Butterfinger ® Cake

This post has been sponsored by Ferrero. All thoughts and opinions are my own.

Your new favorite party cake, this Butterfinger® cake never disappoints. An easy chocolate cake mix is doctored up, filled with sweetened condensed milk and caramel, topped with tons of chopped Butterfinger and fresh whipped cream, you will love this cake!! Step-by-step photos show you how to make this Butterfinger Poke Cake.

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.

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.

I tend to do a big baking shop every couple of weeks and stock up on all baking needs, flour, sugar, butter, eggs, cream, and then I always go down the candy aisle at Albertsons. I love going down the candy aisle for a couple of reasons; it's just fun and bright and makes me happy, I love to bake with candy, and flavor combinations help spark new ideas for me to test out in my kitchen. I found these fun-size Butterfinger in the candy aisle.

You've also gotta check out the Albertsons App for weekly specials, another place that helps me brainstorm new baking ideas. Like this Butterfinger cake recipe.

Ingredients for Butterfinger® Poke Cake

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:

• Chocolate cake mix. I prefer to use Devils food cake mix but you could use another chocolate mix.
• Large Eggs. When making a cake it's important for your ingredients to be close to the same temperature so they can incorporate evenly. To quickly bring eggs to room temperature, just place the whole eggs in a bowl of warm water for 5-10 minutes before using them.
• Milk. You can use 2% milk, whole milk, or even almond milk. You want it at room temperature, too, so either let it sit out for an hour or so before baking or you can microwave it for a few seconds.
• Vegetable Oil. Oil is the key to the moisture!
• Sour Cream. Sour cream provides extra moisture and tenderness in the cake. This needs to be at room temperature, too, you can let it sit out with the milk or quickly microwave it too. Be careful you don't want hot sour cream.

The filling that makes the cake extra moist and delicious is made up of caramel and sweetened condensed milk. It's to die for!!

For the topping, many poke cakes will call for the use of a pre-made whipped topping, but I love making my own whipped cream.

• Heavy Whipping Cream. Make sure it's cold or your whipped cream won't whip properly.
• Powdered Sugar. The use of confectioners sugar not only sweetens the whipped cream but also stabilizes it a bit.
• Butterfinger® Fun Size Bars. The star of the show. Don't miss my Butterfinger brownies too!
• Peanut Butter. This is optional but I like to melt some peanut butter for drizzling on top of the cake.
• Caramel. Again optional but you'll probably already have some leftovers from the filling so why not drizzle some on top?

Instructions

One of the crucial steps in making any cake is making sure your oven is properly heated. Set it to 350F/180C and heavily grease a 9X13 baking dish.

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

In a large bowl mix together all of the cake ingredients until just combined, making sure to scrape the bottom of the bowl so no flour streaks remain.

Pour cake batter into the prepared baking pan 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.

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 to the holes.

You can use a spatula to kind of push the filling into all of the sections of the cake. Let the cake cool for 1 hour, then chill in the fridge for 1 hour before preparing the 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, and dry milk powder until medium-stiff peaks form. Don't overbeat the cream!

Chop Butterfinger into small/ medium chunks. I like having a combination of both chopped Butterfinger and crushed Butterfinger. 

Use a spatula to spread whipped cream over the chilled cake.

Drizzle the melted peanut butter and caramel on top of whipped cream. Sprinkle chunks of Butterfinger on top. Cover the 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. 

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

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

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