This rich, decadent, sweet Butterfinger Cake is moist, irresistible, and so easy to make. A chocolate boxed cake mix is baked and then poked with fork tines before a sweet, gooey caramel and sweetened condensed milk is poured on top. Top with a light, fluffy whipped topping mixed with Butterfinger candy bars for the best, simple, quick, and easy dessert that everyone will love!
Get ready for the bite of your life! Rich chocolate cake infused with caramel and sweetened condensed milk, then topped with a light fluffy topping with bits of crunchy Butterfingers. Then an even more generous topping of crispy peanut butter and chocolate Butterfingers on top.
Whether you want to use up leftover Halloween candy or you’re looking for an amazing, rich, sweet, decadent cake, this Butterfinger cake will be a huge hit with anyone who gets the honor of having a bite.
You will be in chocolatey caramel heaven!
What are Butterfingers?
I’m so surprised when I get this question from readers, but I’ve published two other recipes with Butterfingers (Butterfinger Pie and Butterfinger Cookies for you curious Butterfinger lovers), and I’ve gotten that question so many times.
So apparently Butterfingers are an American thing. Butterfingers are a candy bar with a crispy peanut butter center covered in milk chocolate. The Canadian and UK version is apparently called a Wunderbar.
What is a Poke Cake?
A poke cake is pretty much what it sounds like. It’s cake with holes poked in the top, usually using a fork or the back of a thin wooden spoon. Then it’s usually filled with some kind of filling most commonly a mixture of sweetened condensed milk, like this one, pudding, or Jell-O.
The purpose is to infuse extra flavor all throughout the cake. When the cake is cut, you’ll see little rivulets of gooey deliciousness all through the cake.
Do I have to use Devil’s Food Cake?
Nope. I love Devil’s food with this particular recipe because it’s rich and so chocolatey that it’s just a touch bitter which really offsets the sweetness from the topping and the caramel filling.
But you can really use any flavor or brand for this recipe (within reason… I would maybe shy away from something strawberry or razzleberry blue…)
Some other safe flavors to try if you’re not a chocolate cake fan are vanilla or marble.
Can I Freeze Butterfinger Cake?
Yes, you can! Butterfinger cake can be frozen either as separate components (i.e. the cake and topping frozen separately) or as a full assembled dessert.
To freeze, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
More Sweet Recipes You’ll Love
- Butterfinger Pie – a creamy peanut butter pie with a rich chocolate Oreo crust with plenty of crispy Butterfinger pieces.
- Butterfinger Cookies – gooey, chewy cookies that have just the right amount of crunch on the outside. Plus the Butterfingers caramelize in the oven, making them even more amazing.
- Snickers Caramel Apple Salad – crisp, tart apples with pieces of gooey sweet candy bar in a creamy pudding base.
- 7 Up Pound Cake – a homemade, perfectly crumbed, moist lemon pound cake.
- 1 box Devil's Food Cake Mix
- Ingredients on the box to prepare cake (eggs, oil, water)
- 1 jar caramel topping (12 ounces)
- 1 can sweetened condensed milk (12 ounces)
- 5 regular-sized Butterfinger Bars chopped
- 1 container whipped topping (12 ounces) thawed
- Chocolate syrup for garnish/decorating
- Prepare cake mix and preparation ingredients in a large mixing bowl according to package instructions. Bake in a 9"x13" baking dish, according to package instructions.
- In a separate medium mixing bowl, mix together caramel topping and sweetened condensed milk until combined.
- While cake is still warm, poke holes in it with the back of a wooden spoon or with a fork. Pour caramel mixture over cake slowly, allowing it to absorb.
- Allow cake to cool completely.
- When cake is cooled, in a large mixing bowl, add the whipped topping. Fold in half of the chopped Butterfingers. Spread on cooled cake.
- Top cake with remaining Butterfingers and a chocolate syrup drizzle.
- You can use whatever cake mix you’d like! Any brand, any flavor. Pick your favorite, and follow the directions.
- Remember to thaw your whipped topping ahead of time! Otherwise, it will not fully infuse into the poke cake, and it just won’t work out as deliciously.
- Be sure to drizzle your caramel mixture while the cake is still warm, because it absorbs best this way.
- Substitute your favorite candies! This is a great recipe to use up any lingering Halloween candy. M&M’s, Snicker’s, KitKat, Twix,… Chop up all your favorites and toss them in!
- Storage: Store covered in the refrigerator for up to a week.
- Freezer Directions: Cover and freeze for up to 3 months. To thaw, place in refrigerator overnight, and serve when fully thawed!
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