This easy Butterfinger Cake tastes amazing! The perfect easy poke cake recipe that everyone loves.
This Butterfinger Poke Cake is one of my husband's favorite desserts. It is the perfect combination of moist cake and delicious Butterfingers.
One of my favorite things about making poke cakes is using a cake mix—no need to measure flour or other ingredients to make the cake batter.
You can make a cake from scratch if you want to, but we normally use a boxed cake mix for this Butterfinger Cake Recipe.
This poke cake is the perfect potluck dessert! I don't know many people who don't love Butterfingers! How can you go wrong with chocolate and peanut butter?
There is so much flavor in this cake! You have to ignore the calories for a minute and enjoy every bite.
The sweetness of the chocolate cake with the crunch of the Butterfingers is so good!
Here is a quick overview of the simple ingredients needed to make an epic Butterfinger Poke Cake Recipe! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Chocolate Cake Mix
- Caramel Sauce/Caramel Topping
- Sweetened Condensed Milk
- Butterfinger Candy Bars
- Cool Whip Whipped Topping
- Ingredients listed on the cake mix packaging (eggs, oil, etc.)
Cake mix - We use a chocolate cake mix but you can definitely use a yellow cake mix or a white cake mix. Change it up and use a fudge marble cake mix.
Cool Whip - We use Cool Whip for this cake instead of whipped heavy cream/whipped cream. The Cool Whip is stabilized and will sit on top of the cake.
Chocolate Sauce (optional) - If you want to make the cake even richer you can drizzle it with chocolate syrup.
- 9x13 Casserole Baking Dish
- Large Mixing Bowl: We are big fans of this glass batter bowl with a handle. It makes it easy to mix ingredients and keeps the mixing bowl steady on the counter.
- Hand Mixer/Stand Mixer: You can mix this with either a manual hand mixer or your stand mixer.
- Non-Stick Spray
- Wooden Spoon: The handle of a wooden spoon is perfect for poking holes in the cake. Just let the cake cool a bit so you don't pull the entire cake out or end up mushing it.
- If you don't have a wooden spoon, you can use a fork to poke holes into the cake—full instructions at the bottom of the post.
- Heat-Resistant Potholders - A couple of years ago, we had a fire scare when we didn't realize we had turned a burner on, and a cloth potholder caught fire. Thankfully, we walked by the kitchen, saw the smoke, and got it out ourselves. Since then, we have only used these heat-resistant potholders.
How to make a Butterfinger Poke Cake
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version. Don’t forget to preheat your oven!
Don't forget to preheat the oven.
Step 1 - Bake the boxed cake mix according to the package directions. Allow to cool for a few minutes
Poke holes in the cake with a wooden spoon handle.
Make sure to poke holes deep enough that the caramel condensed milk mixture gets down into the cake.
Step 2 - Pour caramel/sweetened condensed milk mixture evenly over the top of the cake. Allow to soak into the cake for a few minutes.
Crush Butterfingers, we put them in a Ziploc and crush them inside the bag so they are contained.
Step 3 - Spread half of the chopped-up Butterfinger candy bars evenly over the top of the cake.
Step 4 - Spread Cool Whip evenly over the top of the chopped-up Butterfingers.
Step 5 - Top with remaining Butterfinger pieces.
Store in the refrigerator. The longer the cake sits the more moist it will be.
Preparation and Storage
Make Ahead: Make-ahead Butterfinger Poke Cake is super easy! Follow the directions through the end of step 2, then prepare the rest of the cake within three days.
Storage: Butterfinger Poke Cake lasts a bit longer since it doesn’t contain perishable fruit. Refrigerate leftovers in an airtight container and enjoy them within four to five days.
Freezing/How to Freeze: Cakes freeze exceptionally well, and this decadent candy-inspired cake is no exception. Freeze leftovers in an airtight container and enjoy them within three months. Let any frozen portions you want to enjoy thaw in the refrigerator overnight or on your kitchen countertop so you still get a chilled cake.
Substitutions: We use a chocolate cake mix, but you can use a yellow or white cake mix. Change it up and use a fudge marble cake mix.
This can be adapted to make with Heath Bars and other candy bars.
Vegetarian Option: This is a delicious vegetarian-safe dessert recipe!
Vegan Option: Unfortunately, butterfingers contain dairy, so this recipe isn’t vegan-friendly.
Gluten-Free: Gluten-free eaters rejoice - according to Butterfinger’s website, all but one of its candy varieties are gluten-free!
Larger Group/More Servings: This recipe calls for one box of cake mix and yields one 9x13 cake. Use additional packages for more servings.
Sugar-Free: While sugar-free cake mix and other ingredient swaps can lower the sugar content of Butterfinger Poke Cake, it isn’t possible to make it sugar-free since Butterfinger doesn’t come in a sugar-free variety.
Tips for the Best Butterfinger Poke Cake
- Be sure to spread the caramel mixture over the cake evenly.
- Keep enough chopped Butterfingers to be able to sprinkle the cake with them.
- Make sure to store the cake in the refrigerator when not being enjoyed.
- This cake tastes great served with caramel ice cream or vanilla ice cream! Hello yum!
When to Serve + What to Serve With Butterfinger Poke Cake
Let this candy-inspired chocolate, peanut, and caramel cake be the star of your dessert spread at your next potluck or summertime cookout! Here are some menu pairing ideas that will please everyone at the table.
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- Preheat oven according to cake mix directions.
- Prepare cake according to directions on the box.
- Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle.
- Combine sweetened condensed milk and caramel sauce in a bowl. Pour mixture over the warm cake evenly.
- Cut Butterfinger bars into pieces. Sprinkle half of the Butterfingers over the top of the cake.
- Once the cake is cooled, cover the cake with Cool Whip evenly. Top with remaining Butterfinger pieces.
- Store in the refrigerator.