My Butterfinger Cake is about to be your new obsession. If you’re anything like me and can’t resist the dreamy duo of peanut butter and chocolate. This cake comes together with minimal effort and is ready to devour in just 45 minute. Yes, even on a weeknight sweet-tooth whim.
Every family loves a wonderful moist cake. That is why poke cakes are my go to for a quick easy dessert like these: coconut cream poke cake and my refrigerator strawberry cake
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Why this Butterfinger Cake Recipe is a Keeper
This easy Butterfinger cake has a box cake base, and only uses pantry staples and candy bars. It’s made in under an hour and it’s super customizable.
- Minimal effort, maximum impact: You start with a boxed cake mix and doctor it up for bakery-level results.
- Make-ahead magic: It gets better as it chills, making it perfect for prepping the day before.
- Crowd-pleaser every time: The texture and flavor combo (soft, crunchy, sweet, and salty) everyone loved this recipe the last time I made it.
What’s the Best Way to Prevent the Butterfinger Pieces from Becoming Soggy, Especially if Added to a Moist Frosting or Filling?
The best way to prevent soggy candy pieces is to add them to the peanut butter, and on top of the cake, as late as possible. The longer they sit on the cake and in the peanut butter, the soggier they become.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“This was absolutely fabulous! I’ll definitely be making this cake again!”
~ Cindy
Butterfinger Cake Ingredient Recipe Notes
You only need a few simple ingredients — most are pantry staples!
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cake Mix: The recipe calls for devil’s food cake, but you can really use whatever chocolate cake mix you have.
- Butterfinger Candy Bars: You can either buy crushed Butterfinger bits, or you can grab a couple candy bars and crush them yourself.
- Peanut Butter: Smooth peanut butter works best for pouring.
Variations and Substitutions to Make Butterfinger Cake
There’s a couple different swaps you can make to make this recipe extra delicious.
- Top: Drizzle with hot fudge or chocolate syrup if you want it extra decadent.
- Cream: Swap Cool Whip for real whipped cream for a more luxurious finish.
- Add: Substitute peanut butter chips or toffee bits in place of the Butterfinger crunch.
Special Equipment Needed for this Easy Cake Recipe
To make this chocolate cake recipe, you will need a couple different kitchen items to make it just right.
- 9×13 Cake Pan: A 9×13 inch pan is best for making poke cake recipes.
- Hand Mixer: Use a hand mixer to quickly mix all the cake ingredients together.
How to Make Butterfinger Poke Cake
This Butterfinger recipe comes together in just 3 easy to follow steps. This easy to make cake is so delicious, I’ve added it to my stash of potluck dessert recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bake Cake: Prepare and bake the cake according to package directions. As soon as the cake is done baking, immediately poke holes all over it using the handle-end of a wooden spoon.
- Make Peanut Butter Sauce: Microwave the peanut butter until it’s smooth and runny, then stir in some of the candy pieces. Pour the peanut butter onto the cake, using a spatula to spread it around. Let cake cool.
- Add the Toppings: Mix the thawed whipped cream and chocolate sauce and spread over the top of the cake. Top with the rest of the Butterfinger candy pieces.
Prep Ahead Suggestions for Chocolate Butterfinger Cake
Prepping this recipe for Butterfinger cake ahead of time can really help to save time and kitchen space if hosting an event.
- Crush Candy: Crush the Butterfinger bars yourself. Store crispy Butterfinger pieces in an airtight container to avoid last-minute messes.
- Homemade Whipped Cream: If you’re making homemade whipped cream with heavy whipping cream, pre-whip your topping and refrigerate it separately until ready to spread.
- Prepare the Cake: Bake the cake a day early and allow cake to cool completely before adding toppings.
How to Store, Freeze and Use Leftover Dessert
- Storing: Store the cake in an airtight container, or cover the pan tightly with plastic wrap. It’ll stay fresh for 3-4 days in the fridge. It often tastes even better the next day as the flavors meld together
- Freeze: Butterfinger cake can be frozen. Freeze the cake by wrapping each piece tightly in plastic wrap, then place them in a freezer-safe bag or container.
- Using Leftovers:
- Dessert Parfait: Layer it into a dessert parfait with extra whipped topping and milk chocolate chips.
- Milkshakes: Crumble it into milkshakes for an indulgent twist.
- Serve with fresh bananas or strawberries for a sweet-and-fruity contrast.
- Gift it: wrap slices in wax paper and add a ribbon—instant shareable treat!
Common Questions About This Cake Recipe
Sure, this recipe will still be delicious using Snickers, Reese’s cups or Heath bars.
Yes, feel free to use gluten free cake mix. Make sure your candy bars are also gluten free.
I like to use the handle-end of a wooden spoon, but you can really use anything that you find works. I make holes that are all at least 1 inch away from each other before I allow the cake to cool completely.
Expert Tips for Making This Butterfinger Dessert Recipe
- Add More: Try adding chocolate chips to the cake batter for more chocolate flavor.
- Peanut Butter: Crunchy peanut butter can replace the creamy peanut butter.
- Variation: Make with a white cake mix or yellow cake mix if you prefer.
- Alternate Ingredient: Use chocolate cool whip or mix cocoa powder into the regular cool whip.
- Cup Cakes: This cake can be made into cup cakes. Poke 1 hole in the middle of each cupcake for the peanut butter filling.
- Caramel Filling: Instead of peanut butter filling, make a caramel filling by melting together caramels and sweetened condensed milk.
- Topping: Top the cooled cake with drizzles of peanut butter and chocolate,
- Serve With: Serve with Cherry Poke Cake, Copycat Wendy’s Frosty or No Bake Strawberry Cheesecake.
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Butterfinger Poke Cake
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Ingredients
- 15.25 ounces Pillsbury™ Moist Supreme® Devil’s Food cake Mix, 1 box
- 1 cup Smooth peanut butter
- 1 ½ cups Butterfinger candy bar pieces, divided
- 8 ounces Frozen whipped topping, 1 container, thawed
- ¼ cup Chocolate syrup
Instructions
- Prepare cake according to package directions.
- When cake is finished baking, immediately poke holes all over the top using the back of a wooden spoon.
- Add peanut butter to a microwave safe bowl and microwave on high for 45 seconds, or until peanut butter is thin.
- Stir in ½ cup of candy pieces.
- Pour peanut butter mixture over top of the cake, using a spatula to spread it evenly.
- Allow to cool.
- In a large bowl, mix whipped topping and chocolate syrup; spread on top of cooled cake.
- Top with remaining candy pieces.
Christina’s Notes
- Chocolate: Add chocolate chips to the cake batter for more chocolate flavor.
- Crunchy Peanut Butter: Crunchy peanut butter can be a replacement for creamy peanut butter.
- Different Flavors: Make with a white or yellow cake mix if you prefer. You could also make a chocolate cool whip with cocoa powder in regular cool whip.
- Cupcakes: Poke a hole in the middle of each cupcake for the peanut butter filling.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
do you use like hershy’s chocolate syrup? and can you use butterfinger bits for baking, seems like they would fit in the holes better and or add some to the cake toolol
This is one of the reasons I love baking. You can adjust however you like. I use the bars because I love a variety of piece sizes and textures. Hershey’s is great, I like Monin syrup too as I use it for my coffee drinks. Make it with the ingredients that you have and enjoy.
Peanut butter and chocolate are my favorite dessert combination, loved it, thanks!
Wow! What a delicious cake for Butterfinger fans! Great dessert for a barbecue.
This was absolutely fabulous! I’ll definitely be making this cake again!
Can I add caramel sauce to the Peanut butter topping?
Of course!! Enjoy!
I don’t understand about the topping and the stuff you are putting inside the cake. Is this a special topping or just peanut butter and butter finger mixed together and heated up?