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Butterfinger cake is one of those desserts that makes you gain weight by just looking at it. We usually only make this rich and decadent dessert in the summer. Why? There is a pool, slip-n-slide, or sprinkler nearby because, oof, you’ll need to work it off after just a small piece. That being said, everything in moderation. You can’t go into eating this cake with the assumption that you’ll be able to eat a regular sized slice. It serves roughly 30, cut into two-inch squares. It is that rich.
I don’t know exactly where this recipe came from, but I just remember it showing up at every school function with a cakewalk or potluck put on by the PTA of my elementary school. Or even the yearly carnival they had at the school to celebrate the summer break.
While I was in elementary school the room parents (mostly moms), made cookbooks at the holidays out of written recipes and traditions that the students would bring in. Low and behold that recipe made it into at least one of the two books that got made. I highly doubt that room parents, let alone whole class projects are a thing. But it is a fun memory that I treasure through cookbooks my mom kept.
Recipe Card
Lemon Glazed Butter Cake
Description
Lemon Glazed butter cake is a moist, slightly dense cake covered with a lemon glaze.
Ingredients
Cake
Glaze
Instructions
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Cream butter and sugar until fluffy, beat in eggs one at a time. Mix in baking powder, almond extract, and lemon zest at a low speed.
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Add flour and milk, alternating, and beating after each addition.
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Scrape bowl with a spatula. Pour batter into a greased and floured tube pan. Tap the pan on the counter 2 or 3 times to burst air bubbles.
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Bake at 350 deg for about an hour, or until the cake leaves the sides of the pan. Set cake on rack and cool for 5 min, run a knife around the tube of the pan.
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Make glaze by mixing the lemon juice and powdered sugar until smooth. Set aside about half a cup.
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Pierce cake every inch or so with the same knife and pour glaze over top. Let the cake cool for at least 6 hrs. Remove from the pan and pour the remaining glaze over top before serving.
Butterfinger cake is best made in a foil pan that you can recycle or chuck in the bin after the cake is gone. Trust me. I’ve tried to clean a glass pan after the fact and the combo of caramel, sweetened condensed milk, and butter finger does not come off easily from a glass pan.
Whether you’re make this for a school, church or random get together it is sure to make waves. It doesn’t matter if you’re familiar with such events, this cake is always a crowd pleaser. Don’t forget to share recipes whenever you can and keep tradition alive.
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Butterfinger Cake
Decadent chocolate poke cake topped with candy and whipped topping.
Ingredients
Instructions
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Make and bake the cake as directed on the box. Let cool for 5 minutes.
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While warm, punch holes in the cake with the back of a wooden spoon. Pour the can of sweetened condensed milk over the cake, followed by the caramel and hot fudge. You may have to heat the hot fudge to get it to pour properly. Pour ⅓ to ½ the bag of butterfinger bits over the cake (or two crumbled butterfinger bars).
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Cool for at least four hours. Overnight is better. Pre-cut cake into 18-24 pieces for easier serving.
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Top the cake with the tub of Cool Whip and another ⅓ to ½ of the Butterfinger bits (or other two crumbled Butterfinger bars).
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Serve cool.
Note
- Cake is best made a day ahead. Keep it in the fridge.
- Yellow cake works just as well.
- I recommend cutting the cake into 2 inch squares in the pan before adding the cool whip for easier serving.
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