Butterfinger Cake is a delightful, indulgent dessert that brings together the irresistible combination of chocolate and peanut butter. This cake is a fun twist on the classic poke cake, using crushed Butterfinger candy bars to add a unique crunch and a burst of flavor. It’s simple to make, incredibly moist, and topped with a creamy, fluffy whipped topping that’s enhanced by the sweet and salty crunch of the candy. Perfect for parties, family gatherings, or just when you need a sweet treat, this cake is guaranteed to be a hit with everyone who tries it.
The cake itself is made using a boxed cake mix, which keeps things quick and easy without compromising on flavor. The addition of sweetened condensed milk and caramel topping soaks into the cake, creating a moist, flavor-packed dessert. Finished with whipped topping and sprinkled with crushed Butterfingers, this cake offers the perfect balance of chocolatey sweetness and peanut butter goodness. The best part? It’s a no-fuss recipe that’s perfect for both beginners and experienced bakers alike.
Table of Contents
Table of Contents
What Makes Butterfinger Cake the Perfect Dessert
- Quick and Easy: This cake is easy to make, thanks to the use of a boxed cake mix. It’s perfect for beginners or anyone looking for a quick and delicious dessert option.
- Crowd-Pleaser: The combination of chocolate, caramel, and peanut butter is sure to win over anyone with a sweet tooth. Whether you’re serving it at a party or a family dinner, this cake will be a guaranteed crowd favorite.
- Moist and Flavorful: The use of sweetened condensed milk and caramel ensures that the cake stays moist and delicious, even after a few days in the fridge.
- Versatile: You can make this cake your own by experimenting with different cake mix flavors, topping variations, and even adding extras like chopped peanuts for an additional layer of crunch.
- Make-Ahead Friendly: You can prepare this cake in advance, letting it chill in the refrigerator for a few hours before serving, which is great for busy hosts who want to get ahead of their dessert preparations.
Simple Ingredients for a Delicious Butterfinger Cake recipe
For the Cake:
- 1 box of chocolate cake mix (15.25 oz)
- 2 large eggs
- 1/2 cup vegetable oil
- 2/3 cup water
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel topping
For the Topping:
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- 2 Butterfinger candy bars, crushed
How to Create the Perfect Butterfinger Cake in Simple Steps
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Prepare the Cake: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Use a hand mixer or whisk to mix the ingredients until the batter is smooth and well combined. Pour the batter into the prepared baking dish.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or according to the package instructions, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, using a fork or skewer, poke holes all over the top of the cake. Make sure the holes are evenly spaced and cover the entire surface.
- Prepare the Filling: In a separate bowl, mix together the sweetened condensed milk and caramel topping. Stir until the mixture is well combined.
- Infuse the Cake: Pour the caramel mixture evenly over the cooled cake, making sure it seeps into the holes. Let it sit for a few minutes to fully absorb the filling.
- Add the Topping: Spread the whipped topping evenly over the cake, covering it completely. Sprinkle the crushed Butterfingers on top, ensuring they are distributed evenly.
- Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to fully chill before serving.
Expert Tips for Making the Best Butterfinger Cake
- Cake Mix Alternatives: If you prefer a different flavor, swap out the chocolate cake mix for yellow or white cake mix. This will create a lighter, slightly less rich cake that still pairs perfectly with the caramel and Butterfinger topping.
- Add Crunch: For an extra layer of crunch, consider adding chopped peanuts or crushed pretzels to the topping along with the Butterfingers. This will give the cake even more texture and flavor.
- Vegan Option: If you’re looking for a vegan adaptation, substitute the Butterfingers with a vegan-friendly candy bar. You can also use a dairy-free whipped topping and a plant-based caramel topping.
- Make It Gluten-Free: Use a gluten-free chocolate cake mix for a gluten-free version of this cake. The rest of the ingredients are naturally gluten-free, making this an easy swap.
- Layered Variations: For added visual appeal, consider layering the cake with a chocolate mousse or peanut butter filling in between the cake layers, creating a more decadent version of this Butterfinger cake.
Creative Ways to Serve Your Butterfinger Cake
- As a Standalone Dessert: Serve the cake as-is for a delicious and satisfying dessert that’s perfect for any occasion.
- With Ice Cream: For an extra indulgent treat, pair a slice of Butterfinger Cake with a scoop of vanilla or chocolate ice cream. The coolness of the ice cream pairs wonderfully with the rich and creamy cake.
- At Parties: Cut the cake into small squares and serve it at birthday parties, potlucks, or holiday gatherings. The bite-sized portions make it easy for guests to enjoy and savor.
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Butterfinger Cake
Ingredients
For the Cake:
- 1 box of chocolate cake mix 15.25 oz
- 2 large eggs
- ½ cup vegetable oil
- ⅔ cup water
For the Filling:
- 1 can 14 oz sweetened condensed milk
- 1 jar 12 oz caramel topping
For the Topping:
- 1 tub 8 oz whipped topping (such as Cool Whip)
- 2 Butterfinger candy bars crushed
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Prepare the Cake: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Use a hand mixer or whisk to mix the ingredients until the batter is smooth and well combined. Pour the batter into the prepared baking dish.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or according to the package instructions, until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, using a fork or skewer, poke holes all over the top of the cake. Make sure the holes are evenly spaced and cover the entire surface.
- Prepare the Filling: In a separate bowl, mix together the sweetened condensed milk and caramel topping. Stir until the mixture is well combined.
- Infuse the Cake: Pour the caramel mixture evenly over the cooled cake, making sure it seeps into the holes. Let it sit for a few minutes to fully absorb the filling.
- Add the Topping: Spread the whipped topping evenly over the cake, covering it completely. Sprinkle the crushed Butterfingers on top, ensuring they are distributed evenly.
- Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to fully chill before serving.
Notes
| Calories | Fat | Carbs | Sugar | Protein |
|---|---|---|---|---|
| 420 kcal | 18g | 62g | 45g | 6g |
| Additional: Sodium 320mg, Fiber 2g, Cholesterol 45mg |
How to Store & Reheat
- Storage: After serving, store any leftover Butterfinger Cake in an airtight container in the refrigerator. It will stay fresh for up to 3-5 days, and the flavor will continue to develop as it sits.
- Freezing: The fully assembled cake doesn’t freeze well due to the whipped topping. However, you can freeze the unassembled cake layers for up to 3 months. When ready to serve, thaw the layers in the refrigerator before adding the toppings.
- Reheating: If you prefer to enjoy the cake warm, microwave individual slices for about 10-15 seconds. Be careful not to heat it for too long, as the whipped topping may melt.
Final Thoughts on Butterfinger Cake: A Must-Try Delight
Butterfinger Cake is a sweet, satisfying dessert that is both easy to make and sure to please a crowd. With its decadent chocolate cake base, creamy caramel filling, and crunchy Butterfinger topping, this cake offers the perfect balance of flavors and textures. Whether you’re preparing it for a family dinner, a party, or just a special treat, Butterfinger Cake is a dessert that will have everyone coming back for more.
FAQs
How long are Butterfingers good for?
Butterfinger candy bars typically have a shelf life of about 6-8 months when stored in a cool, dry place. Always check the expiration date on the packaging for the most accurate information.
Why does Butterfinger taste different?
In 2019, Butterfinger underwent a recipe change, including the use of roasted runner peanuts and a higher percentage of cocoa and milk in the coating, resulting in a slightly different taste.
What makes Butterfingers crunchy?
The crunchiness of Butterfingers comes from their unique peanut butter core, which is crisped and layered, then coated in a chocolatey shell.
Do Butterfingers have real chocolate?
No, Butterfingers do not contain real chocolate. Instead, they are coated with a chocolate-flavored coating.
What happens if candy expires?
If candy expires, it can lose its flavor, texture, and overall quality. While eating expired candy is unlikely to make you sick, it’s best to consume it before the expiration date for the best taste and freshness
Can I freeze Butterfinger Cake for later?
Freeze without whipped topping for up to 1 month. Thaw overnight in the fridge, then add fresh topping and candy. See USDA freezing guidelines for best practices.