Here’s your Butterfinger Cake recipe with added details for the perfect indulgent treat. This cake is rich, creamy, and packed with Butterfinger goodness!
Butterfinger Cake 🍰
Servings: 12-16
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: About 3 hours (including chilling time)
Ingredients
- 1 box yellow cake mix
For best results, use a high-quality brand. - 4 large eggs
Makes the cake extra rich and fluffy. - 1 stick (1/2 cup) butter, melted
Adds a rich buttery flavor. - 1 cup milk
For a tender and moist cake texture. - 1 can sweetened condensed milk (14 oz)
Creates a sweet, gooey base for the cake. - 1 cup white milk
This thins out the condensed milk slightly for easier soaking. - 1 container Cool Whip (8 oz)
For a light, fluffy topping. - 2-3 Butterfinger candy bars, crushed
Adds that signature crispy, peanut-buttery crunch.
Instructions
- Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a mixing bowl, combine the yellow cake mix with 4 eggs, melted butter, and milk. Mix well until smooth and no lumps remain.
- Bake the Cake
- Pour the batter into the prepared baking pan. Bake according to package instructions or until a toothpick inserted in the center comes out clean, usually around 25-30 minutes.
- Allow the cake to cool slightly (about 5-10 minutes) once it’s done.
- Add the Condensed Milk Mixture
- While the cake is still warm, use a fork to poke holes all over the top, about an inch apart.
- In a bowl, combine the can of sweetened condensed milk with 1 cup of white milk. Mix until well combined.
- Slowly pour this mixture evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
- Top with Cool Whip and Butterfinger Crumbles
- Once the cake has cooled, spread an even layer of Cool Whip over the top.
- Sprinkle the crushed Butterfinger pieces over the Cool Whip, covering the cake as evenly as possible.
- Chill the Cake
- Place the cake in the refrigerator and chill for at least 2 hours to let the flavors meld and set.
- Serve and Enjoy
- Slice into squares and serve chilled. Store leftovers in the refrigerator.
Tips for Success
- Butterfinger Topping: For extra crunch, crush the Butterfinger bars just before sprinkling so they retain their texture.
- Alternative Toppings: Try adding a drizzle of chocolate or caramel sauce before the Butterfinger pieces for an extra indulgent touch.
- Make-Ahead: This cake is even better after a night in the fridge, so feel free to make it a day ahead!
Enjoy your creamy, dreamy, Butterfinger-loaded cake—it’s sure to be a hit!