Butterfinger Cake with Caramel & Whipped Cream

By Elizabeth Waterson // Jun 24, 2020 (Updated Mar 15, 2026) // 2 Comments

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This Butterfinger cake is an easy chocolate poke cake filled with a rich caramel and sweetened condensed milk mixture that soaks into every bite. After baking, the warm cake is poked all over so the gooey caramel filling can seep into the sponge, creating an incredibly moist texture. The chilled cake is finished with fluffy whipped cream and plenty of chopped Butterfinger candy for a crunchy peanut-butter-and-chocolate topping that makes this dessert a guaranteed crowd-pleaser.

slice of butterfinger cake on a small plate on a pink background — Chocolate cake soaked in caramel and loaded with Butterfinger crunch.

Here we are with another beautiful cake recipe. As we head into the summer time, I love cold cakes and cakes I can prep ahead of time. This Butterfinger cake checks both those boxes and its topped with crushed Butterfinger so really what's not to love?

This recipe is for a poke style cake. So, we poke the cake with big holes all over then fill it with a gorgeous caramel and sweetened condensed milk filling. It creates a super moist cake you will adore. Very similar to the ever so popular Better Than Sex Poke Cake!

If you enjoy fun candy-inspired desserts like this one, you might also love recipes such as Oreo cheesecake, Peanut Butter Pie, or M&M Brownies. These desserts combine chocolate flavors in rich, indulgent ways that make them perfect for parties and celebrations.

My niece and nephew loved the idea of cake topped with candy? Dreams do come true! In my house we love Butterfinger. I love the crispety, crunchety texture that is delicious in recipes and baking.

The Ingredients That Make This Cake So Fun

Technically you could just bake a boxed cake mix as is but I find adding a little extra to it makes all the difference. For the cake you'll need:

Devil's food cake mix: The chocolate base for the cake, enriched with extra ingredients like sour cream for a moist texture.
Sour cream: Adds richness and helps create a softer crumb in the cake.
Caramel + sweetened condensed milk: Poured into the poked cake so the filling seeps into the sponge, making the cake extra moist and sweet.
Whipped cream topping: Light and fluffy, balancing the sweetness of the caramel and candy topping.
Butterfinger candy bars: Chopped and sprinkled over the cake for crunchy peanut butter flavor.

butterfinger poke cake with a bite missing on a white and brown speckled plate on a pink surface

Let's Make a Candy-Loaded Cake

This recipe is super easy as we just use a doctored up cake mix to prepare the cake.

measuring cup pouring milk and sour cream into a glass bowl of chocolate cake ingredients on a pink surface with a white and blue linen — Mix together all of the cake ingredients until just combined.

chocolate cake batter in a glass bowl with a black whisk on a pink surface — Mix together all of the cake ingredients until just combined.

A glass baking dish filled with smooth, unbaked Butterfinger Cake batter sits on a light-colored surface, ready to be baked. — Pour cake batter into the prepared baking pan.

A rectangular glass baking dish filled with a large, uncut Butterfinger Cake brownie sits on a metal cooling rack over a light-colored surface. — Pour cake batter into the prepared baking pan.

hand holding a wooden spoon poking into chocolate cake in a glass dish on a wire rack on a pink surface — As soon as the cake is out of the oven use the bottom of a wooden spoon to poke holes into the cake.

A hand stirs a mixture of sweetened condensed milk and vanilla extract in a clear glass bowl with a yellow spatula, creating swirling patterns as the perfect base for Butterfinger Cake on a light countertop. — In a large bowl mix together the caramel and sweetened condensed milk.

A glass bowl filled with a smooth, yellow-orange mixture, reminiscent of Butterfinger Cake filling or custard, sits on a light peach-colored surface. — In a large bowl mix together the caramel and sweetened condensed milk.

sweetened condensed milk and caramel mixture poured into holes in a chocolate cake in a glass pan on a wire rack on a pink surface — Evenly pour caramel mixture over the cake to the holes.

sweetened condensed milk and caramel mixture soaking into a chocolate sheet cake in a glass pan on a wire rack on a pink surface — Evenly pour caramel mixture over the cake to the holes.

Chopped candy pieces with chocolate coating and crunchy orange Butterfinger Cake interior are scattered on a wooden cutting board with a handle, viewed from above. — Chop Butterfinger into small/ medium chunks. I like having a combination of both chopped Butterfinger and crushed Butterfinger.

butterfinger cake decorating steps with whipped cream, peanut butter, caramel and crushed butterfingers in a glass dish on a pink surface — Spread whipped cream on chilled cake. Drizzle the melted peanut butter and caramel on top of whipped cream. Sprinkle chunks of Butterfinger on top.

The cake is best on day one or two but good for up to 3 days, the candies will lose some of their crunch the longer the cake sits, so you could prepare the cake and add the chopped candy at the last minute to preserve crunch.

butterfinger poke cake in a glass dish on a pink surface with butterfinger candy wrappers all around

There you have it, my Butterfinger Poke Cake recipe! I hope you love it.

butterfinger poke cakes slice on a small white plate with a butterfinger fun size bar on a pink surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

butterfinger poke cake slice on a white plate with a silver fork on a pink background

Butterfinger Cake with Caramel & Whipped Cream

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Print Recipe

Total Time: 2 Hours 45 Minutes
Yield: 15 Slices 1x

Instructions

Chocolate Cake

Preheat oven to 350F/180C and heavily grease a 9X13 baking dish, set aside.
In a large bowl, mix together all cake ingredients, just until combined, making sure to scrape the bottom of the bowl so no flour streaks remain.
Pour into prepared dish and bake for 28-33 minutes, or until the cake is done. You can check if it's done by lightly pressing the top center of the sponge, if it springs back it's done, or use a toothpick inserted in the center to check for no wet batter.

Filling

As soon as the cake is out of the oven use the bottom of a wooden spoon to poke holes into the cake.
In a large bowl, mix together the caramel and sweetened condensed milk. Evenly pour caramel mixture over the cake into the holes. Let the cake cool for 1 hour, then chill the cake in the fridge for 1 hour before preparing the topping.

Topping

In a large bowl with a handheld electric mixer or the bowl of an electric stand mixer fitted with a whisk attachment beat the heavy cream, powdered sugar until medium-stiff peaks form.
Using an offset spatula spread whipped cream over the chilled cake.
Chop Butterfinger Fun Size bars into small/ medium chunks.
Drizzle peanut butter and caramel on top of whipped cream. Sprinkle chunks of Butterfinger on top. Cover cake with plastic wrap and store in the refrigerator. The cake is best on day one or two, but good for up to 3 days, the candies will lose some of their crunch the longer the cake sits, so you could prepare the cake and add the chopped candy at the last minute to preserve crunch.