BUTTERFINGER POKE CAKE
Butterfinger Poke Cake is a delicious and indulgent dessert that combines the rich taste of Butterfinger candy bars with moist chocolate cake. It’s a perfect treat for chocolate lovers and Butterfinger fans alike. We will explore the history of this Cake, provide the ingredients needed for making it, and guide you through step-by-step instructions on how to make it. We will also share some helpful tips for decorating the cake to make it truly spectacular.
Ingredients
CAKE
- 1 15.25 ounce box Duncan Hines chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
TOPPING
- 1 14 ounce can sweetened condensed milk
- 1/2 cup caramel sauce
- 1/3 cup creamy peanut butter
- 1 cup whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 8 0.65 ounce Sweet Candy Bars, cut
Instructions
- The first step in making the Butterfinger Poke Cake is to prepare the cake batter according to the instructions on the box. Once the batter is ready, transfer it to a greased and floured 9-inch round cake pan and bake it at 350 degrees Fahrenheit for 25-30 minutes. Let the cake cool completely before proceeding with the next steps.
- Once the cake has cooled, use a skewer or a wooden spoon to poke holes all over the surface of the cake. Make sure to poke the holes about halfway down into the cake. Then, in a small bowl, combine the Butterfinger candy bar, icing sugar and vanilla extract. Stir until well combined.
- The next step is to spread the Butterfinger mixture evenly over the cake, making sure to get it into the holes too. Cover the cake and put it in the refrigerator for 2 hours.. This allows the flavors of the Butterfinger to permeate the cake and make it extra delicious.
- Once the cake has chilled, it’s time to add the whipped frosting. Spread the frosting evenly over the cake, covering it completely. Decorate the cake with Butterfinger candy bars, chocolate shavings, or sprinkles, if desired.