After my recipe last week for my Better Than Sex Cake doing SOO well,
I wanted to bring you another favorite that everyone goes crazy for!
Since I did chocolate cake with my better than sex cake, I wanted to do a yellow cake with this one, though you are more than welcome to do chocolate if you’d prefer!
 
This is one of the most delicious and EASY cakes you can make!
Very simple ingredients make one HELL of a yummy cake!
This cake is also a ‘poke’ cake which means holes are poked in the cake to pour all the yummy goodness inside!
Doing this makes the cake SO ultra moist and the flavor is even throughout
I did cool whip but you can also substitute and use real whipped cream
As with any recipe, you are free to make changes where ever you like 🙂
I ate way too much of this cake- I admit it  LOL
Lets just call it because I was ‘taste testing’?
yea, lets go with that 😉
I will have a couple more of these types of cakes that you will love, coming very soo
 
You can always use any candy you like, it doesnt have to be butterfinger.
 
Tis cake easily be called better than sex cake too 😉
Happy baking!
 
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I did use an 8×8 in the pics, just for photography sake to get a thicker cake
– the recipe is for a 9×13 🙂 Though you can use either!
Butterfinger Extasy Cake!
Ingredients
- 1 box yellow cake mix eggs, oil water
- 1 crushed king size Butterfinger bar
- 1 small 14oz can sweetened condensed milk
- 1-12.25 jar caramel syrup
- 16 oz heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Prepare your cake mix as directed on box
- Once your cake is cooked, poke several holes in the top of the end of a spoon
- Let your cake cool for 30 minutes
- Mix together your sweetened condensed milk and your caramel sauce and pour over your cake and into your holes
- Now using a hand mixer, bear your heavy whipping cream in a mixing bowl for several minutes until it starts to thicken
- Once your heaving whipping cream thickens, add in your powdered sugar and beat for another several minutes
- Spread your whipped cream over your cake with a spatula
- Top off with your crushed Butterfinger, slice and enjoy!
Did you make this recipe?
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Comments & Reviews
Linda Lenigan says
This looks like a terrific cake to take for potluck but would need to double the recipe so I suppose I would need to keep a watchful eye on the baking time. Any suggestions or have you doubled the recipe before?
Theta Cerveri says
I loved this! I started out with a Swiss Chocolate Cake Mix, made according to the directions, except that I NEVER put oil into a cake, use Unsweetened Applesauce instead!
I pulverized about eight little Butterfinger Candies and sprinkled some of that powder into the batter, then on the bottom of the baking dish before the cake batter was poured into it.
As soon as the cake came out of the oven, I poked and poured the Sweetened Condensed Milk over it, let it cool, then poured Chocolate Syrup over it and frosted it with a Chocolate Butter/Cream Cheese Frosting that had some of the Butterfinger powder mixed into it.
The top of the cake was decorated with Butterfinger Candies. I had baked this cake for a bunch of Chocolaholics who are also Buttterfingeraholics, so it went over big!
Cheryl Hobbs says
Since you used Cool Whip instead of Heavy Whipping Cream, did you still add the powdered sugar to the Cool Whip? I am guessing not, as it would change the consistency of the Cool Whip.
Yuri says
cake :3 I love to eat cake. >.< I always look for recipes for cakes. So great that you shared this recipe today. thank you very much.cravings! :))
Jane says
I’m not much of a sweet eater, but if I saved this recipe, I will make this cake.
Denise says
This looks like you used a 8×8 pan, did you adjust the recipe for that size?
JANET says
LOOKS GREAT ..WILL HAVE TO TRY
Sue says
What size pan does the recipe call for?
Thanks
Lisa M. says
I did use an 8×8 in the pics, just for photography sake to get a thicker cake
– the recipe is for a 9×13 🙂 Though you can use either!
Eve says
It’s going to be finish of mine day, except before finish I am
reading this wonderful piece of writing to improve my
knowledge.
Barb says
A friend requested this cake for her birthday next week but I have a question. Your pan looks smaller than the 9×12 the box calls for. What size are younusing.
Lisa M. says
I did use an 8×8 in the pics, just for photography sake to get a thicker cake
– the recipe is for a 9×13 🙂 Though you can use either!
annika says
Hi there… would be nice to know a recepie , from the start… these boxies are not around everywhere…. it looks and sounds soooo yummy!!!
thanks
annika
Terry Wolfe says
Looks yummy! Did you use a 9 x 13 pan? The pan looks smaller than that in the picture and I did not see any reference to size in actual recipe.
Thanks!
Lisa M. says
I did use an 8×8 in the pics, just for photography sake to get a thicker cake
– the recipe is for a 9×13 🙂 Though you can use either!
diane says
What are butterfingers bars , or the equivlante in Australia, van I substitute something else, longing to try this.
Lynn says
Does it have to be refrigerated once completed
Thelene says
I made this cake for a Church Talent Show for our youth tonight. The adults were invited to participate and bring a dessert or something we enjoyed to do. I made 2 of these cakes, the only difference being I bought the whipped frosting they use at Fry’s (Kroger) bakery. I thought that was just for refreshments and not being judged.. I won the Dessert Contest, so I guess it’s worth a try!
Carol C says
I did make it & love. I used 9×13 pan (perfect) such an easy delicious receipe. This is a keeper. Thank you for sharing. Also I’m keeping it refrigeratored.