Butterfinger Cake Recipe

Yellow cake mix: A pre-packaged mix that serves as the base for the cake, providing a moist and fluffy texture.

Sweetened condensed milk: A thick, sweet milk used to add richness and moisture to the cake.

Caramel topping: A sweet, gooey sauce that adds a layer of caramel flavor to the cake.

Cool whip: A light, fluffy whipped topping used to cover the cake, adding a creamy texture.

Butterfinger candy bars: Crushed candy bars that add a crunchy, peanut-buttery topping to the cake.

When pouring the sweetened condensed milk and caramel topping over the hot cake, make sure to do it slowly and evenly. This allows the liquids to seep into the holes you poked, ensuring the cake absorbs all the flavors thoroughly. For an extra touch, you can warm the caramel topping slightly to make it easier to pour and spread.

• yellow cake mix - Substitute with white cake mix: White cake mix has a similar texture and flavor profile, making it a suitable alternative.

• yellow cake mix - Substitute with homemade yellow cake: If you prefer a homemade touch, you can make a yellow cake from scratch using flour, sugar, eggs, and butter.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with sugar to achieve a similar sweetness and consistency.

• sweetened condensed milk - Substitute with coconut milk and sugar: For a dairy-free option, use coconut milk and sugar to mimic the sweetness and thickness.

• caramel topping - Substitute with dulce de leche: Dulce de leche has a similar caramel flavor and creamy texture, making it a great alternative.

• caramel topping - Substitute with butterscotch sauce: Butterscotch sauce offers a rich, buttery flavor that can complement the cake well.

• cool whip - Substitute with whipped cream: Freshly whipped cream can replace cool whip, providing a similar light and airy texture.

• cool whip - Substitute with coconut whipped cream: For a dairy-free option, use coconut whipped cream, which offers a similar consistency and sweetness.

• butterfinger candy bars - Substitute with crushed toffee bars: Toffee bars provide a similar crunchy texture and caramel flavor.

• butterfinger candy bars - Substitute with crushed peanut brittle: Peanut brittle can offer a similar crunch and nutty flavor, making it a suitable replacement.

• To keep your Butterfinger cake fresh and delicious, store it in an airtight container. This prevents the cool whip topping from absorbing any unwanted odors from the fridge.

• If you don't have an airtight container, cover the cake tightly with plastic wrap or aluminum foil. Ensure the wrap touches the surface of the cool whip to minimize air exposure.

• Place the cake in the refrigerator. It will stay fresh for up to 3-4 days. The caramel topping and sweetened condensed milk will keep the cake moist and flavorful.

• For longer storage, consider freezing the cake. First, chill the cake in the refrigerator for a couple of hours to firm up the cool whip and toppings.

• Once chilled, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn and preserves the cake's texture.

• Label the wrapped cake with the date, so you know when you stored it. Frozen Butterfinger cake can be kept for up to 2 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This gradual thawing process helps maintain the cake's integrity and prevents the cool whip from becoming too runny.

• For best results, avoid thawing the cake at room temperature, as this can cause the cool whip to melt unevenly and the caramel topping to become too sticky.

• Once thawed, serve the cake chilled for the best texture and flavor. The Butterfinger candy bars will remain crunchy, adding a delightful contrast to the creamy cool whip and moist cake.

• Preheat your oven to 300°F (150°C). Place the leftover Butterfinger Cake in an oven-safe dish. Cover it with aluminum foil to prevent the cool whip from melting too quickly. Heat for about 15-20 minutes or until warmed through.

• For a quicker option, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe cover to avoid splatters. Heat on medium power for 30-45 seconds. Check the temperature and heat in additional 10-second intervals if needed.

• If you prefer a more gourmet approach, use a double boiler. Place the cake slice in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or foil. Steam for about 10 minutes or until the cake is warmed through.

• For those who enjoy a slightly crispy texture, use a toaster oven. Preheat the toaster oven to 300°F (150°C). Place the cake slice on a piece of parchment paper or a small baking tray. Heat for 10-15 minutes, keeping an eye on it to prevent the cool whip from melting too much.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the air fryer basket, ensuring it’s not too close to the heating element. Heat for 5-7 minutes, checking halfway through to ensure it’s warming evenly.

• Oven: Used to bake the yellow cake mix at 350°F (175°C).

• Mixing bowl: Needed to prepare the yellow cake mix according to package instructions.

• Fork: Used to poke holes all over the top of the hot cake.

• Measuring cup: Useful for pouring the sweetened condensed milk and caramel topping evenly over the cake.

• Spatula: Helps to spread the cool whip over the cooled cake.

• Refrigerator: Essential for chilling the cake for at least 2 hours before serving.

• Crushing tool: Used to crush the butterfinger candy bars into small pieces.

• Baking pan: Required to bake the cake in the oven.

• Cooling rack: Allows the cake to cool completely before adding the cool whip and crushed butterfinger candy bars.

Pre-measure ingredients: Measure and prepare all ingredients before starting to save time during the baking process.

Use a mixer: Use an electric mixer to quickly combine the cake mix ingredients, ensuring a smooth batter.

Microwave caramel: Slightly warm the caramel topping in the microwave for easier pouring over the cake.

Crush candy in advance: Crush the Butterfinger candy bars ahead of time and store them in an airtight container until needed.

Cool whip thawing: Thaw the cool whip in the refrigerator overnight to ensure it's ready to spread.