How to Make a Delicious Butterfinger Cake Recipe: Your New Favorite
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Do you love Butterfingers? Do you love cake? Then this Butterfinger Cake recipe is for you! This delicious dessert is easy to make and will become your new favorite recipe. It’s perfect for any occasion – birthday parties, holidays, or just because! Follow these simple instructions and you’ll have a Butterfinger Cake that everyone will love.
What are Butterfingers?
Butterfingers are a type of chocolate-covered peanut butter candy that was created by Curtiss Candy Company in 1923. Butterfingers were invented by Mr. Otto Schnering, who founded that candy company a year earlier.
Butterfingers consist of a layered crisp peanut butter core covered in chocolate…and now has several variations such as Butterfinger Crisp, Butterfinger Peanut Butter Cups, Butterfinger Bites, and Butterfinger Stixx.
How they get their name
Otto was quite brilliant in his marketing skills! The company held a public contest to choose the name of this particular candy. Then, in an early marketing campaign, the company dropped Butterfinger and Baby Ruth candy bars from airplanes in cities across the United States as a publicity stunt that helped increase its popularity.
He even got it featured in a 1934 Shirley Temple film called Baby Take A Bow!
Butterfingers and the Simpsons
Butterfingers became even more popular after being featured in an early episode of the Simpsons when Homer tries to steal them from a convenience store.
Soon, his son Bart was a spokesperson for them, even promoting the Butterfinger BBs.
So now you know all about Butterfingers, let’s get on to the Butterfinger Cake recipe! This is one dessert that you will not want to miss out on.
Butterfinger poke cake recipe
Here is a fun idea for them and a good reason to stock up the next time you see them on sale! I would have to say this decadent recipe is the most frugal of what I have seen out there for Butterfinger cake recipes as the ingredients are often on sale. Cake mixes are often a buck, Cool Whip is almost free with coupons, and Instant pudding is practically a steal.
This dessert has a darned impressive presentation if you take it to a party! We love to drizzle the chocolate sauce over it as it contrasts beautifully with the crushed candy bars.
Tip: Put all your Butterfinger bars in the freezer. When you’re ready to use them, take them from the freezer. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
Can I make this Butterfinger Cake recipe in a bundt pan?
No. as this is really one of those poke cake recipes? You need to bake it in a flat cake pan that allows for you to poke holes in the majority of the surface and then drizzle all of the best things over it to make for a truly decadent cake.
Do I have to use Butterfinger Candy Bars?
If you choose to use a different kind of candy bar, you might not get that slight hint of peanut butter in every bite. Obviously, you won’t be calling it a Butterfinger Cake, but I could see this working well with shredded Mounds Bars, finely chopped up peanut butter cups, even Heath bars!
How do you make Butterfinger cake?
I think this is the best way to get all the Butterfinger goodness in one bite of this Butterfinger Cake! We bake a normal cake and then the magic is all in how you finish off and top it!
You will love this easy dessert!
I know some people make a layered torte with angel food cake mix and Butterfinger candies, but this is a moist cake perfect for those family reunions we are going to be seeing again soon!
Butterfinger cake recipe with chocolate cake
Hands down, this is the best base for our cake recipe. Butterfingers go so well with chocolate, and this is a typical cake that can be used for many other recipes. If you can’t get a German chocolate boxed cake mix, a devil’s food cake mix would work well also.
Butterfinger cake ingredients:
- 1 box German chocolate box cake mix + additional ingredients per instructions OR your favorite recipe
- 5 Butterfinger candy bars, crushed
- 1 jar caramel sauce or caramel ice cream topping
- 1 can of sweetened condensed milk
- 1 tub Cool Whip
- Chocolate syrup
Butterfinger cake recipe:
In a large mixing bowl, whip up your box of cake mix and follow the instructions on the box to make and bake a 9×13 pan-sized moist chocolate cake. One tip we can suggest is to use melted unsalted butter instead of the oil – the same amount exactly.
Take the cake out of the oven and while the cake is still hot poke holes in the cake with the handle of a wooden spoon or similar to the end of a wooden spoon. It is much easier to work with a warm cake than a cooler one.
Pour sweetened condensed milk evenly over the entire cake surface.
Next drizzle on top of the cake all but ¼ cup of the caramel sauce and then sprinkle half of the crushed Butterfingers candy bars over the top of the cake.
When cake has cooled frost it with the Cool Whip or other kind of stabilized whipped cream.
Sprinkle on the remaining half of the crushed Butterfingers bars.
Drizzle over the whole thing with the caramel sauce and chocolate syrup.
Before you take a taste of the cake, pop it into the refrigerator for about an hour to help it all set. You do not need to cover it with plastic wrap first.
Slice, serve, and enjoy! I know it will quickly become one of your family favorites and you will be scraping the sides of the pan to get every crumb!