Decadent Butterfinger Cake Recipe You’ll Crave

If you’re a fan of rich, crunchy candy bars and decadent cakes, this butterfinger cake recipe is going to become your new favorite dessert. The combination of moist yellow cake layers, creamy peanut butter frosting, and generous chunks of Butterfinger candy creates a treat that’s hard to resist. You’ll love how the butterfinger cake balances sweet, salty, and crunchy textures all in one bite.

this Recipe

Whether you’re baking for a special occasion or just want to spoil yourself, this butterfinger cake is surprisingly simple to make. I’ll guide you through each step so you can enjoy this crowd-pleaser in the comfort of your own kitchen.

Why You’ll Love This Recipe

• Rich and moist cake layers that melt in your mouth.
• Creamy peanut butter frosting perfectly complements the candy crunch.
• Chunks of Butterfinger candy throughout add a satisfying crunch.
• Ideal for birthdays, celebrations, or any time you want an indulgent dessert.
• Made with easy-to-find ingredients and straightforward steps.

Ingredients

Gather these ingredients for the cake, frosting, and candy topping to make your delicious butterfinger cake.

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 ½ cups chopped Butterfinger candy bars (about 6 standard bars)

For the Peanut Butter Frosting

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar, sifted
• 2-3 tablespoons whole milk
• 1 teaspoon vanilla extract

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: Approximately 520 per serving

How to Make Butterfinger Cake

1. Preheat your oven to 350°F and grease and flour two 9-inch round cake pans. This ensures an easy release later.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. Using a stand mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in 1 cup of the chopped Butterfinger candy gently to distribute evenly.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. While the cakes cool, prepare the peanut butter frosting by beating butter and peanut butter until creamy. Gradually add powdered sugar, alternating with milk, until you reach a spreadable consistency. Stir in vanilla extract.
10. To assemble, place one cake layer on your serving plate, spread a generous layer of frosting, sprinkle with remaining chopped Butterfinger candy, then top with the second cake layer. Frost the top and sides of the cake smoothly and garnish with extra candy pieces.

Tips for the Best Results

• Use room temperature ingredients for smoother batter and frosting.
• Don’t overmix the batter to keep your cake tender and fluffy.
• Chop the Butterfinger candy bars into small pieces to avoid sinking to the bottom.
• For extra crunch, sprinkle some chopped candy between the frosting layers and on top.
• Allow the cake to cool completely before frosting to prevent melting.

Storage and Reheating

Store your butterfinger cake tightly covered in the refrigerator for up to 4 days to keep the frosting fresh and candy crunchy. For longer storage, wrap the cake well in plastic wrap and aluminum foil and freeze for up to 3 months.

To thaw, place the cake in the refrigerator overnight. Serve chilled or let it sit at room temperature for 20-30 minutes before slicing for best flavor and texture.

Frequently Asked Questions

Can I use a box cake mix instead of homemade batter?

Yes, you can substitute a yellow or vanilla box cake mix to save time. Just fold in the chopped Butterfinger candy before baking as directed on the box.

What can I use instead of Butterfinger candy bars?

Similar crunchy peanut butter candies like Heath bars or chopped Reese’s Peanut Butter Cups work well as substitutes, adding a different but tasty twist.

Is this cake suitable for freezing after frosting?

Yes, but it’s best to freeze the cake unfrosted and add the peanut butter frosting after thawing to maintain the best texture and appearance.

Can I make this cake gluten-free?

Absolutely, use a 1-to-1 gluten-free flour blend in place of all-purpose flour. Ensure your baking powder is gluten-free as well for best results.