Butterfinger Cake is the kind of dessert that always disappears fast at any gathering. I first made this cake when I needed something simple yet impressive for a family celebration. From the moment I poured the sweetened condensed milk, hot fudge, and caramel over the warm chocolate cake, I knew it would turn out rich and irresistible. The sauces soak into the cake, creating an incredibly moist texture in every bite.
What makes Butterfinger Cake stand out is the contrast of flavors and textures. The soft devil’s food cake pairs perfectly with the creamy whipped topping, while the crushed chocolate-covered crispy peanut butter candy adds a delicious crunch. Each layer works together to create a dessert that feels indulgent without being complicated to prepare.
Best of all, this Butterfinger Cake is easy to make ahead and serves a crowd, making it perfect for birthdays, holidays, or weekend treats.
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Butterfinger Cake
Butterfinger Cake is a decadent chocolate poke cake soaked with sweetened condensed milk, hot fudge, and caramel, then topped with fluffy whipped topping and crushed Butterfinger candy bars. Perfect for parties, birthdays, and potlucks.
- Total Time: 2 hours 45 minutes
- Yield: 1 9×13-inch cake 1x
Ingredients
1 (15.25 ounce) package devil’s food cake mix
2/3 cup water
1/2 cup oil
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping, thawed
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy, crushed
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. Mix cake mix, water, oil, and eggs in a large bowl until smooth. Pour batter into prepared pan.
3. Bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove cake from oven and immediately poke holes all over the cake using a skewer or straw.
5. Pour sweetened condensed milk evenly over the warm cake.
6. Pour hot fudge topping over the cake, followed by caramel topping.
7. Let cake cool for 1 hour at room temperature.
8. Spread whipped topping evenly over cooled cake.
9. Sprinkle crushed candy bars on top.
10. Refrigerate for at least 1 hour before serving.
Notes
Store covered in the refrigerator for up to 4 days.
For cleaner slices, chill the cake longer before serving.
You can crush the candy bars inside a sealed plastic bag using a rolling pin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
If you enjoyed this rich and indulgent Butterfinger Cake, you may also love trying other chocolate-forward desserts that bring just as much flavor to the table. The decadent Chocolate Ganache Cake delivers intense cocoa richness, while the moist and classic Chocolate Cake Roll offers a beautiful presentation for special occasions. If you enjoy sheet-style desserts, the famous Texas Sheet Cake Recipe makes a perfect crowd-pleasing option. For a nutty twist, the creamy Peanut Butter Chocolate Sheet Cake pairs chocolate and peanut butter beautifully. You can also explore the fruity richness of Chocolate Cherry Cake or the bold layers in Triple Chocolate Cheesecake for another irresistible dessert experience.
