Hey, y'all! If you’re looking for a super easy and absolutely delicious dessert, this Holy Cow Cake (Butterfinger Poke Cake) is just the thing. It’s rich, chocolatey, and has layers of sweet caramel and crunchy Butterfinger pieces that make it irresistible. Whether it’s for a special occasion or just a treat for the family, this cake is sure to be a hit.
Holy Cow Cake
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Holy Cow Cake Ingredients
The best part about this recipe is how simple it is. You start with a box of devil’s food cake mix, so most of the work is already done for you. After baking, you poke holes in the cake and pour over sweetened condensed milk and caramel sauce, letting all that goodness soak in. It’s the kind of dessert that tastes like you spent hours in the kitchen, but it’s really just a few easy steps.
- Vegetable oil spray, for greasing the pan
- 1 box devil’s food chocolate cake mix, 15.25 oz
- 3 large eggs
- ½ c. vegetable oil
- 1 ¼ c. water
- 14 oz. sweetened condensed milk
- 8 oz. caramel sauce
- 8 oz. Cool Whip or whipped topping
- 1 c. crushed Butterfinger candy bars
How to Make Holy Cow Cake
This cake is also great for making ahead. You can bake it and let it chill in the fridge overnight, which actually makes it taste even better. When you’re ready to serve, just spread some Cool Whip on top and sprinkle with crushed Butterfingers. It’s a simple dessert that looks impressive and tastes amazing.
- Preheat your oven to 350°F and lightly spray a 13x9-inch baking dish with vegetable oil spray.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat the mixture on medium-high speed for 2-3 minutes until smooth and well combined.
- Pour the batter into the prepared baking dish. Bake for 30 minutes, or as directed on the cake mix box. To check if it’s done, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Remove from the oven and allow it to cool for 20-30 minutes.
- Once the cake has cooled slightly, use a wooden skewer or fork to poke holes all over the surface. Pour the sweetened condensed milk evenly over the cake, tilting the pan to ensure it seeps into the holes. Drizzle the caramel sauce over the top. Let the cake cool to room temperature, then refrigerate for at least 2 hours or cover and chill overnight.
- When you're ready to serve, spread the Cool Whip evenly over the cake. Sprinkle the crushed Butterfinger candy bars on top. Slice into squares and serve.
Pro Tips For Making This Recipe
- When poking holes in the cake, make sure they go all the way to the bottom and are evenly spaced. This allows the condensed milk and caramel to soak into every bite.
- Allowing the cake to chill for several hours, or even overnight, helps the flavors meld together and makes it easier to slice.
- Keep the cake refrigerated until you’re ready to serve it. The cold helps the cake hold its shape better, especially after adding the Cool Whip.
Frequently Asked Questions
The cake can be stored in the refrigerator for up to 4-5 days. Keep it covered to maintain freshness.
Yes, it’s important to let the cake cool for about 20-30 minutes before adding the condensed milk and caramel. This allows the cake to absorb the liquids properly without becoming too soggy.
Other Cake Recipes You'll Love
Holy Cow Cake
So, if you need a crowd-pleaser that’s easy to make and full of flavor, give my Holy Cow Cake (Butterfinger Poke Cake) a try. It’s perfect for parties, potlucks, or just because you want a sweet treat. Everyone will love it, and it might just become your go-to dessert!
Holy Cow Cake
Equipment
- 13x9 dish
Ingredients
- Vegetable oil spray for greasing the pan
- 1 box devil’s food chocolate cake mix 15.25 oz
- 3 large eggs
- ½ c. vegetable oil
- 1 ¼ c. water
- 14 oz. sweetened condensed milk
- 8 oz. caramel sauce
- 8 oz. cool Whip or whipped topping
- 1 c. crushed Butterfinger candy bars
Instructions
- Preheat your oven to 350°F and lightly spray a 13x9-inch baking dish with vegetable oil spray.
- In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat the mixture on medium-high speed for 2-3 minutes until smooth and well combined.
- Pour the batter into the prepared baking dish. Bake for 30 minutes, or as directed on the cake mix box. To check if it’s done, insert a toothpick into the center of the cake; if it comes out clean, the cake is ready. Remove from the oven and allow it to cool for 20-30 minutes.
- Once the cake has cooled slightly, use a wooden skewer or fork to poke holes all over the surface. Pour the sweetened condensed milk evenly over the cake, tilting the pan to ensure it seeps into the holes. Drizzle the caramel sauce over the top. Let the cake cool to room temperature, then refrigerate for at least 2 hours or cover and chill overnight.
- When you're ready to serve, spread the Cool Whip evenly over the cake. Sprinkle the crushed Butterfinger candy bars on top. Slice into squares and serve.
Notes
- When poking holes in the cake, make sure they go all the way to the bottom and are evenly spaced. This allows the condensed milk and caramel to soak into every bite.
- Allowing the cake to chill for several hours, or even overnight, helps the flavors meld together and makes it easier to slice.
- Keep the cake refrigerated until you’re ready to serve it. The cold helps the cake hold its shape better, especially after adding the Cool Whip.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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