Butterfinger Cake A.K.A. The Cake That Will Spark A Stampede To Your Door
Warning: I think I hit more tangents than usual in this post. Recipe is at the bottom if you wanna skip through the interesting tidbits about my family, negative people, my dish envy, and complaints about my kitchen.
Looking over some of my past posts, I noticed I have a habit of going on and on about how I love everything I post. Thing is though, I DO love everything I post. If I didn’t love it, I wouldn’t share the recipes with you because I want you to love everything I post, too!
Alright, now that I’ve gotten that off my chest, let me start posting about this cake by saying: I LOVE THIS CAKE!!! Furthermore, EVERYONE LOVES THIS CAKE!! Grown men swoon for it, Children polish their halos and change their vocabulary to “mother dear” for it. No cake I have ever had in a restaurant holds a candle to THIS one.
THIS is the ultimate in decadence and….guess what else? EASE! This is the easiest cake on earth to make. Never have you stopped a show with so little effort.
This recipe came from my sister in law, Stacey. Stacey married into our family about ten years ago. We kind of feel sorry for her from time to time, being married into our brood and all, but since she had been a guest at my sleepovers as far back as third grade, she clearly came in with her eyes wide open. She has learned to adapt quite well to the vast quantities of food we turn out everytime someone blinks funny and she has resigned herself to the possibility that being married to a Davis is not conducive to making it back to that size zero bikini. She has also done the one thing that we all must do eventually: learn to cook just like Mama.
Stacey is a GREAT cook. Thing is, she didn’t cook at all for the first half of their marriage (she was a working mom). Once she quit her job to raise the spawn of Bill (my two sweet nephews, but spawn of Bill sounds better), she took up cooking and made up for lost time. Now Stacey makes the best fried apple pies in the state and she frequently spends a day making twenty or so full sized cakes for my brother’s catering jobs.
Still, as good a cook as Stacey is, her shining contribution to our family’s good eatin’ will always be The Butterfinger Cake. Did you hear an angelic choir when I said that? Butterfinger Cake. There it was again!
You will need: Devil’s Food Cake Mix (The cheaper the better, we want a good old coarse cake), Can Sweetened Condensed Milk, Caramel Topping, Cool Whip, Butterfinger Bar
My brother, Bill, took these pics and Stacey made the cake. She has such a large, open, bright and sunny kitchen. Not that I’m jealous or anything. I love my 6×8 dungeonesque walk in closet with appliances. Really, I do. ~Sighs~
Prepare cake according to package directions. When it comes out, poke holes all in it with a fork, just like we did on the Elvis Presley cake. Don’t stop til it looks like a swarm of four toothed mosquitoes attacked!
Dang, I didn’t know Stacey had the Fire King 9×13 dish. Those were issued in 2000 and didn’t stay on the market long. I got a bowl, but never the dish. I really want the dish now. 
Pour entire can of sweetened condensed milk and jar of caramel topping into bowl or glass and stir to combine.
You know what negative people need? A BIG OLD BITE of this cake shoved right in their mouth to sweeten them up! When they come up for air, shove another bite in! Hey, come to think of it, if y’all have any negative or grouchy people in your life, you really should make them this cake today. Honestly, surprising them with this cake might just turn them around. It would at the very least cause them to take pause and look at you in a renewed light. Killing folks with kindness really does work. I swear it. I’ve tried it and been successful every single time.
Where was I? Oh yes. While the cake is still hot, pour the caramel/condensed milk all over the top and spread it around evenly. Then let it soak in. Oh my good lord almighty, this is gonna be good.
I had to look at this a minute before I was able to figure out what it was. At first, I thought Stacey had sent me a photograph of a bowl of cereal for some reason.
Sprinkle 3/4 of butterfinger crumbs over cake. Now let it cool a bit. I stick mine in the fridge at this point.
Waiting is really hard because I have got you wanting to eat it real bad at this point, don’t I? Oh just wait, it gets so much better and you have to wait even longer! Oooh, now look whose being negative?
Alright, let me rephrase in a bright and chipper Mary Poppin’s voice “Oh just you wait, although it may still be a while until the cake is ready, the wait will be rewarded with such a delicious delight and you will have earned it through all of your selfless hard work! You’re such a good person for making this!”.
That was better. 
Once it is cooled, top with the whole thing of whipped cream and remaining butterfinger crumbs. Refrigerate. Now, you can eat this now but it really and truly should get good and cold before you do.
Alright so go ahead and eat a bit now if you have to, but just promise me you’ll have another slice once it cools. You may even need to have two or three slices once it is good and cold so you can make sure you are tasting it fully as it would be quite rude to serve something to others which you have not adequately tasted – for their own good, of course.
Ingredients Instructions
Posted by Christy Jordan
on Aug 17 2008. Filed under Cake, Chocolate, Dessert.
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Christy – in your picture – you spread some of the butterfinger on the hot cake…but in the directions you didn’t mention that and…. I followed the printed version – do you think it will change the ‘taste’? I loved the carmel and condensed milk together…. I licked the bowl!!!! lol Judy
Made this tonight… AWESOME!!! TY TY TY
[...] hits on Southern Plate and when she shared it with me I remarked about how it was very much like my Butterfinger cake, which is one of the most popular recipes on the website. She was kind enough to give me permission [...]
I came upon this recipe while I was looking at Miss Patsy’s Coconut Cake. Both sound delish so I must try them! We have several birthday’s in our family this month and I can’t wait to make these!! Thanks!
[...] Lisa – Butterfinger Cake! [...]
I made this cake today and it is the bomb as far as taste and good to look at as in the appearance. It will be one of my new cakes going forth when I do a women’s outreach ministry event. I am glad I ran across this site a few months ago. I also made the Angel food cake with the pudding for our Pray-ER Luncheon and it was a hit as well.
God Bless You!
[...] Butterfinger Cake [...]
Hi, I made this cake today and it looks exactly like the picture. I think it would be the perfect dessert for fall considering the orange and brown from the butterfingers. I’m sure I’ll be making this a lot in the future. Thanks for posting such a great easy to follow recipe!
I made this today for my daughter’s birthday. Best cake I’ve ever made! Instead of doing a sheet, I made two eight inch rounds. I drenched each layer in the caramel/condensed milk and added a layer of butterfinger and whipped cream between the layers. The top was another layer of whipped cream and butterfinger.
Will you be my mama?
Hey I just made the cake in 2 9in rounds and drenched the tops with the caramel. I tried picking up one of the cakes after I drenched it and it wanted to fall apart. I just put them in the fridge to cool. Did you use the fridge? If so did the caramel harden at all to hold the cake together? I’m nervous to try to pick up this layer to stack them! Please let me know! slbnsjb@aol.com
Thanks!
Sara
Hello. I made this tonight, but I used a big can of cream instead of the small can! Wish you had specified that in your article, but all the same, it still tasted great.
Where I come from, we call this a “Better than ANYTHING!” cake. It was required for consoling a girlfriend who finally dumped that boyfriend
i made 2 of these cakes. 1 for my job and 1 or my husband. everyone went wild and said it was the best cake they every had. thank you. i have shared your recipe with several people.
[...] Butterfinger Cake [...]
Mmmm, think I will have to pick up the ingredients tomorrow when I do my groceries
Wow…it’s 5:45 am & I’m drooling while the cake bakes. I’m already planning the football menu, softball tailgating & a summer open house. Your recipes just MAKE me want to cook! Thank you, Thank you.
Oh Debbie thank you so much!! What great day for me to start out hearing from you!!
Christy,
I have been making this exact cake for YEARS!
Its amazing and thanks for sharing!
I agree people RAVE over it!
We call it a “better than sex” cake, for adults, and the “best birthday cake ever” for kids ! We don’t mix the topping & milk, we pour the milk on first, let it soak in 5 minutes, then pour on the caramel topping And hot fudge topping, let that soak in a few minutes. We also buy the pkg of 8 count mini bars of butterfinger, 4 on the cake before going in the fridge; bring it out and cover with whipped cream and last 4 bars just before serving. And for Halloween we use red velvet cake, looks very like blood while eating, which appeals to the kids gross factor, lol. Be sure to store any leftovers in the fridge.
This looks outstanding. I can’t wait to make it. However, butterfingers are made of ground nuts so if there is anyone w/ a nut allergy, be forewarned, this is probably not the cake for them. Both my kids have nut allergies; just wanted to point this out.
I’ve always made this cake using crushed Heath bars. Around here, we call it “Better Than Sex” cake.
I bet this would be great as individual cake in a jar treats too!