Description
This irresistible Butterfinger Candy Bar Poke Cake combines rich chocolate cake with a luscious caramel and sweetened condensed milk soak, topped with whipped cream and crushed Butterfinger candy bars. Perfect for chocolate and caramel lovers, it’s an easy-to-make dessert that’s both decadent and fun to serve.
Ingredients
Scale
Cake
- 1 box chocolate cake mix plus ingredients listed on the box (usually eggs, oil, and water)
Soaking Mixture
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel topping
Topping
- 1 container (8 ounces) whipped topping, thawed
- 4 regular-size Butterfinger candy bars, crushed
- Optional: extra caramel drizzle for topping
Instructions
- Prepare Cake: Prepare the chocolate cake according to the package directions in a 9×13-inch baking dish. Bake as directed, then remove from the oven and let cool for 5 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly over the surface of the warm cake to allow the soaking mixture to penetrate deeply.
- Mix Soaking Mixture: In a small bowl, stir together the sweetened condensed milk and caramel topping until smooth and well combined.
- Soak Cake: Pour the caramel and condensed milk mixture evenly over the warm cake, ensuring it seeps into all the holes for maximum flavor.
- Cool Cake: Allow the cake to cool completely to room temperature to let the flavors meld and the cake set.
- Add Topping: Spread the whipped topping evenly over the cooled cake surface, creating a creamy layer.
- Sprinkle Candy: Generously sprinkle the crushed Butterfinger candy bars over the whipped topping for crunch and chocolate-caramel flavor.
- Chill: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to fully set.
- Serve: Just before serving, drizzle with extra caramel sauce if desired to enhance the caramel flavor and presentation.
Notes
- For a richer flavor, use a devil’s food or fudge chocolate cake mix instead of regular chocolate mix.
- This cake can be made a day ahead and stored covered in the refrigerator to save time and intensify flavors.
- Make sure the cake is completely cooled before spreading the whipped topping to avoid melting it.
- Use full-size Butterfinger candy bars for the best texture contrast in the topping.
- Adjust the amount of caramel drizzle to suit your taste preference when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 42 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
