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Butterfinger Chocolate Caramel Cake: A Decadent Delight

My grandmother, Nana Rose, wasn’t much of a baker, truth be told. Her talents lay more in savory territory – her pot roast was legendary. But every now and then, she’d pull out a recipe that was surprisingly… well, easy. This Butterfinger Chocolate Caramel Cake was one of them. I remember being absolutely mesmerized by the way the caramel oozed into the poked holes, creating these irresistible pockets of sweetness. It wasn’t fancy, but it was pure, unadulterated happiness on a plate, and it cemented my love for baking from a young age.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Varies (see cake mix instructions)
Total Time: Approximately 1 hour 30 minutes (including cooling)
Servings: 16
Yield: 1 Cake
Dietary Type: Not Gluten-Free

Ingredients

1 (18 ounce) box devil’s food cake mix
3 eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (10 ounce) jar caramel topping
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container Cool Whip
8 miniature Butterfinger candy bars

Equipment Needed

Baking pan (size specified on cake mix box)
Wooden spoon
Mixing bowls
Electric mixer (optional, but helpful)
Spatula or knife for frosting
Measuring cups and spoons

Instructions

Preheat your oven according to the instructions on the devil’s food cake mix box. Grease and flour your baking pan to prevent sticking. This is crucial for easy removal later!
In a large mixing bowl, combine the devil’s food cake mix, eggs, water, and vegetable oil. Use an electric mixer or a whisk to beat the ingredients together until well combined, about 2-3 minutes. Make sure there are no lumps.
Pour the batter into the prepared baking pan and bake according to the cake mix instructions. Baking times vary depending on the size and shape of your pan, so keep a close eye on it.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
Remove the cake from the oven and let it cool slightly for about 10 minutes. It’s essential the cake is still warm for the next step.
While the cake is still warm, use the end of a wooden spoon to poke several holes all over the surface. The more holes, the more delicious caramel and condensed milk goodness will seep in!
Slowly pour the entire can of sweetened condensed milk over the cake, making sure it seeps into all the holes.
Next, pour the entire jar of caramel topping over the cake, again ensuring it fills the holes. The order here is important; the condensed milk will soak in quicker, while the caramel is thicker and needs a little head start.
Allow the cake to cool completely. This is a critical step! The cake needs to fully absorb the liquids before you add the frosting. I usually let it sit for at least an hour, or even longer.
While the cake is cooling, prepare the frosting. Crumble 4 of the miniature Butterfinger candy bars into small pieces.
Gently fold the crumbled Butterfingers into the container of Cool Whip. Be careful not to overmix; you want to keep the Cool Whip light and airy.
Once the cake has cooled completely, spread the Butterfinger Cool Whip mixture evenly over the top.
Crumble the remaining 4 miniature Butterfinger candy bars and sprinkle them generously over the frosted cake. This creates a beautiful and irresistible final touch.
Refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the frosting to set.

Expert Tips & Tricks

For an even richer chocolate flavor, add 1/4 cup of unsweetened cocoa powder to the cake mix.
If you don’t have Cool Whip, you can make your own whipped cream. Just be sure to stabilize it with a little gelatin or cornstarch to prevent it from weeping.
To make the cake extra moist, brush the top with a simple syrup (equal parts water and sugar, heated until the sugar dissolves) after poking the holes and before adding the condensed milk and caramel.
If you are short on time, you can poke the holes and add the condensed milk/caramel even while the cake is hot, but be aware that it might cause the cake to become a bit more crumbly.

Serving & Storage Suggestions

Serve the Butterfinger Chocolate Caramel Cake chilled or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream makes it even more decadent. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. While it’s possible to freeze the cake, the Cool Whip frosting might change texture slightly upon thawing. I recommend enjoying it fresh!

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	380 kcal	19%
Total Fat	19g	29%
Saturated Fat	7g	35%
Cholesterol	45mg	15%
Sodium	380mg	16%
Total Carbohydrate	52g	17%
Dietary Fiber	1g	4%
Sugars	30g	N/A
Protein	6g	12%

Variations & Substitutions

Cake Mix Variations: Try using a chocolate fudge cake mix or even a yellow cake mix for a different flavor profile.
Nut Alternatives: Sprinkle chopped peanuts, pecans, or walnuts on top instead of, or in addition to, the Butterfingers.
Caramel Sauce: If you prefer homemade, use your favorite caramel sauce recipe instead of store-bought. Just make sure it’s thick enough to soak into the cake without making it soggy.
Cool Whip Substitute: While Cool Whip provides a light texture, you could use stabilized whipped cream, mascarpone cheese whipped with a touch of sugar, or even a cream cheese frosting for a richer flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake is even better the next day after the flavors have had a chance to meld together. Just be sure to store it in the refrigerator.

Q: Can I use regular-sized Butterfinger bars instead of miniature ones?
A: Yes, you can, but you’ll need fewer of them. Roughly 2-3 regular-sized bars should be enough.

Q: The cake seems a bit soggy after adding the condensed milk and caramel. Is that normal?
A: It’s normal for the cake to be moist, but it shouldn’t be completely soggy. Make sure the cake is still warm when you poke the holes and add the liquids, and allow it to cool completely before frosting. If it’s still too soggy, try using a slightly less amount of condensed milk or caramel next time.

Q: Can I use a different kind of candy bar on top?
A: Of course! Snickers, Heath bars, or even chopped peanut butter cups would all be delicious alternatives.

Q: How do I prevent the bottom of the cake from sticking to the pan?
A: Thoroughly grease and flour the baking pan before pouring in the batter. You can also use a baking spray that contains flour, or line the bottom of the pan with parchment paper.

Final Thoughts

This Butterfinger Chocolate Caramel Cake is a guaranteed crowd-pleaser. It’s simple enough for a weeknight dessert but impressive enough for a special occasion. Don’t be afraid to get creative with the variations and make it your own. And most importantly, don’t forget to share it with the people you love. I hope this cake brings you as much joy as it has brought my family over the years. Now, go on and bake something amazing!

Butterfinger Chocolate Caramel Cake Recipe