Description
This Butterfinger Cake is a decadent and irresistible dessert that combines a rich chocolate cake base with a luscious caramel and sweetened condensed milk filling, topped with fluffy Cool Whip and crunchy Butterfinger candy bars. Perfectly moist with gooey caramel centers and a crunchy topping, this crowd-pleasing cake is ideal for celebrations or any special occasion.
Ingredients
Scale
For the Cake:
- 1 box Devil’s Food Cake mix (or your favorite chocolate cake mix)
- Eggs, oil, and water (as directed on the cake mix box)
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 jar (12 ounces) caramel sauce
For the Topping:
- 1 tub (8 ounces) Cool Whip, thawed
- 3–4 Butterfinger candy bars, crushed
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). Prepare the cake mix according to the package instructions, using the specified amounts of eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake for the time recommended on the box or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool for about 10 minutes.
- Add the Caramel Mixture: Using the handle of a wooden spoon, poke holes evenly spaced about 1 inch apart all over the warm cake. In a small bowl, combine the sweetened condensed milk and caramel sauce until smooth. Slowly pour this mixture over the cake, ensuring it seeps evenly into the holes throughout.
- Top the Cake: Let the cake cool completely to room temperature. Then spread the thawed Cool Whip evenly over the top. Crush the Butterfinger candy bars and generously sprinkle the pieces over the Cool Whip layer to add a crunchy, sweet finish.
- Chill and Serve: Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the cake to set properly. When ready, slice the cake into servings and enjoy the perfect combination of moist cake, caramel filling, whipped topping, and crunchy candy.
Notes
- For best results, be sure not to overbake the cake, as it will continue to set while cooling.
- The holes poked into the cake help the caramel mixture soak in for extra moisture and flavor.
- Chilling the cake for at least 2 hours is essential to allow the filling to set and for easy slicing.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Store any leftovers covered in the refrigerator and consume within 3-4 days for freshness.
