Butterfinger cake is a decadent poke cake made from moist chocolate or yellow cake, filled with gooey caramel sauce, topped with whipped topping and crushed butterfinger candy. This butterfinger candy bar cake comes together quickly and easily, making this the perfect dessert for potlucks, gatherings and celebrations.
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Why Should You Make This Recipe
I have quite a couple of poke cake recipes on the blog. My Chocolate Poke Cake and Lemon Poke Cake are quick, easy and delicious. I am so excited to add this butterfinger poke cake recipe to the blog and I know you’ll love it too.
- It has the perfect contrast of taste and texture. This easy butterfinger candy cake has so many flavors to love. The chocolate cake is decadent and moist. Which pairs perfectly with the sweet and gooey caramel sauce, light and fluffy cool whip and crunch butterfinger candy pieces.
- Easy to make with simple ingredients. This butterfinger poke cake is made with pantry basics and can be made using two bowls and a whisk.
Ingredients
This butterfinger dessert cake requires only a handful of ingredients to make. Here’s what you’ll need.
Gather all chocolate cake mix, eggs, water and oil for the cake, sweetened condensed milk, caramel sauce, heavy cream, powdered sugar and butterfinger candy.
Substitutions
Here are my recommended substitutions to make this chocolate poke cake recipe.
- Box Cake Mix: I prefer using boxed chocolate cake mix to make this butterfinger cake. Feel free to use yellow cake.
- Oil: Any neutral baking oil will work well in this poke cake recipe. Other possible substitutes would be an equal amount of yogurt, coconut oil or applesauce.
- Eggs: This recipe hasn’t been tested without eggs.
- Sweetened Condensed Milk and Caramel Sauce: Both are needed and recommended to make the caramel sauce filling. The total amount of liquid is 24 oz. (710 ml). Feel free to use your preferred amount of each ingredient of the caramel sauce. Just make sure the total amount adds up to 24 oz.
- Heavy Cream and Powdered Sugar: Both are needed to make the whipped cream. Use 12 oz. of Cool Whip as a substitute.
- Butterfinger Candy: This recipe calls for 3 butterfinger candy bars. Similar candy bars are 5th Avenue and Clark Bars.
How To Make
Learn how to make butterfinger cake in a few east steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of 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 well combined. Pour the chocolate devil’s food cake into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 15-20 minutes. Once the cake has cooled for 30 minutes to an hour or is no longer hot, but warm to the touch, poke holes in the cake using the bottom of a thick wooden spoon.
- Make the caramel sauce by mixing the sweetened condensed milk and caramel sauce together until thicken, smooth and well combined. Spread the caramel sauce across the cake, making sure to push the sauce into the holes. Cover the poke cake with plastic wrap and chill in the fridge for at least 1-2 hours and up to overnight.
- Make the whipped topping. Whisk heavy cream, vanilla extract and powdered sugar together on low speed until well combined. To make peanut butter whipped cream, add 1 tablespoon creamy peanut butter. Increase the speed to medium until the whipped cream firms to medium stiff peaks. Top the chocolate butterfinger poke cake with the whipped cream and crushed butterfinger candy.
4. Store the cake in the fridge until you are ready to serve the cake. If you would like, use the parchment paper overhang to lift the cake out of the pan or just slice the cake while still inside the pan.
How To Store, Freeze andThaw
- Store: This butterfinger poke cake should be stored covered in the pan or in an airtight container at in the fridge for up to 5 days.
- Freeze: Bake and cool the cake. If you like, poke holes in the cake. Then wrap the entire cake in plastic wrap and foil. Do not fill the cake with caramel sauce or top with whipped topping until after the the cake has thawed.
- Thaw: Transfer the cake to the fridge to thaw overnight or at room temperature for a few hours. Then top with the caramel sauce, whipped topping and candy.
M’s Expert Tips
- Prepare the chocolate cake according to the box directions. I’ve listed the ingredients and instructions for the box cake mix in my recipe, but feel free to refer to the box for instructions on high altitude baking or baking in different sized pans.
- Decide how big you want the holes to be. Use the end of a large wooden spoon for big holes. To ensure the sauce soaks into the holes, take the time to drop sauce directly into the holes, then spread the rest of the sauce on top of the cake.
- Allow cooling and setting time. Most of this poke cake recipe requires hands off time to cool the cake and then to set sauce and whipped topping.
FAQs
A poke cake is a cake that has holes intentionally poked into the it to absorb a sweet glaze, pudding or other filling. It is then topped with frosting or whipped cream.
A wooden spoon is the perfect tool to use to poke holes in the cake. Make sure to space the holes out by 1-inch (2.5 cm) to ensure the cake isn’t too dry or too soggy.
Yes, simply use a gluten free cake mix or make your own gluten free cake.
Other Candy Inspired Recipes To Try
If you try this Butterfinger Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Butterfinger Cake Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 mixing bowl
- 1 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 the bottom and long sides of 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 well combined. Pour the chocolate devil’s food cake into the prepared cake pan.1 15.25 oz. box chocolate cake mix, 3 large eggs, room temperature, 1 cup (240 ml) water, ½ cup (120 ml) oil
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 15-20 minutes. Once the cake has cooled for 30 minutes to an hour or is no longer hot, but warm to the touch, poke holes in the cake using the bottom of a thick wooden spoon.
- Make the caramel sauce by mixing the sweetened condensed milk and caramel sauce together until thicken, smooth and well combined. Spread the caramel sauce across the cake, making sure to push the sauce into the holes.Cover the poke cake with plastic wrap and chill in the fridge for at least 1-2 hours and up to overnight.12 oz. sweetened condensed milk, 12 oz. caramel sauce
- Make the whipped topping. Whisk heavy cream, vanilla extract and powdered sugar together on low speed until well combined. To make peanut butter whipped cream, add 1 tablespoon creamy peanut butter. Increase the speed to medium until the whipped cream firms to medium stiff peaks. Top the chocolate butterfinger poke cake with the whipped cream and crushed butterfinger candy.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
- Store the cake in the fridge until you are ready to serve the cake. If you would like, use the parchment paper overhang to lift the cake out of the pan or just slice the cake while still inside the pan.
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