Favourite Butterfinger Cake

This is a poke cake in all its gooey, over-the-top glory. You start with a chocolate cake, riddle it with holes, and flood it with a mixture of sweetened condensed milk and caramel topping that sinks down into every channel. The result is dense, moist, and almost candy-bar rich.

Timing is everything with the soak. Poke the holes while the cake is still warm, so it drinks up that caramel-milk mixture instead of letting it pool on top. Then crushed Butterfingers and more caramel pile on before the whole thing chills overnight, which is when the magic happens and a plain cake turns gooey and decadent.

The next day, a layer of whipped topping goes on, with reserved Butterfinger crumbs scattered over the top so they stay crunchy against the soft cake. Cut into squares, it’s an unapologetic crowd-pleaser for any potluck or party.

Pro Tips

• Poke the holes while the cake is still warm so it soaks up the caramel and condensed milk; a cold cake won’t absorb it.
• Chill it overnight, not just an hour; that long rest is what makes the cake gooey and lets the flavors set.
• Reserve some crushed Butterfinger for the very top so it stays crunchy instead of softening into the cake.

Variations

• Swap the Butterfingers for crushed Heath bars, Snickers, or peanut butter cups.
• Use a yellow or caramel cake mix, or drizzle with hot fudge alongside the caramel.