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Homemade Butterfinger Cake photo

Butterfinger Cake

This Butterfinger Cake is a chocolate lover's dream! Rich layers of chocolate, caramel, and crunchy Butterfinger bars make it irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 jar caramel sauce 16oz jar, store-bought
  • 7 ounces sweetened condensed milk
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon creamy peanut butter
  • 1/4 cup powdered sugar
  • 3 Butterfinger bars Butterfinger bars Chopped

Equipment

  • 9x13 baking pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Preheat your oven according to the instructions for your chocolate cake mix. Prepare the batter as directed, then pour it into a greased 9x13 pan. Bake until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  2. Step 2: Once the cake is cool, pour the caramel sauce over the top, spreading it evenly. Drizzle the sweetened condensed milk over the caramel to create a luscious layer.
  3. Step 3: In a mixing bowl, combine the heavy whipping cream, creamy peanut butter, and powdered sugar. Using an electric mixer, whip until soft peaks form.
  4. Step 4: Spread the whipped cream mixture evenly over the caramel layer. Be gentle to keep the layers intact.
  5. Step 5: Sprinkle the chopped Butterfinger bars over the whipped cream topping.
  6. Step 6: Cover the cake and refrigerate for at least 2 hours before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Assemble a day in advance, but add Butterfinger bars just before serving.
  • Use a sharp knife or food processor for even-sized Butterfinger pieces.