Butterfinger Chocolate Caramel Cake

Indulge in ultimate dessert decadence with this Butterfinger Chocolate Caramel Cake, a dreamy combination of rich chocolate, gooey caramel, and crunchy Butterfinger goodness. Built on the foundation of a moist devil’s food cake, this treat is infused with a luscious mixture of sweetened condensed milk and caramel sauce, creating pockets of melt-in-your-mouth flavor in every slice. Topped with fluffy whipped topping, a generous layer of crushed Butterfinger candy bars, and optional chocolate chip garnish, this easy-to-make cake is the perfect showstopper for parties, potlucks, or indulgent family dinners. Ready in under an hour with just a handful of ingredients, this no-fuss dessert recipe guarantees crowd-pleasing results while satisfying all your sweet tooth cravings. Don’t forget to serve it chilled for the ultimate treat!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 1 box devil's food cake mix
• 1 cup water
• 0.5 cup vegetable oil
• 3 large eggs
• 14 ounces sweetened condensed milk
• 1 cup caramel sauce
• 4 bars Butterfinger candy bars (crushed)
• 8 ounces frozen whipped topping (thawed)
• 0.25 cup semi-sweet chocolate chips (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

Prepare the cake according to the instructions on the devil's food cake mix box, combining the cake mix, water, vegetable oil, and eggs. Mix until smooth.

Step 3

Pour the batter evenly into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4

While the cake is baking, mix the sweetened condensed milk and caramel sauce in a bowl until combined.

Step 5

Once the cake is finished baking, remove it from the oven and let it cool for 5 minutes. Using the handle of a wooden spoon, poke holes all over the top of the cake.

Step 6

Pour the caramel and sweetened condensed milk mixture over the warm cake, ensuring it seeps into the holes. Let the cake cool completely to room temperature.

Step 7

Spread the thawed whipped topping evenly over the cooled cake.

Step 8

Sprinkle crushed Butterfinger candy bars evenly over the whipped topping layer.

Step 9

Optional: Sprinkle with semi-sweet chocolate chips for added garnish.

Step 10

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.

Step 11

Serve chilled, and enjoy your Butterfinger Chocolate Caramel Cake!

Nutrition Facts

Serving size	(2117.7g)

Amount per serving	% Daily Value*
Calories	6770.4

Total Fat 287.6g	0%
Saturated Fat 127.6g	0%
Polyunsaturated Fat 69.7g
Cholesterol 810.5mg	0%
Sodium 5982.9mg	0%
Total Carbohydrate 981.2g	0%
Dietary Fiber 17.0g	0%
Total Sugars 731.9g
Protein 87.3g	0%

Vitamin D 167.6IU	0%
Calcium 2395.8mg	0%
Iron 27.4mg	0%
Potassium 2930.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 5.1%

Carbs: 57.2%