This easy Butterfinger Cake tastes amazing! The perfect easy poke cake recipe that everyone loves.
Butterfinger Cake
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 you can use a cake mix to make them. No need to measure flour or other ingredients to make the cake batter.
You can definitely make a cake from scratch if you want to but we normally use a boxed cake mix for this Butterfinger Cake Recipe.
This 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! I will say it is one you have to ignore the calories for a minute and just enjoy every bite.
Ingredients
- Chocolate Cake Mix
- Caramel Sauce/Caramel topping
- Sweetened condensed milk
- Butterfinger Candy Bars
- Cool Whip whipped topping
+ ingredients listed on the cake mix package directions (eggs, oil)
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. The Cool Whip is stabilized and will sit on top of the cake.
Optional Recipe Variations
Chocolate Sauce - If you want to make the cake even richer you can drizzle it with chocolate syrup.
Equipment
Large Mixing Bowl - We are big fans of this glass batter bowl that has 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 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 tiny 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 and saw the smoke and were able to get it out ourselves. Since then we have only used these heat-resistant potholders.
How to make a Butterfinger Poke Cake
Don't forget to preheat the oven.
Step 1 - Bake the boxed cake mix according to the 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.
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.
Recipe Tips
When you pour caramel mixture make sure it is evenly spread over the cake.
Keep enough chopped Butterfingers to be able to sprinkle the cake with them.
Make sure to store the cake in the refrigerator.
This cake tastes great served with caramel ice cream or vanilla ice cream! Hello yum!
Printable recipe card instructions are below.
Nutrition information, including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more, will vary depending on the products used.
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Butterfinger Cake
Ingredients
- 1 Chocolate Cake Mix +eggs, Oil to make the cake
- 8 Ounce Caramel Sauce
- 14 Ounce Sweetened Condensed Milk
- 4 Butterfinger Candy Bars
- 16 Ounce Cool Whip
Instructions
- 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.
Nutrition
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