Irresistible Butterfinger Cake Recipe: The Ultimate Candy Bar Dessert

Have you ever wondered how to transform your favorite candy bar into a show-stopping dessert that will leave everyone asking for seconds? This butterfinger cake recipe is the answer to your sweet cravings. Making this decadent chocolate butterfinger cake recipe at home means you control the quality of ingredients, customize sweetness levels, and create a dessert that's fresher and more flavorful than any store-bought alternative. Whether you're celebrating a birthday, hosting a dinner party, or simply treating yourself, this butterfinger cake recipe delivers layers of rich chocolate cake studded with crunchy Butterfinger pieces and topped with creamy frosting that will make any occasion memorable.

Ingredients List

    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 3/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup whole milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • 1 1/2 cups crushed Butterfinger candy bars (about 8-10 fun-size bars)

For the Frosting:

    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup heavy cream
    • 2 teaspoons vanilla extract
    • 1/2 cup crushed Butterfinger pieces for topping
    • Optional: Extra whole Butterfinger bars for garnish

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes (plus 1 hour cooling time)

Plan to start this recipe at least 2 hours before serving to allow adequate cooling time. This timing doesn't include frosting assembly, which takes an additional 15-20 minutes.

Step-by-Step Instructions

Step 1: Prepare Your Baking Environment Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking. This double protection ensures easy cake removal.

Step 2: Mix the Dry Ingredients In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting removes lumps and aerates the mixture for a lighter cake texture—don't skip this crucial step for the perfect butterfinger cake recipe.

Step 3: Combine Wet Ingredients Add eggs, milk, oil, and vanilla to the dry mixture. Beat on medium speed for 2 minutes until well combined. The batter will be thick at this stage, which is exactly what you want.

Step 4: Add Boiling Water Carefully stir in the boiling water—the batter will become very thin, but this creates an incredibly moist chocolate butterfinger cake recipe. Fold in 1 cup of crushed Butterfinger pieces gently to distribute throughout.

Step 5: Bake Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Avoid overbaking, as this can dry out your cake.

Step 6: Cool Completely Let cakes cool in pans for 10 minutes, then turn out onto wire racks. Allow to cool completely before frosting—warm cake will melt your frosting and create a mess.

Step 7: Prepare Frosting Beat softened butter until fluffy (about 3 minutes). Gradually add powdered sugar and cocoa powder, alternating with heavy cream. Add vanilla and beat until light and spreadable.

Step 8: Assemble Place one cake layer on your serving plate, spread with frosting, then top with the second layer. Frost the top and sides generously, then press crushed Butterfinger pieces onto the top and sides while frosting is still soft.

Nutritional Information

Per serving (serves 12):

    • Calories: 620
    • Protein: 6g
    • Carbohydrates: 89g
    • Fat: 29g
    • Fiber: 3g
    • Calcium: 8% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend. Use dairy-free milk and vegan butter for a dairy-free adaptation, though finding vegan Butterfinger alternatives may be challenging.

Flavor Variations: Try adding a tablespoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor. You can also substitute crushed peanut butter cups or Heath bars if Butterfingers aren't available.

Meal Prep: Bake the cake layers up to 2 days ahead, wrap tightly in plastic wrap, and refrigerate. Frost the day of serving for best results.

Beginners' Tips: Room temperature ingredients blend more smoothly—let eggs and milk sit out for 30 minutes before starting. If you don't have buttermilk, add 1 tablespoon of vinegar to regular milk and let sit for 5 minutes.

Common Mistakes to Avoid

Overmixing the Batter: Once you add the wet ingredients to dry, mix only until just combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.

Frosting Warm Cake: This is the most common mistake that ruins presentation. Always wait until cakes are completely cool to the touch, otherwise your frosting will slide right off.

Uneven Cake Layers: Use a kitchen scale to divide batter evenly between pans, or measure with a liquid measuring cup to ensure both layers bake at the same rate and height.

Crushing Butterfingers Too Fine: Leave some larger chunks for textural contrast. If you pulverize them into powder, you'll lose that signature crunch that makes this dessert special.

Opening the Oven Door Too Early: Wait at least 25 minutes before checking your cakes. Temperature fluctuations cause cakes to sink in the center.

Storage / Leftovers Tips

Store your finished butterfinger cake recipe covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The chocolate butterfinger cake recipe actually tastes even better the next day as flavors meld together. Use a cake dome or cover loosely with plastic wrap, ensuring the wrap doesn't touch the frosting surface.

For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen, but the texture of the Butterfinger pieces may become slightly softer upon thawing.

To refresh refrigerated slices, let them sit at room temperature for 20-30 minutes before serving to restore the cake's tender texture. Avoid microwaving, as this can make the cake rubbery and melt the frosting unevenly.