Butterfinger cake is a rich poke cake built on a moist chocolate (or yellow) cake base, filled with a gooey caramel layer, and finished with whipped cream and crushed Butterfinger candy. It comes together quickly and easily, making it an ideal dessert for potlucks, family gatherings, or special occasions.
[feast_advanced_jump_to]
Why Should You Make This Recipe
If you enjoy poke cakes, this Butterfinger version adds a candy-bar twist to a familiar favorite. It combines tender cake, sticky caramel, airy whipped topping, and crunchy candy for a satisfying contrast of textures and flavors.
- Balanced flavors and textures: Moist chocolate cake pairs with sweet, gooey caramel, light whipped cream, and crisp Butterfinger pieces for a dessert that delivers on both richness and crunch.
- Simple to prepare: Made from a boxed cake mix and pantry staples, this recipe requires minimal equipment—two bowls and a whisk—and yields impressive results.
Ingredients
You only need a few basic ingredients to make this Butterfinger poke cake. Gather the following:
Chocolate cake mix, eggs, water, oil, sweetened condensed milk, caramel sauce, cold heavy cream, powdered sugar, and Butterfinger candy bars.
Substitutions
Suggested swaps to adapt the recipe:
- Boxed Cake Mix: Use a chocolate box mix for best results, but yellow cake mix also works well.
- Oil: Any neutral-flavored baking oil is fine. You can substitute equal amounts of yogurt, melted coconut oil, or applesauce if preferred.
- Eggs: This version uses eggs; it has not been tested without them.
- Condensed Milk and Caramel: Both are used to create the filling. The total liquid for that layer is 24 oz (710 ml); adjust proportions as needed so the combined amount remains about 24 oz.
- Whipped Topping: Heavy cream and powdered sugar make the whipped topping. As a shortcut, 12 oz Cool Whip can be used instead.
- Butterfinger Candy: The recipe calls for 2–3 Butterfinger bars. If unavailable, similar candy bars like 5th Avenue or Clark Bars can be used.
How To Make
Follow these straightforward steps to assemble the cake.
- Prepare and bake: Preheat the oven to 350°F (177°C). Lightly grease a 9 x 13-inch (23 x 33 cm) pan and line the bottom and long sides with parchment. In a large bowl, whisk together the oil, eggs, water, and chocolate cake mix until combined. Pour the batter into the pan and bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Cool in the pan 15–20 minutes.
- Poke holes: After the cake has cooled until warm (about 30–60 minutes after baking), use the end of a thick wooden spoon to poke evenly spaced holes across the cake so the filling can soak in.
- Make and add the caramel filling: Whisk together the sweetened condensed milk and caramel sauce until smooth. Spread the caramel across the cake, pressing some of the sauce into the holes so it soaks into the cake. Cover and chill in the refrigerator for at least 1–2 hours, or up to overnight, to allow the filling to set.
- Whip the topping: Whisk cold heavy cream, vanilla extract, and powdered sugar on low speed until combined. For peanut-butter-flavored whipped cream, add 1 tablespoon creamy peanut butter, then increase the mixer speed to medium and beat until medium-stiff peaks form. Spread or pipe the whipped topping over the chilled cake and finish with crushed Butterfinger pieces.
Storage: Keep the cake refrigerated until serving. Use the parchment overhang to lift the whole cake from the pan, or slice and serve directly from the pan.
How To Store, Freeze and Thaw
- Store: Refrigerate covered in the pan or in an airtight container for up to 5 days.
- Freeze: Bake and cool the cake; you may poke holes before freezing. Wrap the unfilled cake tightly in plastic wrap and foil. Do not add the caramel or whipped topping until after thawing.
- Thaw: Thaw overnight in the refrigerator or for a few hours at room temperature, then add the caramel, whipped topping, and crushed candy before serving.
M’s Expert Tips
- Follow box directions if uncertain: The recipe lists the boxed cake ingredients and method, but consult your cake mix packaging for altitude adjustments or different pan sizes.
- Hole size matters: Use the end of a large wooden spoon for bigger holes. Drop sauce directly into the holes to ensure the filling soaks in before spreading the remaining caramel across the top.
- Allow hands-off time: Cooling and chilling are essential for the cake’s texture and to let the caramel and whipped topping set properly.
FAQs
A poke cake is a baked cake into which holes are intentionally made so a sauce, glaze, pudding, or other filling can be poured in and absorbed. The cake is then finished with frosting or whipped topping.
The end of a wooden spoon works well—space holes about 1 inch (2.5 cm) apart so the cake absorbs the right amount of filling without becoming too soggy.
Yes. Substitute a gluten-free boxed cake mix or make your own gluten-free cake base.
Other Candy Inspired Recipes To Try
- Turtle Cookies
- Peanut Butter Cheesecake
- Puppy Chow
If you make this Butterfinger Cake, please rate the recipe and leave a comment so other bakers can benefit from your experience. Tag @olivesnthyme on Instagram to share photos of your bake.
Butterfinger Cake Recipe
pin it
Equipment
-
1 9 x 13 inch (23 x 33 cm) baking pan
-
1 mixing bowl
-
Stand mixer with whisk attachment or hand mixer with beaters
Ingredients
- 1 15.25 oz. box chocolate cake mix
- 3 large eggs, room temperature
- 1 cup (240 ml) water
- ½ cup (120 ml) oil
- 12 oz. sweetened condensed milk
- 12 oz. caramel sauce
- 1½ cups (360 ml) cold heavy cream
- 2 tablespoons creamy peanut butter (optional)
- ¼ cup (30 g) powdered sugar
- 2 – 3 Butterfinger candy bars, chopped
Instructions
-
Preheat the oven to 350°F (177°C). Lightly grease and line a 9 x 13-inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water, and chocolate cake mix until combined. Pour the batter into the prepared pan.
-
Bake 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan 15–20 minutes. After the cake has cooled until warm (about 30–60 minutes), poke holes across the surface using the end of a wooden spoon.
-
Mix the sweetened condensed milk and caramel sauce until smooth and slightly thickened. Pour and spread the caramel over the cake, pressing some into the holes. Cover and refrigerate for at least 1–2 hours or overnight to let the filling set.
-
Whip the topping by beating cold heavy cream, vanilla, and powdered sugar on low until combined; for peanut-butter variation add 1 tablespoon creamy peanut butter, then increase speed to medium and beat until medium-stiff peaks form. Spread the whipped cream over the chilled cake and sprinkle with chopped Butterfinger candy.
-
Store the cake in the refrigerator until ready to serve. Use the parchment overhang to lift the cake from the pan if desired, or slice directly in the pan.