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Butterfinger Cake is the ultimate crowd-pleaser for birthdays or potlucks when you want to wow everyone with layers of chocolate fudge caramel and buttery peanut crunch. This moist chocolate poke cake turns boxed cake mix into something truly special while being easy enough for a weeknight treat.
The first time I brought this Butterfinger Cake to a family reunion I barely got a piece before it disappeared. Everyone asked for the recipe so now it is a top-requested dessert in my home.
Ingredients
- Devil’s food cake mix: brings rich chocolate flavor make sure you grab a quality name brand for a moist result
- Water and oil: help the cake mix come together smoothly use filtered water if you have hard tap water
- Large eggs: bind the batter and create a tender crumb fresher eggs yield a higher rise
- Sweetened condensed milk: adds moisture and creamy sweetness always check for no dents on cans which can signal spoilage
- Hot fudge topping: gives a warm decadent chocolate layer choose your favorite brand for best flavor
- Caramel dessert topping: adds luscious buttery notes stir well before measuring
- Frozen whipped topping: spreads easily as a cloudlike frosting thaw completely in the fridge
- Butterfinger bars: offer that signature crunch and peanut butter finish crush them just before using to keep texture fresh
Step-by-Step Instructions
- Prep the Pan:
- Grease a 9 by 13 inch baking pan thoroughly with baking spray or soft butter then press parchment paper onto the bottom for easy cake removal
- Mix the Batter:
- In a large mixing bowl whisk together the cake mix water oil and eggs blend until smooth and no lumps remain about 2 minutes
- Bake the Cake:
- Pour the batter into your prepared pan and spread evenly bake at 350 degrees Fahrenheit for 28 to 30 minutes or until a toothpick poked in the center comes out clean do not overbake
- Poke and Soak:
- Cool the cake for 5 minutes then use the handle of a wooden spoon or a thick skewer to poke holes all over the surface this helps the sauce soak in
- Add the Sauces:
- While the cake is still warm pour sweetened condensed milk evenly over the holes then warm the hot fudge and caramel gently in the microwave so they are pourable drizzle both over the cake and let it soak while cooling for about 1 hour
- Frost and Finish:
- Once the cake is fully cool spread thawed whipped topping all over sprinkle generously with freshly crushed Butterfinger bars
- Chill and Serve:
- Cover and refrigerate for at least 4 hours which lets the flavors meld and sets the creamy topping slice and serve cold for the best texture
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I love Butterfinger bars in this cake because they bring a childhood nostalgia and a crunchy surprise every bite. My daughter always insists on helping me crush the bars since it is her favorite part.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to five days. For extra freshness press plastic wrap right onto the whipped topping. You can also freeze individual slices by wrapping them well and placing in an airtight container. Thaw overnight in the fridge before serving for best results.
Ingredient Substitutions
Just about any chocolate cake mix will work if devil’s food is not your favorite. Swap whipped topping for homemade whipped cream if you want a less sweet option. If Butterfinger bars are unavailable try toffee bars or any crispy peanut butter candy.
Serving Suggestions
Serve each slice chilled on its own or top with extra hot fudge and caramel for a plated dessert. Add a scoop of vanilla ice cream for a celebratory sundae effect. For potlucks slice the cake into small squares so everyone can have a taste.
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History of the Butterfinger Cake
This recipe became popular as an offshoot of the classic poke cake trend which started in American kitchens in the seventies. The combination of boxed cake mix canned milk and candy toppings makes it both simple and nostalgic bringing a little retro charm to any table.
Frequently Asked Questions
- → How do I keep the cake moist?
Pouring sweetened condensed milk over the cake after poking holes ensures moisture seeps in, keeping every bite soft and rich.
- → Can I use different candy bars?
Yes, try using other chocolate-covered peanut butter bars or a mix of your favorite candies for new flavor twists.
- → Should the toppings be heated before pouring?
Slightly warming the fudge and caramel makes them easier to drizzle and spread evenly over the cake surface.
- → How long should the cake chill before serving?
Chilling for at least 4 hours allows the flavors to meld and the toppings to set nicely for easy slicing.
- → Can I make this dessert ahead of time?
Absolutely! Prepare and assemble a day in advance, keeping chilled until ready to serve for best results.