Description
This Butterfinger Candy Bar Poke Cake is a decadent chocolate dessert featuring a moist chocolate cake base soaked with a luscious caramel and sweetened condensed milk mixture, topped with creamy whipped topping and crunchy crushed Butterfinger candy bars. Perfect for chocolate lovers who enjoy a rich, layered treat with a delightful combination of textures and flavors.
Ingredients
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
Topping:
- 1 container (8 oz) whipped topping (like Cool Whip), thawed
- 4-5 Butterfinger candy bars, crushed
Instructions
- Bake the cake: Prepare the chocolate cake according to the package directions and bake it in a 9×13-inch baking dish. Once baked, allow the cake to cool for about 10 minutes to make it easier to handle for the next steps.
- Poke the cake: Using the handle of a wooden spoon, poke holes all over the surface of the cake. Make sure the holes are large enough to allow the filling to seep deeply into the cake layers for maximum flavor absorption.
- Add caramel and condensed milk: In a small bowl, mix the sweetened condensed milk and caramel sauce together until well combined. Pour this mixture evenly over the cake, making sure it fills all the poked holes. Allow the cake to cool completely so the mixture soaks in thoroughly.
- Top with whipped topping: Once the cake has fully cooled, spread the thawed whipped topping evenly over the surface, creating a smooth and creamy layer.
- Add crushed Butterfinger: Crush the Butterfinger candy bars into bite-sized pieces and sprinkle them generously over the whipped topping, adding a crunchy texture and signature candy flavor to the cake.
- Chill and serve: Refrigerate the cake for at least 1 hour before serving. This chilling time allows the flavors to meld together and helps the cake set for easy slicing and serving.
Notes
- Be sure to let the cake cool slightly before poking to prevent the cake from breaking apart.
- Use full-fat caramel sauce and sweetened condensed milk for the best rich flavor.
- For extra crunch, add more crushed Butterfinger bars on top before serving.
- This cake is best served chilled but can be stored in the refrigerator for up to 3 days.
