The Best Butterfinger Cake: A Decadent Dream

I can still remember the first time I tasted this cake. It was at a family reunion, and I was immediately drawn in by its unassuming appearance and the excited whispers around it. One bite, and I was hooked. The tender chocolate cake, soaked in caramel and sweetened condensed milk, topped with cool whip and crunchy Butterfinger candy bars? It was a symphony of textures and flavors that sang directly to my inner child, a taste of pure, unadulterated joy that I’ve craved ever since. And now, I get to share the magic with you!

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 30 minutes
• Servings: 12
• Yield: 1 cake
• Dietary Type: Not Gluten-Free

Ingredients

• 18 ounces German chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 (8 ounce) container Cool Whip
• 1 (12 ounce) jar caramel ice cream topping
• 1 (14 ounce) can of Eagle sweetened condensed milk
• 3 (7 ounce) king size Butterfinger candy bars

Equipment Needed

• 9×13 inch glass cake pan
• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Wooden spoon or skewer
• Measuring cups and spoons
• Knife
• Refrigerator

Instructions

1. Preheat your oven to the temperature specified on the German chocolate cake mix box. Typically, this will be around 350°F (175°C), but always double-check the instructions on your specific mix.
2. Prepare the German chocolate cake mix according to the directions on the box. This usually involves combining the cake mix with eggs, oil, and water. Mix until just combined; be careful not to overmix. Overmixing can lead to a tough cake.
3. Pour the cake batter into a lightly greased and floured 9×13 inch glass cake pan. Using a glass pan helps the cake bake evenly and prevents burning.
4. Bake the cake for the amount of time directed on the cake mix box. Bake times can vary, but generally, it takes around 30-35 minutes.
5. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If it comes out with wet batter, bake for a few more minutes and check again.
6. Once the cake is done, remove it from the oven and let it cool slightly until it’s just barely warm. You don’t want the cake to be completely cool, as the warmth will help it absorb the delicious toppings.
7. While the cake is still warm, take the handle of a wooden spoon or a skewer and poke holes all over the top of the cake. Don’t be shy! The more holes, the more caramel and sweetened condensed milk can seep in.
8. Open the jar of caramel ice cream topping and drizzle it generously over the top of the cake, making sure to get plenty of caramel into the holes. Use the whole jar to ensure every bite is bursting with caramel flavor.
9. Next, open the can of sweetened condensed milk and drizzle it evenly over the top of the cake, again focusing on filling those holes. The sweetened condensed milk adds a lovely sweetness and helps keep the cake incredibly moist.
10. Let the cake cool completely. This is important because if the cake is even slightly warm, the Cool Whip will melt and make a mess.
11. Once the cake is completely cool, spread the entire container of Cool Whip evenly over the top, creating a smooth, creamy layer.
12. Unwrap the Butterfinger candy bars and coarsely crush them. You can use a knife to chop them, or place them in a ziplock bag and crush them with a rolling pin or the back of a spoon.
13. Sprinkle the crushed Butterfinger candy bars generously over the top of the Cool Whip, covering the entire cake.
14. Place the cake in the refrigerator for at least 30 minutes to allow it to set up. This will also help the flavors meld together and create an even more delicious dessert.

Expert Tips & Tricks

• For an even richer flavor, use a high-quality German chocolate cake mix or even a homemade chocolate cake recipe.
• If you don’t have a 9×13 inch glass pan, you can use a metal pan, but keep a close eye on the cake as it may bake faster.
• To make the cake even more visually appealing, consider drizzling some extra caramel sauce over the top of the Cool Whip before adding the crushed Butterfingers.
• For a nutty variation, add chopped pecans or walnuts to the top of the cake along with the Butterfingers.
• If you are short on time, you can purchase pre-crushed Butterfinger candy bars or other similar candy bar crumbles.

Serving & Storage Suggestions

This Butterfinger cake is best served chilled. Cut into squares and serve directly from the refrigerator. It’s perfect for parties, potlucks, or any occasion where you want to impress your guests.

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. The Cool Whip may start to soften slightly after a day or two, but the cake will still taste delicious. Freezing is not recommended, as the Cool Whip texture will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	590 kcal	30%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	60mg	20%
Sodium	450mg	19%
Total Carbohydrate	90g	30%
Dietary Fiber	2g	8%
Sugars	55g	N/A
Protein	7g	14%

Please note that this is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free. While Butterfinger candy bars are not naturally gluten-free due to potential cross-contamination, some manufacturers produce gluten-free versions or alternatives are available.
• Dairy-Free: Substitute the Cool Whip with a dairy-free whipped topping alternative. There are many great options available made from coconut milk, almond milk, or other plant-based ingredients. Be aware that the sweetened condensed milk and caramel typically contain dairy and need to be substituted.
• Different Candy: If you’re not a fan of Butterfingers (gasp!), you can substitute them with other crushed candy bars like Snickers, Reese’s Peanut Butter Cups, or Heath bars.
• Caramel Swirl: Before adding the Cool Whip, swirl in some extra caramel sauce for a more intense caramel flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it’s best to make this cake at least a few hours in advance to allow the flavors to meld together. You can even make it the day before.

Q: Can I use a different size cake pan?
A: While a 9×13 inch pan is ideal, you can use two 9-inch round cake pans. Just adjust the baking time accordingly.

Q: My Cool Whip melted. What did I do wrong?
A: The most common reason for Cool Whip melting is that the cake was not completely cool before it was applied. Make sure the cake is at room temperature before adding the topping.

Q: Can I add chocolate frosting instead of Cool Whip?
A: Yes, but the light, airy texture of the Cool Whip complements the richness of the cake and caramel very well. If you use frosting, consider a light and fluffy chocolate frosting.

Q: How can I prevent the cake from sticking to the pan?
A: Grease and flour the cake pan thoroughly before pouring in the batter. You can also use baking spray that contains flour.

Final Thoughts

This Butterfinger cake is more than just a dessert; it’s a delightful experience. The combination of moist chocolate cake, gooey caramel, sweet condensed milk, creamy Cool Whip, and crunchy Butterfinger candy bars is simply irresistible. I encourage you to give this recipe a try and share it with your loved ones. I guarantee it will become a new family favorite. Don’t forget to let me know what you think in the comments below, and if you’re feeling adventurous, try some of the variations I’ve suggested. Happy baking!