This easy Butterfinger Cake recipe starts with a chocolate cake, poked and drizzled with caramel sauce and sweetened condensed milk, and topped with the most incredible peanut butter whipped cream and chopped butterfingers. It’s everyone’s favorite and just incredible!

Looking for more cake recipes? Try White Texas Sheet Cake, Original Gooey Butter Cake, or Mississippi Mud Cake!

A square of easy Butterfinger Cake on a white plate, ready to enjoy.

Why I love this recipe:

  • Easy – This Butterfinger poke cake may look intimidating, but it couldn’t be more simple to make! Baked in a 9×13 pan, this is a dessert anyone can make.
  • Delicious – This cake is decadent with the chocolate cake, caramel sauce, and sweetened condensed milk, but the peanut butter whipped cream lightens and balances it perfectly.
  • Unique – Wow your friends with an easy butterfinger cake they have never tried before! I get compliments on this cake every time I make it!

Ingredients Needed:

All the ingredients needed to make the best Butterfinger Cake: chocolate cake, crushed butterfingers, sweetened condensed milk, caramel sauce, peanut butter, heavy cream, and powdered sugar.

How to make Butterfinger Cake:

Make Cake: I make my homemade chocolate cake recipe and bake the cake in a 9×13” pan (you could use a cake mix chocolate cake if you want). Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.

A chocolate cake in a 9x13 pan being poked with a wooden skewer.

Add Sauces: Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.

Two images showing caramel sauce and sweetened condensed milk being poured on a chocolate cake, and then the cake wiht the sauces on it.

Make Peanut Butter Whipped Cream: Add the peanut butter and powdered sugar to a mixing bowl and mix until smooth. While mixing, slowly pour in whipped cream. Whip until stiff peaks form, and it holds its shape. Spread all over cooled cake.

A 9x13 pan of a homemade Butterfinger Cake recipe, topped with peanut butter whipped cream.

Frost Cake: Sprinkle crushed butterfingers on top. Refrigerate for at least 1 hour, or up to one day, before serving.

A close up image of an easy Butterfinger Poke Cake recipe with chopped butterfingers on top, ready to slice.

Make Ahead and Freezing Instructions:

To Make Ahead: 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 holes 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.

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

Recipe Variations:

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Recipe

A square of easy Butterfinger Cake on a white plate, ready to enjoy.
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Save Recipe

Ingredients
 
 

  • 1 chocolate cake , baked in a 9×13” pan
  • 1 recipe caramel sauce , or one 16oz jar caramel topping
  • 7 ounces sweetened condensed milk*
  • 1 1/2 cups heavy whipping cream
  • 1 ½ Tablespoons creamy peanut butter
  • 1/4 cup powdered sugar
  • 3 Butterfinger bars , chopped

Instructions
 

  • Bake cake in a 9×13” pan according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.
  • Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.
  • Add the peanut butter and powdered sugar to a mixing bowl and mix until smooth. While mixing, slowly pour in whipping cream. Whip until stiff peaks form, and it hold its shape.
  • Spread the peanut butter whipped cream over the cooled cake and sprinkle crushed butterfingers on top. Refrigerate for at least 1 hour, or up to one day, before serving.

Notes

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.
Variations:

Nutrition

Calories: 253kcalCarbohydrates: 38gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 12mgSodium: 285mgPotassium: 198mgFiber: 1gSugar: 25gVitamin A: 114IUVitamin C: 1mgCalcium: 105mgIron: 1mg

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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.

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Comments

  1. 5 stars
    This was a really good cake. I have made the chocolate cake part a few times. It is the best base chocolate cake you can find.

  2. 4 stars
    Delicious and really easy to make! I’ve been eating it for breakfast everyday since I can’t wait to eat it after dinner!

  3. 5 stars
    Super indulgent and fun cake! The butterfingers give it the perfect peanut butter crunch. Since I made my cake from scratch, I dialed down the sugar just a bit to account for all the sweetness in the toppings and it was just right.

  4. 5 stars
    Butterfingers. I want to marry them. Lol

    Loved this recipe. Who knew it would be just as delicious as the candy. This one is a keeper. ❤️

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