The Butterfinger Poke Cake I Make When I Need a Guaranteed Crowd-Pleaser (original) (raw)

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This Butterfinger Cake recipe is an easy poke cake with a rich chocolate cake soaked with caramel and sweetened condensed milk, then piled high with fluffy peanut butter whipped cream and crunchy chopped Butterfingers.

This Butterfinger Candy Bar Cake has a chocolate cake base poked with holes and drizzled with caramel and sweetened condensed milk. We tie it all together with a peanut butter buttercream and chopped butterfinger on top. It's so dreamy but actually easy to make!

Is there a better poke cake than Butterfinger Cake?

We're talking chocolate cake, gooey caramel, and a peanut butter whipped cream that just work perfectly together–this butterfinger cake is delicious! The best part? It's one of the easiest desserts you will ever make, and can even be made well in advance. It's easy to transport for a potluck or party, and everyone loves it. It's similar to our Better than Sex Cake, but with a butterfinger candy bar twist.

Don't miss my other easy cake recipes, like Coconut Tres Leches Cake, Ice Cream Cake, Cinnamon Roll Cake, Chocolate Mayonnaise Cake, White Texas Sheet Cake, or Mississippi Mud Cake!

Bake Cake: I love using my homemade chocolate cake recipe and baking it in a 9×13″ pan, but you can use Yellow or Vanilla cake, if you prefer! I am passionate about using the ingredients you already have in your pantry, but you could also use a cake mix if you want. Bake according to recipe then let it cool for a few minutes.

Add Sauces: Poke holes in the warm cake then pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.

Peanut Butter Whipped Cream: Add peanut butter and powdered sugar to a mixing bowl and mix with a hand mixer until smooth. While mixing, slowly pour in whipped cream then whip until stiff peaks form and it holds it's shape. Spread over cake after it has cooled completely.

Refrigerate: Sprinkle crushed butterfingers over the top of the entire cake then refrigerate for at least one hour, or up to one day, before serving.

This easy Butterfinger Cake recipe disappears instantly. It has a moist caramel and sweetened condensed milk infused chocolate cake then topped with a light and fluffy peanut butter whipped cream and crushed butterfinger candy bar. It's actually so simple to make!

Sweetened Condensed Milk: I buy a 14oz can but only use half the can (you could freeze the remaining for another day).

Make Ahead Instructions: Make the chocolate cake up to 1 week ahead of time. Allow it to cool completely, cover it well, and store it in the freezer. Allow it to thaw overnight in the refrigerator (or leave it at room temperature for a couple hours) and then continue with step 2, poking wholes in the cake. The homemade caramel sauce can be made several days in advance to save time. It can be poured on the cake warm or cold.

Freezing Instructions: Allow the cake to cool completely. Cover well and freeze for 2 months. Thaw overnight in the refrigerator. Add toppings before serving.

Variations:

Calories: 253kcal, Carbohydrates: 38g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 12mg, Sodium: 285mg, Potassium: 198mg, Fiber: 1g, Sugar: 25g, Vitamin A: 114IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe June 2023. Updated March 2026.

Original Post June 23, 2023

Updated March 8, 2026

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.