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Butterfinger Cake

A decadent dessert combining crispy Butterfinger candy layers with rich chocolate and creamy frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.