If you’re looking for a showstopper dessert, the Butterfinger Chocolate Caramel Cake is your answer. Chocolate cake, gooey caramel, and Butterfinger bars make for a delightful combination that’s hard to resist. Grab your apron, and let’s get baking the decadent treat.
When it comes to substitutions, you can easily swap the devil’s food cake mix for a chocolate cake mix if that’s what you have on hand. If you’re looking to cut back on sweetness or avoid condensed milk, using a homemade caramel sauce could work, though the texture may vary. For those with allergies to dairy, opt for a non-dairy whipped topping and ensure your caramel is dairy-free too. Sourcing the ingredients is straightforward, as they can typically be found at your local grocery store.
Cakes
Butterfinger Chocolate Caramel Cake Recipe
Ingredients
- 1 (18 ounce) box devil’s food cake mix
- 3 eggs
- 1 1/3 cups water
- 1/2 cup vegetable oil
- 1 (10 ounce) jar caramel topping
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container Cool Whip
- 8 miniature butterfinger candy bars
Instructions
- Bake the cake mix according to the instructions on the box.
- While the cake is still warm, poke several holes into it using the end of a wooden spoon.
- Pour the entire can of sweetened condensed milk over the cake, followed by the caramel topping, allowing both to soak in.
- Let the cake cool completely after soaking.
- Crumble 4 miniature Butterfinger candy bars into the container of Cool Whip, mixing them together before spreading the mixture over the cooled cake.
- Crumble the remaining 4 Butterfinger bars on top of the cake for a delicious finish.
Part of our Homemade Cake Recipes collection — Part 1 of 6:
If you’re in the mood for something a little lighter yet equally delightful, I highly recommend trying the Butterless Banana Cake. Its moist texture and fruity flavor make it a refreshing treat that pairs beautifully with afternoon tea or coffee.