This cake is incredibly easy to make, yet it delivers big on flavor and texture. The “poke” technique allows the sweet filling to soak into the cake, making every bite moist and flavorful. Topped with whipped cream and crunchy Butterfinger bits, it strikes a perfect balance between soft and crunchy, sweet and salty. Plus, it uses simple, store-bought ingredients, making it a quick go-to recipe that feels like a crowd-pleasing masterpiece.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
Sweetened condensed milk
Caramel sauce
Whipped topping (like Cool Whip)
Butterfinger candy bars (crushed)
Directions
Prepare and bake the chocolate cake in a 9×13-inch pan according to the instructions on the box.
Once the cake is baked, remove it from the oven and let it cool for about 5 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about 1 inch apart.
Pour sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
Drizzle caramel sauce over the top of the cake and spread gently with a spatula.
Allow the cake to cool completely, then refrigerate for at least 1–2 hours to set.
Once chilled, spread whipped topping evenly over the surface.
Sprinkle crushed Butterfinger candy bars generously over the top.
Slice and serve chilled or at room temperature.
Servings and timing
This recipe yields approximately 12–15 servings. Prep time: 10 minutes Bake time: 30 minutes Chill time: 2 hours Total time: 2 hours 40 minutes
Variations
Different Cake Base: Use yellow cake, peanut butter cake, or even brownie mix as a base for a fun twist.
Homemade Touch: Make your own chocolate cake and whipped cream if you prefer a fully homemade version.
More Toppings: Add a drizzle of chocolate syrup or sprinkle mini chocolate chips for extra indulgence.
Butterfinger Mix-In: Fold some crushed Butterfinger into the whipped topping for added crunch throughout.
Layered Poke Cake: Make it in two 8-inch rounds and layer for a more elegant presentation.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days. This cake is not suitable for freezing once the whipped topping is added, but you can freeze the cake base before topping if needed. No reheating is necessary—serve chilled straight from the fridge.
FAQs
What is a poke cake?
A poke cake is a cake that’s poked with holes after baking so that fillings like condensed milk, pudding, or syrup can soak into the cake.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works wonderfully and adds a richer flavor.
Do I need to refrigerate this cake?
Yes, because of the condensed milk and whipped topping, the cake should be stored in the refrigerator.
Can I make this cake ahead of time?
Absolutely. It’s even better when made a day in advance, allowing the flavors to meld.
How do I crush the Butterfinger bars?
Place them in a zip-top bag and crush with a rolling pin, or pulse a few times in a food processor.
Can I use other candy bars?
Yes, Snickers, Reese’s, or Heath bars can be great alternatives depending on your taste.
What if I don’t have caramel sauce?
You can substitute butterscotch sauce or simply use additional sweetened condensed milk.
Can I use fresh whipped cream instead of Cool Whip?
Yes, just make sure it’s whipped to stiff peaks for stability and use it the same day for best texture.
Should I poke the cake while it’s hot or cooled?
Poke the cake when it’s still warm so the fillings absorb better into the cake.
Will the Butterfinger pieces stay crunchy?
They’ll soften slightly over time but still provide a pleasant crunch, especially if added just before serving.
Conclusion
Butterfinger Poke Cake is the ultimate dessert for anyone who loves rich, layered flavors and satisfying textures. With its moist chocolate base, sweet caramel filling, creamy topping, and crunchy Butterfinger bits, this cake is as fun to eat as it is easy to make. Whether for a party, potluck, or casual get-together, this indulgent treat is guaranteed to impress and disappear fast.
Butterfinger Poke Cake is a decadent chocolate dessert soaked in sweetened condensed milk and caramel, topped with fluffy whipped topping and crushed Butterfinger candy bars. Moist, crunchy, creamy, and perfect for parties or potlucks.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:2 hours 40 minutes
Yield:12–15 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
1 box chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
Preheat oven and prepare chocolate cake in a 9×13-inch pan according to box directions. Bake as directed.
Remove from oven and let cool for 5 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about 1 inch apart.
Pour sweetened condensed milk evenly over the warm cake, allowing it to seep into the holes.
Drizzle caramel sauce over the top and gently spread with a spatula.
Let the cake cool completely, then refrigerate for at least 1–2 hours to set.
Once chilled, spread whipped topping evenly over the surface.
Sprinkle crushed Butterfinger candy bars generously over the top.
Slice and serve chilled or at room temperature.
Notes
Use a food processor or rolling pin to crush Butterfingers easily.Fold crushed Butterfinger into the whipped topping for extra crunch.Try different cake mixes like peanut butter or yellow cake for variation.Add chocolate drizzle or mini chocolate chips for extra indulgence.For best texture, add the crushed Butterfinger just before serving.
