Butterfinger Poke Cake

Oh, you’re going to love this one—Butterfinger Poke Cake is the kind of dessert that steals the show every single time. Imagine biting into moist, golden butter cake squares that hide pockets of gooey hot fudge and luscious caramel. Sounds dreamy, right? And just when you think it can’t get any better, there’s a fluffy layer of whipped topping crowned with crunchy Butterfinger pieces for that perfect sweet-and-salty crunch. Honestly, this cake is my go-to for gatherings because it brings together creamy, gooey, and crunchy in one glorious bite. Plus, it’s way easier to make than it looks—though beware, it might get a little messy, but hey, that’s all part of the fun in my kitchen!

Detailed Ingredients with measures

1 (15.25 ounce) box golden butter cake mix 3 large eggs 1 cup milk ⅓ cup salted butter, melted (I usually just melt it right in the microwave—it’s quick and mess-free!) ⅔ cup hot fudge, room temperature 1 cup caramel topping, room temperature 1 (8-ounce) tub whipped topping 1 cup chopped Butterfingers (pro tip: chop ’em a bit chunky so you get those satisfying little bursts of crunch)

Prep Time

15 minutes — and honestly, if you’re chatting with friends or sneaking Butterfinger bits, it might take a smidge longer!

Making the Butterfinger Poke Cake

Start by preheating your oven to 350°F (175°C). Grease a 9×13 pan well—I usually reach for butter or spray because nothing’s worse than a cake sticking and ruining that perfect slice. Mix together the cake mix, eggs, milk, and melted butter until it’s all smooth and gorgeous. The batter looks so promising here, like it’s saying, “I’m going to be amazing.” Pour it into your pan and bake for about 27 to 31 minutes. If you’re like me, you’ll probably be peeking in the oven a hundred times, but hey, patience is key. Once the cake has baked and is a warm golden color, let it cool for 10 minutes. Now comes the fun and slightly silly part—poking holes all over the cake. I’ve used everything from the handle of a wooden spoon to giant straws to get this job done. Don’t poke all the way through! Just about two-thirds deep is perfect to hold all that sauce. Next, spread your hot fudge over the cake, making sure you fill those holes—not just the surface. The same goes for the caramel topping. This step is crucial because it’s what turns a simple cake into that wickedly rich, gooey wonderland. Pop the cake into the fridge for at least 2 hours—it’s hard to wait, but chilling really lets everything set and flavors meld. When it’s finally time to serve, spread the whipped topping evenly and sprinkle generously with the chopped Butterfingers. That crunch on top? Pure magic and totally worth the wait. Cut into about 12 to 15 squares, and watch this disappear in no time. If you end up with some sticky fingers or a little melted fudge on your counter, don’t stress—those are just signs of a well-loved kitchen and a dessert that hits all the right spots. Enjoy every bite!

Detailed Directions and Instructions

Preheat and prepare

Preheat oven to 350°F (175°C).

Grease a 9×13-inch baking pan thoroughly.

Make the batter

In a large mixing bowl, beat cake mix, eggs, milk, and melted butter until smooth, about 1 to 2 minutes.

Bake the cake

Pour batter into prepared pan.

Bake for 27 to 31 minutes, or until cake springs back when lightly touched and toothpick inserted in center comes out clean.

Cool and poke holes

Let cake cool for 10 minutes.

Use a cupcake corer, wooden spoon handle, or large straw to poke holes evenly all over, about two-thirds down but not through.

Add sauces

Spread hot fudge over cake, focusing on filling holes rather than just coating top.

Spread caramel topping over cake, again concentrating on filling holes.

Chill the cake

Let cake cool to room temperature.

Cover and refrigerate for at least 2 hours until fully chilled.

Finish and serve

Spread whipped topping evenly over chilled cake.

Sprinkle chopped Butterfingers on top.

Cut into squares and serve immediately.

Notes

Use room temperature sauces for easier spreading into holes.

Poking holes halfway creates perfect pockets for sauces without breaking the cake apart.

Chilling the cake allows flavors to meld and makes topping easier to spread.

For extra crunch, add more Butterfinger pieces just before serving.

Cook techniques

Preheating and greasing the pan

Alright, first things first—make sure that oven’s talking 350°F before you even think about mixing. I can’t tell you how many times I’ve ignored this step and ended up with a cake that’s a little… meh. Grease that 9×13 pan like your life depends on it, especially because this golden butter cake sticks if you’re lazy with the butter or spray. Pro tip: use a paper towel to rub the butter around so you don’t end up with greasy puddles.

Mixing the batter smoothly

Now, beating the cake mix, eggs, milk, and melted butter? Don’t just dump and stir. Give it a good 1 to 2 minutes with a mixer until it’s smooth and luscious. I once tried blending it by hand and ended up with clumps (hello, dense spots!). The melted butter helps make this cake so moist and buttery—don’t skimp on it or you’ll miss that magic.

Baking to the perfect doneness

Your oven time is a soft window: 27 to 31 minutes. I check with the classic toothpick test; it should come out clean or with just a few moist crumbs, not wet batter. The cake should spring back when you poke lightly—if it keeps your finger’s ‘dent’, it’s not done. Waiting a few extra minutes is better than rushing… unless you’re like me, impatient and poking way too early.

Poking holes efficiently

Here’s a fun step that can get messy if not done right. Using a handle of a wooden spoon or something sturdy is the best way to poke holes two-thirds down without going straight through the bottom (ask me how I know). I lost count of how many times I went full bore and sliced through—caramel leaking everywhere isn’t as cute as it sounds. Go slow, space the holes uniformly.

Layering hot fudge and caramel sauces

When spreading those oozing sauces, focus on filling the holes more than just slathering the top. If you don’t, your cake ends up with a thin gloss instead of that irresistible gooey punch inside. Patience again—smear a thin layer, then fill the holes, and repeat gently, so you don’t tear the cake.

Chilling like a pro

This cake demands a chill session of at least 2 hours. Trust me, it’s worth it. I once tried to skip this and ended up with a sad, messy goo that didn’t hold its shape. Cover it well so it doesn’t soak up fridge odors (no one wants cake smelling like last week’s leftovers).

Finishing with whipped cream and Butterfinger crunch

Right before serving, layer on that fluffy whipped topping like a cloud, then sprinkle those chopped Butterfingers generously. And yes, it’s messy getting those bits to stick, but that crunch is essential. Watching people’s faces when they bite into creamy, gooey, and crunchy all at once? Totally worth it.

FAQ

Can I use homemade caramel and hot fudge instead of store-bought?

Absolutely! Homemade is amazing if you have the time. Just make sure both sauces are at room temperature so they sink into the holes nicely. If they’re too hot or too cold, the cake texture could get weird or the sauces won’t soak in right.

What’s the best way to chop Butterfingers without making a mess?

Try freezing the Butterfingers for about 10 minutes first—it firms them up and stops the candy from crumbling all over the counter. Then use a sharp knife and go slow. Otherwise, you’ll have shards everywhere like a candy explosion.

Can I prepare this cake a day ahead? How do I store it?

Yes, prepping ahead is a lifesaver. Just cover it tightly with plastic wrap or foil after chilling and keep it in the fridge. Whipped topping and Butterfinger crunch are best added right before serving so they don’t get soggy. If you add them early, the Butterfinger bits soften and lose that satisfying crunch.

What if I don’t have a cupcake corer—is there an alternative?

No worries! The wooden spoon handle or a sturdy straw works just fine for poking those holes. I’ve improvised with chopsticks even when I was in a pinch. Just make sure whatever tool you use makes holes about two-thirds deep to hold all that fudge and caramel goodness.

Why does the cake sometimes come out dry even with butter?

Oven temperature can be sneaky. Older ovens sometimes run hot, so your cake bakes too fast and dries out. Also, overmixing the batter can develop gluten and toughen the crumb. Stick to the mixing time and maybe test your oven temperature with an oven thermometer if you suspect a rogue hotspot.

Can I substitute the Butterfinger topping with other candy?

Totally! Think chopped Reese’s, Heath Bar bits, or even crushed pretzels for a salty twist. The key is something crunchy to contrast the soft cake and gooey sauces—it just won’t be the classic Butterfinger flavor, but hey, dessert experiments are fun!

More recipes suggestions and combination

Peanut Butter Swirl Poke Cake

Okay, so picture this: you’ve got that golden butter cake base all nice and moist, but instead of just hot fudge and caramel, swirl in some gooey peanut butter sauce right after you poke the holes. It’s like the cake gets this buttery peanut butter hug in every bite. Then top it with whipped cream and crushed Reese’s Pieces instead of Butterfingers. Honestly, it’s a game-changer for peanut butter lovers. Warning: you may end up eating half the pan straight from the fridge.

Mint Chocolate Chip Poke Cake

This one came about after a failed attempt at making fancy mint brownies. Toss your usual hot fudge for a mint chocolate syrup (you know those chocolate mint candies melted down work too), and drizzle a thin layer of green mint syrup or even a peppermint glaze with the caramel. Top with whipped topping and sprinkle chopped Andes mints or peppermint bark pieces instead of Butterfinger. The fresh mint flavor cuts through the richness like a charm. It’s weird but wonderful, trust me.

Salted Pretzel Crunch Cake

Alright, so this is for when you want salty and sweet but with an epic crunch twist. Go heavy on the caramel because everybody loves sticky caramel, then sprinkle crushed salted pretzels on top of the whipped cream instead of Butterfingers. The salty crunch with the soft whipped topping and gooey cake is just *chef’s kiss*. Pro tip: don’t skip the salt on the pretzels or it’ll lose its edge.

Berry Cheesecake Poke Cake

Here’s a little cheat — replace the hot fudge with a berry compote or raspberry sauce and the caramel with a cream cheese glaze. After chilling, spread the whipped topping and then scatter fresh or frozen thawed mixed berries on top. If you’re feeling fancy, chopped graham crackers instead of Butterfingers will give that cheesecake vibe. I made this for a friend’s birthday, and I swear the room went silent until everyone had a bite.

Cookies & Cream Explosion

If you’re a cookies and cream fanatic (raises hand), this one’s for you: poke holes and drizzle Oreo cookie butter (or crushed Oreo mixed with melted white chocolate) alongside the caramel, then top the whipped topping with crushed Oreos. It looks messy, sure, but that’s half the charm, right? Perfect for when you crave chocolate but want something a little different than the usual hot fudge.

Print