Butterfinger Cake

olivesnthyme.com 

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.

olivesnthyme.com 

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.

Step 1:  

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.

Step 2:  

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.

Step 3:  

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.

Step 4:  

Cover the poke cake with plastic wrap and chill in the fridge for at least 1-2 hours and up to overnight. 

Step 5:  

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.

Step 6:  

Top the chocolate butterfinger poke cake with the whipped cream and crushed butterfinger candy and enjoy!

Step 7:  

Get the recipe by clicking the button below!