Devil’s Food Butterfinger Cake

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Devil’s Food Butterfinger Cake. Warm chocolate cake with caramel sauce, whipped cream and crushed Butterfinger candy bars. Now THAT’S devilish.


  • 1 box devil’s food cake mix
  • 1 14 ounce can sweetened condensed milk
  • 1 12 ounce jar caramel topping
  • 1 12 ounce container whipped topping (aka Cool Whip. Or make your own by whipping 1 cup heavy cream with 1/4 cup confectioner’s sugar and 1 teaspoon vanilla until soft peaks form.)
  • 12 Butterfinger bars, crushed


  1. Prepare the cake according to package directions. You can use either a 9×13 pan or a springform pan
  2. Immediately after removing the cake from the oven, poke several holes in it with a fork or a skewer. Mix the condensed milk with the caramel topping and spread over the entire cake.
  3. Cool cake completely, and if you made this in a springform pan, release the cake sides.  Spread the whipped topping over the top, and sprinkle the crushed Butterfinger over the topping.
  4. Stand back!

Equipment We Used to Make This Recipe

Keywords: kid friendly devil's food butterfinger cake, vegetarian better than everything cake