This Butterfinger poke cake is filled with caramel, sprinkled with crushed Butterfinger candies and topped with a smooth layer of fresh whipped cream. It’s easy to make and a crowd pleaser favorite!
It’s almost Halloween and although this year hasn’t been the best, it doesn’t mean that you can’t celebrate a fun holiday! Grab your Scream mask from your hallway closet and show off this fun Butterfinger poke cake!
I made this Butterfinger poke cake into a gory scene by simply adding some red food color into the caramel sauce. It’s so easy and simple to make this cake as well. You can use just plain old box mix cake or go all out and make it from scratch! I highly suggest making homemade caramel sauce for this cake though. It amplifies the flavor and makes it easier to add in the red food color.
What You’ll Need
- Chocolate sheet cake- you can use this recipe or you can use your favorite. Box mix works too!
- Caramel- this is important to make the cake flavorful and moist!
- Candy- I used Butterfingers but Heath bars would work really well with this too.
- Whipped cream- adding whipped cream to the top of this cake brings it to a whole new level.
How to Make This Butterfinger Poke Cake
- Take your baked sheet cake and using either a large straw or a thick skewer, poke holes all throughout the cake.
- Pour the caramel over the cake, ensuring that it soaks into the holes of the cake.
- Take the Butterfinger candy and smash it into pieces. Sprinkle it all over the top of the cake.
- Spread the whipped cream over the top of the cake. You can then drizzle with more caramel and more candy pieces.
Tips & Tricks
To make this Butterfinger poke cake for Halloween, you simply just tweak one thing. The caramel. Just simply add in some red food color so it resembles blood and then add a chocolate knife on top to complete the murder scene.
Other ways to change it up is to use Heath candy bars instead of Butterfingers. It will add more of a crunch and a toffee flavor, but will still be delicious!
Other Recipes You May Like
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Butterfinger Poke Cake
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup oil
- 1/3 cup sour cream
- 1 cup buttermilk
- 1/4 cup water
- 1/4 cup light corn syrup
- 1 cup granulated sugar
- pinch salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Butterfinger candy crushed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 375*F and grease and line a 9.25 x 13.25 inch pan. In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt and mix to combine. In another bowl combine the eggs, oil, sour cream, buttermilk, and vanilla and whisk together. Slowly add the wet ingredients to the dry and mix to combine. Pour the batter into the prepared pan and then sprinkle as much chocolate chips as you want on top of the batter. Bake for 30-35 minutes or until a toothpick comes out clean in the center (although be careful to not mistake melted chocolate chips for batter). let the cake cool completely.
- Place the water, corn syrup, and sugar into a small sauce pot and place over medium high heat. Bring to a boil until the sugar starts to caramelize and turns a light brown, about 10 minutes.
- Remove from heat and add in the butter. Mix until the butter is fully incorporated. Then slowly pour in the heavy cream, whisking at the same time. Once the heavy cream is fully added in, mix in the vanilla and salt.
- Put all of the ingredients into the bowl of a stand mixer fitted with a whisk attachment, Whip on high until stiff peaks form.
- Take a straw or a thick wooden dowel and poke holes into the cake. Pour The caramel over the cake so that it soaks through completely. Sprinkle with the Butterfinger candy and then top with the whipped cream.