Butterfinger Cake Recipe

Why You’ll Love This Recipe

I love this recipe because it turns a simple boxed cake into something that tastes homemade and special. The caramel mixture seeps into the cake, making it extra moist and flavorful. I also enjoy the contrast between the creamy topping and the crunchy candy pieces. It is the kind of dessert I like bringing to gatherings because it is simple to make and always disappears quickly.

Ingredients

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

• 1 yellow cake mix (plus ingredients listed on the box to prepare it)

• 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 the yellow cake mix according to the instructions on the box, baking it in a 9×13-inch glass dish.

Once the cake comes out of the oven, I allow it to cool for a few minutes. While it is still warm, I use a fork or wooden skewer to poke holes all across the surface of the cake. I avoid doing this immediately when the cake is extremely hot so the holes form properly without tearing the cake.

In a medium bowl, I mix together the sweetened condensed milk and the caramel ice cream topping until they are well combined.

I slowly pour this caramel mixture over the warm cake, allowing it to soak down into the holes and spread throughout the cake.

Next, I place the cake in the refrigerator and let it cool for about one hour.

After the cake has chilled, I spread the Cool Whip evenly across the top.

Finally, I sprinkle the chopped Butterfinger candy bars over the whipped topping.

I keep the cake refrigerated until it is ready to serve.

Servings And Timing

This recipe makes about 12 servings. I usually spend around 15 minutes preparing and baking the cake according to the box instructions, about 25 to 30 minutes baking, and then allow around 1 hour for chilling before adding the topping. The total time comes to about 1 hour and 40 minutes.

Variations

Sometimes I like adding a drizzle of extra caramel sauce on top before serving. I also enjoy mixing crushed Butterfinger pieces into the whipped topping for even more candy flavor. When I want a chocolate twist, I use a chocolate cake mix instead of yellow cake. Another variation I like is adding a layer of chocolate syrup over the cake before spreading the whipped topping.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. Since it contains whipped topping and caramel, I keep it chilled until serving. I do not reheat this dessert because it is meant to be served cold.

FAQs

Can I make Butterfinger cake ahead of time?

I often make it a day in advance. Letting it sit in the refrigerator overnight actually helps the flavors soak into the cake even more.

Can I use homemade whipped cream instead of Cool Whip?

I can replace Cool Whip with freshly whipped cream if I prefer a homemade option. I simply whip heavy cream with a little sugar until soft peaks form.

Can I use a different candy bar?

I sometimes substitute Heath bars, toffee pieces, or chopped chocolate bars if I want a slightly different flavor.

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 usually avoid freezing it because the whipped topping and caramel texture can change. It tastes best when stored and served from the refrigerator.

Conclusion

I enjoy making this Butterfinger cake because it is simple, rich, and full of sweet caramel flavor with crunchy candy pieces in every bite. The moist cake, creamy topping, and candy crunch create a dessert that feels both comforting and indulgent. It is a recipe I like to make whenever I want an easy dessert that everyone enjoys.