The Best Butterfinger Cake
Indulge your sweet tooth with The Best Butterfinger Cake, a decadent dessert that combines a moist chocolate cake base with layers of irresistible caramel, sweetened condensed milk, and crunchy Butterfinger candy bars. This crowd-pleaser is topped with fluffy whipped topping and finished with a generous sprinkle of crushed Butterfinger pieces for the ultimate sweet-and-salty crunch. Made with a simple boxed chocolate cake mix and just a handful of other ingredients, this recipe comes together in under 45 minutes of prep and bake time, making it perfect for parties, potlucks, or anytime you need a no-fuss treat that wows. Refrigerate before serving to ensure every bite melts in your mouth with a symphony of textures and flavors.
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Recipe Information
Ingredients
- 1 box boxed chocolate cake mix
- 3 pieces eggs (as per cake mix instructions)
- 1 cup water (as per cake mix instructions)
- 0.5 cup vegetable oil (as per cake mix instructions)
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel topping
- 4 bars Butterfinger candy bars
- 1 container (8 oz) frozen whipped topping (thawed)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the boxed chocolate cake mix according to the package instructions, using the specified amounts of eggs, water, and vegetable oil.
Pour the batter into the prepared baking dish and bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool for about 5 minutes.
Using the handle of a wooden spoon, poke holes all over the surface of the warm cake.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Drizzle the caramel topping over the cake, spreading it evenly with the back of a spoon if necessary.
Allow the cake to cool completely at room temperature before proceeding.
Crush the Butterfinger candy bars into small pieces using a rolling pin or food processor.
Spread the thawed whipped topping evenly over the top of the cooled cake.
Sprinkle the crushed Butterfinger candy bars generously over the whipped topping layer.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
7048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.8 g | 346% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 1081.0 g | 393% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 726.3 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2453 mg | 189% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2854 mg | 61% | |
*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.
