Introduction to Butterfinger Poke Cake
Introduction to Poke Cakes
Poke cakes, a delightful dessert concept that originated in the 1970s, have become a staple in the world of sweet treats. These cakes are notoriously moist and flavorful, thanks to holes poked into them after baking, which are then filled with various liquid or semi-liquid ingredients like jellies, purees, or sweetened condensed milk. The process ensures every bite is infused with an extra layer of flavor, making them irresistibly delicious.
Why Butterfinger Poke Cake Stands Out
Among the plethora of poke cake variations, the Butterfinger Poke Cake shines exceptionally bright. This decadent cake combines the rich, moist base of devil’s food cake with a creamy, peanut butter filling, and is topped with crushed Butterfinger candy bars, making it a perfect blend of textures and flavors. Its uniqueness lies in the incorporation of Butterfinger, adding a crunchy, chocolaty, and peanut-buttery delight to every forkful. For an in-depth dive into creating this dessert, resources like My Baking Addiction provide a comprehensive guide.
Brief History of Butterfinger
Butterfinger, a beloved American candy bar, made its debut in 1923. Known for its crisp, peanut buttery core coated in milk chocolate, it quickly became a favorite among sweets enthusiasts. Over the years, Butterfinger has maintained its status as a go-to snack for those craving a unique blend of chocolate and peanut butter. Its enduring popularity has inspired various dessert recipes, including the Butterfinger Poke Cake, which ingeniously incorporates the candy’s signature flavors into a delectable cake form. For more on Butterfinger’s fascinating history, visiting Southern Plate offers insightful details.
Making the Butterfinger Poke Cake
Ingredients Overview
Creating a Butterfinger Poke Cake requires a combination of simple yet distinct ingredients, each contributing to the final masterpiece’s taste and texture. The cake consists of three main components: the cake base, the peanut butter filling, and the topping and garnish. The base is made from a devil’s food cake mix, enhanced with instant chocolate pudding mix and sour cream for extra moisture. For a detailed recipe and ingredient list, Together as Family offers an excellent guide.
- Cake Base:
- Devil’s food cake mix
- Instant chocolate pudding mix
- Sour cream
- Vegetable oil
- Eggs
- Vanilla extract
- Warm water
- Fun-size Butterfinger candy bars
The peanut butter filling is a creamy mixture of peanut butter and sweetened condensed milk, thinned slightly with milk to achieve the perfect pourable consistency. This filling is poured over the poked holes in the cake, allowing the rich, peanut buttery goodness to seep into every bite.
- Peanut Butter Filling:
- Creamy peanut butter
- Sweetened condensed milk
- Milk
Finally, the cake is topped with whipped topping and more crushed Butterfinger bars, creating a visually appealing and deliciously textured surface. A drizzle of chocolate sauce adds a finishing touch to this indulgent dessert.
- Topping and Garnish:
- Whipped topping (Cool Whip or TruWhip)
- Remaining Butterfinger candy bars
- Chocolate fudge sauce (optional)
For an alternative to the store-bought cake mix and a more personalized touch, consider making your own devil’s food cake mix. Stetted provides a homemade recipe that can easily be adapted for this poke cake.
Step-by-Step Baking Instructions
Preparing the Cake Base
The foundation of the Butterfinger Poke Cake begins with preparing the moist and rich cake base. Start by preheating your oven to 350°F (175°C) and greasing a 13×9-inch baking pan. In a large mixing bowl, combine:
- Devil’s food cake mix
- Instant chocolate pudding mix
- Sour cream
- Vegetable oil
- Eggs
- Vanilla extract
- Warm water
Mix these ingredients on medium speed until well blended, about 2 minutes. Ensure to scrape the sides of the bowl to incorporate everything evenly. Coarsely chop half of the fun-size Butterfinger candy bars and fold them into the batter. Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes. The cake is ready when it springs back to a light touch, and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes before proceeding to the next step.
Creating the Peanut Butter Filling
Warm the creamy peanut butter in a microwave-safe bowl until it becomes runny, approximately 30-40 seconds. Stir in the sweetened condensed milk and milk, adjusting the milk quantity to achieve a smooth, pourable consistency.
Assembling and Topping the Cake
Once the cake has slightly cooled, use the handle of a wooden spoon to poke holes evenly across the cake. Pour the peanut butter filling over the cake, ensuring it seeps into the holes. Allow the cake to cool completely before topping with whipped topping. Garnish with the remaining crushed Butterfinger bars and, if desired, a drizzle of chocolate sauce.
Tips for Perfect Cake Every Time
Achieving the perfect Butterfinger Poke Cake requires a few tips and tricks:
- For a homemade touch, consider using a homemade devil’s food cake mix as your base.
- Ensure the cake is sufficiently cooled before adding the peanut butter filling to prevent it from sinking entirely into the cake.
- When poking holes, space them about an inch apart and make them wide enough for the filling to penetrate.
- Chill the cake for at least 4 hours before serving; this helps the flavors meld and enhances the texture.
- If you’re not a fan of whipped topping, a homemade stabilized whipped cream can be a delicious alternative.
By following these steps and tips, you’ll create a Butterfinger Poke Cake that’s not only a crowd-pleaser but also showcases your baking skills with its perfect blend of flavors and textures.
Additional Recipes Using Leftover Candy
Creative Ideas for Leftover Halloween Candy
After Halloween, you might find yourself with an abundance of candy. Here are some creative and delicious ways to use up those sweets:
- Peanut Butter Pretzel Dessert: A sweet and salty delight combining a pretzel crust with a fluffy peanut butter layer, topped with chocolate pudding. Check out the recipe on My Baking Addiction.
- Peanut Butter Cup Brownies: Transform gooey chocolate brownies by adding chopped peanut butter cups for an indulgent treat. Perfect for any peanut butter and chocolate lover.
- Snickers Caramel Apple Salad: A unique dessert salad that mixes chopped Snickers bars with tart Granny Smith apples, cheesecake pudding, whipped topping, and caramel sauce. A fun and easy way to use up Snickers bars.
These recipes provide a great starting point for using up leftover candy, turning them into new, delightful treats that everyone can enjoy. Whether you’re a fan of peanut butter and chocolate or looking for something uniquely sweet, there’s a recipe to transform your candy stash into something special.
FAQs Section (Based on “People Also Ask”)
Can I use regular-size Butterfingers instead of fun-size?
Absolutely! If you prefer or only have regular-size Butterfinger bars on hand, you can use them in place of fun-size bars. A standard fun-size bag is 10.2 ounces, and since regular Butterfingers are approximately 1.9 ounces each, you would need about 5 regular bars to match the required amount. Just chop them into small pieces to distribute the crunchy, peanut buttery goodness evenly throughout the cake.
What’s the best peanut butter to use?
The best peanut butter for this recipe is a creamy variety such as Jif or Skippy. Avoid using crunchy peanut butter as it can affect the smooth texture of the filling. While natural peanut butters can be used, opt for no-stir varieties to ensure the filling has a consistent, creamy texture. The oil separation in traditional natural peanut butters might make the filling too oily or difficult to mix properly.
Can yogurt substitute sour cream in the cake?
Yes, yogurt can be a great substitute for sour cream in the cake base. Plain yogurt or Greek yogurt works particularly well, offering a similar tanginess and moisture to the cake. When substituting, use an equal amount of yogurt for the sour cream. This swap not only works in a pinch but can also be a healthier alternative while still ensuring your Butterfinger Poke Cake remains deliciously moist.
Alternatives for whipped topping
For those who prefer not to use store-bought whipped topping, several alternatives can provide a delightful finish to your cake. Stabilized whipped cream, made by whipping heavy cream with a bit of powdered sugar and gelatin, makes a great alternative that holds up well. Another option is mascarpone cream, which offers a richer flavor. For a dairy-free option, coconut whipped cream can be used.
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Butterfinger Poke Cake
- Total Time: 4 hours (includes chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Butterfinger Poke Cake is a decadent dessert that combines moist chocolate cake with a creamy peanut butter filling, topped with crunchy Butterfinger candy pieces. It’s the perfect treat for any occasion, blending rich flavors and textures into every bite.
Ingredients
- Devil’s food cake mix
- Instant chocolate pudding mix
- Sour cream
- Vegetable oil
- Eggs
- Vanilla extract
- Warm water
- Fun-size Butterfinger candy bars
- Creamy peanut butter
- Sweetened condensed milk
- Milk
- Whipped topping
- Chocolate fudge sauce (optional)
Instructions
- Preheat oven and prepare the cake mix with pudding mix, sour cream, oil, eggs, vanilla, and water. Fold in chopped Butterfinger pieces and bake.
- Cool the cake slightly, then poke holes and pour over the peanut butter filling.
- Once fully cooled, top with whipped cream and more Butterfinger pieces. Chill before serving.
Notes
- Regular-size Butterfingers can be used instead of fun-size.
- Yogurt can substitute sour cream for a lighter version.
- Stabilized whipped cream can replace whipped topping for a homemade touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 532 kcal per slice
- Sugar: 42g
- Sodium: 472mg
- Fat: 30g
- Saturated Fat: 9g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 48mg