Butterfinger Cake Recipe

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Butterfinger Cake Recipe

Butterfinger Cake is a crowd-pleasing dessert that brings together classic cake and the irresistible crunch of Butterfinger candy bars. By layering a moist chocolate base with luscious toppings, then finishing with a nutty, caramelized peanut butter candy, you create a rich, textural masterpiece that’s easy to make and hard to resist. This recipe walks you through every detail, from choosing ingredients to serving and storing, ensuring your Butterfinger Cake tastes as good as it looks.

What Is Butterfinger Cake?

Butterfinger Cake is a poke cake, which means you bake a sheet cake, poke holes in it, and pour a mix of sweet liquids over the top. Those tiny tunnels soak up every bit of added flavor, keeping the cake soft and giving each bite a satisfying surge of filling. For this recipe, those fillings feature caramel, hot fudge, and sweetened condensed milk. The crowning touch: a cloud of whipped topping crowned with crunchy Butterfinger pieces.

Poke cakes have their roots in American dessert traditions from the 1970s, gaining popularity at potlucks and family gatherings for their moist texture, deep flavor, and endless customization possibilities.

Ingredient Breakdown

Let’s look at the essential components of a Butterfinger Cake, along with ideas for substitutions and customizations.

Focusing on simplicity, start with a boxed cake mix and premade toppings. If you enjoy baking from scratch, feel free to substitute your own favorite cake base or caramel sauces.

Step-By-Step: How to Make Butterfinger Cake

1. Gather All Ingredients

Have everything ready before you begin. This makes the process fast and reduces the chances of missing a step.

• Devil’s Food cake mix (plus required eggs, oil, and water)
• Sweetened condensed milk
• Caramel sauce
• Hot fudge sauce
• Frozen whipped topping (thawed)
• 4 regular-sized Butterfinger bars

2. Prepare and Bake the Cake

Preheat your oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper for easy cleanup. Combine the cake mix with the eggs, oil, and water in a large bowl. Whisk or mix until you have a smooth, lump-free batter.

Pour the batter into your prepared pan, ensuring even distribution. Bake for 28–32 minutes, or until a toothpick comes out clean from the center. Allow the cake to rest for ten minutes. It should be warm but not hot for the next step.

3. Poke the Cake

Using the handle of a wooden spoon, poke holes across the top of the cake—spacing them about 1 inch apart. You want enough holes to let the toppings seep in, but not so many that the cake falls apart. A fork or skewer works too, though the holes will be smaller and may not absorb the syrup mixtures as thoroughly.

4. Add the Toppings

Begin by drizzling the sweetened condensed milk over the warm cake, making sure it flows into the holes. Next, drizzle the caramel sauce, allowing it to mingle with the condensed milk. Finally, pour the warm hot fudge sauce. If your fudge is thick, microwave it for about 15 seconds. Use a spatula to spread gently for even coverage. Let the cake cool completely at room temperature—this should take an hour.

5. Prepare the Butterfinger Topping

While the cake cools, crush the Butterfinger bars. For the easiest method, place the bars in a zip-top bag, seal, and smash them with a rolling pin. You can freeze the bars for 30 minutes ahead to keep the chocolate from melting onto your fingers. Crush to your desired chunkiness: some like a fine, even sand, while others prefer big, crunchy pieces.

6. Finish and Chill

Once the cake is completely cool, spread the thawed whipped topping evenly across the surface. Scatter the crushed Butterfingers over the top. For best results, cover the cake loosely with foil or plastic wrap and refrigerate for at least 4 hours. The chill time allows the flavors to meld, the toppings to soak in, and the candy to soften slightly for a perfect bite.

Tips for Success

• Choose Your Tools: A wooden spoon’s handle creates generous holes without tearing the cake. If using a fork or skewer, poke more holes to ensure the topping seeps through.
• Room Temperature Ingredients: Let your eggs and fluids come to room temperature before mixing for a smoother, airier batter.
• Warm the Toppings: If caramel or fudge is stiff, give it a quick zap in the microwave. This ensures it flows easily into the cake and doesn’t clump on top.
• Crushing Candy: Freeze Butterfinger bars ahead of time to simplify crushing and reduce melting.
• Chill for Flavor: Don’t skip the refrigeration step. Chilling develops a deeper, richer flavor and a moist, sturdy crumb.

Variations and Customizations

Butterfinger Cake’s simple base invites creative twists. Use these ideas to personalize your creation:

• Alternative Cake Flavors: Swap Devil’s Food for yellow, peanut butter, or vanilla cakes.
• Switch Up the Candy: Try Heath, Snickers, Reese’s cups, or even chocolate-covered pretzels.
• From-Scratch Cake Base: Use your favorite homemade cake recipe in place of a cake mix.
• Homemade Whipped Cream: For a denser topping, whip heavy cream with a touch of sugar and vanilla until soft peaks form.
• Add Layers: Include a layer of instant chocolate pudding between cake and whipped topping for extra creaminess.
• Decorate: Drizzle more caramel and fudge or sprinkle a pinch of sea salt over the final layer for contrast.

Serving Suggestions

Cut the Butterfinger Cake into generous squares. Serve cold for the classic experience; the flavors are even richer when chilled. For a fancier touch, accompany each slice with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

This cake fits right in at birthday parties, potlucks, game-day gatherings, or any event where you need an easy, make-ahead dessert that impresses with both flavor and texture.

Storage and Make-Ahead Notes

• Refrigerate: Store the cake covered in the refrigerator for up to 5 days. Cover tightly so the whipped topping doesn’t dry out, and the cake doesn’t absorb odors from the fridge.
• Freezing: For longer storage, freeze individual slices wrapped in plastic, then foil. Thaw overnight in the fridge. The whipped topping may separate a bit but will hold up for casual eating.
• Best Fresh: The candy topping softens over time but still offers crunch for several days.
• Make-Ahead: You can assemble the cake up to two days before your event. Wait to add the Butterfinger topping until a few hours before serving to keep the texture at its best.

Troubleshooting

• Cake Feels Gummy: Let it cool longer before adding toppings, and don’t overmix the batter.
• Toppings Pool on Top: Make sure the cake is still slightly warm when poking and pouring so liquids sink in.
• Topping Soggy or Weepy: Cover and refrigerate promptly; avoid using fresh fruits that add extra moisture.

Frequently Asked Questions

Can I use homemade caramel or fudge?
Absolutely. If you want to control sugar or intensify flavor, homemade sauces work beautifully.

Is it possible to make Butterfinger Cake eggless?
Yes. Substitute with flax eggs or commercial egg replacers in the cake mix.

Can I make Butterfinger Cake gluten-free?
Use a gluten-free cake mix. Most toppings and Butterfinger candies are gluten-free, but always check labels.

Butterfinger Cake turns simple ingredients into a dessert that blends nostalgia, texture, and big flavor. With the flexibility to customize and the reliability of a quick recipe, it meets the mark for both beginner bakers and seasoned hosts. Whether you share it with a crowd or keep a secret stash in your fridge, every bite promises incredible satisfaction.

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Butterfinger Cake Recipe

⭐⭐⭐⭐⭐

4.8 from 1 votes

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Course: Desserts / Cuisine:

Prep Time 15 minutes

Cooking Time 30 minutes

Servings 24 servings

Calories 342 cal

This Butterfinger poke cake is an easy dessert the family will love. It uses devil’s food cake, hot fudge, caramel, and Butterfingers. It’s to die for!

Ingredients

• 2 large eggs
• 1/2 cup oil
• 2/3 cup water
• 1 (12 ounce) jar caramel dessert topping
• 1 (12 ounce) jar hot fudge dessert topping
• 2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
• 1 (16-ounce) package frozen whipped topping (such as Cool Whip®), thawed
• 1 (15.25 ounce) package devil's food cake mix
• 1 (14 ounce) can sweetened condensed milk

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan with baking spray or butter. Line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk the cake mix, water, oil, and eggs. Stir until smooth. Pour the batter into the greased pan. Bake for 28 to 30 minutes. A toothpick inserted into the center should come out clean.
3. Let the cake cool for 5 minutes. Poke holes all over the top with the handle of a wooden spoon. You can also use a knife or a skewer.
4. Pour the sweetened condensed milk over the warm cake. Pour the hot fudge over the cake next. Then pour the caramel on top. If the hot fudge or caramel are too thick, warm them gently in the microwave in 10-second intervals. Let the cake cool completely for about 1 hour.
5. Spread the whipped topping evenly over the completely cooled cake. Sprinkle crushed Butterfingers on top. Refrigerate for at least 4 hours before serving. Enjoy!