Why is my poke cake soggy?

This can happen when you pour too much liquid into the holes of your cake . This can occur when the holes are less than an inch apart from each other and this is why instant pudding is such a game-changer — its thick consistency won't drench the cake sponge too quickly, resulting in a soggy mess.

Why is it called poke cake?

Poke-and-pour cake (also called poke cake) is a cake recipe that calls for holes to be poked in it after baking , usually with the handle of a wooden spoon or a wooden skewer. Then a liquid is poured over the baked cake to soak into the cake holes.

How can you prevent the soggy bottom of the cake?

Use a lower oven temperature . A lower oven temperature will help the cake to cook evenly and prevent the bottom from becoming soggy.

How do you keep a cake super moist?

Seven Bakery Secrets to Incredibly Moist Cakes Every Time Use Buttermilk Instead of Milk. Add Vegetable Oil. Use Instant Clearjel or Instant Pudding Mix. Use the Right Recipe. Don't Overbake. Bake in Sheet Pans Instead of individual Cake Pans. Use a Simple Syrup or Glaze. Apr 23, 2021

Do you poke holes in cake when hot or cold?

It's best to make the holes in the cake while it is still slightly warm , because as it cools the crust on top of the cake will crumble more easily.

What does adding pudding to a cake do?

Adding instant pudding mix to your dessert brings a moist texture to recipes . It's especially useful when baking a cake from a boxed mix for added flavor and moisture. Also follow these simple trick or two to make pudding mix taste homemade.

Can you add sweetened condensed milk to cake mix?

The result is a sticky, thick liquid that can be added to several different foods to render additional richness or a softer complimentary texture to your most favored baked goods. Sweetened condensed milk can be added directly to your cake mix in moderation or used as a delicious frosting alternative .

Why is it called Elvis Presley cake?

Before it's served, you'll add a layer of cream cheese frosting and sprinkle candied pecans on top for some crunch. Internet lore would have you believe this pineapple-topped concoction was Elvis Presley's favorite cake , that he even asked his grandmother to make it for him as a kid.

Why is it called dump cake?

A dump cake is an American dessert similar to a cobbler but with a cake-like topping. It is so named because it is prepared by "dumping" ingredients (typically canned fruit or pie filling, followed by a boxed cake mix) into a cake pan without mixing .

Who invented poke cake?

According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens , first appeared in print advertising and in Jell-O recipe booklets in 1976.

Why does my cake feel wet?

Under baking: If the cake is not baked fully , the center and bottom may remain moist and under cooked. Make sure to follow the recommended baking time and insert a toothpick or cake tester into the center of the cake to check for doneness. If it comes out clean or with a few crumbs, the cake is properly baked.

Why is my vegan cake soggy?

You could try different ones or try reducing the water and/or oil content a little . If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.

Chocolate Butterfinger Poke Cake Recipe (2024)

July 19, 2019 by Kara Cook 14 Comments

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Butterfinger Cake – chocolate cake with caramel peanut butter sauce, topped with whipped cream and crushed butterfinger candy. People go crazy for this easy but decadent cake!

Don’t you just love a simple cake made in a 9×13″ pan? Carrot Cake with orange cream cheese frosting and Reese’s Cake are two more great cake recipes you don’t want to miss.

I am a huge fan of poke cakes because they are always super moist and delicious. My Reese’s peanut butter poke cake is a family favorite, but my son requested that I try one with Butterfingers. Oh boy. If you love Butterfingers, you have got to try this cake!

You start with a cake mix, so it is so easy to whip up. My favorite brand of cake mix is Duncan Hines because they always turn out moist. But since you’re adding so much yummy sauce to the cake, any brand should work fine.

Butterfingers are the star of this cake. Feel free to use any size you like. Fun sized candy bars happened to be on sale when I was shopping, so that’s what I used.

You can use the large ones, or the mini ones. Even the butterfinger baking bits would work in a pinch, but I like the bigger chunks of candy bar myself. And of course you can add more or less depending on your taste.

WHAT MAKES THIS BUTTERFINGER CAKE RECIPE THE BEST

Other recipes I’ve seen just call for caramel or sweetened condensed milk in the sauce. Since Butterfingers are made with peanut butter, I wanted to boost that flavor.

How to make a Butterfinger Cake

Ingredients:

chocolate cake mix
water
vegetable oil
eggs
sweetened condensed milk
caramel sauce
creamy peanut butter
whipping cream (or heavy cream)
powdered sugar
vanilla extract
chopped Butterfingers

Prepare cake as directed on box, let cool completely. Poke holes all over cake with the handle of a wooden spoon. Make a sauce by whisking together the sweetened condensed milk, caramel, and peanut butter. Pour caramel sauce over the cake.
Whip the cream, powdered sugar, and vanilla and spread over the cake. Chill for at least an hour. Sprinkle crushed Butterfingers on top of the cake just before serving.

You will notice that my cake sank in the middle. I forgot to set the timer, so I had to guess when it was done. I pulled it out too early and actually dropped the pan a little. It wasn’t even close to being done, so it fell big time. But it still tasted amazing.

Store any leftover cake in the refrigerator. It will last for 3-4 days.

Variations on Butterfinger Cake

I used a chocolate cake mix, but you can use a yellow cake mix if you prefer.
For this recipe, you sprinkle all the Butterfingers on top of the cake. You can sprinkle half of them on top of the caramel peanut butter sauce, and the other half on top of the cake.
We love the cake with my homemade caramel sauce, but you can substitute your own recipe or use store bought caramel ice cream topping.
I used creamy peanut butter in the sauce, but if you want some extra crunch, you could substitute crunchy peanut butter.
I highly recommend using fresh whipped cream for the topping on the cake. Not only does it taste better, you can control the amount of sugar you add. You can substitute Cool Whip (whipped topping) if you like, but the cake will be much more sweet.

MORE AMAZING CAKE RECIPES:

Easy Coconut Cake
Banana Pudding Cake
Yellow Sheet Cake
German Chocolate Poke Cake
Easy Pound Cake
Flourless Chocolate Cake
Lemon Pound Cake

OTHER TASTY RECIPES USING CANDY BARS:

Candy Bar Stuffed Cookie Cups
Chocolate Heath Cake
Quick and Easy Toffee Bars

Chocolate Butterfinger Cake Recipe

Yield: 15 servings

Chocolate Butterfinger Poke Cake

Decadent poke cake with caramel peanut butter sauce, whipped cream, and crushed Butterfingers.

Prep Time25 minutes

Cook Time30 minutes

Additional Time1 hour 30 minutes

Total Time2 hours 25 minutes

Ingredients

Cake

1 (15.25 ounce) box Duncan Hines chocolate cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

Topping

1 (14 ounce) can sweetened condensed milk
1/2 cup caramel sauce
1/3 cup creamy peanut butter
1 cup whipping cream
1/3 cup powdered sugar
1/2 tsp vanilla extract
8 (.65 ounce) fun sized Butterfinger candy bars, chopped

Instructions

Prepare cake in a 9x13" pan according to directions on the box. Place pan on a wire rack and cool cake completely.
Poke holes about an inch apart all over cake with the handle of a wooden spoon.
In a small bowl, whisk together the sweetened condensed milk, caramel sauce, and peanut butter. Pour sauce over the cake, trying to fill as many holes as possible.
Whip the cream with a hand mixer till soft peaks form. Add powdered sugar, and vanilla extract and beat till smooth. Spread evenly over the cake.
Cover cake with plastic wrap and chill for at least an hour.
Sprinkle crushed Butterfingers on top of the cake just before serving.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 256Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 57mgSodium: 160mgCarbohydrates: 26gNet Carbohydrates: 0gFiber: 1gSugar: 22gSugar Alcohols: 0gProtein: 4g

Did you make this recipe?

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Looking for a show stopping cake that is also easy? This recipe for butterfinger cake fits the bill. People have a hard time stopping with one slice!