Say hello to the ultimate treat: Butterfinger Butterfinger Cake! This recipe is perfect for all the chocolate peanut butter lovers out there, combining moist cake layers with that iconic Butterfinger crunch. Perfect for sharing—if you’re feeling generous—but we wouldn’t blame you for keeping it all to yourself.
Don’t forget to browse more of our cake recipes! Some fan favorites to try? My Oreo Poke Cake, Chocolate Peanut Butter Mug Cake, and Chocolate Peanut Butter Cupcakes!
Why You’ll Love this Recipe
- Perfect for Leftover Halloween Candy: Got a stash of Butterfingers? This recipe turns those extras into something truly spectacular.
- Crowd-Pleaser: Whether it’s a potluck, birthday party, or family gathering, this cake is sure to impress and satisfy everyone’s sweet tooth.
- Ultimate Indulgence: If you’re craving a rich, decadent dessert that combines the best of cake and candy, this recipe delivers big time.
- A Treat for All Ages: Kids and adults alike will love the combination of soft cake and crunchy Butterfinger pieces—there’s something for everyone to enjoy!
Okay, imagine this: you’ve got this super moist chocolate cake, right? Now, poke a bunch of holes in it—bear with me—and pour over a heavenly mix of caramel and sweetened condensed milk. The cake just soaks it all up like a sponge, turning into the most insanely rich and gooey dessert you can imagine. It’s like every bite melts in your mouth, with that caramel goodness oozing through every layer.
But here’s where it gets even better. You sprinkle crushed Butterfinger pieces all over the top, letting them sink into the cake and mix with that caramel sauce. The combination of the soft cake and crunchy Butterfinger is just unreal. Seriously, it’s like your favorite candy bar and the best cake you’ve ever had got together and decided to throw a party in your mouth. Trust me, you’ll be hooked from the first bite!
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Ingredients You Need
To make your Butterfinger Cake recipe absolutely perfect, here are some pro tips for each ingredient. These simple tricks will help elevate your cake, giving you the ultimate flavor, texture, and wow factor!
- Chocolate Cake Mix: Opt for a high-quality chocolate cake mix for the best flavor.
- Flour: Adding a tablespoon or two of flour to the cake mix helps create a slightly denser cake, which is perfect for soaking up all that caramel and sweetened condensed milk goodness without falling apart.
- Buttermilk: Swap out water for buttermilk to give your cake a richer flavor and tender crumb.
- Eggs: Use room temperature eggs for a smoother batter and a more evenly baked cake.
- Oil: Stick with a neutral oil like vegetable or canola oil for a moist cake that doesn’t overpower the chocolate flavor.
- Butterfinger Candy Bars: For the best crunch, freeze the Butterfingers before chopping. This makes them easier to break into nice, even pieces without too much mess.
- Sweetened Condensed Milk: Warm the sweetened condensed milk in a bowl slightly before pouring it over the cake—it helps it soak into the cake more evenly, making every bite ultra-moist and flavorful.
- Caramel Ice Cream Topping: Choose a thick, high-quality caramel sauce for the topping. If it’s too thin, the flavor might get lost in the cake, so you want something that’ll really stand out.
- Whipped Topping (like Cool Whip or Homemade Whipped Cream): If you’re using store-bought whipped topping, fold it gently before spreading to keep it light and fluffy. For homemade whipped cream, add a little vanilla extract for an extra touch of flavor.
What are Butterfingers?
A Butterfinger was that glorious candy bar I secretly hope my kid leaves in his Halloween stash! It’s a crunchy, peanut-buttery core wrapped in a smooth chocolate coating that’s basically the perfect mix of sweet, salty, and satisfyingly crisp. One bite, and you’ll understand why it’s so irresistible!
How to Make Butterfinger Cake
This Butterfinger poke cake is the cake dreams are made of. You’re going to want to make it for EVERY party.
- Preheat: Set your oven to 350°F (175°C) and get it warmed up while you prep the cake.
- Prep the Pan: Spray a 13 x 9-inch baking pan with nonstick spray that includes flour, and set it aside.
- Mix the Cake: Follow the directions on your cake mix package and stir until smooth.
- Add Butterfinger: Chop up one Butterfinger candy bar and mix it into the batter, making sure the pieces are evenly spread.
- Bake: Pour the batter into your prepared pan and bake according to the package directions (usually 25-30 minutes). It’s ready when a toothpick comes out clean.
- Poke Holes: Let the cake cool for 5 minutes, then use the handle of a wooden spoon to poke holes about 1 inch apart, halfway through the cake.
- Add Sweet Toppings: Pour sweetened condensed milk and caramel topping over the cake, letting them soak into the holes. Sprinkle the remaining chopped Butterfinger on top.
- Chill: Cover the cake and refrigerate to let the flavors meld.
- Top with Whipped Topping: Before serving, spread a layer of whipped topping over the cake.
- Optional Garnish: Add extra chopped Butterfinger pieces on top for extra crunch. Enjoy!
Recipe Variations
This recipe for Butterfinger cake is already a showstopper, but if you’re feeling adventurous, here are some fun variations to try:
- White or Chocolate Cake Mix:
Swap the chocolate cake mix for white or yellow cake if you prefer a lighter flavor. The Butterfinger pieces will still shine, and it’ll give the cake a different but equally delicious twist. - Other Candy Options:
Not a Butterfinger fan? No worries! Try using chopped Snickers, Reese’s Peanut Butter Cups, or Heath bars instead. Each candy brings its unique flavor, making this cake endlessly customizable. - Frosting Variations:
While whipped topping is light and fluffy, you could go richer with chocolate ganache, cream cheese frosting, or even a thick layer of peanut butter frosting. Each option adds a new level of indulgence to your cake. - Crushed Cookies Instead of Candy:
If you’re out of candy or just want to switch things up, crushed cookies like Oreos, Nutter Butters, or even chocolate chip cookies work great as a topping. They add a different kind of crunch and flavor that pairs perfectly with the sweet toppings.
Tips for Success:
Freeze the Butterfingers: Pop the Butterfinger bars in the freezer for about 15 minutes before chopping. This makes them easier to cut without melting or sticking, giving you perfect chunks to mix into the cake.
Evenly Pour the Toppings: When adding the sweetened condensed milk and caramel, pour slowly and evenly over the entire cake. This ensures that every bite is moist and filled with flavor.
Let the Cake Rest: After pouring the toppings and before chilling, let the cake sit for about 10 minutes. This allows the cake to absorb all the gooey goodness before setting it in the fridge.
Whipped Topping Upgrade: If using store-bought whipped topping, consider whipping it with a little powdered sugar and vanilla extract to give it a richer flavor and more stable texture.
Chill Overnight: If you have the time, let the cake chill overnight. The flavors will meld together, making the cake even more delicious the next day.
Storage Instructions
To keep your Butterfinger Cake fresh and delicious, follow these storage tips:
Refrigerate:
Cover the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator. The cake will stay fresh for up to 3-4 days. The chilling process not only keeps the cake fresh but also helps the flavors meld together beautifully.
Serving After Storage:
Before serving, let the cake come to room temperature for about 15-20 minutes to bring back some of that soft, gooey texture. If you’ve frozen the cake, allow it to thaw completely in the fridge before serving.
Recipe FAQs
The filling inside Butterfingers is a unique blend of crispy, flaky layers of peanut butter and sugar that’s been cooked and cooled to create that signature crunchy texture we all love.
The name “Butterfinger” was actually chosen through a public contest back in the 1920s. The term “butterfingers” was a popular slang for someone who was clumsy, like someone who might let a ball slip through their fingers. The name stuck, and now it’s synonymous with that delicious candy bar.
A poke cake is a cake that’s baked, then poked all over with holes using the handle of a spoon or similar tool. These holes are filled with a variety of liquids or fillings—like sweetened condensed milk, pudding, or jello—making the cake extra moist and flavorful as the fillings soak into the cake.
Absolutely! In fact, making it in advance is a great idea. The cake gets even better as it sits in the fridge, allowing all those delicious flavors to meld together. Just store it covered in the refrigerator, and it will be ready to serve when you need it.
The best way to crush Butterfingers is to freeze them for about 15 minutes first, then place them in a sealed plastic bag and use a rolling pin or the bottom of a heavy pan to crush them into pieces. This method keeps the pieces from sticking together and makes it easy to get the perfect size for your cake.
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Butterfinger Cake
Ingredients
- 1 (15.25oz) chocolate cake mix
- 1/4 cup flour
- 1 1/3 cup buttermilk
- 3 large eggs
- 1/2 cup oil
- 2 butterfinger candy bars more for garnish
- 1 (14oz) sweetened condensed milk
- 1 (12oz) jar caramel ice cream topping
- 8 oz cool whip
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 13 x 9-inch baking pan with nonstick baking spray that includes flour and set aside while you prepare the cake.
- Combine the cake mix, flour, buttermilk, eggs and oil in a large mixing bowl. Stir just until the mix is incorporated with the wet ingredients.
- Chop up one Butterfinger candy bar and mix it into the cake batter. Stir well so the pieces are evenly distributed.
- Pour the prepared batter into the baking pan. Place the pan in the preheated oven and bake according to the time on the cake mix package (usually 25-30 minutes). The cake is done when a toothpick inserted into the center comes out clean.
- After baking, let the cake cool in the pan for 5 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart. Make sure to poke about halfway through the cake.
- Mix the sweetened condensed milk and caramel topping in a large measuring cup. Pour evenly over the cake, making sure they soak into the holes you just made. Then, sprinkle the remaining chopped Butterfinger over the top.
- Cover the cake with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least two hours.
- Before serving, spread a layer of whipped topping evenly over the entire cake.
- If you like, sprinkle some extra chopped Butterfinger pieces on top of the whipped topping for added crunch and flavor.
Notes
Nutrition
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