Butterfinger Cake Recipe
The best Butterfinger cake recipe with gooey caramel, fluffy whipped topping, and crunchy chocolate candy pieces for an irresistible dessert everyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (based on cake mix instructions)
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 yellow cake mix (plus ingredients listed on the box)
7 oz (½ can) sweetened condensed milk
6 oz (½ jar) caramel ice cream topping
8 oz Cool Whip (thawed)
4 Butterfinger candy bars (chopped)
Instructions
Prepare and bake the yellow cake according to the package instructions in a 9×13-inch dish.
Allow the cake to cool slightly after removing it from the oven.
Using a fork or wooden skewer, poke holes all over the top of the cake.
In a bowl, mix together the sweetened condensed milk and caramel topping.
Pour the mixture evenly over the warm cake, allowing it to soak into the holes.
Refrigerate the cake for about 1 hour to cool completely.
Spread the Cool Whip evenly over the top of the cake.
Sprinkle chopped Butterfinger candy bars over the whipped topping.
Keep refrigerated until ready to serve.
Notes
Let the cake cool slightly before poking holes to avoid tearing.
Chilling helps the flavors soak in and improves texture.
You can crush the candy bars finely or leave larger chunks for extra crunch.
Store in the refrigerator for up to 3–4 days.
For extra richness, drizzle additional caramel on top before serving.
Find it online: https://elladishes.com/butterfinger-cake-recipe/
