Butterfinger Cake Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it starts with a simple cake mix but transforms into something that feels completely homemade and special. The caramel and sweetened condensed milk soak into the cake, making it extra moist and flavorful. I also love the combination of fluffy topping and crunchy Butterfinger pieces, which gives every bite a satisfying contrast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

• 1 yellow cake mix (plus ingredients listed on the box)
• 7 oz sweetened condensed milk
• 6 oz caramel ice cream topping
• 8 oz Cool Whip
• 4 Butterfinger candy bars, chopped

Directions

I start by preparing and baking the yellow cake according to the box instructions in a 9×13-inch dish.

Once the cake comes out of the oven, I let it cool for a few minutes. Then I use a fork or wooden skewer to poke holes all over the top. I make sure not to do this while the cake is too hot, so it does not tear apart.

In a bowl, I mix together the sweetened condensed milk and caramel sauce until well combined. I pour this mixture evenly over the warm cake, allowing it to soak into the holes.

After that, I place the cake in the refrigerator and let it cool for about 1 hour.

Once chilled, I spread the Cool Whip evenly over the top of the cake. Then I sprinkle the chopped Butterfinger candy bars over the whipped topping.

I keep the cake refrigerated until I am ready to serve.

Servings And Timing

This recipe makes 12 servings.

The total time is about 1 hour 40 minutes. I spend around 30 to 40 minutes baking the cake, about 10 minutes preparing and assembling, and 1 hour chilling in the refrigerator.

Variations

I sometimes like to switch things up by using chocolate cake mix instead of yellow cake for a deeper flavor. I also enjoy adding a drizzle of extra caramel sauce on top before serving.

If I want even more crunch, I mix in chopped peanuts or add extra crushed candy bars. For a slightly different twist, I occasionally use other candy bars like toffee or chocolate-covered caramel pieces.

Storage/Reheating

I store this cake covered in the refrigerator for up to 3 days. I keep it chilled because of the whipped topping and the soaked texture.

I do not reheat this cake since it is meant to be served cold. I find it tastes best straight from the fridge when the flavors are well combined.

FAQs

Can I make this cake ahead of time?

Yes, I like making it a day in advance. It gives the cake more time to absorb the caramel mixture and develop flavor.

Do I have to use Butterfinger candy bars?

No, I can substitute with other candy bars if I prefer, but I find Butterfinger gives a unique crunchy texture and flavor.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can use homemade whipped cream, but I make sure it is stable enough to hold up in the refrigerator.

Why do I poke holes in the cake?

I poke holes so the caramel and condensed milk mixture can soak into the cake, making it extra moist and flavorful.

Can I freeze Butterfinger cake?

I can freeze it, but I notice the texture of the whipped topping may change slightly after thawing. I prefer storing it in the fridge for best results.

Conclusion

I keep coming back to this Butterfinger cake because it is simple, rich, and always a crowd favorite. I love how the moist cake, creamy topping, and crunchy candy pieces come together in every bite. Whether I make it for a party or just as a treat, it always turns out delicious and satisfying.