I made a Butter Finger Cake Recipe that turns a simple chocolate cake into a caramel-soaked, whipped-cream-topped showstopper with so much crispy crunch people actually argue over the last slice.

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I’m obsessed with this Butterfinger poke cake because it wrecks every boring dessert table. Chocolate cake soaked until it’s ridiculous, rivers of sweetened condensed milk and sticky caramel, and then that whipped cloud of topping cradles crispety, crunchety Butterfinger bars.

I bring it to parties and people lose it. It’s one of my go-to Great Birthday Cakes and yeah, it’s basically a Poke Cake With Chocolate Cake that everyone begs for seconds of.

Messy? Totally.

Worth it? Absolutely.

I love watching forks dive in, chocolate and crunch all mashed into glorious, shameful bites. And I’ll eat the last bite, sorry.

Ingredients

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Basically the chocolate base; it’s moist and holds all the goodies.
They bind everything together; they make cake not crumble, simple.
Adds tender moisture, keeps cake soft; you’ll barely taste it.
Just hydration for the mix; keeps batter smooth and easy.
Pour-on sweetness and gooey richness; it’s decadence in a can.
Plus sticky caramel magic; adds creamy, caramelized sweetness and chew.
Light, airy finish; it makes the cake feel like dessert clouds.
Crunchy, peanut-buttery shards throughout; gives texture and candy flavor.
Basically the confetti on top; extra crunch and candy bites.
Greases the pan so cake comes out clean and pretty.

Ingredient Quantities

1 box chocolate cake mix (about 15.25 oz)

3 large eggs

1/2 cup vegetable oil

1 cup water

1 can sweetened condensed milk (14 oz)

1 jar caramel sundae topping or dulce de leche (12 to 14 oz)

8 oz whipped topping, thawed (like Cool Whip)

About 6 to 8 Butterfinger bars, crushed to yield 2 cups (reserve a handful for sprinkling)

Cooking spray or butter for greasing the pan

How to Make this

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1. Preheat oven to 350 degrees F and grease a 9×13 inch pan with cooking spray or butter.

2. Prepare the cake batter exactly like the box says: in a bowl combine the cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water and beat until smooth.

3. Pour batter into the greased pan and bake about 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

4. Let the cake cool for about 10 minutes in the pan. While it’s warm but not piping hot, poke holes all over the top with the handle of a wooden spoon or a thick straw, spacing them about 1 inch apart.

5. Evenly pour the 14 oz can of sweetened condensed milk over the cake, letting it sink into the holes. Use a spatula to spread gently if needed so it covers the whole surface.

6. Warm the jar of caramel sundae topping (or dulce de leche) in the microwave in 20 to 30 second bursts until pourable but not boiling, then drizzle it over the cake, letting more of it sink into the holes and some remain on top.

7. Let the cake cool completely to room temperature, then refrigerate for at least 30 minutes so the liquids set up a bit.

8. Spread the thawed 8 oz whipped topping evenly over the chilled cake.

9. Crush about 6 to 8 Butterfinger bars in a zip bag with a rolling pin or the bottom of a heavy cup until you have about 2 cups of pieces. Reserve a handful for sprinkling. Sprinkle the crushed Butterfinger evenly over the whipped topping and save the reserved bits for garnish.

10. Chill the whole cake at least 2 hours before serving so it slices cleanly. Tip: make it a day ahead for best flavor, and if your caramel is thick, warm just enough to pour so it soaks into the cake; too hot will make the whipped topping weep.

Equipment Needed

1. 9×13 inch baking pan, greased well with spray or butter
2. Large mixing bowl (for the cake batter)
3. Whisk or electric hand mixer to beat the batter smooth
4. Measuring cups and measuring spoons (1 cup, 1/2 cup, and teaspoons)
5. Wooden spoon (or a thick straw) for poking holes in the warm cake
6. Microwave safe bowl or ramekin to warm the caramel
7. Spatula to spread the sweetened condensed milk and the whipped topping
8. Zip top bag and rolling pin or heavy cup to crush the Butterfingers

These should cover everything you need to make the cake without running back and forth to the cupboard.

FAQ

Q: Can I use homemade chocolate cake instead of a box mix? Yes. Any baked chocolate sheet cake will work fine, just make sure it fits a 9×13 pan and bake it the same thickness as a box mix would.

Q: Do I have to poke the cake? What happens if I skip it? You really should poke it. The holes let the sweetened condensed milk and caramel soak in so the cake is super moist. Skip poking and the toppings will mostly stay on top, not soaked in.

Q: Can I use regular whipped cream instead of store bought whipped topping? Yes, but stabilized whipped cream holds up better in the fridge. If you use fresh whipped cream, eat it sooner since it softens faster.

Q: How far ahead can I make this cake? You can assemble it a day ahead and keep it covered in the fridge. It actually tastes better after chilling overnight. Up to 4 days is okay but the topping texture may change.

Q: My caramel is grainy, what should I do? If it’s store bought and grainy, warm it gently and stir. If it’s still off, dulce de leche from a can is a reliable swap.

Q: Can I substitute another candy for Butterfinger? Sure. Crunchy peanut butter or toffee candies work well. Just pick something crunchy so you get that contrast with the creamy topping.

Q: Is this freezer friendly? You can freeze it for up to a month, but whipped topping may get a slightly different texture when thawed. Wrap tightly and thaw overnight in the fridge before serving.

Butterfinger Poke Cake Recipe Substitutions and Variations

1 box chocolate cake mix: use a scratch chocolate cake (1 3/4 cups flour, 1 cup sugar, 3/4 cup cocoa, 1 1/2 tsp baking powder, 1/2 tsp baking soda, pinch of salt plus wet ingredients as usual), or swap for devil’s food mix if you want richer flavor.
3 large eggs: substitute 3/4 cup applesauce for a moist, egg free cake, or use 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water, let sit 5 min) if you need vegan friendly option.
1/2 cup vegetable oil: replace with 1/2 cup melted butter for deeper flavor, or use light olive oil or canola oil if thats what you got on hand.
About 6 to 8 Butterfinger bars: crush about 2 cups chopped Heath bars or Skor for similar crunch, or use 2 cups chopped peanut butter cups for a different, peanut forward twist.

Pro Tips

1) Don’t pour the sweetened condensed milk on while the cake is piping hot. Wait about 8 to 12 minutes so it’s warm but not steaming, or the milk will sink too fast and make the cake soggy. Smaller, even holes help the milk distribute better.

2) Warm the caramel just until pourable, not boiling. If it’s too hot it will melt the whipped topping later and make it weep. Microwave in very short bursts and stir between each burst.

3) When crushing the Butterfingers, leave a mix of fine crumbs and chunkier bits. The fine crumbs sink into the topping for flavor, the larger bits give good crunch. Reserve a few big pieces for a prettier garnish.

4) Chill this overnight if you can. It slices cleaner and the flavors meld better after several hours. If you need to serve sooner, pop the cake in the freezer for 20 to 30 minutes to firm up before cutting.

Butterfinger Poke Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Butter Finger Cake Recipe that turns a simple chocolate cake into a caramel-soaked, whipped-cream-topped showstopper with so much crispy crunch people actually argue over the last slice.

Servings

servings

Calories

550

kcal

Equipment: 1. 9×13 inch baking pan, greased well with spray or butter
2. Large mixing bowl (for the cake batter)
3. Whisk or electric hand mixer to beat the batter smooth
4. Measuring cups and measuring spoons (1 cup, 1/2 cup, and teaspoons)
5. Wooden spoon (or a thick straw) for poking holes in the warm cake
6. Microwave safe bowl or ramekin to warm the caramel
7. Spatula to spread the sweetened condensed milk and the whipped topping
8. Zip top bag and rolling pin or heavy cup to crush the Butterfingers

These should cover everything you need to make the cake without running back and forth to the cupboard.

Ingredients

1 box chocolate cake mix (about 15.25 oz)
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can sweetened condensed milk (14 oz)
1 jar caramel sundae topping or dulce de leche (12 to 14 oz)
8 oz whipped topping, thawed (like Cool Whip)
About 6 to 8 Butterfinger bars, crushed to yield 2 cups (reserve a handful for sprinkling)
Cooking spray or butter for greasing the pan

Directions

Preheat oven to 350 degrees F and grease a 9×13 inch pan with cooking spray or butter.
Prepare the cake batter exactly like the box says: in a bowl combine the cake mix, 3 large eggs, 1/2 cup vegetable oil and 1 cup water and beat until smooth.
Pour batter into the greased pan and bake about 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool for about 10 minutes in the pan. While it’s warm but not piping hot, poke holes all over the top with the handle of a wooden spoon or a thick straw, spacing them about 1 inch apart.
Evenly pour the 14 oz can of sweetened condensed milk over the cake, letting it sink into the holes. Use a spatula to spread gently if needed so it covers the whole surface.
Warm the jar of caramel sundae topping (or dulce de leche) in the microwave in 20 to 30 second bursts until pourable but not boiling, then drizzle it over the cake, letting more of it sink into the holes and some remain on top.
Let the cake cool completely to room temperature, then refrigerate for at least 30 minutes so the liquids set up a bit.
Spread the thawed 8 oz whipped topping evenly over the chilled cake.
Crush about 6 to 8 Butterfinger bars in a zip bag with a rolling pin or the bottom of a heavy cup until you have about 2 cups of pieces. Reserve a handful for sprinkling. Sprinkle the crushed Butterfinger evenly over the whipped topping and save the reserved bits for garnish.
Chill the whole cake at least 2 hours before serving so it slices cleanly. Tip: make it a day ahead for best flavor, and if your caramel is thick, warm just enough to pour so it soaks into the cake; too hot will make the whipped topping weep.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.