Butterfinger Cake Recipe
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.
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.
Notes
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.
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