Butterfinger Cake Recipe (Decadent Homemade Delight)

Butterfinger cake is a decadent dessert that combines crispy, flaky candy layers with rich chocolate and creamy frosting. This showstopper merges the beloved Butterfinger bar flavors into a moist, towering cake that will have everyone reaching for seconds.

If you love the contrast between crunchy candy and soft cake, this recipe delivers exactly that satisfaction. Whether you’re baking for a special occasion or a casual Friday night, this cake impresses without requiring advanced pastry skills.

Why You’ll Love This Recipe

This cake hits every flavor and texture note you could want in a single dessert. The combination of chocolate, butterscotch, and candy crunch creates an unforgettable eating experience that tastes far more complicated than it actually is.

• Crispy Butterfinger pieces throughout the cake layers add satisfying crunch
• Rich chocolate flavor complemented by buttery, caramel-like sweetness
• Comes together with simple ingredients most bakers already have on hand
• Impressive presentation that looks bakery-quality but tastes homemade
• Flexible enough to dress up for parties or keep casual for family dinners

My Experience Making This Recipe

The first time I made this cake, I was honestly skeptical about crushing candy bars into cake batter. But when I pulled it out of the oven and saw those golden flakes peeking through, I knew I was onto something special.

My family went silent for a solid minute after the first bite, which told me everything. The frosting melts into the warm cake layers while the candy pieces stay just crunchy enough to give you that textural pop you don’t expect from traditional cake.

I’ve made this at least a dozen times since then, and I always use it when I need to impress. People consistently ask if I bought it from a bakery, and I love telling them it came from my own kitchen.

Recipe Overview

• Recipe Name: Butterfinger Cake
• Servings: 12 to 14 slices
• Prep Time: 20 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 1 hour 10 minutes (including cooling)
• Course: Dessert
• Cuisine: American
• Calories per Serving: 520

Equipment You Will Need

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer or whisk
• Measuring cups and spoons
• Sifter or fine-mesh strainer
• Offset spatula
• Cake cooling rack
• Sharp knife for cutting candy bars
• Stand mixer or hand mixer

Ingredients for Butterfinger Cake

For the Cake Layers

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup hot water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars (about 5 to 6 bars)

For the Frosting

• 1 cup butter, softened
• 1 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup crushed Butterfinger candy bars for topping

Ingredient Notes and Substitutions

• All-purpose flour provides the structure for the cake. Cake flour creates a more tender crumb, but all-purpose works perfectly fine here.
• Unsweetened cocoa powder delivers deep chocolate flavor without extra sweetness. Dutch-processed cocoa adds richer color but works equally well.
• Hot water helps bloom the cocoa and creates a moist cake. Warm brewed coffee intensifies the chocolate flavor beautifully.
• Butterfinger bars are the star; do not skip them. Crushed Heath bars or toffee bits provide similar crunch and caramel notes.
• Butter in frosting must be softened to room temperature for smooth mixing. Coconut oil creates a lighter texture but changes the flavor slightly.
• Heavy cream keeps frosting rich and spreadable. Whole milk works but may make frosting slightly less creamy.

How to Make Butterfinger Cake

Step 1: Prepare Your Pans

Preheat your oven to 350 degrees Fahrenheit and position a rack in the center. Grease both cake pans with butter or cooking spray, line the bottoms with parchment paper, and grease the parchment too so your cakes release cleanly.

Step 2: Mix Dry Ingredients

Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Sifting aerates the flour and removes lumps, which creates a more tender crumb in your final cake.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk together eggs, hot water, vegetable oil, and vanilla extract until well combined. The hot water should be steaming but not boiling, as extreme heat can scramble the eggs.

Step 4: Create the Batter

Pour the wet ingredients into the dry ingredients and stir with an electric mixer on low speed for about one minute until just combined. Do not overmix, as this toughens the cake; you want the batter to look slightly lumpy at this stage.

Step 5: Add the Butterfinger Pieces

Crush 5 to 6 Butterfinger bars into small pieces and fold them into the batter with a spatula until evenly distributed. Reserve about 1 cup of crushed candy for topping and frosting later.

Step 6: Divide Between Pans

Pour the batter evenly into both prepared pans and smooth the tops with an offset spatula. The batter should be thick and rich-looking, almost like fudgy brownie batter.

Step 7: Bake the Layers

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The cake will dome slightly in the center, which is normal; this ensures the layers bake evenly throughout.

Step 8: Cool Completely

Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely for at least an hour. Rushing this step causes the frosting to melt into the warm cake, which you want to happen later, not now.

Step 9: Prepare the Frosting

In a large bowl, beat softened butter on medium speed for 2 minutes until creamy and light in color. Add cocoa powder and beat on low speed until just incorporated, then gradually add powdered sugar a cup at a time while beating.

Step 10: Finish the Frosting

Add heavy cream, vanilla extract, and salt, then beat on medium-high speed for 2 to 3 minutes until the frosting reaches a spreadable consistency. If it seems too thick, add an extra tablespoon of cream; if too thin, add a bit more powdered sugar.

Step 11: Assemble the Cake

Place one cake layer on your serving plate and spread a thick layer of frosting on top. Set the second layer on top and frost the entire outside with the remaining frosting in a smooth or rustic finish, depending on your preference.

Step 12: Top with Candy

Sprinkle the reserved crushed Butterfinger pieces generously over the top and sides of the frosted cake. Press some pieces gently into the frosting on the sides for visual appeal and extra crunch in every bite.

Pro Tip: Crush your Butterfinger bars right before adding them to the batter and frosting so they stay crispy and don’t absorb excess moisture.

Tips for the Best Butterfinger Cake

• Use room-temperature ingredients, especially eggs and butter, for smoother mixing and better cake texture. Cold ingredients don’t incorporate properly and create dense layers.
• Don’t skip the parchment paper in your pans; it guarantees your delicate cake layers release without sticking or crumbling.
• Measure your cocoa powder by spooning it into the measuring cup and leveling it off; scooping directly packs it down and gives you too much.
• Let your frosting sit at room temperature for 15 minutes after mixing if it seems too thick; it will soften slightly and become easier to spread.
• If your layers aren’t level, trim the domes off with a serrated knife before frosting; this creates better stability and a more professional appearance.
• Store the cake in an airtight container at room temperature for the first day to let flavors meld; refrigerate after if your kitchen is warm.

Common Mistakes to Avoid

• Adding Butterfinger pieces before the batter is fully mixed causes them to sink to the bottom; fold them in as the final step.
• Overmixing the batter after adding wet ingredients develops gluten and makes the cake tough and dense instead of tender.
• Using cocoa powder that’s too old loses its flavor intensity; check the expiration date and replace annually.
• Frosting the cake while layers are still warm melts the frosting and creates a sloppy appearance; patience pays off here.
• Crushing candy bars too finely turns them into powder that gets lost in the cake; aim for small, distinct pieces.

Serving Suggestions

This cake shines on its own but pairs beautifully with cold beverages and complementary flavors. Serve it at room temperature for the best texture and flavor, and let each slice sit for a minute before plating.

• Serve with a scoop of vanilla ice cream; the cold vanilla balances the rich chocolate and toffee flavors
• Pair with fresh brewed coffee for an elegant dessert pairing that highlights the cocoa notes
• Add a dollop of whipped cream on the side for extra richness and a lighter contrast
• Serve with cold milk for a classic cake-and-milk combination that feels nostalgic and satisfying
• Pair with caramel sauce drizzled on the plate for those who love extra sweetness and caramel intensity

Variations to Try

• Peanut Butter Butterfinger Cake: Add 1/2 cup creamy peanut butter to the frosting for a peanut butter cup-inspired flavor that deepens the richness.
• Salted Butterfinger Cake: Sprinkle fleur de sel on top of the frosting before adding candy pieces; the salt amplifies the toffee flavor and adds sophistication.
• Butterfinger Cake with Caramel Filling: Add a layer of caramel sauce between the cake layers for extra moisture and caramel flavor in every bite.
• Mini Butterfinger Cupcakes: Divide the batter into lined muffin tins and bake for 18 to 20 minutes for individual portions perfect for potlucks.
• Triple Layer Butterfinger Cake: Use three 8-inch pans instead of two 9-inch pans and divide the batter accordingly for a taller, more dramatic presentation.

Dietary Adaptations

• Gluten-Free: Replace all-purpose flour with a one-to-one gluten-free blend; the texture may be slightly less tender but still delicious and satisfying.
• Dairy-Free: Use dairy-free butter and oat milk instead of heavy cream in the frosting; the flavor stays rich and the texture remains creamy.
• Vegan: Replace eggs with flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and use plant-based butter and almond milk frosting.
• Low-Carb: Use allulose or erythritol in place of sugar and crushed pork rinds mixed with nuts instead of traditional Butterfinger pieces for crunch.

Storage and Reheating

Refrigerator

Store the frosted cake in an airtight container on a shelf away from strong-smelling foods. The cake stays fresh and moist for up to four days in the refrigerator.

• Let slices come to room temperature for 15 minutes before serving for the best texture
• Cover individual slices with plastic wrap if storing for more than one day

Freezer

Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing. Frozen cake layers keep for up to three months and thaw completely at room temperature in about two hours.

• Frost the cake after thawing for the freshest frosting taste and texture
• Do not freeze the frosted cake, as the frosting texture changes when thawed

Reheating

This cake does not need reheating and tastes best served at room temperature. If you prefer warm cake, microwave individual slices for 10 to 15 seconds, just enough to take the chill off.

• Never reheat the entire frosted cake; only warm slices if desired
• Room temperature brings out the flavors better than warming

Nutrition Information

These values are approximate and vary based on specific ingredients and portion size. This dessert is indulgent by nature, so enjoy it as part of a balanced diet.

Frequently Asked Questions

Can I make this cake without Butterfinger bars?

Yes, crushed Heath bars, toffee bits, or even brittle pieces work beautifully as substitutes. The flavor profile shifts slightly, but the texture and appeal remain strong.

How far ahead can I make this cake?

You can bake unfrosted layers up to three days ahead and store them covered at room temperature. Frost the cake on the day you plan to serve it for the best frosting texture.

Why is my cake sinking in the middle?

This usually means the oven temperature is too high or the cake isn’t baking long enough in the center. Check your oven temperature with a thermometer and ensure the toothpick test shows just a few moist crumbs.

Can I use a box cake mix instead?

Absolutely; prepare the box mix according to package directions, then fold in the crushed Butterfinger pieces and bake as directed. This shortcut still delivers impressive results.

What’s the difference between this and a regular chocolate cake?

The Butterfinger pieces add crunchy texture and toffee flavor that a basic chocolate cake lacks. This combination transforms a simple dessert into something memorable and noticeably different.

How do I prevent the frosting from getting too soft?

Keep the frosted cake in a cool room or refrigerate it for 30 minutes before serving. Butterfinger pieces will stay crispier if the cake is slightly chilled.

Final Thoughts

Butterfinger cake sits in that sweet spot between elegant and fun, making it perfect for literally any celebration. Your friends and family will be asking for this recipe, and honestly, the hardest part is deciding who gets the first slice.

Baking this cake teaches you that sometimes the simplest ideas create the best results. If you love this recipe, you might also enjoy our Cosmic Brownie Recipe or our Neiman Marcus Cake Recipe for more indulgent desserts. Get baking, and enjoy every delicious crumb.

Butterfinger Cake

A decadent dessert combining crispy Butterfinger candy layers with rich chocolate and creamy frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 1214 slices

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

For the Cake Layers

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup hot water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars about 5 to 6 bars

For the Frosting

• 1 cup butter softened
• 1 cup unsweetened cocoa powder
• 4 cups powdered sugar
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 cup crushed Butterfinger candy bars for topping

Equipment

• Two 9-inch round cake pans
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer or whisk
• Measuring cups and spoons
• Sifter or fine-mesh strainer
• Offset spatula
• Cake cooling rack
• Sharp knife for cutting candy bars
• Stand mixer or hand mixer

Method

 

1. Preheat your oven to 350 degrees Fahrenheit and prepare the cake pans by greasing them and lining with parchment paper.
2. Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
3. In a medium bowl, whisk together the eggs, hot water, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix on low speed for about one minute.
5. Fold in the crushed Butterfinger bars into the batter.
6. Divide the batter evenly between the two prepared pans.
7. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy, then add the cocoa powder and gradually mix in the powdered sugar.
10. Add the heavy cream, vanilla extract, and salt, then beat until spreadable.
11. Spread frosting between the cooled cake layers and around the entire cake.
12. Top the frosted cake with the reserved crushed Butterfinger bars.

Notes

Serve at room temperature for best flavor. Refrigerate after the first day if necessary.