Better than Anything Butterfinger Cake

Believe it or not, their are people out there who don’t like chocolate… Crazy right?! ;-)

My sister AND sister-in-law both happen to fall into the “I could do without chocolate” category. This weekend we were able to hang out with all my husband’s family.  In his family there are 8 siblings, 7 sister-in-laws and 10 grandkids. All but one brother-in-law and his family were there.  Needless to say, it was a fun and packed weekend. For dessert, I knew we needed a definite crowd pleaser.

Well, I know for  a fact that the Better than Anything Cake is ALWAYS a winner, seriously it is amazing.  I thought it might be fun to do a spin on it to please my cute sister-in-law!  She (and everyone else) LOVED it!  Definitely a fun take on the original and a fun way to change things up!

5.0 from 2 reviews
Better Than Anything Butterfinger Cake
This cake is so easy to make and a fun spin on the traditional "Better than Anything Cake". This cake is a definite crowd pleaser!
Recipe type: Dessert
  • 1 box yellow cake mix, and all ingredients it calls for
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) jar caramel topping
  • 1 (8 oz) tub cool whip, thawed to room temp
  • 3-4 regular size Butterfinger candy bars
  1. Bake cake according to directions in a 9x13 pan.
  2. Let cake cool for about 5-10 minutes.
  3. Poke holes in cake with the handle end of a wooden spoon.
  4. While cake is still warm, slowly pour over sweetened condensed milk over the top making sure some gets in all the holes of the cake.
  5. Next drizzle the caramel topping evenly over the cake slowly, making sure some gets in all the holes as well.
  6. Spread cool whip over the top evenly.
  7. Sprinkle with crushed Butterfinger candy bar pieces.
  8. Store in fridge until ready to eat. Store any leftovers in fridge.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Beth

    I am with you, what is up with those who don't love chocolate???? Despite the fact that I perfer chocolate anytime anywhere, I too have those in my life who won't eat my latest chocolate creations, so this is perfect. Every now and then I really like a non chocolate dessert. It looks like you may have come up with one of those non chocolate dessests I am going to love. Thanks Nikki, love your blog!

  2. sally @ sallys baking addiction

    It's hard to believe but I definitely fall into the "i could do without chocolate" category. But I dont think I could do without butterfingers. I know, it doesn't make sense. but that's just me!!! I love the ease of this cake.. and the original Nikki :)

  3. Stephanie

    This looks so good! I can't wait to try it. I love your blog!!

  4. Hayley @ The Domestic Rebel

    I, myself, fall into the could-live-without-chocolate category (don't hate!!) I'm a big fan of oatmeal, cinnamon sugar, caramel, and the like. This cake looks right up my alley! Vanilla enough, but the hint of chocolate from the butterfingers which I totally love! This looks amazing!

  5. Averie @ Averie Cooks

    Ive seen this recipe on Pinterest and just all over! You make me want to make it. I love yellow cake or butter cake and the filling/topping sounds so heavenly!

    1. Chef in Training

      oh too fun! I haven't see it floating around yet, but at our family gathering they were all requesting the "better than anything cake" and I just wanted to change it up for a new recipe lol! Great minds think alike! :) It truly is a great cake!

  6. JSmith

    What would you recommend doing for the filling if I were to do a layer cake? I've never used condensed milk or cool whip! :)

  7. cassie

    Just made this for hubby's birthday. It was A-MA-ZING!!! And super easy!

  8. Sheryl @ Lady Behind The Curtain

    I LOVE your recipe! Please come over and party with me at Cast Party Wednesday!
    Thanks! ~Sheryl~

  9. Jan

    Sounds great. I have dumb question. Do you cool the cake, entirely, before using the Cool Whip?

  10. Teresa Bright

    This sounds absolutely amazing! Thanks for sharing!

  11. Becky

    I made this cake and then thought what about peanut I substituted peanut butter for the caramel topping and chopped Reese's coups for the Butterfinger...awesome!

  12. angela

    Thanks for sharing. I'm making this with yellow butter cake mix and with butterscotch topping instead of caramel. Nuttin' like buttah....Yummie

  13. Melissa B

    Oh my goodness, this sounds wonderful!
    Pinning to my Cake board

  14. sharon

    Made this for my husband's birthday last week- he is not a big chocolate fan, but loves butterfingers. It was delicious. I did not use cool whip though because he is not a fan, given its chemicals. So i made a homemade whip cream and cream cheese frosting. very easy and very delicious as well.

  15. Terri


    I make this exact cake only using chocolate cake instead. You should try delicious!

  16. Jayne


    Love this cake!! I didn't have the recipe in front of me when I made this, so I changed it up a little. After baking the cake, poking the holes, letting it cool for a few minutes, I crushed two Butterfinger bars and put them on top of the cake. I mixed the sweetened condensed milk with the caramel and poured it over the cake. I let the cake completely cool, put the Cool Whip on, crushed two more Butterfingers bars and added those to the top. This cake was good - but it is AWESOME after is in in the refrigerator for a couple of hours and gets chilled. Thank you for the recipe Nikki!!