Butterfinger Cake
Craving a cake that’s rich, creamy, and irresistibly crunchy? Dive into the world of Butterfinger Cake, a decadent dessert that combines moist chocolate cake, luscious caramel filling, and a fluffy peanut butter whipped topping, all crowned with crushed Butterfinger candy bars.
Ingredients
Cake Base
- 1 box (15.25 oz) chocolate cake mix (e.g., devil’s food)
- 3 large eggs (room temperature)
- 1 cup (240 ml) water
- ½ cup (120 ml) oil
Filling
- 12 oz (1 can) sweetened condensed milk
- 12 oz (1 bottle) caramel sauce
Whipped
- 1½ cups (360 ml) cold heavy cream
- 1½ tablespoons creamy peanut butter (optional)
- ¼ cup (30 g) powdered sugar
Garnish
- 2–3 Butterfinger candy bars, chopped
Instructions
- Preheat oven to 350°F (177°C) and line a 9×13 inch pan with parchment.
- Mix cake mix, eggs, water, and oil until smooth.
- Pour into pan and bake for 20–25 minutes; cool 15–20 minutes.
- Poke holes all over the warm cake using a wooden spoon handle.
- Mix sweetened condensed milk and caramel sauce; pour over cake and spread.
- Cover and refrigerate for 1–2 hours or overnight.
- Whip cold cream with powdered sugar (and optional peanut butter) to stiff peaks.
- Spread whipped cream over the chilled cake evenly.
- Crush and sprinkle Butterfinger bars on top.
- Serve chilled; store in fridge up to 5 days or freeze slices for 1 month.