Slice of Butterfinger Cake with cake in background
Print Recipe
5 from 1 vote

Butterfinger Poke Cake

This is a delicious, moist butterfinger cake recipe! Your taste buds will thank you! Good luck stopping with just one piece!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: Butterfinger Cake
Servings: 24 slices
Calories: 303kcal


For the Cake

  • 2 cups all-purpose flour (250 grams)
  • 1 3/4 cups granulated sugar (347 grams)
  • 1/2 cup cocoa powder (41 grams)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp espresso powder
  • 1 egg
  • 1 cup milk (240 mL)
  • 2/3 cup canola oil (150 mL)
  • 1 cup hot water (250 mL)

For the Filling

  • 6 fun-sized butterfinger candy bars
  • 14 ounces sweetened condensed milk (396 grams)

For the Topping

  • 2 cup heavy cream (500 mL)
  • 1/2 cup confectioners' sugar (60 grams)
  • 1 tbsp vanilla extract
  • 6 fun-sized butterfinger candy bars


For the Cake

  • Preheat oven to 350 degrees.
  • In mixing bowl, combine flour, sugar, cocoa, salt, baking powder, and espresso powder.
  • Add the egg, milk, and oil. Mix until combined.
  • Scrap bowl. Stir in hot water.
  • Pour batter into a greased 9x13 inch pan.
  • Bake for approximately 40 minutes or until toothpick comes out clean when inserted into the center of the cake.

For the filling

  • Crush butterfinger candy bars into fine crumbs.
  • Combine butterfinger crumbs with sweetened condensed milk

For the Topping

  • Combine cream, sugar and vanilla in mixing bowl. Whip with whisk attachment on medium speed for about 3 minutes. 
  • Crush butterfinger candy bars into fine crumbs.

To Assemble

  • Allow cake to cool. Using fork, poke multiple holes throughout cake.
  • Pour filling and spread on top of the cake. 
  • Spread whipped cream on top of filling and top with crushed butterfinger bars. 
  • Store in refrigerator.