Butter finger Cake Recipe

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Butter finger Cake Recipe:- This exquisite, luscious, and sweet Butterfinger Cake is not only easy to make, but it is also extremely moist and seductive. A chocolate boxed cake mix is baked, and then it is poked with the tines of a fork. Finally, a delicious, gooey caramel and sweetened condensed milk are poured on top of the cake. The best, most straightforward, quickest, and easiest dessert that everyone will adore is one that is topped with a light, fluffy whipped topping that is blended with Butterfinger candy bars.

 

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Butter finger Cake Recipe

A slice of Butterfinger cake on a small blue striped place with large cake in the background with Butterfinger candy bars

 

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Ingredients

  • 1 box Devil’s Food Cake Mix
  • Ingredients on the box to prepare cake (eggs, oil, water)
  • 1 jar caramel topping (12 ounces)
  • 1 can sweetened condensed milk (12 ounces)
  • 5 regular-sized Butterfinger Bars chopped
  • 1 container whipped topping (12 ounces) thawed
  • Chocolate syrup for garnish/decorating
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Instructions

    1. Prepare cake mix and preparation ingredients in a large mixing bowl according to package instructions. Bake in a 9″x13″ baking dish, according to package instructions.
    2. In a separate medium mixing bowl, mix together caramel topping and sweetened condensed milk until combined.
    3. While cake is still warm, poke holes in it with the back of a wooden spoon or with a fork. Pour caramel mixture over cake slowly, allowing it to absorb.
    4. Allow cake to cool completely.
    5. When cake is cooled, in a large mixing bowl, add the whipped topping. Fold in half of the chopped Butterfingers. Spread on cooled cake.

 

  • Top cake with remaining Butterfingers and a chocolate syrup drizzle.

 

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Notes

  • You can use whatever cake mix you’d like! Any brand, any flavor. Pick your favorite, and follow the directions.
  • Remember to thaw your whipped topping ahead of time! Otherwise, it will not fully infuse into the poke cake, and it just won’t work out as deliciously.
  • Be sure to drizzle your caramel mixture while the cake is still warm, because it absorbs best this way.
  • Substitute your favorite candies! This is a great recipe to use up any lingering Halloween candy. M&M’s, Snicker’s, KitKat, Twix,… Chop up all your favorites and toss them in!
  • Storage: Store covered in the refrigerator for up to a week.
  • Freezer Directions: Cover and freeze for up to 3 months. To thaw, place in refrigerator overnight, and serve when fully thawed!

 

 

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Nutrition

Serving: 1piece | Calories: 549kcal | Carbohydrates: 85g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 10mg | Sodium: 510mg | Potassium: 331mg | Fiber: 2g | Sugar: 47g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg

Butterfinger Cake

Get ready for the bite of your life! Rich chocolate cake infused with caramel and sweetened condensed milk, then topped with a light fluffy topping with bits of crunchy Butterfingers. Then an even more generous topping of crispy peanut butter and chocolate Butterfingers on top.

Whether you want to use up leftover Halloween candy or you’re looking for an amazing, rich, sweet, decadent cake, this Butterfinger cake will be a huge hit with anyone who gets the honor of having a bite.

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What is a Poke Cake?

To put it simply, a poke cake is exactly what it would sound like. Through the use of a fork or the back of a thin wooden spoon, holes are typically pierced into the top of the cake with this method. After that, it is typically stuffed with a filling of some form, the most frequent of which is a mixture of sweetened condensed milk, such as the one that is being used here, custard or Jell-O.

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Close up of a full uncut Butterfinger cake with a chocolate drizzle on top

 

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Do I have to use Devil’s Food Cake?

Nope. I love Devil’s food with this particular recipe because it’s rich and so chocolatey that it’s just a touch bitter which really offsets the sweetness from the topping and the caramel filling.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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