Butterfinger Cake
Butterfinger Cake is a decadent layered dessert featuring moist yellow cake soaked in sweetened condensed milk, topped with caramel sauce, creamy Cool Whip, and crunchy crushed Butterfinger candy. This easy no-bake topping cake is rich, creamy, and full of texture—perfect for celebrations or casual indulgence.
- Prep Time: 15 minutes (plus baking and cooling)
- Total Time: Approximately 3 hours
- Yield: 12-15 servings
- Category: Dessert, Cake
- Method: Baking, Layering
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 box yellow cake mix, plus ingredients 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
Instructions
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Prepare yellow cake mix according to package directions. Bake in a 9×13-inch pan and cool completely.
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Poke holes all over the cooled cake with a fork or skewer. Pour sweetened condensed milk evenly over the cake to soak in.
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Spread caramel ice cream topping evenly over the condensed milk layer.
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Spread Cool Whip over the caramel layer, smoothing out evenly.
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Sprinkle crushed Butterfinger candy bars generously over the whipped topping.
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Refrigerate at least 2 hours before serving to allow layers to set and flavors meld.
Notes
Use chocolate cake mix for a richer cake base.
Add chopped peanuts or peanut butter chips for extra crunch.
Drizzle extra caramel or chocolate sauce on top before serving.
Substitute Cool Whip with homemade whipped cream for fresher taste.
Mix crushed Butterfinger pieces into the batter for texture throughout.
Find it online: https://justsosavory.com/butterfinger-cake/
