Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butterfinger Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 225 reviews
  • Author: Melanie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This indulgent Butterfinger Poke Cake combines a moist chocolate cake with a rich, creamy peanut butter and caramel filling studded with crunchy Butterfinger candy pieces. The cake is baked, poked to create holes for the luscious filling to seep in, chilled, and topped with whipped cream and crushed Butterfinger for a delightfully rich and textured dessert perfect for special occasions or satisfying any sweet tooth craving.

Ingredients

Scale

Cake

  • 1 15 oz chocolate cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs

Filling

  • 1 14 oz sweetened condensed milk
  • 1/2 cup caramel sauce
  • 1/3 cup creamy peanut butter
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 8-10 fun sized Butterfinger candy bars, chopped (save 1/2 cup for the topping)

Topping

  • 1 cup whipped cream
  • 1/2 cup chopped Butterfinger candy bars (from above)

Instructions

  1. Prepare the cake batter: Preheat your oven to 350°F (175°C). In a large bowl, prepare the chocolate cake mix according to the package directions, combining the cake mix, water, vegetable oil, and eggs until smooth and well mixed.
  2. Bake the cake: Spray a 9×13-inch baking dish with non-stick cooking spray. Pour the cake batter into the prepared dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
  3. Poke holes in the cake: Once the cake has cooled, use a skewer or the end of a wooden spoon to poke holes all over the surface, making sure the holes go halfway or all the way down into the cake. These holes will allow the filling to seep into the cake for moist and flavorful bites.
  4. Make the filling: In a medium bowl, combine the sweetened condensed milk, caramel sauce, creamy peanut butter, powdered sugar, vanilla extract, and the chopped Butterfinger candy bars except the reserved 1/2 cup. Stir until all ingredients are thoroughly mixed and smooth.
  5. Pour filling over the cake: Evenly pour the peanut butter and caramel mixture over the top of the cake, ensuring it seeps into the holes and covers the surface evenly.
  6. Refrigerate the cake: Cover the cake with plastic wrap and place it in the refrigerator for 1-2 hours to allow the flavors to meld and the filling to set.
  7. Add whipped topping: After chilling, spread the whipped cream evenly over the surface of the cake to create a smooth, creamy topping.
  8. Decorate with Butterfinger pieces: Sprinkle the reserved 1/2 cup of chopped Butterfinger candy bars over the whipped cream topping to add crunch and extra flavor.
  9. Serve: Slice the cake into 10 pieces and serve chilled. Enjoy this rich and delicious dessert that combines chocolate, peanut butter, caramel, and Butterfinger candy for a decadent treat.

Notes

  • Be sure the cake is completely cooled before poking holes to avoid crumbling.
  • Use creamy peanut butter for the smoothest filling consistency.
  • For a quicker chill, place the cake in the freezer for 30-45 minutes but watch carefully to prevent freezing.
  • Butterfinger candies can be substituted with another peanut butter candy for variation.
  • Store leftovers covered in the refrigerator for up to 3 days.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://flavorfestkitchen.com/butterfinger-poke-cake-recipe/