Easy Butterfinger Cake Recipe: A Decadent Dessert That’s Surprisingly Simple

Butterfinger candy bars. The crispy, peanut-buttery, melt-in-your-mouth goodness that instantly transports you back to childhood. Now, imagine all that delightful flavor baked into a moist, tender, and utterly irresistible cake. This Easy Butterfinger Cake recipe is exactly that – a dream come true for Butterfinger lovers and a surprisingly simple dessert to whip up for any occasion.

This isn’t your average complicated, multi-layered cake. We’re talking about a poke cake, which means the cake is baked, holes are poked into it, and then filled with a creamy, delicious mixture that soaks into the cake, making it incredibly moist and flavorful. The Butterfinger addition takes it to a whole new level of deliciousness.

## Why You’ll Love This Butterfinger Cake

* **Easy to Make:** This recipe is perfect for beginner bakers. It requires minimal effort and uses simple ingredients.
* **Incredibly Moist:** The poke cake method ensures that every bite is infused with creamy, peanut-buttery goodness.
* **Bursting with Butterfinger Flavor:** The crumbled Butterfinger candies and the Butterfinger-infused filling deliver a powerful punch of that signature flavor.
* **Crowd-Pleasing Dessert:** This cake is always a hit at parties, potlucks, and family gatherings. Everyone loves the combination of cake, cream, and Butterfinger candy.
* **Customizable:** You can easily adapt this recipe to your liking by using different cake mixes, frostings, or toppings.

## Ingredients You’ll Need

Before you start baking, gather your ingredients. Here’s what you’ll need:

* **Cake Mix:** 1 box (15.25 oz) yellow cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
* **Sweetened Condensed Milk:** 1 (14 oz) can sweetened condensed milk
* **Evaporated Milk:** 1 (12 oz) can evaporated milk
* **Butterfinger Candy Bars:** 5-6 regular-sized Butterfinger candy bars, divided (some for the filling, some for topping)
* **Whipped Topping:** 1 (8 oz) container frozen whipped topping, thawed
* **Caramel Sauce:** Optional, for drizzling

**Ingredient Notes:**

* **Cake Mix:** Yellow cake mix is the classic choice for this recipe, but you can also use white, vanilla, or even chocolate cake mix for a different flavor profile. Just make sure it’s a standard 15.25 oz box.
* **Sweetened Condensed Milk:** This adds sweetness and a creamy texture to the filling. Don’t substitute it with evaporated milk, as they are not the same.
* **Evaporated Milk:** This thins out the sweetened condensed milk and adds richness. You can use regular or low-fat evaporated milk.
* **Butterfinger Candy Bars:** You can use regular-sized or fun-sized Butterfinger bars. Just make sure you have enough to crumble for both the filling and the topping. You can even use Butterfinger baking bits if you find them at your local grocery store.
* **Whipped Topping:** Cool Whip is the most commonly used brand, but you can use any stabilized whipped topping. Make sure it’s completely thawed before using.
* **Caramel Sauce:** This is optional, but it adds a delicious caramel flavor that complements the Butterfinger candy bars perfectly. You can use store-bought or homemade caramel sauce.

## Equipment You’ll Need

* **9×13 inch Baking Pan:** This is the standard size for poke cakes.
* **Mixing Bowls:** For mixing the cake batter and the filling.
* **Electric Mixer:** A hand mixer or stand mixer will make it easier to beat the cake batter and the whipped topping.
* **Wooden Spoon or Spatula:** For stirring the ingredients and spreading the frosting.
* **Fork or Wooden Skewer:** For poking holes in the cake.
* **Measuring Cups and Spoons:** For accurate measuring of the ingredients.
* **Knife:** For cutting the Butterfinger candy bars.
* **Cutting Board:** For chopping the Butterfinger candy bars.

## Step-by-Step Instructions

Now, let’s get to the fun part – baking the cake! Here’s a detailed step-by-step guide to making this Easy Butterfinger Cake:

**Step 1: Bake the Cake**

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This will prevent the cake from sticking to the pan.
2. Prepare the cake mix according to the package directions. In a large mixing bowl, combine the cake mix with the required ingredients (usually eggs, oil, and water). Use an electric mixer to beat the batter until smooth and well combined. Be careful not to overmix the batter.
3. Pour the batter into the prepared baking pan and spread it evenly. Bake for the time specified on the cake mix package (usually around 30-35 minutes), or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown.
4. Let the cake cool completely in the pan. This is crucial because if you poke holes into a warm cake, it will crumble and fall apart.

**Step 2: Prepare the Butterfinger Filling**

1. While the cake is cooling, prepare the Butterfinger filling. In a medium mixing bowl, combine the sweetened condensed milk and evaporated milk. Whisk until smooth and well combined. This mixture forms the base of the delicious, creamy filling.
2. Chop 3-4 Butterfinger candy bars into small pieces. You can use a knife or a food processor to do this. The finer the pieces, the better they will distribute throughout the cake.
3. Add the chopped Butterfinger candy bars to the milk mixture and stir to combine. This infuses the filling with that signature Butterfinger flavor.

**Step 3: Poke Holes and Fill the Cake**

1. Once the cake is completely cooled, use a fork or a wooden skewer to poke holes all over the cake. The holes should be about 1 inch apart. Make sure the holes go all the way through the cake, but not through the bottom of the pan.
2. Slowly pour the Butterfinger filling over the cake, making sure to evenly distribute it into all the holes. The filling will soak into the cake, making it incredibly moist and flavorful. Don’t worry if some of the filling pools on top of the cake, it will eventually be absorbed.
3. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the filling to fully soak into the cake and for the flavors to meld together.

**Step 4: Frost and Garnish**

1. Once the cake is chilled, remove it from the refrigerator and frost it with the thawed whipped topping. Spread the whipped topping evenly over the entire cake.
2. Chop the remaining 1-2 Butterfinger candy bars into small pieces. Sprinkle the chopped Butterfinger candy bars over the whipped topping.
3. Drizzle with caramel sauce, if desired. This adds a touch of sweetness and caramel flavor that complements the Butterfinger candy bars perfectly.
4. Slice and serve. Enjoy your delicious Easy Butterfinger Cake!

## Tips for Success

* **Don’t Overbake the Cake:** Overbaking the cake will make it dry. Bake it until a wooden skewer inserted into the center comes out clean.
* **Cool the Cake Completely:** Make sure the cake is completely cooled before poking holes in it. Otherwise, the cake will crumble and fall apart.
* **Don’t Skip the Refrigeration Time:** Refrigerating the cake allows the filling to fully soak into the cake and for the flavors to meld together. This step is crucial for achieving the best flavor and texture.
* **Use a Stabilized Whipped Topping:** A stabilized whipped topping will hold its shape better and prevent the cake from becoming soggy.
* **Get Creative with Toppings:** Feel free to experiment with different toppings, such as chopped peanuts, chocolate shavings, or a drizzle of peanut butter.

## Variations and Substitutions

* **Chocolate Butterfinger Cake:** Use a chocolate cake mix instead of yellow cake mix for a richer, more decadent flavor.
* **Peanut Butter Butterfinger Cake:** Add a tablespoon of peanut butter to the filling for an extra peanut butter flavor.
* **Butterfinger Cupcakes:** Bake the cake batter in cupcake liners instead of a 9×13 inch pan. Reduce the baking time accordingly.
* **Different Candy Bars:** You can substitute Butterfinger candy bars with other candy bars, such as Reese’s Peanut Butter Cups or Snickers.
* **Dairy-Free Butterfinger Cake:** Use a dairy-free cake mix, dairy-free sweetened condensed milk, dairy-free evaporated milk, and dairy-free whipped topping.

## Serving Suggestions

This Easy Butterfinger Cake is delicious on its own, but here are some serving suggestions to take it to the next level:

* **Serve with a scoop of vanilla ice cream:** The cold ice cream complements the warm cake perfectly.
* **Top with fresh berries:** Fresh berries add a touch of freshness and acidity to balance out the sweetness of the cake.
* **Serve with a glass of milk or coffee:** Milk or coffee are the perfect beverages to pair with this decadent dessert.
* **Cut into squares and serve at parties or potlucks:** This cake is always a crowd-pleaser.

## Storage Instructions

* **Refrigerate:** Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** You can freeze the cake for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

## Nutrition Information (Approximate per serving)

* Calories: 400-500
* Fat: 20-30g
* Saturated Fat: 10-15g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 40-50g
* Protein: 5-7g

**Note:** Nutrition information is approximate and may vary depending on the specific ingredients used.

## Frequently Asked Questions (FAQ)

**Q: Can I use a different size baking pan?**
A: While a 9×13 inch pan is recommended, you can use an 8×8 inch pan for a thicker cake, but you may need to adjust the baking time. A smaller pan will take longer to bake.

**Q: Can I make this cake ahead of time?**
A: Yes, this cake is perfect for making ahead of time. In fact, it tastes even better after it has been refrigerated for a few hours or overnight.

**Q: Can I use a sugar-free cake mix?**
A: Yes, you can use a sugar-free cake mix. However, keep in mind that the cake may not be as moist or flavorful.

**Q: Can I use homemade whipped cream instead of whipped topping?**
A: Yes, you can use homemade whipped cream, but it may not hold its shape as well as whipped topping. If using homemade whipped cream, stabilize it with gelatin or cornstarch.

**Q: My cake is too dry. What did I do wrong?**
A: The most common reason for a dry cake is overbaking. Make sure to bake the cake until a wooden skewer inserted into the center comes out clean, but not dry.

**Q: My filling is too runny. What did I do wrong?**
A: Make sure you are using sweetened condensed milk and evaporated milk, not regular milk. Also, make sure you are refrigerating the cake for at least 2 hours, or preferably overnight.

**Q: Can I add chocolate chips to the batter?**
A: Absolutely! Chocolate chips would be a delicious addition to this cake.

## Conclusion

This Easy Butterfinger Cake recipe is a guaranteed crowd-pleaser that’s incredibly simple to make. With its moist cake, creamy filling, and bursts of Butterfinger flavor, it’s the perfect dessert for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will have everyone asking for seconds! Enjoy!