Butterfinger Poke Cake

Butterfinger Poke Cake is a dreamy, rich dessert that combines the moistness of a poke cake with the irresistible crunch and flavor of Butterfinger candy bars.

It’s ideal for birthdays, potlucks, family gatherings, or just when your sweet tooth needs serious satisfaction. Below are all the best tips and serving tricks to make your Butterfinger Poke Cake a total showstopper.

Baking & Poking Tips

1. Use a sturdy cake base:
   A boxed chocolate cake mix (like Devil’s Food or Chocolate Fudge) works perfectly for Butterfinger Poke Cake. If you want to level it up, substitute milk for water and add an extra egg for a richer, bakery-style cake.
2. Let the cake cool slightly before poking:
   After baking, cool the cake for 10–15 minutes. If you poke too soon, it might tear. Use the handle of a wooden spoon or a straw to make evenly spaced holes across the surface.
3. Don’t skimp on the poke filling:
   The classic filling is sweetened condensed milk and caramel sauce. Pour it slowly and evenly over the cake while it's still warm, letting it seep into every hole for maximum flavor and moisture.
4. Chill to perfection:
   Refrigerate the cake for at least 4 hours (overnight is even better). This helps the filling settle in and creates that gooey, melt-in-your-mouth texture that poke cakes are known for.

Layering & Topping Tips

5. Use crushed Butterfingers two ways:
   Add one layer of crushed Butterfingers under the whipped topping and another generous sprinkle on top. This gives a nice crunch and intense flavor throughout every bite.
6. Freeze the Butterfingers before crushing:
   Butterfingers can get sticky at room temperature. Pop them in the freezer for 10–15 minutes, then place them in a ziplock bag and crush with a rolling pin. This gives you clean, crunchy bits.
7. Go big on the topping game:
   Instead of plain whipped topping, mix in a few tablespoons of caramel sauce or cream cheese for extra flavor. For a decadent twist, drizzle melted chocolate and caramel sauce over the top before serving.
8. Add texture and height:
   Add chopped peanuts, a swirl of peanut butter, or even chocolate curls on top to create a more visually striking and textured dessert.

Serving Tricks

9. Serve cold for best texture:
   This cake tastes best when chilled. Serve it straight from the fridge for a dense, creamy bite with that signature Butterfinger crunch.
10. Cut clean slices:
    Use a warm knife to slice through the layers neatly. Run your knife under hot water and wipe clean between slices for sharp, bakery-style cuts.
11. Make it in advance:
    This is a fantastic make-ahead dessert. You can bake and poke the cake one day, add the topping and Butterfingers the next morning, and serve later that day.
12. Serve in mini cups for parties:
    For easy grab-and-go desserts, cut the cake into small squares and place them in clear plastic cups with whipped topping and extra Butterfinger bits. These are perfect for kids' parties or buffet tables.
13. Pair with coffee or vanilla ice cream:
    To balance the sweetness, serve it with a hot cup of coffee or a scoop of vanilla ice cream. The contrast in flavor and temperature makes it even more indulgent.

Tips & Tricks

• Crush the Butterfingers last-minute so they stay crisp. If added too early, they may melt into the whipped topping.
• Want more texture? Add a layer of chopped roasted peanuts or mini chocolate chips on top.
• Make ahead-friendly: You can prepare this cake up to 1–2 days in advance. Just hold off on adding the Butterfinger topping until shortly before serving.

Variations

• Peanut Butter Lover’s Version:

Swirl a few tablespoons of peanut butter into the condensed milk and caramel mixture before pouring it over the cake. You can also add peanut butter chips on top.

• Homemade Whipped Cream Option:

Don’t love store-bought whipped topping? Beat 1½ cups of cold heavy cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Use it in place of Cool Whip.

• Cupcake Style:

Instead of a sheet cake, bake the batter into cupcakes. Poke holes using a skewer and follow the same filling and topping method for mini Butterfinger delights.

Storage

• Refrigerator: Store any leftovers in the fridge, covered with plastic wrap or foil. It keeps well for 3–4 days.
• Freezing: You can freeze the cake (without the Butterfinger topping) for up to a month. Thaw in the refrigerator overnight and add fresh topping before serving.

When to Serve It?

Butterfinger Poke Cake is perfect for:

• Birthday parties
• Game nights
• Potlucks
• BBQs
• Holiday tables (especially Halloween if you have leftover candy!)

Its combo of chocolate, caramel, and candy crunch makes it a fan favorite year-round.

Final Thoughts

If you're looking for a dessert that's easy to make yet impressively delicious, Butterfinger Poke Cake checks all the boxes. It's soft, moist, crunchy, sweet, and just a little bit sinful—in the best way possible.

Butterfinger Poke Cake is one of those desserts that looks fancy, tastes incredible, and is shockingly easy to make.

The key is in the layering: moist cake, gooey filling, whipped topping, and that nutty, crispy Butterfinger crunch. With a few smart tricks—like chilling overnight, layering with intention, and freezing the candy—you’ll have a dessert that disappears in minutes.

Whether you're baking for a crowd or just indulging your inner sweet tooth, this cake is guaranteed to be a hit.