Hey there, sweet treat lovers! Are you in the mood for a dessert that’s bursting with rich chocolate, creamy caramel, and crunchy Butterfinger goodness? Well, you’re in for a treat! Today, we’re diving into an easy and irresistible Butterfinger Candy Bar Poke Cake recipe that will satisfy your candy bar cravings and more. Perfect for any occasion, from potlucks to family dinners, this decadent cake is sure to be the talk of the table. Let’s get baking, shall we?
Introduction
There’s something magical about poke cakes. They combine the best elements of a moist cake with creamy fillings that soak into every bite. This Butterfinger Candy Bar Poke Cake takes it to the next level with a fusion of chocolate cake, caramel, and crushed Butterfinger candy bars. Originating from the idea of infusing extra flavor into a basic cake, poke cakes have become a beloved dessert for home bakers.
What sets this recipe apart is the combination of textures and flavors. You get the moist, rich base of chocolate cake, the luscious sweetness of condensed milk and caramel sauce, and finally, the crunch of Butterfinger candy bars. It’s a mouthwatering delight that appeals to fans of chocolate desserts, candy bar-inspired treats, and everything in between.
Ingredients for Butterfinger Candy Bar Poke Cake
To make this indulgent dessert, you’ll need the following ingredients:
- 1 box of chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
- 4-5 Butterfinger candy bars, crushed
Optional substitutions:
- For a gluten-free option, use a gluten-free chocolate cake mix.
- Dairy-free whipped topping and plant-based caramel sauce can be used for lactose intolerant or vegan versions.
How to Make Butterfinger Candy Bar Poke Cake – Step by Step
Step 1: Bake the Cake
Prepare your chocolate cake mix according to the package instructions. Use a 9×13-inch baking dish to ensure even baking. Once the cake is baked and has cooled for about 10 minutes, it’s time to make those signature pokes! The slightly warm cake is the ideal temperature to absorb the fillings.
Step 2: Poke the Cake
Take the handle of a wooden spoon and gently poke holes throughout the surface of the cake. Make sure the holes are spaced evenly and are deep enough to reach the base of the cake. The holes should be large enough to allow the caramel and condensed milk to seep through and infuse the cake with flavor.
Step 3: Add Caramel and Condensed Milk
In a small mixing bowl, combine the sweetened condensed milk with the caramel sauce. Pour this mixture slowly and evenly over the cake, ensuring that it fills the holes you’ve just made. The cake will absorb this sweet and rich filling, creating an irresistible texture.
Step 4: Let the Cake Cool
Once the cake is thoroughly soaked with the caramel mixture, let it cool completely. This step is crucial to ensure that the whipped topping doesn’t melt when applied. Cooling also allows the flavors to meld together beautifully.
Step 5: Top with Whipped Topping
Once the cake has cooled, spread the thawed whipped topping evenly across the surface of the cake. The creamy topping adds a light, airy contrast to the dense, moist cake beneath.
Step 6: Add Crushed Butterfinger
Now for the pièce de résistance! Crush 4-5 Butterfinger candy bars and sprinkle them generously over the whipped topping. The combination of caramel, chocolate, and crispy Butterfinger pieces adds the perfect crunch to this dessert.
Step 7: Chill and Serve
Refrigerate the cake for at least an hour to allow it to set and the flavors to develop fully. Once it’s chilled, slice it up, serve, and enjoy this delightful creation!
Helpful Tips for Butterfinger Candy Bar Poke Cake
- Chill the cake: Make sure to give the cake enough time to cool in the refrigerator before serving. This helps to enhance the flavors and create a well-set dessert.
- Crush the Butterfinger bars finely: For the perfect crunchy texture, crush the candy bars into smaller pieces. You can use a rolling pin or a food processor to achieve your desired consistency.
- Use different candy bars: Not a Butterfinger fan? You can substitute with other candy bars like Reese’s, Snickers, or Heath bars for different flavor profiles.
Cooking Tips for the Best Butterfinger Candy Bar Poke Cake
- Poking the cake: Ensure that the holes you make with the spoon handle are deep enough so that the filling can penetrate all the way through the cake. This technique makes sure each bite is filled with caramel goodness.
- Mix it up: If you’re feeling adventurous, try using a different flavor of cake mix. A vanilla or peanut butter-flavored cake mix would pair wonderfully with the Butterfinger candy bars.
- Homemade whipped topping: If you prefer making your own whipped cream, simply whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
Serving Suggestions for Butterfinger Candy Bar Poke Cake
This Butterfinger Candy Bar Poke Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. To make it extra decadent, drizzle some chocolate or caramel sauce on top right before serving. For beverages, a strong cup of coffee or a glass of cold milk makes for a perfect accompaniment to this sweet treat.
Nutritional Information
Here’s a quick overview of the nutritional value of this cake:
- Calories: 350 per serving
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 280mg
- Total Carbohydrates: 42g
- Sugars: 30g
- Protein: 4g
Nutritional Information (per serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 280mg
- Total Carbohydrates: 42g
- Sugars: 30g
- Protein: 4g
Storage and Leftovers for Butterfinger Candy Bar Poke Cake
Storage Tips: If you have any leftovers (which may be hard to come by!), store them in an airtight container in the refrigerator for up to 4 days. The cake tends to get even better over time as the flavors continue to blend. The whipped topping remains fresh and creamy, while the Butterfinger candy retains its crunch.
Reheating: This cake is best served chilled, but if you prefer to reheat it slightly, a quick 10-second zap in the microwave will soften the cake. Just be careful not to melt the whipped topping!
Frequently Asked Questions (FAQs) for Butterfinger Candy Bar Poke Cake
1. Can I make this cake ahead of time?
Yes! In fact, this cake tastes even better when made a day in advance. It allows the flavors to fully meld together, making it even more delicious when served the next day.
2. Can I freeze Butterfinger Candy Bar Poke Cake?
You can freeze the cake without the whipped topping. Once cooled and before adding the whipped topping, wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. When you’re ready to serve, thaw it in the refrigerator and add the whipped topping and Butterfinger pieces.
3. What can I use if I don’t have Butterfinger candy bars?
Feel free to substitute with other crispy candy bars like Crunch or Twix. These will give you a similar texture and flavor profile.
4. Can I use homemade caramel sauce instead of store-bought?
Absolutely! If you have a homemade caramel sauce recipe, it can elevate this dessert to new heights.
Related Recipes for Butterfinger Candy Bar Poke Cake Lovers
If you loved this recipe, here are two more delicious desserts to try:
Conclusion
This Butterfinger Candy Bar Poke Cake is more than just a dessert; it’s an experience. The combination of rich chocolate cake, sweet caramel, and crunchy Butterfinger candy makes every bite pure indulgence. Whether you’re bringing this to a party, serving it at a family gathering, or simply treating yourself, it’s bound to be a hit!
We’d love to hear how yours turned out! Did you try any variations? Leave a comment below and share your experience. Don’t forget to share this recipe with friends who have a sweet tooth—they’ll thank you for it!
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Butterfinger Candy Bar Poke Cake – Irresistible Dessert
Description
Hey there, sweet treat lovers! Are you in the mood for a dessert that’s bursting with rich chocolate, creamy caramel, and crunchy Butterfinger goodness? Well, you’re in for a treat! Today, we’re diving into an easy and irresistible Butterfinger Candy Bar Poke Cake recipe that will satisfy your candy bar cravings and more. Perfect for any occasion, from potlucks to family dinners, this decadent cake is sure to be the talk of the table. Let’s get baking, shall we?
Ingredients
- 1 box of chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 container (8 oz) whipped topping (such as Cool Whip), thawed
- 4–5 Butterfinger candy bars, crushed
Optional substitutions:
- For a gluten-free option, use a gluten-free chocolate cake mix.
- Dairy-free whipped topping and plant-based caramel sauce can be used for lactose intolerant or vegan versions.
Instructions
Step 1: Bake the Cake
Prepare your chocolate cake mix according to the package instructions. Use a 9×13-inch baking dish to ensure even baking. Once the cake is baked and has cooled for about 10 minutes, it’s time to make those signature pokes! The slightly warm cake is the ideal temperature to absorb the fillings.
Step 2: Poke the Cake
Take the handle of a wooden spoon and gently poke holes throughout the surface of the cake. Make sure the holes are spaced evenly and are deep enough to reach the base of the cake. The holes should be large enough to allow the caramel and condensed milk to seep through and infuse the cake with flavor.
Step 3: Add Caramel and Condensed Milk
In a small mixing bowl, combine the sweetened condensed milk with the caramel sauce. Pour this mixture slowly and evenly over the cake, ensuring that it fills the holes you’ve just made. The cake will absorb this sweet and rich filling, creating an irresistible texture.
Step 4: Let the Cake Cool
Once the cake is thoroughly soaked with the caramel mixture, let it cool completely. This step is crucial to ensure that the whipped topping doesn’t melt when applied. Cooling also allows the flavors to meld together beautifully.
Step 5: Top with Whipped Topping
Once the cake has cooled, spread the thawed whipped topping evenly across the surface of the cake. The creamy topping adds a light, airy contrast to the dense, moist cake beneath.
Step 6: Add Crushed Butterfinger
Now for the pièce de résistance! Crush 4-5 Butterfinger candy bars and sprinkle them generously over the whipped topping. The combination of caramel, chocolate, and crispy Butterfinger pieces adds the perfect crunch to this dessert.
Step 7: Chill and Serve
Refrigerate the cake for at least an hour to allow it to set and the flavors to develop fully. Once it’s chilled, slice it up, serve, and enjoy this delightful creation!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Chill the cake: Make sure to give the cake enough time to cool in the refrigerator before serving. This helps to enhance the flavors and create a well-set dessert.
- Crush the Butterfinger bars finely: For the perfect crunchy texture, crush the candy bars into smaller pieces. You can use a rolling pin or a food processor to achieve your desired consistency.
- Use different candy bars: Not a Butterfinger fan? You can substitute with other candy bars like Reese’s, Snickers, or Heath bars for different flavor profiles.
