Butterfinger Cake
A rich and delicious cake that combines chocolate, caramel, and peanut butter flavors, topped with whipped cream and crushed Butterfinger bars.
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Whisk
- Fork or Wooden Skewer
Ingredients
- 1 count chocolate cake baked in a 9x13” pan
- 1 jar caramel sauce or 16oz jar caramel topping
- 7 oz. sweetened condensed milk
- 1½ cups heavy whipping cream
- 1½ Tbsp. creamy peanut butter
- ¼ cup powdered sugar
- 3 count Butterfinger bars chopped
Instructions
- Bake the chocolate cake in a 9x13” pan according to recipe instructions and allow it to cool for 10-15 minutes.
- Poke holes all over the surface of the cake with a fork or wooden skewer.
- Pour the caramel sauce generously over the top of the cake, followed by the sweetened condensed milk.
- Let the cake cool completely at room temperature for about an hour.
- In a mixing bowl, combine the creamy peanut butter and powdered sugar until smooth. Gradually add the heavy whipping cream and whip until stiff peaks form.
- Spread the peanut butter whipped cream over the cooled cake.
- Sprinkle the chopped Butterfinger bars evenly over the top.
- Refrigerate for at least one hour before serving to allow flavors to meld.
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Notes
Store any leftovers tightly covered in the refrigerator for up to three days.