Description
This decadent Butterfinger Cake is a delightful chocolate poke cake infused with a luscious caramel and sweetened condensed milk mixture, topped with a fluffy peanut butter whipped cream and crunchy Butterfinger candy pieces. Perfect for chocolate lovers seeking a rich, creamy dessert with a satisfying crunch.
Ingredients
Cake
- 1 15.25 oz. box chocolate cake mix
- 3 large eggs, room temperature
- 1 cup (240 ml) water
- ½ cup (120 ml) oil
Caramel Sauce Mix
- 12 oz. sweetened condensed milk
- 12 oz. caramel sauce
Whipped Topping
- 1½ cups (360 ml) cold heavy cream
- 2 tablespoons creamy peanut butter (optional)
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 - 3 Butterfinger candy bars, chopped
Instructions
- Prep the Pan and Batter: 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. In a large mixing bowl, whisk together the oil, eggs, water, and chocolate cake mix until the batter is smooth and well combined. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and cool the cake in the pan for 15-20 minutes. Allow the cake to cool further for 30 minutes to an hour until warm but no longer hot.
- Poke Holes: Using the bottom of a thick wooden spoon, poke holes all over the warm cake to create spaces for the caramel mixture to seep into.
- Prepare Caramel Sauce: In a bowl, mix together the sweetened condensed milk and caramel sauce until thickened, smooth, and fully combined.
- Layer the Caramel: Spread the caramel sauce evenly over the top of the cake, pressing it gently into the holes to ensure maximum flavor infusion. Cover the cake with plastic wrap and refrigerate for at least 1-2 hours, or overnight for best results.
- Whip the Topping: In a mixing bowl, whisk the cold heavy cream, powdered sugar, and vanilla extract on low speed until combined. If desired, add 1 tablespoon of creamy peanut butter to create a peanut butter whipped cream. Increase the speed to medium and whip until medium stiff peaks form.
- Assemble and Top: Spread or pipe the whipped cream evenly over the chilled cake. Sprinkle the chopped Butterfinger candy bars generously over the whipped cream.
- Serve and Store: Keep the cake refrigerated until ready to serve. To remove the cake easily, use the parchment paper overhang to lift it from the pan, or serve slices directly from the pan.
Notes
- For best texture, chill the cake overnight to allow flavors to meld.
- Use room temperature eggs for better batter mixing.
- Optional peanut butter in the whipped cream adds a rich, complementary flavor.
- Make sure the heavy cream is cold before whipping for better volume.
- Use fresh Butterfinger bars for the best crunch and flavor.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
