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Top-down view of Butterfinger poke cake in a glass baking dish, topped with whipped cream, caramel drizzle, and chopped Butterfinger pieces on a granite counter.

How to Make Butterfinger Cake Recipe Easy and Irresistible

A homemade chocolate sheet cake soaked with sweetened condensed milk and caramel, topped with stabilized whipped cream and chopped Butterfinger bars.
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Prep Time 20 minutes
Cook Time 28 minutes
Chill Time 3 hours
Total Time 3 hours 48 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the scratch chocolate cake (9×13)

  • 2 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cup granulated sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1/2 cup neutral oil (vegetable or canola)
  • 2 cups milk (or buttermilk)
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water

For the sweet soak

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup caramel sauce (or caramel topping)

For the topping (stabilized whipped cream)

  • 2 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp instant vanilla pudding mix (stabilizer option)

For the finish

  • 4 to 6 bars Butterfinger bars, chopped or crushed (about 1 1/2 to 2 cups)

Instructions
 

  • Prep the pan and ovenPreheat oven to 350°F. Grease a 9×13 pan, then lightly dust with cocoa powder or line with parchment if you prefer easier lifting.
  • Make the cake batterIn a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, oil, milk, and vanilla. Whisk until the batter looks smooth and no dry pockets remain. Pour in the hot coffee (or hot water) and whisk again. The batter will look thin. That’s normal.
  • Bake the cakePour batter into the pan. Bake 26–32 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake.
  • Poke holesCool the cake for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
  • Add the sweet soakIn a bowl, stir sweetened condensed milk and caramel sauce until combined. Pour the mixture slowly over the cake, moving across the pan so it soaks evenly. Let it sit 10 minutes, then cover and refrigerate at least 3 hours (overnight is great).
  • Make the stabilized whipped creamIn a cold bowl, whip heavy cream until it starts to thicken. Add powdered sugar, vanilla, and instant pudding mix. Continue whipping until you get stiff peaks.
  • Top the cakeSpread the stabilized whipped cream over the chilled cake in an even layer.
  • Add ButterfingerSprinkle chopped or crushed Butterfinger bars over the top. For best crunch, save a small handful and add it right before serving.

Notes

Pan size: A 9×13 pan works best for even soaking and clean slices.
Crunch tip: Add some Butterfinger right before serving so it stays crisp.
Caramel option: Caramel sauce is thicker; caramel topping pours faster. Either works.
Storage: Cover and refrigerate up to 4 days. The topping stays best when kept cold.
Keyword 9×13 dessert, Butterfinger cake recipe, Butterfinger poke cake, caramel poke cake,, chocolate poke cake, make-ahead dessert, potluck dessert