Butterfinger Cake is so rich and delicious. It starts with a cake mix but is poked with holes and filled with a luscious caramel mixture. Everything is topped in whipped topping and Butterfinger candy for an absolute treat!
Butterfinger Cake is an absolute delight to make and eat. I have been making Poke Cake Recipes for years because they are so easy. This can is no exception and super easy and so delicious.
If you love all the flavor of a Butterfinger candy bar, this new recipe is a must try along with Butterfinger Cupcakes, Butterfinger Cookies and Butterfinger Pie Recipe. You might also like Crock Pot Better Than Sex Cake and Sock It To Me Cake along with this recipe for Crack Cake.
We love using candy in recipes and also make Milky Way Cookies.
What's in this post: Butterfinger Cake
What is Butterfinger Cake?
It’s a poke cake loaded with all the flavors of a Butterfinger candy bar. The recipe starts with a basic chocolate cake mix but the results are anything but basic.
Once baked, the cake is poked all over with holes. Rich caramel filling is soaked into each and every crevice. The entire cake is covered in cool whip and bits of Butterfinger candy bar. It’s a dream for chocolate lovers and such an easy cake recipe.
Ingredients:
- Devil’s Food Cake Mix
- Sweetened Condensed Milk
- Caramel Topping
- Whipped topping
- Butterfinger Candy Bars (Try Homemade Butterfinger Recipe.)
Get the complete ingredient list at the bottom of the post.
Variations
- Cake flavor. Swap the devils food for regular chocolate or even vanilla or yellow cake mix.
- Homemade whipped cream. Try Homemade Whipped Cream in this recipe.
- Topping. Drizzle Homemade Caramel Sauce Recipe or you can us a jar caramel ice cream topping. Homemade Hot Fudge Sauce is another option for topping. Chocolate syrup works too.
Step by step instructions
- Step 1. First, preheat the oven to 350 degrees Fahrenheit.
Step 2. Mix together the cake mix based on the box instructions in a large mixing bowl.
Step 3. Get out a separate bowl, combine the sweetened condensed milk and caramel topping together.
Step 4. Once the cake has baked, let cool a few minutes and then poke holes all over. I used the handle of a wooden spoon.
Step 5. Evenly spread the caramel mixture all over the cake. Make sure it goes into all of the holes. I normally start at the center of the cake. Cover the cake and refrigerate 3 hours or overnight is even better.
Step 6. Top the cake with cool whip.
Step 7. Sprinkle the chopped bag of Butterfingers all over the cake.
Pro Tips
- Evenly distribute the holes. You want the delicious caramel mixture in every single bite of the cake.
- Allow to cool. The cake needs to cool a few minutes before poking the holes. If you do it too soon, the cake will fall apart.
FAQs
Refrigerate the leftovers, covered, for up to 5-7 days. See How Long Does Cake Last in the Fridge.
Yes, you can freeze the cake plain and add the toppings later. Another option is to freeze the cake completely made.
Cover the cake in plastic wrap and again in foil. Freeze up to 2 months. Thaw in the fridge when ready to eat.
More Butterfinger Dessert Recipes
More Easy Poke Cakes
- Boston Cream Poke Cake Recipe
- Chocolate Caramel Poke Cake Recipe
- S’mores Poke Cake Recipe
- Tornado Cake
- Honey Bun Cake Recipe
- Better Than Sex Cake Recipe
Make this Butterfinger Poke Cake Recipe for a great treat. Then come back and leave a comment!
Butterfinger Cake
Ingredients
- 1 box Devil’s Food Cake Mix
- Ingredients needed to make cake from the cake mix: eggs oil, water, etc.
- 14 oz Sweetened Condensed Milk
- 1 jar Caramel Topping 12 ounces
- 8 oz whipped topping thawed
- 5 Butterfinger Candy Bars chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to the package.
- While the cake is cooking, mix together the sweetened condensed milk and caramel topping together in a mixing bowl.
- When the cake is finished, allow it to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the caramel mixture over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake for 2-3 hours (or overnight).
- Spread whipped topping on top of the cake.
- Top with the chopped butterfingers.
- Then the cake is ready to slice, serve and enjoy!
