This indulgent Butterfinger Cake is a showstopping dessert that combines rich, chocolatey goodness with the beloved crunch of everyone’s favorite candy bar. Coming together in just one hour, this moist cake delivers the perfect balance of textures and flavors in every bite.
With only 253 calories per serving, you can enjoy this decadent treat without the guilt. The blend of butter, chocolate, and that signature Butterfinger crunch creates an irresistible combination that’ll have your guests begging for the recipe.
Ingredients Needed
- Chocolate Cake: 9×13 inch pan size, your favorite recipe or box mix
- Caramel Sauce: 16oz, homemade or store-bought
- Sweetened Condensed Milk: 7 ounces, adds rich creaminess
- Heavy Whipping Cream: 1½ cups, ensure it’s cold for best whipping results
- Creamy Peanut Butter: 1½ tablespoons, room temperature for easy mixing
- Powdered Sugar: ¼ cup, helps stabilize the whipped cream
- Butterfinger Bars: 3 bars, roughly chopped for topping
Step-by-Step Instructions
- Cake Preparation: Bake your chocolate cake in the 9×13″ pan and let it cool slightly
- Create Texture: Poke several holes throughout the cake using a fork or wooden skewer
- Add Moisture Layer: Pour caramel sauce and sweetened condensed milk evenly over the cake
- Cooling Time: Allow the cake to cool completely at room temperature
- Whipped Topping: Blend peanut butter and powdered sugar until smooth, then gradually add cream while whipping to stiff peaks
- Final Assembly: Spread peanut butter whipped cream over cake and sprinkle with crushed Butterfingers
- Chill Time: Refrigerate for minimum 1 hour or up to 24 hours before serving
Storage Tips
Keep this yummy Butterfinger cake in the fridge! It stays fresh for up to 3 days when covered well. The peanut butter whipped cream holds its shape nicely when chilled, and the candy topping keeps its crunch. Just remember to take it out about 15 minutes before serving – the flavors really shine when it’s not super cold.
Make-Ahead Tips
Want to plan ahead? You can make this cake up to 24 hours before serving. Actually, letting it sit in the fridge overnight helps all those amazing flavors blend together! The caramel and sweetened condensed milk have time to soak into every bit of the cake, making it extra moist and tasty.
Easy Variations
Love the idea but want to mix it up? Try these simple swaps:
- Use vanilla cake instead of chocolate for a different twist
- Swap Butterfingers with Reese’s cups or Snickers for new flavor combos
- Add a drizzle of chocolate sauce on top for extra decadence
- Mix some crushed Butterfingers into the whipped cream layer for extra crunch
Serving Suggestions
This cake is perfect for parties and potlucks! Cut it into squares and serve it nice and cold. Want to make it extra special? Add a small scoop of vanilla ice cream on the side, or drizzle each piece with warm caramel sauce right before serving. It’s rich, so smaller pieces work great – this cake can easily feed 15-20 people.
Butterfinger Cake
Equipment
- 9×13 inch baking pan
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 1/2 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.
