Name: Butterfinger Caramel Poke Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 15.25 oz. box chocolate cake mix; 3 large eggs, room temperature; 1 cup (240 ml) water; ½ cup (120 ml) oil; 12 oz. sweetened condensed milk; 12 oz. caramel sauce; 1½ cups (360 ml) cold heavy cream; 2 tablespoons creamy peanut butter (optional); ¼ cup (30 g) powdered sugar; 1 teaspoon vanilla extract; 2 - 3 Butterfinger candy bars, chopped

Jump to Recipe· 4.2 from 6 reviews

I absolutely love sharing this Butterfinger Caramel Poke Cake Recipe with friends and family because it’s just the perfect blend of rich chocolate, gooey caramel, and that signature Butterfinger crunch that keeps everyone coming back for more. Every bite always feels like a little celebration, and I’m excited to walk you through why this dessert has become one of my all-time favorites. It’s a dessert that’s as fun to make as it is to eat, and I promise you’ll be hooked from the very first slice.

Why You'll Love This Butterfinger Caramel Poke Cake Recipe

From the very first time I baked this cake, I was blown away by the layers of flavor that come together in such a harmonious way. The deep, moist chocolate cake enveloped in creamy caramel that soaks into every poke is a dream texture and taste combo, and topping it all off with whipped cream and crunchy Butterfinger bits adds a delightful contrast that keeps your palate excited. I find myself marveling at how the caramel and chocolate marry perfectly while the Butterfinger pieces add a satisfying crunch in every bite.

Another thing I adore about this Butterfinger Caramel Poke Cake Recipe is how approachable it is. You don’t need to be a seasoned baker to get this right. It uses a simple cake mix as the base, which makes the process super straightforward, but then it’s elevated with homemade caramel and whipped topping that impress everyone. It’s a surefire hit for parties, birthdays, or even that cozy afternoon when you just want to spoil yourself and your loved ones. Trust me, it stands out on any dessert table and is a guaranteed crowd-pleaser.

Ingredients You'll Need

The image shows four stages of making a chocolate cake arranged in a grid on a white marbled surface. In the top left, a white bowl contains smooth, shiny dark brown chocolate batter with small air bubbles. The top right shows a rectangular baking pan lined with parchment paper filled with the same chocolate batter, even and flat. The bottom left has the baked cake in the same pan, dark brown with a slightly shiny cracked top. The bottom right shows the cake removed from the pan with many small holes poked evenly over its surface, still dark brown and dense looking. A woman's hand is seen lightly resting on the corner of the pan in one frame. Photo taken with an iphone --ar 4:5 --v 7

These ingredients may be simple, but each one plays a vital role in creating the perfect flavor balance, heavenly texture, and rich color of this cake. The chocolate cake mix gives the base that moist and fudgy texture, while the caramel sauce and sweetened condensed milk add luscious sweetness that sinks right through the cake’s holes. The heavy cream whipped topping brings lightness, and of course, the Butterfinger pieces provide that iconic peanut butter crispiness.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Chocolate cake mix: This creates a rich, moist chocolate base, perfect for soaking up the caramel.
Eggs: Room temperature eggs blend easily and add structure to the cake.
Water: Helps to create the perfect cake batter consistency.
Oil: Adds moisture and keeps the cake tender.
Sweetened condensed milk: Gives a creamy, sweet base to the caramel sauce.
Caramel sauce: Adds gooey richness that seeps into the cake for extra flavor.
Heavy cream: Whipped to a fluffy topping that balances the dense cake and caramel.
Peanut butter (optional): Adds an extra layer of flavor and creaminess when whipped into the topping.
Powdered sugar: Sweetens and stabilizes the whipped cream.
Butterfinger candy bars: Chopped for a crunchy, peanut buttery garnish.

Directions

Step 1: Preheat your oven to 350°F (177°C). Lightly grease a 9 x 13 inch cake pan and line the bottom and long sides with parchment paper for easy removal later on.

Step 2: In a large mixing bowl, whisk together the chocolate cake mix, eggs, water, and oil until you have a smooth, well combined batter. Pour this into your prepared pan, spreading it out evenly.

Step 3: Bake the cake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the cake cool in the pan for 15 to 20 minutes, and then wait until it’s warm to the touch but no longer hot before continuing.

Step 4: Using the bottom of a thick wooden spoon, poke holes all over the surface of the warm cake. This is what allows the caramel sauce to soak in perfectly, creating that signature poke cake texture.

Step 5: Mix the sweetened condensed milk and caramel sauce together until thick, smooth, and well combined. Pour this mixture over the cake, making sure to spread it evenly and press it gently into the holes.

Step 6: Cover the cake tightly with plastic wrap and chill it in the refrigerator for at least 1 to 2 hours, or even overnight if you want to make it ahead.

Step 7: To make the whipped topping, whisk the cold heavy cream, vanilla extract, and powdered sugar on low speed just until combined. If you want peanut butter whipped cream, add 1 tablespoon of creamy peanut butter, then increase your mixer speed to medium and whip until you see medium stiff peaks form.

Step 8: Spread the whipped cream over the chilled caramel poke cake, then generously sprinkle the chopped Butterfinger candy bars on top for a lovely crunchy finish.

Step 9: Keep the cake stored in the fridge until you’re ready to serve. You can lift it out easily using the parchment paper overhang or simply slice it right in the pan.

Servings and Timing

This Butterfinger Caramel Poke Cake Recipe makes about 12 generous servings, perfect for sharing with friends, family, or guests. Prep time is around 15 minutes, with a bake time of 20 to 25 minutes. Allow 1 to 2 hours for chilling, so plan ahead to let all the flavors meld beautifully. The total time from start to finish is approximately 2 hours and 35 minutes. The resting time in the fridge really makes a difference, so don’t skip it!

How to Serve This Butterfinger Caramel Poke Cake Recipe

The image is divided into four equal parts, each showing a step in making a dessert. The top left part shows a white bowl with a mix of white cream and brown caramel swirled together with a wooden spoon resting inside. The top right part shows a square white baking pan filled with a baked dark brown cake with a slightly glossy, uneven top, sitting on a white marbled surface. The bottom left part shows a clear glass bowl filled with thick, fluffy white whipped cream that looks smooth and soft. The bottom right part shows the same white square baking pan with the dark brown cake now topped with several large dollops of white whipped cream, spread unevenly over one side of the cake. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love presenting this cake chilled right from the fridge—it holds its shape beautifully and has a refreshing coolness that balances the richness of the caramel and chocolate. I usually slice it into generous squares, perfect for plating on dessert dishes alongside a scoop of vanilla ice cream or a drizzle of extra caramel sauce for an indulgent touch. The Butterfinger bits on top add a wonderful texture and visual appeal, making it feel extra special.

For occasions, I find this cake is incredibly versatile. It fits right in at casual family dinners or shines at holiday celebrations and parties where everyone loves a sweet treat. You can dress it up with additional garnishes like chopped nuts or even a sprinkle of sea salt to highlight the caramel’s sweetness. For drinks, I often suggest a rich coffee or even a sweet dessert wine like a Tawny Port. For non-alcoholic options, a cold glass of milk or a creamy hot chocolate pairs wonderfully.

If you want to get fancy with presentation, try serving the cake on a beautiful cake stand and garnish the plates with a few extra chopped Butterfinger pieces and a dusting of cocoa powder. This cake is undeniably a crowd-pleaser and I always find the portions satisfy even the biggest sweet tooth.

Variations

I’m all about making a recipe fit my mood or dietary needs, and this Butterfinger Caramel Poke Cake Recipe is no exception. If you’re into experimenting, you might swap out the chocolate cake mix for a homemade scratch-made chocolate cake or even a gluten-free mix for those with sensitivities. For a vegan twist, there are dairy-free cake mixes and coconut or almond milk-based whipped toppings that can swap in nicely, though the texture will differ a bit.

If peanut butter isn’t your thing, feel free to leave it out of the whipped cream or try substituting it with almond or cashew butters for a new twist. Another fun variation is to add chopped nuts like pecans or walnuts into the caramel layer or on top for extra crunch. Some people like adding a splash of espresso to the cake batter to enhance the chocolate flavor, which I’ve tried and loved for a more sophisticated profile.

In terms of cooking methods, while I stick to baking in the oven for this cake, you could try making cupcakes with the same poke technique for individual servings, or turn it into a layered cake if you’re feeling adventurous. However you customize it, this cake stays wonderfully indulgent and fun.

Storage and Reheating

Storing Leftovers

After serving, I always store any leftover Butterfinger Caramel Poke Cake in an airtight container or cover the pan tightly with plastic wrap and foil to keep it fresh. Because it’s made with whipped cream and caramel, refrigeration is a must. Stored properly in the fridge, it will keep nicely for about 3 to 4 days, and the flavors actually mellow beautifully overnight.

Freezing

If you want to freeze this cake, it’s best to wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. I recommend freezing it without the whipped cream topping and adding that fresh after thawing, as whipped cream does not freeze well. It should keep well in the freezer for up to 2 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator before adding fresh toppings and serving.

Reheating

Since this dessert is best served chilled to keep the caramel gooey and the whipped cream fluffy, I don’t recommend reheating it. However, if you prefer a slightly softer cake, you can leave it at room temperature for 15 to 20 minutes before serving. Avoid microwaving as this can melt the toppings and change the luscious texture that makes this recipe so special.

FAQs

Can I use homemade caramel sauce instead of store-bought?

Absolutely! Homemade caramel sauce adds an extra layer of freshness and flavor. Just make sure it’s cooled and thickened enough so it doesn’t soak too quickly. I love using a classic butter and cream caramel recipe for a rich, buttery taste.

Is it okay to skip the peanut butter in the whipped cream?

Definitely. The peanut butter is optional and just adds a little extra depth of flavor. The whipped cream is delicious on its own, especially paired with the Butterfinger candy pieces. It’s up to your taste preference!

How can I make this cake gluten-free?

You can substitute the chocolate cake mix with a gluten-free chocolate cake mix of your choice. Just check that the other ingredients like caramel sauce and candy bars are gluten-free too. It’s a great way to keep this dessert inclusive without sacrificing flavor.

What’s the best way to chop Butterfinger candy bars for the topping?

I like to use a sharp knife and chop them into irregular, bite-sized pieces. This gives you varied textures and lets the candy shine on top. Crushing them too finely might get lost in the whipped cream, so aim for some chunkiness.

Can I prepare this cake a day in advance?

Yes! In fact, I recommend making it the day before serving. The chilling time allows the caramel to fully soak in and the flavors to meld deliciously. Just add the whipped cream topping and Butterfinger pieces right before serving for the freshest look and taste.

Conclusion

I hope you’re as excited as I am to try this Butterfinger Caramel Poke Cake Recipe because it truly is a showstopper that never disappoints. It’s a wonderful combination of textures and flavors all wrapped up in a dessert that’s easy enough for everyday cooking yet elegant enough for special occasions. Trust me, once you share this with your favorite people, it will quickly become one of your go-to crowd-pleasers. Happy baking, and enjoy every bite!