Decadent Butterfinger Cake
Satisfy your sweet tooth with this irresistibly Decadent Butterfinger Cake, a luscious dessert that combines rich chocolate cake, gooey caramel, and the unmistakable crunch of Butterfinger candy bars. This easy-to-make recipe starts with a moist chocolate cake base, punctured and soaked in a dreamy blend of sweetened condensed milk and caramel sauce for an extra layer of indulgence. Topped with a cloud of Cool Whip and generously sprinkled with crushed Butterfinger pieces, every bite is a perfect balance of creamy, crunchy, and chocolaty goodness. Perfect for celebrations or as an indulgent treat, this make-ahead dessert is a guaranteed crowd-pleaser. Plus, with just 20 minutes of prep time and easy step-by-step directions, it’s a must-try for any home baker looking to impress. Refrigerate, slice, and get ready to enjoy the ultimate combination of flavors and textures!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 box Chocolate cake mix
- 3 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Water
- 14 ounces Sweetened condensed milk
- 1 cup Caramel sauce
- 4 bars Butterfinger candy bars
- 8 ounces Cool Whip (whipped topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Prepare the chocolate cake batter according to the instructions on the cake mix box, combining the mix with eggs, vegetable oil, and water in a large mixing bowl. Stir until well incorporated.
Pour the cake batter into the prepared baking pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing about 1 inch apart.
In a small bowl, mix the sweetened condensed milk and caramel sauce until combined. Slowly pour this mixture over the cake, filling the holes. Use a spatula to spread evenly over the surface.
Let the cake cool completely to room temperature. While waiting, crush the Butterfinger candy bars into small pieces using a rolling pin or food processor.
Once the cake has cooled, spread the Cool Whip whipped topping evenly over the top.
Sprinkle the crushed Butterfinger candy bars generously over the whipped topping layer.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
Slice, serve, and enjoy your Decadent Butterfinger Cake!
Nutrition Facts
Calories |
6802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.0 g | 399% | |
| Saturated Fat | 130.6 g | 653% | |
| Polyunsaturated Fat | 69.7 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 972.9 g | 354% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 718.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1950 mg | 150% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3002 mg | 64% | |
*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.
