Butterfinger Cake
This rich Butterfinger Cake features a moist chocolate cake soaked in caramel and sweetened condensed milk, topped with whipped cream and crushed Butterfinger candy for an irresistible dessert.
12 Servings
Ingredients
For the Cake:
- 1 box chocolate cake mix
- 1 cup whole milk
- ½ cup canola oil
- 3 large eggs
For the Toppings:
- 1 can 14 oz sweetened condensed milk
- 1 jar approximately 12 oz caramel dessert topping
- 1 container 8 oz frozen whipped topping, thawed
- 2 Butterfinger candy bars crushed
Instructions
Prepare the cake batter:
- In a large mixing bowl, combine the chocolate cake mix, whole milk, canola oil, and eggs. Mix thoroughly until a smooth batter forms, using either a hand mixer or a whisk.
Bake the cake:
- Pour the prepared batter into a greased 9×13-inch baking dish. Bake according to the package instructions, typically for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the caramel mixture:
- While the cake is baking, in a medium bowl, stir together the sweetened condensed milk and caramel dessert topping until fully combined. Set aside.
Poke and soak the cake:
- Once the cake is finished baking, remove it from the oven. While still hot, use the handle of a wooden spoon to poke evenly spaced holes across the top of the cake, approximately 1 inch apart. Carefully pour the caramel and condensed milk mixture over the entire surface, allowing it to soak into the holes. Let the cake cool completely to room temperature.
Top and garnish the cake:
- Once the cake has cooled, spread the thawed whipped topping evenly over the surface. Sprinkle the crushed Butterfinger candy bars generously on top. For additional flavor, a light drizzle of extra caramel sauce may be added if desired.
Serve or chill:
- The cake may be served immediately or chilled in the refrigerator for a firmer texture and enhanced flavor. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
To make this Butterfinger Cake gluten-free, substitute the standard chocolate cake mix with a certified gluten-free chocolate cake mix. Ensure the caramel sauce and Butterfinger candy used are gluten-free, as some brands may contain wheat-derived ingredients or be processed in facilities that handle gluten. Always check labels for cross-contamination warnings.