BUTTERFINGER POKE CAKE made easy with Box Cake Mix
BUTTERFINGER POKE CAKE made easy with Box Cake Mix
Today's Recipe:
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Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake
Ingredients
1 Chocolate Cake Mix + eggs, Oil to make the cake
8 oz caramel sauce
14 oz sweetened condensed milk
4 Butterfinger Candy Bars
16 oz Cool Whips
Instructions
Preheat oven according to cake mix directions.
Prepare cake according to directions on the box.
Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle.
Combine sweetened condensed milk and caramel sauce in a bowl. Pour mixture over the warm cake evenly.
Cut Butterfinger bars into pieces. Sprinkle half of the Butterfingers over the top of the cake.
Once the cake is cooled, cover the cake with Cool Whip evenly. Top with remaining Butterfinger pieces.
Store in the refrigerator.
Paula Deen Strawberry Cake
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The BEST Butterfinger Cake On the Internet!!!
Here we go! It's the first Anthony Kitchen recipe battle, and we are taking the number 1 ranking recipe on Google and stacking it against a homemade masterpiece -- Butterfinger Poke Cake!
This time, we’ve got two contenders in one video:
- Store-bought cake mix VS. homemade cake mix
- Cool Whip topping VS. my homemade whipped cream topping
The two will showdown in one delicious cake! To determine who the winner is, I’ll make both cakes and two blind taste testers will come in tell us what’s what!
Bakers, start your engines. This battle is going to be fun AND delicious!
The two main things I’m nervous about: Flavor and texture!
1. FLAVOR | The #1 ranking recipe is somewhat strong in the chocolate category, and my cake is stronger in the peanut butter category. I packed it with peanut butter flavor so it actually TASTES like Butterfinger! But, if Leah and Bless are chocoholics, I may be in trouble.
2. TEXTURE | Boxed cake mixes are known for being soft, fluffy, and crazy tender to the crumb. But, I truly believe you can’t beat the flavor of a made-from-scratch cake done right. I know because of the peanut butter I’m adding to make the cake, it’s definitely not going to beat out the softness of the other cake. YIKES!
I’m THINKING my made-from-scratch spin on a poke cake is going to exceed your sweet tooth’s wildest dreams!
In my personal opinion, this Butterfinger Cake is absolutely phenomenal, and the batter comes stacked with a duo of peanut buttery goodness thanks to creamy peanut butter and chopped Butterfinger candy bars!
A drizzle of sweetened condensed milk and salted caramel sauce make it irresistibly moist, and the decadent hits just keep on coming with a dreamy whipped cream topping and a bonus sprinkle of Butterfinger on top. But, let’s see what those taste testers have to say...
Want the recipe for my homemade cake?!
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You can print out the recipe here:
For the Cake:
* 2 1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 1/4 teaspoon fine sea salt
* 1 1/4 cup unsalted butter, room temperature
* 1 1/2 cup granulated sugar
* 1/2 cup creamy peanut butter
* 3 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* 3/4 cup buttermilk
* 3 Butterfinger candy bars, chopped (about 1 cup) -- separated
For the Topping:
* 1 (14-ounce) can sweetened condensed milk
* 1/3 cup salted caramel sauce
* 2 cups heavy whipping cream
* 1 cup confectioners sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
Instructions
To Make the Cake:
1. Preheat the oven to 350°F and have ready a greased, 9x13 cake pan, preferably aluminized steel.
2. Whisk the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
3. Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task. Add in the creamy peanut butter and mix to combine.
4. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
5. With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more.
6. Fold in about 2/3's of the chopped Butterfinger candy and add it to the cake pan (reserve the rest for the topping). Bake for about 35-40 minutes. See below for testing the doneness of your cake.
For the Topping and Frosting:
1. Allow the cake to set out about 10-15 minutes, then, while it is still warm, poke deep holes all over it with the skinny end of a wooden spoon, about 1-1 1/2 apart.
2. In a small bowl combine the sweetened condensed milk and salted caramel. Pour the mixture evenly over the cake and allow it to soak in. Then, set it aside and allow to cool completely.
3. Add the whipped cream, powdered sugar, vanilla, and salt to a large mixing bowl. Begin mixing on low, and gradually increase the speed to high. Mix for about 2 minutes, or until medium peaks have formed. You could also use a stand mixer fitted with a whisk attachment for this task.
4. Spread the whipped cream frosting across the cake, and sprinkle the remaining Butterfinger over the top. Refrigerate until ready to serve.
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Butterfinger Cake // Real Housemoms
GET THE RECIPE:
Find the recipe over at my site: Butterfinger Cake -
Homemade Caramel Sauce -
Homemade Cool Whip -
Homemade Yellow Cake Mix -
Butterfinger Cake is a delicious and sweet dessert, perfect for birthdays or any occasion, and is a big crowd pleaser!
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Butterfinger Cake
✅RECIPE✅
This rich, decadent, sweet Butterfinger Cake is moist, irresistible, and so easy to make. A chocolate boxed cake mix is baked and then poked with fork tines before a sweet, gooey caramel and sweetened condensed milk is poured on top. Top with a light, fluffy whipped topping mixed with Butterfinger candy bars for the best, simple, quick, and easy dessert that everyone will love!