This delicious Butterfinger Cake Recipe dessert is made from scratch and features a moist chocolate cake with peanut butter frosting and butterfingers.
Butterfinger Cake Recipe
First of all, nothing cures a stressed week more than a piece of cake, and this amazing Butterfinger Cake Recipe will definitely bring a smile to your face with flavor, texture, and aroma.
Imagine 2 layers of moist chocolate cake served with a sweet and smooth peanut butter frosting crunched together with tons of chopped Butterfinger pieces that not only gives this dessert flavor, but also a crunchy texture in every bite.
I’ve taken the Butterfinger bites and chopped it into small pieces, then I added a packed layer of this candy in the center of the cake. I also added the remaining candy to the top as well.
Remember last year when I made Uncle Johnny’s Peanut Butter Cheesecake Cake? This year Johnny’s Birthday passed while I was at the Fancy Food Show in NYC. So as a belated present I decided to make him this Butterfinger Cake Recipe.
I have a small confession to make, prior to this cake, I’ve never tried a Butterfinger before. Can you believe that? My girls have gotten them for Halloween and it has never occurred to try them before. Now that I did, I LOVE IT! It’s so crunchy, sweet and more peanut buttery than chocolatey.
Believe it or not, this Butterfinger Cake Recipe is baked entirely from scratch and is super easy to make. No need to use a box mix or artificial frosting. The cake has double chocolate since I used cocoa powder as well as melted chocolate. It gives it more flavor and a darker color.
Finally, I hope you can try this delicious Butterfinger Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
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- 1 Cup (2 sticks) of Butter unsalted
- 2 1/4 Cups of Cake Flour
- 1 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1/4 cup of Cocoa Powder
- 1 Cup of Brown Sugar
- 3/4 Cup of Granulated Sugar
- 4 Eggs large
- 1 Bar (4 oz) of Semi-Sweet Chocolate
- 2 Teaspoons of pure vanilla extract
- 1/2 cup of sour cream
- 1/2 cup of milk
- 2 cups (4 sticks) of Butter softened
- 2 cups of Peanut Butter the creamy kind
- 2 teaspoons of Vanilla Extract
- 6 cups Confectioners’ Sugar sifted
- 1/2 cup of Heavy Cream maybe more if needed
- pieces Butterfinger candy either or in fun size
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For Chocolate Cake
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Preheat oven to 350 degrees Fahrenheit
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Line the bottom of 2- 9" Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
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In a bowl, sift the flour, baking soda, cocoa powder, and salt. Mix and place aside
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n the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes
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Add the eggs, one at a time, beating well after each addition. Add the vanilla extract
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Melt the chocolate in the microwave doing 15-second intervals. Do not let chocolate burn
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Add the chocolate to the mixer and mix until combined
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Reduce speed of mixer
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In a small glass mix the sour cream and milk
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Alternatively, add the flour mixture and the milk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
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Divide the batter between the 2 pans and bake
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Bake for 25-35 minutes or until a skewer inserted in the middle of the cake comes out clean
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Remove from oven and let them cool on a cooling rack for 20 minutes
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After 20 minutes, unmold and let the cool completely on the rack (I refrigerated mine to speed up the process)
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For Peanut Butter Buttercream
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In a stand mixer, cream the butter and peanut butter for 2-3 until soft
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Carefully add the powdered sugar in 3-4 batches
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Add the vanilla and mix
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Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream
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Assembly
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Chop off the butterfingers into small pieces
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Cut the top off the cakes so the lay completely flat. Remove excess crumbs
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Flip over one chocolate cake layer of cake so the bottom becomes the top
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Spread a thin layer of frosting on top
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Sprinkle the chopped Butterfinger all over the frosting until the candy covers the entire surface
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Add more frosting to cover the candy
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Place the second cake layer on top
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Cover the top and sides of the cake with frosting
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Decorate with more Butterfinger pieces
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Refrigerate until ready to serve
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Enjoy!
You may also like:
Uncle Johnny’s Peanut Butter Butter Cheesecake Cake
Patricia says
January 29, 2017 at 1:58 pmTiffany, I’m sorry but your list of ingredients is somewhat awkward and when baking one should NEVER assume.2 Cups ¼ of Cake Flour is this supposed to be 2 – 1/4 cups of cake flour or 2 & 1/4 cups mos often listd as 2 1/4 cups. Teaspoon ¼ of Salt, what is this Gollum who says everything backwards? Cups ¾ of Granulated Sugar, again backwards! Are you trying to avoid copywrite issues or do you not proofread your work. A recipe written in this manner is just too much work to decypher! Try again, the concept is good but be consistent!
Tiffany says
January 29, 2017 at 6:05 pmHi Patricia! I am so sorry! I just switched to a new plugin so the recipes look nicer and some of the quantities came out all wonky! I will correct it and email you the complete recipe. Thanks for letting me know! Now I’ll check my entire database to see which other recipes need correcting.
Ray says
February 14, 2017 at 7:03 pmI apologize for the comment under “Patricia”, We should be able to articulate without being hostile. Thank you for posting the recipe.
Tiffany says
February 14, 2017 at 7:23 pmThank you Ray ?
Barbara says
February 15, 2017 at 9:52 amMy sister has been begging me to make her a Butterfinger cake. First recipe I saw. I am going to make and will definitely upload a photo (though doubt it will be this nice.) One question — I see you reference chocolate a few times but the cake itself doesn’t look chocolate. and that’s fine — personally I don’t want a deep chocolate cake but just checking that the color of the cake in the photo is pretty much what I should be ending up with. Thanks!!
Tiffany says
February 15, 2017 at 10:01 amHi Barbara, the base for this cake has cocoa powder and chocolate. I didn’t want to make a deep dark chocolate (or devils food) since it could take away from the butterfinger flavor.
Yummycake says
July 6, 2017 at 4:07 amHi Tiffany,
Your cakes look so delicious and yummy. We will try your recipe in our kitchen today.
Thanks.
Tiffany says
July 6, 2017 at 8:21 amlet me know how it comes out!
Gail Fuller says
July 18, 2017 at 12:09 pmI will be making this cake for an office Birthday Party. It should go over very well!!!!!
Tiffany says
July 18, 2017 at 12:39 pmAwesome Gail! Let me know how it comes out!
Tracy says
August 11, 2017 at 2:29 pmI didn’t want to drag out all the scratch needed for it cake so I doctored a German chocolate mix. I cut the icing in half and oh my. This is so good. Thank you for a jumping off point. Brown sugar made the taste.
Tiffany says
August 11, 2017 at 2:32 pmYum German cake! Glad you liked the recipe, Tracy!
Arlean says
May 15, 2018 at 8:22 pmCan I use all purpose flour instead of cake flour ?
Tiffany says
May 16, 2018 at 8:50 amYes Arlean!