Easy Butterfinger Poke Cake Recipe

This easy Butterfinger Poke Cake recipe is the ultimate dessert for chocolate and candy lovers! Made with a rich chocolate cake mix, sweetened condensed milk, gooey butterscotch topping, fluffy Cool Whip, and crushed Butterfinger candy bars, this cake is so moist and full of flavor.

Butterfinger Poke Cake

If you’re a Butterfinger lover, this easy dessert is about to become a family favorite. The combination of rich chocolate cake, sweetened condensed milk, creamy topping, and crunchy Butterfinger candies creates an unforgettable dessert that tastes like it came from a bakery.

If you’re looking for a great cake recipe that’s perfect for potlucks, birthdays, holidays, or anytime your sweet tooth strikes, this Butterfinger cake recipe is guaranteed to be a huge hit. Best of all, it starts with a simple boxed cake mix recipe, making it one of the easiest desserts you’ll ever make – practically foolproof.

Tools Needed

• 9×13-inch baking pan
• Large mixing bowl
• Electric mixer or stand mixer (if required by your cake mix)
• Measuring cups
• Measuring spoons
• Wooden spoon (for poking holes)
• Rubber spatula
• Wire cooling rack
• Offset spatula or spoon (for spreading the topping)

Ingredients

You only need a handful of basic ingredients to make this easy Butterfinger cake!

• Chocolate fudge cake mix (plus ingredients called for on the box of cake mix) – I usually use Duncan Hines or Betty Crocker Cake mix, but any brand will do!
• Sweetened condensed milk
• Butterscotch or caramel topping, divided
• Whipped topping (such as Cool Whip), thawed (or use heavy cream to make real whipped cream)
• Butterfinger candy bars, crushed and divided – I use the large Butterfinger candy bars but you could also use the snack-size ones!

Find the complete recipe with ingredient measurements in the printable recipe card below.

How to Make Butterfinger Poke Cake

This Butterfinger Cake has a chocolate cake base with creamy and crunchy topping that is irrisistable and it’s so easy to make.

1. Preheat oven and prepare the cake batter in a large bowl according to the box cake mix package
2. Pour into a prepared cake pan (9×13) and bake cake for 25-30 minutes (or longer – check the box mix instructions). 
3. Let cake cool 10-15 minutes, then using the handle of a wooden spoon or a large wooden skewer, poke at least 50 large holes in cake going about 1/2-4/5 of the way down. Note: a large straw would also work well.

4. Slowly pour a can of condensed milk over the top of the cake, focusing on the poked holes.
5. Do the same with the butterscotch topping.
6. Let cool completely, then refrigerate for 2-3 hours.

7. Mix ½ cup crushed candy bars into whipped topping.
8. Spread whipped topping evenly over the cooled cake.

9. Sprinkle the remaining chopped Butterfinger bars evenly over the top of the whipped topping layer.
10. Drizzle remaining butterscotch topping over top of cake.
11. Cut into 9-12 equal slices and serve immediately, or chill for 1-2 hours (or overnight) for an even more moist cake!!

12. Serve a big ol’ slice with a tall glass of milk!

Storage Instructions

Store leftover Butterfinger Poke Cake covered tightly with plastic wrap or in an airtight container in the refrigerator for 3-4 days. Because this cake contains sweetened condensed milk and whipped topping, it should not be left at room temperature for more than 2 hours.

For longer storage, you can freeze individual slices or the entire cake for up to 2 months. Wrap tightly in plastic wrap and then a layer of aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Tips for the Best Butterfinger Poke Cake

• Pour the filling over a warm cake so it can soak into the poke holes more easily.
• Don’t skimp on the holes! The more holes you make, the more flavor gets into every bite.
• Chill the cake before adding the topping for the best texture.
• For easier slicing, refrigerate the finished cake for at least 30 minutes before serving.
• A bag of Butterfinger baking bits can be substituted for chopped Butterfingers.

Variations

Use Caramel Instead

Swap the butterscotch topping for a jar of caramel sauce or caramel syrup for a delicious caramel Butterfinger cake.

Change the Cake Flavor

While a rich chocolate cake is classic, you can also use:

• Yellow cake mix
• Golden butter cake mix
• White cake mix
• Devil’s food cake mix

Add More Chocolate

Drizzle chocolate syrup or hot fudge over the finished cake for an extra decadent dessert.

Storage Instructions

Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days.

Because of the sweetened condensed milk and whipped topping, this cake should always be kept refrigerated.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Yes! In fact, this cake tastes even better after chilling for several hours or overnight.

Can I Use Homemade Whipped Cream?

Absolutely. Homemade whipped cream can be substituted for Cool Whip, although whipped topping tends to stay stable a bit longer.

Can I Freeze Butterfinger Poke Cake?

Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

More Easy Poke Cake Recipes

If you love this Butterfinger Poke Cake, be sure to try my other poke cakes…

• Oreo Poke Cake (coming soon!)
• Easy Banana Pudding Poke Cake
• Easy Strawberry Jello Poke Cake Recipe
• Reese’s Chocolate Peanut Butter Poke Cake
• Easy Coconut Poke Cake with Sour Cream

I also have a recipe here for delicious Butterfinger Cookies!