This easy Butterfinger cake is a crowd-pleaser—moist chocolate cake, sweet caramel, and crunchy Butterfinger pieces make a simple poke cake that everyone loves.
Butterfinger Cake
This Butterfinger poke cake combines a boxed chocolate cake with a caramel and condensed milk soak, a layer of chopped Butterfinger candy, and a Cool Whip topping. Using a cake mix keeps the recipe quick and foolproof, but you can use a homemade cake if you prefer. The result is a rich, sweet dessert with crunchy candy throughout—a perfect choice for potlucks, family gatherings, or any time you want an easy, impressive dessert.
Ingredients
Below is a concise ingredient list for the Butterfinger poke cake. Use the printable card at the end for exact measurements and the full recipe format.
- Chocolate cake mix (plus eggs, oil, and other ingredients required on the box)
- Caramel sauce or caramel topping
- Sweetened condensed milk
- Butterfinger candy bars, chopped
- Cool Whip or stabilized whipped topping
Notes: A chocolate cake mix works best for the classic flavor, but a yellow, white, or marble mix can be used for variety. Cool Whip provides a stable, chilled topping that holds up well in the refrigerator. For extra richness, drizzle chocolate sauce over the finished cake if desired.
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Hand mixer or stand mixer
- Non-stick spray or pan grease
- Wooden spoon handle (for poking holes) or a fork
- Oven mitts or heat-resistant potholders
How to make a Butterfinger Poke Cake
Here is a clear, streamlined overview of the steps. Preheat the oven before you begin so everything proceeds smoothly.
Step 1: Prepare and bake the cake according to the package directions. Allow the cake to cool slightly, but keep it warm enough so the caramel mixture soaks in.
Using the handle of a wooden spoon, poke holes all over the top of the cake. Make the holes deep enough for the caramel and condensed milk to penetrate the cake layers.
Step 2: In a bowl, combine the caramel sauce with the sweetened condensed milk. Pour the mixture evenly across the top of the cake and allow it to soak into the holes for a few minutes.
Step 3: Chop or crush the Butterfinger bars. A quick method is to place them in a sealed bag and crush with a rolling pin to contain the pieces. Sprinkle half of the chopped Butterfingers evenly over the soaked cake.
Step 4: Once the cake has cooled to room temperature, spread Cool Whip or stabilized whipped topping evenly over the Butterfinger layer.
Step 5: Sprinkle the remaining chopped Butterfingers on top. Refrigerate the cake—chilling helps the flavors meld and gives the cake a moist, sliceable texture. The cake will become more moist the longer it sits in the refrigerator, but store it chilled when not serving.
Preparation and Storage
Make Ahead: You can assemble the cake ahead of time. Prepare through the step of pouring the caramel-condensed milk mixture, then finish topping with Butterfingers and Cool Whip within three days for best texture.
Storage: Keep leftovers refrigerated in an airtight container. This poke cake stays good for four to five days in the refrigerator since it doesn’t contain perishable fruit.
Freezing: This cake freezes well. Store slices or the whole cake in an airtight container for up to three months. Thaw overnight in the refrigerator for the best texture; serve chilled if desired.
Recipe Variations
Substitutions: Swap the chocolate cake mix for yellow, white, or marble if you want a different base flavor. You can also use other candy bars—Heath, Snickers, or other chopped candies work similarly.
Dietary Notes: This recipe is vegetarian-friendly. It is not vegan because Butterfinger bars and many pre-made toppings contain dairy. A gluten-free version is possible if you use a gluten-free cake mix and verify that the candy used is gluten-free.
Scaling: The recipe makes one 9×13 cake. Double the ingredients and bake in multiple pans for larger gatherings.
Tips for the Best Butterfinger Poke Cake
- Spread the caramel-condensed milk mixture evenly so every slice is moist.
- Reserve enough chopped Butterfingers to finish the top so each serving has candy bits.
- Always store the cake in the refrigerator when not being served.
- Serve with caramel or vanilla ice cream for an extra dessert treat.
When to Serve
This candy-inspired cake shines at potlucks, backyard barbecues, birthday parties, or any casual gathering. Its combination of chocolate, caramel, and crunchy candy appeals to both kids and adults and makes a memorable dessert centerpiece.
Butterfinger Cake
Ingredients
- 1 box chocolate cake mix (plus eggs, oil as directed)
- 8 oz caramel sauce or topping
- 14 oz sweetened condensed milk
- 4 Butterfinger candy bars, chopped
- 16 oz Cool Whip or similar whipped topping
Instructions
- Preheat the oven according to the cake mix directions.
- Prepare and bake the cake as directed on the box. Allow it to cool slightly.
- Poke holes all over the top of the warm cake using the handle of a wooden spoon or a fork.
- Combine the sweetened condensed milk and caramel sauce in a bowl. Pour the mixture evenly over the warm cake, allowing it to soak into the holes.
- Chop the Butterfinger bars and sprinkle half of the pieces over the cake.
- After the cake has cooled completely, spread Cool Whip evenly across the top. Finish by sprinkling the remaining Butterfinger pieces on the surface.
- Store the cake in the refrigerator. Serve chilled.
Kitchen Tools
- 9×13-inch pan
- Large mixing bowl
Nutrition (per serving)
Enjoy this easy, decadent Butterfinger poke cake at your next gathering. The combination of caramel-soaked cake and crunchy candy makes each bite an indulgent treat.