Name: Crockpot Better Than Sex Cake Recipe
Prep time: 15 min
Cook time: PT-491811H54M43S
Total time: PT-491811H54M43S
Cuisine: American
Ingredients: 15.25 ounces Triple Chocolate Fudge cake mix (Betty Crocker Delights Super Moist); 3 large eggs, room temperature; 1¼ cups water; ½ cup canola oil; 14 ounces caramel sundae sauce (Hershey’s); 14 ounces sweetened condensed milk; 8 ounces whipped topping, thawed; ½ cup Heath Bar English toffee bits; Additional drizzle of caramel sauce (from a squeeze bottle, optional garnish)

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Introduction

This Crockpot Better Than Sex Cake is a decadent, easy-to-make dessert that’s rich with chocolate, caramel, and toffee flavors. Using a slow cooker allows the cake to stay moist and tender while absorbing irresistible caramel goodness.

A square piece of dark chocolate cake with three visible layers sits on a white plate on a white marbled surface. The bottom layer is moist and dark with a glossy caramel syrup soaking through, the middle layer is a thick, creamy white frosting, and the top layer is a thick coating of fluffy white whipped cream. The whipped cream is covered with light brown chopped nuts, and caramel syrup drips over the top edges and onto the plate. A second piece of the same cake is blurry in the background, and a white bowl filled with more chopped nuts is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces Triple Chocolate Fudge cake mix (Betty Crocker Delights Super Moist)
3 large eggs (room temperature)
1¼ cups water
½ cup canola oil
14 ounces caramel sundae sauce (Hershey’s)
14 ounces sweetened condensed milk
8 ounces whipped topping (thawed)
½ cup Heath Bar English toffee bits
Additional drizzle of caramel sauce from a squeeze bottle (optional garnish)

Instructions

Step 1: Spray the bottom and sides of the insert of a 6-quart slow cooker with baker’s spray to prevent sticking.
Step 2: In a large mixing bowl, use a handheld mixer on medium speed to combine the cake mix, eggs, water, and canola oil. Mix for 2 minutes until smooth.
Step 3: In a small bowl, stir together the caramel sundae sauce and sweetened condensed milk until fully combined. Set aside.
Step 4: Pour the cake batter into the prepared slow cooker insert. Cover with the lid and cook on HIGH for 2 to 3 hours. Begin checking for doneness at 2 hours by inserting a toothpick into the center; it should come out clean.
Step 5: While the cake is still hot, poke holes all over the surface using the handle of a wooden spoon to allow the caramel mixture to soak in.
Step 6: Slowly pour the reserved caramel and sweetened condensed milk mixture evenly over the cake. Pause as needed to let the liquid seep into the holes before pouring the rest.
Step 7: Let the cake cool on the counter. Then remove the slow cooker insert and cover it with plastic wrap. Chill in the refrigerator for at least 2 hours to set.
Step 8: After chilling, spread the thawed whipped topping evenly over the cake. Sprinkle Heath Bar toffee bits on top. Add an optional drizzle of caramel sauce for extra sweetness if desired.

Tips & Variations

Use room temperature eggs to help the batter mix more evenly and create a better texture.
For a different flavor twist, try adding chopped nuts or substituting the toffee bits with chocolate chips.
If you don’t have caramel sundae sauce, warmed dulce de leche can be a great substitute.
Make sure to test with a toothpick starting at 2 hours to avoid overcooking, as slow cooker temperatures may vary.

Storage

Store the cake covered in the refrigerator for up to 4 days. The flavors improve as it sits. To serve, enjoy it chilled or allow it to come to room temperature for about 15 minutes. Avoid reheating as the whipped topping may melt.

How to Serve

A white oval slow cooker is filled with a dessert that has several visible layers. The bottom layer is dark and dense, likely chocolate or cake. On top is a thick white layer of whipped cream or frosting with a soft, fluffy texture, which is drizzled with a golden caramel sauce. Sprinkled over the entire top are small, light brown chopped nuts adding a crunchy texture. A black spoon is scooping up some of the dessert, showing the dark layer underneath the white cream. The slow cooker is placed on a white marbled surface, near a small spoon in a glass bowl of caramel sauce, a black-rimmed bowl filled with chopped nuts, and a white plate with several forks. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a slow cooker?

While this recipe is designed for a slow cooker, you can bake the batter in a 9×13-inch pan at 350°F (175°C) for about 30-35 minutes. Adjust cooking time and monitor closely to avoid overbaking.

What can I use instead of Heath Bar toffee bits?

If you don’t have Heath Bar bits, crushed chocolate-covered toffee, chopped pecans, or chocolate chips make great alternatives that complement the caramel and chocolate flavors.