Butterfinger Cake

Why You’ll Love This Recipe

You’ll love Butterfinger Cake for its perfect combination of flavors and textures—soft cake, gooey caramel, fluffy whipped topping, and crunchy peanut butter candy. The cake is easy to make using a boxed mix, while the layered toppings add an impressive gourmet touch. It’s a rich, satisfying dessert that’s both fun and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix, plus ingredients needed to prepare the cake
• 1 (14-ounce) can sweetened condensed milk
• 1 (12.25-ounce) jar Smucker’s caramel ice cream topping
• 1 (8-ounce) tub Cool Whip
• 4 regular-sized Butterfinger candy bars, crushed

Directions

1. Bake the cake: Prepare the yellow cake mix according to package instructions. Bake in a 9×13-inch pan and allow to cool completely.
2. Add condensed milk: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Pour the sweetened condensed milk evenly over the cake, allowing it to soak in.
3. Add caramel topping: Spread the caramel ice cream topping evenly over the condensed milk layer.
4. Add whipped topping: Spread the Cool Whip over the caramel layer, smoothing it out evenly.
5. Top with Butterfinger: Sprinkle crushed Butterfinger candy bars generously over the whipped topping.
6. Chill and serve: Refrigerate the cake for at least 2 hours before serving to allow layers to set and flavors to meld.

Servings and timing

• Servings: 12-15 servings
• Prep time: 15 minutes (plus baking and cooling time)
• Chill time: 2 hours
• Total time: Approximately 3 hours

Variations

• Use chocolate cake mix instead of yellow for a richer base.
• Add chopped peanuts or peanut butter chips for extra crunch and flavor.
• Drizzle extra caramel or chocolate sauce on top before serving.
• Substitute Cool Whip with homemade whipped cream for a fresher taste.
• Mix crushed Butterfinger pieces into the cake batter for added texture throughout.

Storage/reheating

• Store leftover cake covered in the refrigerator for up to 3 days.
• Serve chilled or at room temperature.
• Not suitable for freezing due to the creamy layers.

FAQs

Can I use homemade cake instead of boxed mix?

Yes, any yellow cake recipe works well for this dessert.

How do I crush Butterfinger bars easily?

Place bars in a sealed plastic bag and crush with a rolling pin or heavy object.

Can I prepare this cake ahead of time?

Yes, make it the day before to allow flavors to meld.

Is this cake gluten-free?

Use a gluten-free cake mix and verify other ingredients for gluten content.

Can I substitute caramel ice cream topping?

Yes, any caramel sauce or dulce de leche can be used.

How long should I chill the cake?

At least 2 hours, preferably overnight for best results.

Can I use fresh whipped cream instead of Cool Whip?

Yes, fresh whipped cream adds a lighter texture.

Can I add other candies?

Butterfinger is traditional, but chopped Snickers or Reese’s can work.

How do I keep the cake moist?

The condensed milk layer keeps the cake moist and rich.

Can I freeze this cake?

Freezing is not recommended as texture and layering may be affected.

Conclusion

Butterfinger Cake is a deliciously indulgent dessert that combines moist cake with layers of caramel, whipped topping, and crunchy peanut butter candy. Easy to prepare yet impressively flavorful, it’s perfect for parties, holidays, or any time you want a rich and satisfying treat. This cake is sure to become a favorite for candy lovers and dessert fans alike.

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