Oh my gosh, you’re going to go crazy for this Butterfinger Cake! I first made it for my nephew’s Graduation ceremony party last summer, and honestly? It disappeared faster than the kids could blow out the candles. What I love most is how ridiculously easy it is – we’re talking box cake mix easy – but it tastes like you spent hours in the kitchen. That perfect combo of rich caramel, fluffy whipped topping, and those crunchy Butterfinger bits? Absolute magic. My sister still begs me to bring it to every family gathering, and I don’t mind one bit because it’s seriously foolproof. Trust me, this is the dessert that’ll make people think you’re a baking genius!
Ingredients for Butterfinger Cake
Okay, let’s talk ingredients – and don’t worry, this isn’t one of those recipes where you need to hunt down obscure items! Everything here is easy to find, and I promise the combo creates something way better than the sum of its parts. I’ve made this enough times to know exactly what works best.
Cake Base
First up, grab a standard yellow cake mix – any brand will do, but I’m partial to the ones with pudding already in the mix. You’ll also need whatever the box calls for (usually eggs, oil, and water). Pro tip: use room temperature eggs! They mix way better into the batter and give you a fluffier texture.
Toppings & Fillings
Now for the good stuff! You’ll need:
- Half a can (about 7 oz) of sweetened condensed milk – that thick, creamy magic in a can
- Half a jar (6 oz) of caramel ice cream topping – the kind that pours easily
- An 8 oz tub of Cool Whip – thawed but still cold
- 4 regular Butterfinger bars – crushed into small pieces (my trick? freeze them for 10 minutes first – they crush cleaner!)
See? Told you it was simple! Just wait until you see how these basic ingredients transform into something spectacular.
How to Make Butterfinger Cake
Alright, let’s get to the fun part – making this glorious Butterfinger Cake! I’ll walk you through each step because timing is everything here. Don’t worry, it’s easier than it looks, and the results are always worth it.
Baking the Cake
First, preheat your oven to whatever temperature your yellow cake mix box specifies (usually 350°F). Grab a 9×13 inch glass baking dish – the glass helps distribute heat evenly. Mix up the cake batter according to the package directions, then pour it into your greased pan. Pop it in the oven and bake for the time listed on the box (about 25-30 minutes). You’ll know it’s done when the edges pull away slightly and a toothpick comes out clean.
Here’s the important part: when you pull the cake out, let it cool for just 5-7 minutes – you want it warm but not scorching hot. This is the perfect time to grab a fork or wooden skewer and poke holes all over the top. Space them about an inch apart – enough for the topping to seep in but not so many that your cake turns to mush!
Preparing the Topping
While your cake is baking, mix together that dreamy topping. In a medium bowl, whisk the sweetened condensed milk and caramel sauce until they’re completely combined – it should look like a smooth, golden syrup. Once your cake is out and poked, slowly pour this mixture over the top, letting it sink into all those little holes. Use a spatula to spread it evenly if needed.
Now walk away! Let the cake sit at room temperature for about 15 minutes so all that caramel goodness can soak in properly. Then transfer it to the fridge to chill for at least an hour – this step is crucial for setting everything up perfectly.
Finishing Touches
When your cake is nicely chilled, take it out and spread the thawed Cool Whip evenly over the top. Don’t press too hard – just gentle swoops to create a fluffy cloud layer. Now for the best part: sprinkle those crushed Butterfinger pieces generously over the whipped topping. I like to reserve a little extra to sprinkle on individual slices when serving for extra crunch!
Pop it back in the fridge until you’re ready to serve. The contrast between the cold, creamy topping and that crunchy candy is what makes this Butterfinger Cake absolutely irresistible!
Tips for the Perfect Butterfinger Cake
After making this cake more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-gosh-can-I-have-the-recipe” amazing. These little tips make all the difference in texture and presentation.
Avoid Over-Soaking
When poking those holes in the warm cake, resist the urge to go overboard! Space them about an inch apart – too close together and you’ll end up with a soggy mess rather than that perfect moist-yet-sturdy texture we love. I like using the handle end of a wooden spoon – it makes just the right size holes without tearing the cake.
Candy Bar Crushing
Here’s my secret weapon: toss those Butterfinger bars in the freezer for 10 minutes before crushing. Then put them in a zip-top bag and whack them with a rolling pin. The cold makes them shatter cleanly instead of turning into a sticky mess. Plus, you get those perfect little chunks that add amazing crunch to every bite!
Butterfinger Cake Variations
Oh, the fun you can have with this recipe once you’ve mastered the basics! My niece begged me to try a chocolate version last Holiday, and wow – just swap the yellow cake mix for chocolate and you’ve got a whole new dessert. Another favorite? Drizzle melted peanut butter over the Cool Whip before adding the Butterfinger crumbs. The salty-sweet combo is insane! For a fun twist at Halloween, I sometimes mix orange food coloring into the Cool Whip and use chopped Reese’s Pieces instead. Honestly, this cake is like a blank canvas – once you know the technique, you can get creative with flavors!
Serving & Storing Butterfinger Cake
Here’s the thing about Butterfinger Cake – it’s best served cold, straight from the fridge. That chill makes the Cool Whip nice and firm against the soft cake underneath. I like to cut it into squares with a sharp knife (dip it in hot water first for cleaner slices) and use a spatula to lift each piece onto plates. The candy topping stays crispest if you add it right before serving, so I always keep extra crushed Butterfingers on the side for sprinkling.
For storage, just cover the pan tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for 3-4 days – if it lasts that long! The caramel actually gets more flavorful as it sits. I don’t recommend freezing though – the texture changes too much. Trust me, this cake rarely needs storing anyway – it tends to disappear fast!
Butterfinger Cake Nutritional Information
Okay, let’s be real – this Butterfinger Cake is a special treat, not health food! Each generous slice (about 1/12th of the cake) packs roughly 380 calories with that perfect balance of sweet and crunchy. Of course, your exact numbers might vary a bit depending on brands or if you sneak extra Butterfinger pieces (no judgment here!). Just remember – everything in moderation, except maybe compliments when you serve this beauty!
Butterfinger Cake FAQs
I get asked about this Butterfinger Cake all the time – here are the questions that pop up most often with my tried-and-true answers!
Can I make this cake ahead of time?
Absolutely! In fact, I think it tastes even better the next day. Just prepare everything up through adding the Cool Whip, then wait to sprinkle the Butterfinger pieces until right before serving. That keeps the candy nice and crunchy. Cover it well and it’ll keep beautifully in the fridge for up to 24 hours before serving.
What if I can’t find Butterfinger bars?
No worries – any crunchy peanut butter candy will work in a pinch. I’ve used chopped Reese’s Pieces or even crushed peanut butter cookies in emergencies! But trust me, the Butterfinger version is worth hunting down – that unique crispy texture really makes the cake special.
Can I use homemade whipped cream instead of Cool Whip?
You can, but it won’t hold up as well in the fridge. Cool Whip’s stability is perfect here. If you’re set on homemade, add a tablespoon of powdered sugar and beat until very stiff peaks form. Just know it might get a bit weepy after a day.
Why glass baking dish?
Glass distributes heat more evenly than metal, preventing those dreaded dry edges. Plus, you can see when the caramel mixture has soaked all the way through! If you only have metal, reduce oven temp by 25°F and check for doneness a few minutes early.
There you have it – my all-time favorite Butterfinger Cake recipe that never fails to impress! I’d love to hear how your version turns out. Did you try any fun variations? Maybe add extra caramel or swap in different candy? Drop a comment below to share your experience – I read every single one! And if this cake becomes a hit at your house like it is at mine (trust me, it will), please share the recipe with your fellow dessert lovers. Nothing makes me happier than spreading the joy of this easy, delicious treat. Now go grab those Butterfingers and get baking – your future self will thank you when that first heavenly bite hits your tastebuds!
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Butterfinger Cake Recipe: A Decadent Dessert You’ll Crave
- Total Time: 1 hour 45 minutes (including cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Butterfinger Cake made with yellow cake mix, sweetened condensed milk, caramel topping, Cool Whip, and crushed Butterfinger candy bars.
Ingredients
- 1 yellow cake mix and ingredients listed on the box to make cake
- 7 oz (½ can) sweetened condensed milk
- 6 oz (½ jar) caramel ice cream topping
- 8 oz Cool Whip
- 4 Butterfinger candy bars, chopped
Instructions
- Make and bake the cake per box instructions for a 9×13 glass dish.
- Let the cake cool just a few minutes when removing from the oven, then take a fork or wooden skewer and poke holes all over the top of the cake. Avoid poking holes while the cake is piping hot, as it will tear rather than create clean holes.
- In a medium bowl, mix together the sweetened condensed milk and caramel sauce until well combined.
- Pour the mixture over the warm cake and let it soak down into all the holes.
- Cool the cake in the fridge for an hour, then spread the container of Cool Whip evenly over the top of the cake.
- Sprinkle the crushed candy bars over the top of the Cool Whip for a beautiful, crunchy finish.
- Keep the cake refrigerated until ready to serve.
Notes
- For best results, serve chilled.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg