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

Butterfinger Cake

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 2 Hours 45 Minutes
  • Yield: 15 Slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Your new favorite party cake - this Butterfinger Poke 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.



Chocolate Cake

  • 1 Box Devils Food Cake
  • 4 Large Eggs, at room temp.
  • 8oz (1 Cup) Milk
  • 4oz (1/2 Cup) Vegetable Oil
  • 4oz (1/2 Cup) Sour Cream


  • 6oz Caramel (store-bought or homemade)
  • 14oz Sweetened Condensed Milk


  • 16oz (2 Cups) Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 6 Butterfinger® Fun Size
  • 2 Tablespoons Melted Peanut Butter for drizzling if desired
  • 2 Tablespoons Caramel for drizzling if desired


Chocolate Cake

  1. Preheat oven to 350F/180C and heavily grease a 9X13 baking dish, set aside.
  2. 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.
  3. 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.


  1. As soon as the cake is out of the oven use the bottom of a wooden spoon to poke holes into the cake.
  2. 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.


  1. 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.
  2. Using an offset spatula spread whipped cream over the chilled cake.
  3. Chop Butterfinger Fun Size bars into small/ medium chunks. 
  4. 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. 

Keywords: butterfinger poke cake, easy butterfinger cake, butterfinger cake recipe

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