Butterfinger Cake Recipe

Butterfinger cake is the kind of dessert that draws a crowd the minute it hits the table. Crunchy, chocolatey, and topped with a cloud of whipped cream—each bite delivers a symphony of flavor and texture. Whether you love classic candy bar cakes or just want an easy showstopper for your next gathering, this Butterfinger cake offers everything you need.

What Makes Butterfinger Cake Special

At its heart, Butterfinger cake is a poke cake. Freshly baked cake receives a shower of sweetened condensed milk, hot fudge, and caramel, which slowly seep into holes, infusing the crumb with incredible moisture and flavor. Crushed Butterfinger bars join the party, bringing layers of peanut butter, chocolate, and that signature crunch. The whole thing hides under a generous layer of fluffy whipped topping.

Why You’ll Love This Cake

Effortless Ingredients: A boxed cake mix and store-bought toppings keep things simple and reliable.
No Cake Skills Required: If you can poke holes, you can make this dessert.
Irresistible Flavors: Sweet chocolate cake, nutty, salty Butterfinger, and luscious caramel all in one bite.
Feeds a Crowd: This 9×13-inch cake serves 12–16 without breaking a sweat.

Key Ingredients for Butterfinger Cake

You only need a handful of easy-to-find ingredients to get started. Here’s the lineup:

Ingredient	Purpose
Devil’s food cake mix	Base for a rich, chocolatey cake
Eggs, oil, water	Prepare the cake mix, add structure and moisture
Sweetened condensed milk	Infuses moisture, adds caramelized sweetness
Hot fudge sauce	Deep, chocolatey flavor and added richness
Caramel sauce	Velvety, sweet contrast to the dark cake
Whipped topping	Soft, airy finish to balance the dense layers
Butterfinger candy bars	Crunch and peanut buttery chocolate in every bite

Optional Swaps

Substitute chocolate cake mix for devil’s food, or try yellow cake for a twist.
Use homemade whipped cream if you want to skip frozen whipped topping.
Add peanut butter chips or toffee bits for more crunch.

Step-By-Step Instructions

Let’s walk through each stage so your Butterfinger cake turns out beautifully fluffy and perfectly decadent.

1. Bake the Cake

Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking pan with baking spray or butter.
In a large mixing bowl, combine the cake mix, eggs, oil, and water per the package instructions. Beat until smooth.
Pour the batter into the prepared pan.
Bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.

2. Create Holes

Allow the cake to cool for about 10–15 minutes. It should still be warm but not hot.
Use the handle of a wooden spoon, a thick skewer, or the tines of a fork to poke holes all over the cake, about 1-inch apart. Be generous—the more holes, the better the soak.

3. Add Decadence

Pour the sweetened condensed milk slowly over the warm cake, letting it sink into the holes.
Warm the hot fudge and caramel sauces briefly in the microwave (about 15–20 seconds) so they’re pourable.
Drizzle the hot fudge over the cake, followed by caramel sauce.

4. Fully Cool

Let the cake cool completely to room temperature. This allows the cake to absorb all the toppings. For best results, chill in the fridge for 1 hour.

5. Whip and Top

While the cake cools, crush the Butterfinger bars. Place them in a sealed plastic bag and gently tap with a rolling pin until you have a mix of fine crumbs and small chunks.
Once the cake is cool, spread the whipped topping evenly across the surface.
Sprinkle the crushed Butterfinger bars generously over the whipped layer.

6. Chill and Serve

Refrigerate for at least 4 hours before serving. This chilling time lets all the flavors meld and the texture settle.
Slice and serve cold, using a sharp knife wiped clean between cuts for neat pieces.

Tips for a Perfect Butterfinger Cake

Take your cake to the next level with these simple strategies:

Freeze Your Candy Bars: Chilled Butterfingers break more cleanly and give you a satisfying crunch in every bite.
Warm the Toppings: Liquids pour more smoothly and soak in evenly when slightly warmed.
Trim Cake Crust: If your cake forms a thick top crust, carefully shave it off before adding the liquids for better absorption.
Don’t Skimp on Holes: More holes mean more flavor soaks right into the cake.
Try a Butterfinger Bits Shortcut: If available, grab Butterfinger baking bits to skip crushing bars by hand.

Butterfinger Cake Variations

It’s easy to make this cake your own:

Cake Base Options

Swap devil’s food for yellow, chocolate fudge, or peanut butter cake mixes.
Bake your own homemade chocolate cake from scratch for a personal touch.

Topping Tweaks

Use butterscotch or peanut butter sauce in place of caramel.
Mix in chopped toffee, Snickers, or Heath bar pieces for variety.

Whipped Cream Approaches

Switch frozen whipped topping for lightly sweetened homemade whipped cream.
For a peanut butter twist, beat 2 tablespoons of creamy peanut butter into your whipped cream before topping.

Storage and Make-Ahead Tips

Butterfinger cake keeps well and even improves after a night in the fridge.

Store cake tightly covered in the refrigerator for up to 5 days.
Leftover pieces can be packaged individually for grab-and-go treats.
For longer storage, wrap pieces in plastic and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Party-Perfect Prep

Make the cake a day in advance so all the flavors settle.
Add the whipped topping and Butterfingers just before serving to maintain texture.

Troubleshooting and FAQs

Why Did My Cake Turn Out Soggy?

Too much liquid or not enough chilling time can cause sogginess. Make sure to pour slowly, allow absorption, and refrigerate long enough for the flavors to meld.

Can I Use Different Candy Bars?

Absolutely! Any crunchy, chocolate-coated candy works—try Heath, Snickers, or chopped peanut butter cups.

Is Homemade Whipped Cream Okay?

Homemade whipped cream tastes great, but use a stabilizer (like gelatin) to keep it firm in the fridge.

How Do I Crush Butterfingers Without a Mess?

Freeze the bars, seal them in a bag, and gently tap with a rolling pin or meat mallet. Use a food processor for finer crumbs if you don’t mind a little dust.

When to Serve Butterfinger Cake

Perfect for birthdays, potlucks, and family get-togethers, Butterfinger cake fits any celebration. Its simplicity and universal appeal make it just as welcome at an ordinary weeknight dinner.

Serve with cold milk or hot coffee.
Pair with scoops of vanilla or peanut butter ice cream for extra indulgence.
Turn leftovers into a decadent trifle with layers of pudding and more whipped cream.

The magic of Butterfinger cake lies in everyday shortcuts and classic flavors that guarantee happy eaters and easy prep. You don’t need advanced baking skills or fancy equipment—just a little time and a handful of pantry staples. Serve chilled, watch the smiles, and keep the recipe handy—people will ask.

Butterfinger Cake Recipe
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