If you’re looking for a rich, indulgent dessert that’s guaranteed to impress, this Butterfinger Cake is the ultimate crowd-pleaser. It starts with a moist chocolate cake, gets soaked with sweetened condensed milk and caramel, then topped with fluffy whipped topping and crushed Butterfinger candy bars for the perfect crunchy finish.

This easy Butterfinger poke cake is ideal for birthdays, potlucks, holiday gatherings, or anytime you need a show-stopping dessert with minimal effort.

In this complete guide, you’ll find:

Step-by-step instructions
Ingredient breakdown
Baking tips for ultra-moist cake

Make-ahead instructions
Storage and freezing tips
Flavor variations

Let’s dive in.

What Is Butterfinger Cake?

Butterfinger Cake is a chocolate poke cake topped with caramel, sweetened condensed milk, whipped topping, and crushed Butterfinger candy bars.

The “poke cake” method allows the caramel mixture to soak into the cake, creating an incredibly moist, almost fudge-like texture with bursts of crunchy peanut-butter candy in every bite.

Why You’ll Love This Butterfinger Cake

1. Ultra Moist Texture

The caramel and condensed milk seep into the cake for unbeatable richness.

2. Sweet & Crunchy Contrast

The crushed candy bars add texture that balances the soft cake.

3. Simple Ingredients

You can start with a boxed cake mix to save time.

4. Perfect Make-Ahead Dessert

It tastes even better after chilling.

Ingredients for Butterfinger Cake

For the Cake:

1 box chocolate cake mix (plus ingredients listed on box)

For the Filling:

1 (14 oz) can sweetened condensed milk

1 jar caramel sauce (about 12 oz)

For the Topping:

8 oz whipped topping (such as Cool Whip), thawed
4–6 Butterfinger candy bars, crushed

Optional drizzle:

Extra caramel sauce
Chocolate syrup

How to Make Butterfinger Cake (Step-by-Step)

Step 1: Bake the Cake

Prepare chocolate cake according to package directions in a 9×13-inch pan.

Bake until a toothpick inserted in the center comes out clean.

Let cool for about 10–15 minutes.

Step 2: Poke the Cake

Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.

Make sure holes go deep so the filling soaks in.

Step 3: Add the Filling

In a bowl, mix:

Sweetened condensed milk
Caramel sauce

Pour evenly over the warm cake, allowing it to seep into the holes.

Let cake cool completely.

Step 4: Add Topping

Spread whipped topping evenly over cooled cake.

Sprinkle crushed Butterfinger bars generously on top.

Drizzle with extra caramel or chocolate sauce if desired.

Step 5: Chill

Refrigerate for at least 2 hours before serving.

This allows flavors to blend and texture to set.

Pro Tips for the Best Butterfinger Cake

Use Warm Cake for Soaking

The filling absorbs better while the cake is slightly warm.

Crush Candy Just Before Serving

To keep the topping crunchy, add some fresh crushed candy on top right before serving.

Don’t Skip the Chill Time

Chilling improves texture and flavor significantly.

Homemade Chocolate Cake Option

If you prefer from-scratch baking:

Use:

1 ¾ cups flour

¾ cup cocoa powder
2 cups sugar
2 eggs

1 cup milk
½ cup oil
1 cup hot coffee

Bake at 350°F for 30–35 minutes in 9×13 pan.

Flavor Variations

1. Peanut Butter Butterfinger Cake

Swirl ½ cup peanut butter into whipped topping before spreading.

2. Butterfinger Cheesecake Poke Cake

Mix 4 oz softened cream cheese into whipped topping.

3. Triple Chocolate Butterfinger Cake

Add mini chocolate chips between cake and topping layers.

4. Salted Caramel Version

Sprinkle flaky sea salt over caramel drizzle.

Make-Ahead & Storage Instructions

Refrigerate

Store covered in refrigerator up to 4 days.

Freeze

You can freeze the cake (without candy topping) for up to 2 months.
Add fresh candy after thawing.

Why Butterfinger Cake Is So Popular

The combination of:

Moist chocolate cake

Sweet caramel
Creamy topping
Crunchy peanut-butter candy

creates multiple textures and flavors in every bite.

It’s a nostalgic dessert that feels both indulgent and comforting.

Frequently Asked Questions

Can I use homemade caramel?

Yes. Just make sure it’s pourable so it can soak into the cake.

Can I use a different candy bar?

Absolutely. Try:

Heath bars
Snickers

Reese’s

Does it need refrigeration?

Yes, because of the whipped topping and condensed milk.

Can I make it less sweet?

Use less caramel or reduce condensed milk slightly.

Expert Baking Notes

For clean slices, chill at least 4 hours.
Use a sharp knife wiped clean between cuts.
Add extra candy just before serving for crunch contrast.

Final Thoughts

Butterfinger Cake is:

Easy
Rich

Perfect for parties
Make-ahead friendly
Guaranteed to disappear fast

If you need a chocolate dessert that delivers bold flavor and impressive presentation without complicated steps, this is the one.

Butterfinger Cake (Easy Chocolate Poke Cake with Caramel & Candy)

Author: WAFA LI

Print Recipe

Instructions

Make cake: Preheat oven to 350°F (175°C). Grease and flour two 9″ round pans or a 9×13″ pan.
- Beat cake mix, butter, peanut butter, eggs, water/milk, and vanilla until smooth (~3 min).
- Pour into pan(s). Bake:
  - Layers: 25–30 min
  - Sheet: 30–35 min
- Cool completely.
Make frosting: Beat butter and peanut butter until creamy. Gradually add powdered sugar, then milk/cream, vanilla, and salt until fluffy.
Assemble:
- Layer cake: Spread frosting between layers, then over top and sides.
- Sheet cake: Spread frosting evenly over cooled cake.
Decorate: Press crushed Butterfingers onto sides and top.
- Optional drizzle: Melt chocolate chips + coconut oil; drizzle over cake.
Chill 30 minutes to set (optional but helps slices hold).

💡 Pro Tips:
– Use regular peanut butter (like Jif)—natural PB can make frosting oily.
– Crush Butterfingers in a zip-top bag with a rolling pin for easy cleanup.
– Store covered at room temp up to 3 days or refrigerate for longer freshness.

Prep Time & Nutrition (per slice, serves 12):