiment with different flavors like chocolate, vanilla, or even a fruity mix. The key is to select a cake mix that complements the other flavors in the recipe.
How Do I Prevent the Cake from Getting Too Sweet?
If you’re concerned about the cake becoming overly sweet, you can adjust the amount of caramel and toffee used for topping. Additionally, consider balancing the sweetness with a touch of sea salt sprinkled on top to create a delectable sweet-and-savory contrast.
Can I Make This Cake Gluten-Free?
Yes, you can! Look for gluten-free cake mix options and double-check the ingredients of the toffee and caramel to ensure they’re gluten-free. With a few simple substitutions, you can create a gluten-free version that’s just as delightful.
Can I Add Fresh Fruits?
Absolutely! Incorporating fresh fruits can add a burst of freshness to the cake. Sliced strawberries, raspberries, or even banana slices can be placed on top before adding the whipped topping for an extra layer of flavor and color.
Better Than ... Cake
Ingredients
- 1 15.25 ounce package devil's food cake mix
- 1 ¼ cups water
- ½ cup vegetable oil
- 3 large eggs
- ½ 14 ounce can sweetened condensed milk
- 8 ounces caramel ice cream topping divided
- 3 ¼ 1.4 ounce bars chocolate covered toffee, chopped
- 1 8 ounce container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F. Grease the bottom of a 9x13-inch glass pan.
- Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
- Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
- Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
- Refrigerate until chilled through and serve right from the pan.
