Butterfinger Candy Bar Poke Cake

Butterfinger Candy Bar Poke Cake is a dreamy dessert made with rich chocolate cake, sweetened condensed milk, and crushed Butterfinger candy bars. It’s topped with whipped topping and even more Butterfinger bits, making every bite a combination of moist cake, creamy filling, and crunchy peanut buttery goodness.

Why You’ll Love This Recipe

This poke cake is incredibly easy to make and absolutely decadent. It’s the perfect make-ahead dessert for birthdays, holidays, or potlucks. With only a few ingredients and minimal prep, it delivers big on flavor and texture. Fans of Butterfinger bars will be obsessed.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix (plus eggs, oil, and water as directed on the box)
• Sweetened condensed milk
• Hot fudge sauce
• Whipped topping (like Cool Whip)
• Butterfinger candy bars (crushed)

directions

1. Bake the Cake: Prepare and bake the chocolate cake according to the package directions in a 9×13-inch baking dish. Let it cool for about 5–10 minutes.
2. Poke the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake.
3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
4. Add Hot Fudge: Warm the hot fudge slightly and drizzle it over the cake as well.
5. Cool and Chill: Let the cake cool completely, then refrigerate for at least 2 hours or until set.
6. Top and Garnish: Spread whipped topping over the chilled cake and sprinkle crushed Butterfinger candy bars generously on top.
7. Serve: Slice and serve chilled for best results.

Servings and timing

Servings: 12–16
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes

Variations

• Use a yellow or peanut butter cake mix for a different base flavor.
• Substitute caramel sauce for hot fudge for a Butterfinger caramel version.
• Make it a layer cake by baking in round pans and stacking with frosting and candy between.
• Use chocolate pudding instead of condensed milk for a denser texture.
• Add chopped peanuts or a peanut butter drizzle on top for extra crunch.

storage/reheating

Store the cake covered in the refrigerator for up to 5 days. It’s best served cold. This cake is not ideal for freezing, as the texture of the whipped topping and candy may change.

FAQs

What is a poke cake?

A poke cake is a cake with holes poked into it after baking, allowing fillings like condensed milk or pudding to soak into the cake for added moisture and flavor.

Can I use homemade chocolate cake instead of boxed mix?

Absolutely! Just make sure it fits a 9×13 pan and is sturdy enough for poking.

Do I have to use hot fudge?

No, caramel or peanut butter sauce can be used instead or in addition to hot fudge.

Can I use whipped cream instead of Cool Whip?

Yes, but it should be stabilized whipped cream so it doesn’t break down over time.

How far in advance can I make this cake?

You can make it up to 2 days in advance. Add the topping just before serving for freshest texture.

Can I freeze leftovers?

It’s not recommended, as freezing can affect the texture of the topping and candy.

How do I crush the Butterfinger bars?

Place them in a zip-top bag and crush with a rolling pin or use a food processor for finer pieces.

Can I make this cake in a round pan?

Yes, but a 9×13 pan is ideal for even soaking and layering of toppings.

Is this cake very sweet?

Yes, it’s rich and sweet—perfect for candy lovers and chocolate fans.

Can I make this cake peanut-free?

Butterfinger contains peanuts, so you’d need to substitute with a peanut-free candy bar and skip the nut-based toppings.

Conclusion

Butterfinger Candy Bar Poke Cake is a rich, creamy, candy-loaded dessert that’s as easy to make as it is to devour. Whether you’re feeding a crowd or treating yourself, this cake delivers big flavor with every bite. With its chocolatey base, gooey filling, and crunchy topping, it’s bound to be a favorite at any gathering.

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