Butterfinger Poke Cake
Our favorite Butterfinger Cake recipe starts with a chocolate cake, poked and drizzled with caramel sauce, topped with peanut butter whipped cream and chopped butterfingers.
Servings: 12
Calories: 253kcal
Cost: 16
Recipe Link
Equipment
- Hand mixer , or stand mixer
Ingredients
- 1 chocolate cake , baked in a 9x13'' pan
- 1 recipe caramel sauce , or one 16oz jar caramel topping
- 7 ounces sweetened condensed milk*
- 1 1/2 cups heavy whipping cream
- 1 ½ Tablespoons creamy peanut butter
- 1/4 cup powdered sugar
- 3 Butterfinger bars , chopped
Instructions
- Bake cake in a 9x13'' pan according to recipe directions. Allow cake to cool for a few minutes, then poke holes in it with a fork or wooden skewer.1 chocolate cake
- Pour caramel sauce and sweetened condensed milk all over the top of the cake. Set aside to cool completely.1 recipe caramel sauce, 7 ounces sweetened condensed milk*
- Topping: 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.1 ½ Tablespoons creamy peanut butter, 1/4 cup powdered sugar, 1 1/2 cups heavy whipping cream
- Finish: 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.3 Butterfinger bars
Video
Notes
Sweetened Condensed Milk: I buy a 14oz can but only use half the can (you could freeze the remaining for another day).
Make Ahead Instructions: Make the chocolate cake up to 1 week ahead of time. Allow it to cool completely, cover it well, and store it in the freezer. Allow it to thaw overnight in the refrigerator (or leave it at room temperature for a couple hours) and then continue with step 2, poking wholes in the cake. The homemade caramel sauce can be made several days in advance to save time. It can be poured on the cake warm or cold.
Freezing Instructions: Allow the cake to cool completely. Cover well and freeze for 2 months. Thaw overnight in the refrigerator. Add toppings before serving.
Variations:
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- Cake: Try a Yellow or Vanilla Cake base instead of chocolate.
- Better than Sex Cake, with Heath bits
- Butterfinger Cookie Bars
- Nut Allergy: Omit peanut butter, and top cake with a different crushed candy bar or cookie crumbs.
Nutrition
Calories: 253kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 12mg | Sodium: 285mg | Potassium: 198mg | Fiber: 1g | Sugar: 25g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
