Easy Butterfinger Chocolate Cake (Gooey Poke Cake!)

If there is one candy bar that deserves to be turned into a dessert masterpiece, it is the Butterfinger. This Butterfinger Chocolate Cake is an outrageously gooey, decadent poke cake that combines rich chocolate, sticky caramel, and the irresistible flaky peanut butter crunch of crushed Butterfingers. Often referred to as a “Better Than Anything Cake,” this dessert is a guaranteed crowd-pleaser that is shockingly easy to make .

What is it

A Butterfinger Chocolate Cake is a classic “poke cake.” It starts with a base of moist chocolate cake (usually baked in a 9×13 pan). The moment the cake comes out of the oven, holes are poked all over the surface. A rich, sweet mixture of caramel sauce and sweetened condensed milk is poured over the hot cake, seeping deep into the sponge to create a dense, pudding-like texture. Once cooled, it is frosted with a thick layer of whipped topping and showered with crushed Butterfinger candy bars.

Why you’ll love it

• It is practically foolproof: Because you soak the cake in liquid after baking, it is impossible for this cake to be dry .
• Perfect for crowds: Baked in a 9×13 dish, it yields plenty of slices for potlucks, birthdays, or game-day parties .
• Uses a shortcut: While you can make the chocolate cake from scratch, using a boxed chocolate cake mix makes this recipe incredibly fast and convenient.
• The ultimate flavor combo: It hits all the right notes—rich chocolate, creamy vanilla, sticky caramel, and salty-sweet peanut butter crunch .

Ingredients

To make this decadent 9×13-inch poke cake, you will need:

• 1 box (15.25 oz) of your favorite Chocolate Cake Mix (plus the oil, eggs, and milk/water required on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 jar (about 12-14 oz) thick caramel dessert topping/sauce
• 1 container (8 oz) frozen whipped topping (like Cool Whip), thawed in the fridge 
• 4 to 5 regular-sized Butterfinger candy bars, crushed (or one 10 oz bag of Butterfinger Baking Bits)

(Note: If you want to elevate the whipped topping, you can easily make a batch of homemade Cool Whip Frosting to spread on top instead!)

How to make

Step 1: Bake the Cake
Preheat your oven and prepare the chocolate cake batter according to the package directions . Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean.

Step 2: Poke the Holes
The moment you take the hot cake out of the oven, use the round handle of a wooden spoon to poke holes all over the surface of the cake, spacing them about 1-inch apart. Do not poke all the way through to the bottom of the pan, just about 3/4 of the way down.

Step 3: Pour the Filling
In a small bowl, whisk together the sweetened condensed milk and the caramel sauce until smooth. Immediately pour this mixture evenly over the hot cake, using a spatula to gently push the sticky liquid down into the holes.

Step 4: Cool and Frost
Let the cake cool at room temperature for an hour, then place it in the refrigerator to chill completely for at least 2 hours . Once cold, spread the thawed whipped topping evenly over the cake. Generously sprinkle the crushed Butterfinger bars all over the top.

How To Serve

Because of the whipped topping and the dairy in the filling, this Butterfinger Chocolate Cake must be served chilled straight from the refrigerator. Cut it into generous squares. For a stunning bakery presentation, drizzle extra caramel sauce and a little melted Milk Chocolate Ganache over the top of each slice right before handing them out!

How To Store

This cake is incredibly moist and needs to be stored in the refrigerator . Cover the 9×13 pan tightly with plastic wrap or a secure lid. It will stay perfectly delicious for 3 to 4 days .

Pro Tip: The Butterfinger pieces will soften and lose their crunch the longer they sit in the fridge. If you are making this cake a day in advance, hold off on sprinkling the crushed candy bars until right before you serve it to preserve that perfect crunch !

FAQs

Can I make the chocolate cake from scratch?
Absolutely! If you prefer baking from scratch, simply use your favorite 9×13 Chocolate Sponge Base or a deeply rich Black Chocolate Cake recipe. Just ensure it is baked in a 9×13 pan so the liquids don’t overflow.

How do I crush the Butterfinger bars without making a mess?
Keep the candy bars in their wrappers and gently smash them with a rolling pin before opening them. Alternatively, unwrap them, put them in a heavy-duty Ziploc bag, and crush them into coarse pieces.

Can I use real whipped cream instead of Cool Whip?
Yes! You can whip 2 cups of heavy cream with 1/4 cup of powdered sugar and a splash of vanilla until stiff peaks form. Just keep in mind that real whipped cream is less stable than Cool Whip and may deflate faster in the fridge.

Note

Do not wait for the cake to cool before poking the holes and pouring the liquid! The cake must be hot so the sponge absorbs the thick caramel and condensed milk mixture properly .

Nutrition information

• Serving Size: 1 slice (approx. 1/15 of recipe)
• Calories: 410 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 8g
• Sugar: 48g
• Sodium: 280mg
  *(Nutrition is an estimate based on a standard box cake mix and a yield of 15 slices)*

Tips and Tricks

• If you love peanut butter, try whisking 1/2 cup of creamy peanut butter into the caramel and condensed milk mixture before pouring it over the cake !
• Want a more elegant, layered version? Bake the cake in round pans, fill the layers with crushed candy, and frost the outside with a smooth Oreo Buttercream Frosting or Peanut Butter Frosting.
• Leftover crushed Butterfingers make a fantastic topping for a bowl of ice cream or sprinkled over a warm Carrot Cake Cobbler.