Butterfinger Cake Recipe

Butterfinger Cake Recipe

How To Make Butterfinger Cake

Rich in sweet hints, this Butterfinger cake offers a moist bite using a cocoa-rich poke cake, filled with condensed milk, caramel syrup, & chocolate syrup.

Preparation: 15 minutes
Cooking: 30 minutes
Cool Time: 1 hour
Total: 1 hour 45 minutes



  • 15¼ozdevil’s food cake mix,(1 package)
  • cupwater
  • ½cupoil
  • 2eggs
  • 14ozsweetened condensed milk,(1 can)
  • 12ozhot fudge dessert topping,(1 jar)
  • 12ozcaramel dessert topping,(1 jar)
  • 16ozfrozen whipped topping,(1 package) such as Cool Whip®, thawed
  • 2.1ozButterfinger®,(2 bars) crushed


  1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.

  2. Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.

  3. Bake in the preheated oven for 28 to 30 minutes until a toothpick inserted in the center of the cake comes out clean. Immediately poke holes in the cake using a skewer or straw.

  4. Pour sweetened condensed milk, hot fudge, and caramel over the cake. Allow cake to cool for about 1 hour.

  5. Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.


  • Calories: 538.29kcal
  • Fat: 25.53g
  • Saturated Fat: 9.31g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 10.23g
  • Polyunsaturated Fat: 4.82g
  • Carbohydrates: 74.05g
  • Fiber: 1.08g
  • Sugar: 59.31g
  • Protein: 7.07g
  • Cholesterol: 58.07mg
  • Sodium: 348.14mg
  • Calcium: 194.86mg
  • Potassium: 324.57mg
  • Iron: 1.90mg
  • Vitamin A: 98.59µg
  • Vitamin C: 0.78mg
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