Better Than Sex Trifle is a layered dessert with chocolate cake, caramel, a creamy vanilla pudding layer, and plenty of toffee crunch on top.
It tastes like a mix of chocolate poke cake and a rich pudding parfait, and I like that it’s served cold and spooned out in big scoops. The condensed milk and caramel make the cake layer extra soft, and the cream layer stays thick and scoopable.
I usually make this for holidays, potlucks, and those weekends when I want a dessert that looks impressive in a dish but doesn’t need fancy decorating.
Why You’ll Love This Recipe
Make-ahead friendly: This is one of those desserts that honestly gets better after a long chill, which makes it easy to fit into a busy day.
Chocolate + caramel: The combo is classic for a reason, and it’s especially good here because the cake soaks up all that sweet sauce.
Easy layers: No frosting skills needed. You just layer, chill, and serve.
Great texture: Soft cake, creamy pudding, and crunchy toffee bits gives you a little bit of everything in one scoop.
Flexible shortcuts: Box cake mix and instant pudding keep it simple, but you can easily swap in brownies or homemade whipped cream if you want.
Ingredients You’ll Need
Chocolate Cake Layer
- Chocolate cake mix: I use a boxed mix here because it’s reliable and fast. Chocolate fudge cake mix is my favorite for a deeper chocolate flavor.
- Eggs: Regular large eggs work fine. They help the cake bake up sturdy enough to cube and layer.
- Water: Plain water is what I stick with for the mix. If you want it richer, you can swap in milk, but it’s not required.
- Vegetable oil: Keeps the cake soft, even after chilling in the trifle. Any neutral oil works.
Creamy Pudding Layer
- Instant vanilla pudding mix: Use instant, not cook-and-serve. Vanilla is classic here, but cheesecake or white chocolate pudding also works.
- Whole milk: Whole milk makes the pudding set up thicker and creamier. Lower-fat milk works, but the layer can be softer.
- Cream cheese: Make sure it’s softened so it blends in smooth. This is what gives the cream layer a little tang and makes it more “sliceable.”
- Vanilla extract: Just a little helps the pudding taste less boxed. I use regular pure vanilla if I have it.
- Whipped topping: This keeps the layer light and fluffy and holds up well overnight. Homemade whipped cream is great too if you prefer it.
Sauces and Toppings
- Sweetened condensed milk: This is the soak that makes the cake layer extra soft and sweet. It’s rich, so I like drizzling it evenly instead of dumping it in one spot.
- Caramel sauce: The jar kind works perfectly here. Use a thicker caramel sauce if you can, since it stays in the layers instead of running to the bottom.
- Toffee bits: These give that signature crunch and “Heath bar trifle” feel. I like adding some inside the layers and saving some for the top.
- Mini chocolate chips: Mini chips spread out better in a trifle, so you get chocolate in more bites. Regular chips are fine if that’s what you have.
- Chocolate syrup: Just for drizzling at the end. It makes the top look finished with almost no effort.
- Whipped topping (garnish): A few dollops on top make it look like a dessert you actually planned. It also helps the toffee bits stick.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F and grease a 9×13-inch pan.
- Mix the batter: Mix the chocolate cake mix with the eggs, water, and vegetable oil until smooth.
- Bake: Bake for 28 to 33 minutes, or until a toothpick comes out clean.
- Cool: Let the cake cool completely in the pan.
- Cut the cake: Cut the cooled cake into about 1-inch cubes.
- Whisk the pudding: Whisk the instant pudding mix with cold milk for about 2 minutes, then let it sit for 5 minutes to thicken.
- Beat the cream cheese: Beat the softened cream cheese with the vanilla extract until smooth.
- Mix the cream layer: Fold the thickened pudding into the cream cheese until combined, then fold in the whipped topping.
- Layer the cake: Add a layer of cake cubes to a large trifle bowl or a 3-quart dish.
- Add the sauces: Drizzle sweetened condensed milk and caramel sauce over the cake layer.
- Add the cream: Spread on a layer of the cream mixture, then sprinkle with toffee bits and mini chocolate chips.
- Repeat: Repeat the layers, ending with the cream mixture on top.
- Garnish: Add extra whipped topping on top, drizzle with chocolate syrup and caramel, and finish with the remaining toffee bits.
- Chill: Cover and chill for at least 4 hours, or overnight, before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cool the cake completely. If the cake is even a little warm, the cream layer will loosen up and slide around. I wait until it’s fully cool before cubing.
Whisk the pudding until it looks smooth. Those first couple minutes matter, and it thickens more as it sits. If you see lumps, keep whisking before you add anything else.
Beat the cream cheese well. Get it fully smooth before you mix in the pudding, or you can end up with little cream cheese bits in the filling.
Drizzle the condensed milk evenly. It’s easy to overdo one corner and leave other spots dry. I do a slow drizzle over the whole layer, then add caramel the same way.
Use smaller cake cubes. Big chunks make the trifle harder to scoop and serve. About 1-inch pieces layer nicely and soak up the sauces better.
Save some crunch for the top. Toffee bits soften in the fridge, which is fine in the middle layers. I always keep a good handful for the garnish so the top stays crunchy.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Small dessert cups: Spoon it into clear cups or mason jars if you want neater portions. This is handy for parties and buffets.
- Fresh berries: Strawberries or raspberries on the side are a nice change from all the chocolate and caramel. I’ll add a few right on the plate when serving.
- Extra caramel drizzle: Warm caramel sauce for a few seconds and drizzle it over each serving. It’s simple and looks nice.
- Espresso or strong coffee: Something dark and hot to drink is really good with this. I usually go with plain coffee or an Americano.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. The layers soften as they sit, especially the toffee bits, but it still tastes great.
You can make this recipe ahead and let it chill overnight. That’s actually my preference because the cake has time to soak up the condensed milk and caramel.
If you want a crunchier finish, add a fresh sprinkle of toffee bits right before serving. The top garnish is the first thing to soften in the fridge.
I don’t usually freeze this one because the pudding and whipped topping can change texture after thawing. If you do try it, freeze in airtight portions and thaw in the fridge overnight, then expect a softer cream layer.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use brownies instead of chocolate cake?
Yes. Baked brownies make a richer, denser base, which a lot of people prefer for this trifle. Just let them cool fully, then cut them into small cubes so they’re easier to layer and scoop.
Do I have to use whipped topping, or can I use homemade whipped cream?
You can use homemade whipped cream. I’d plan on about 3 cups of whipped cream, whipped to medium-stiff peaks so it holds up in the layers.
How long does this need to chill before serving?
I’d give it at least 4 hours so the cream layer firms up and the cake starts soaking in the sauces. Overnight is even better if you want cleaner scoops.
Can I add fruit to this trifle?
Yes, sliced bananas or strawberries are both good here. I like adding fruit between the layers, and if you’re using bananas, add them closer to serving so they don’t brown as much.
What dish size works if I don’t have a trifle bowl?
A 3-quart glass dish works well, and a deep 9×13-inch dish also works in a pinch. The main thing is having enough depth for a couple of layers.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Better Than Sex Trifle
INGREDIENTS
Chocolate Cake Layer
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil.
Creamy Pudding Layer
- 2 boxes instant vanilla pudding mix 3.4 oz each
- 3 cups cold whole milk
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Sauces and Toppings
- 1 can sweetened condensed milk 14 oz
- 1 cup caramel sauce
- 1 1/2 cups toffee bits
- 1/2 cup mini chocolate chips
- chocolate syrup for drizzle
- whipped topping for garnish.
INSTRUCTIONS
Bake and Prep
- preheat oven to 350 F and grease a 9x13 inch pan
- mix cake mix with eggs water and oil until smooth then bake 28 to 33 minutes or until a toothpick comes out clean
- cool cake completely then cut into 1 inch cubes.
Make Cream Layer
- whisk pudding mix with cold milk for 2 minutes then rest 5 minutes to thicken
- beat cream cheese with vanilla until smooth then fold in pudding
- fold in whipped topping until uniform.
Assemble and Chill
- spread a layer of cake cubes in a large trifle bowl or 3 quart dish
- drizzle with sweetened condensed milk and caramel sauce then add a layer of cream mixture and sprinkle toffee bits and chocolate chips
- repeat layers ending with cream mixture then garnish with extra whipped topping and drizzle chocolate syrup and caramel and add remaining toffee bits
- cover and chill at least 4 hours or overnight before serving.
