Butterfinger Chocolate Caramel Cake
Indulge in ultimate dessert decadence with this Butterfinger Chocolate Caramel Cake, a dreamy combination of rich chocolate, gooey caramel, and crunchy Butterfinger goodness. Built on the foundation of a moist devil’s food cake, this treat is infused with a luscious mixture of sweetened condensed milk and caramel sauce, creating pockets of melt-in-your-mouth flavor in every slice. Topped with fluffy whipped topping, a generous layer of crushed Butterfinger candy bars, and optional chocolate chip garnish, this easy-to-make cake is the perfect showstopper for parties, potlucks, or indulgent family dinners. Ready in under an hour with just a handful of ingredients, this no-fuss dessert recipe guarantees crowd-pleasing results while satisfying all your sweet tooth cravings. Don’t forget to serve it chilled for the ultimate treat!
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Recipe Information
Ingredients
- 1 box devil's food cake mix
- 1 cup water
- 0.5 cup vegetable oil
- 3 large eggs
- 14 ounces sweetened condensed milk
- 1 cup caramel sauce
- 4 bars Butterfinger candy bars (crushed)
- 8 ounces frozen whipped topping (thawed)
- 0.25 cup semi-sweet chocolate chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the cake according to the instructions on the devil's food cake mix box, combining the cake mix, water, vegetable oil, and eggs. Mix until smooth.
Pour the batter evenly into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, mix the sweetened condensed milk and caramel sauce in a bowl until combined.
Once the cake is finished baking, remove it from the oven and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.
Pour the caramel and sweetened condensed milk mixture over the warm cake, ensuring it seeps into the holes. Let the cake cool completely to room temperature.
Spread the thawed whipped topping evenly over the cooled cake.
Sprinkle crushed Butterfinger candy bars evenly over the whipped topping layer.
Optional: Sprinkle with semi-sweet chocolate chips for added garnish.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Serve chilled, and enjoy your Butterfinger Chocolate Caramel Cake!
Nutrition Facts
Calories |
6770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.6 g | 369% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5983 mg | 260% | |
| Total Carbohydrate | 981.2 g | 357% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 731.9 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2396 mg | 184% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2931 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
