Description
This Butterfinger Cake is a rich and indulgent dessert made with devil’s food cake, sweetened condensed milk, caramel, hot fudge, whipped topping, and crushed Butterfinger bars. It’s gooey, chocolatey, and perfect for birthdays, potlucks, or any sweet craving.
Ingredients
1 (15.25 ounce) package devil’s food cake mix
2/3 cup water
1/2 cup oil
2 large eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) jar hot fudge dessert topping
1 (12 ounce) jar caramel dessert topping
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
2 (2.1 ounce) Butterfinger® candy bars, crushed
Instructions
- Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together cake mix, water, oil, and eggs until smooth. Pour into prepared pan.
- Bake for 28–30 minutes or until a toothpick comes out clean. Let cool for 5 minutes.
- Poke holes all over the cake with the handle of a wooden spoon or skewer.
- Pour sweetened condensed milk evenly over the cake. Warm caramel and fudge slightly if thick, then drizzle over cake. Let cool 1 hour.
- Spread whipped topping evenly over cooled cake.
- Sprinkle crushed Butterfinger bars over the top.
- Refrigerate for at least 4 hours before serving.
Notes
- Chill the cake for best flavor and texture—overnight is ideal.
- For a twist, try using Reese’s, Snickers, or Heath bars instead of Butterfinger.
- Serve cold straight from the refrigerator for the best consistency.
- Do not freeze, as whipped topping and candy bars lose texture when thawed.
- Homemade chocolate cake can be substituted for boxed mix if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450
- Sugar: 46g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
