If you have a sweet tooth and love chocolate combined with the irresistible crunch of candy bars, this Butterfinger Cake Recipe is going to become your new obsession. Picture a moist, chocolatey cake packed with chunks of Butterfinger candy, topped with smooth vanilla icing, sprinkled with even more Butterfinger pieces, and finished off with a generous drizzle of rich chocolate icing. Every bite offers a perfect balance of soft, crunchy, sweet, and chocolatey goodness. It’s truly a crowd-pleaser that feels decadent yet simple enough to make on any day you want to treat yourself or impress friends and family.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with several distinct layers visible from above. At the bottom, a thick, creamy white layer spreads unevenly. On top of this, dark brown powder is scattered mostly on one side, creating a rough texture. Near the center, bright orange crushed bits form a small mound, contrasting with the darker and lighter areas around it. Thin pools of a shiny, amber-colored liquid weave through the layers, adding depth and shine. The mix of smooth, powdery, and chunky textures is clear and detailed. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this Butterfinger Cake Recipe. Each one plays a special role: from the cocoa adding depth and richness, to the buttermilk ensuring a tender crumb, and of course, the Butterfinger candy bars bringing delightful texture and flavor.

1 cup flour: The base that gives the cake its structure and lightness.
1 cup sugar: Sweetens the cake perfectly without overpowering the candy’s flavor.
6 tablespoons cocoa: Provides deep chocolate intensity for that irresistible chocolate cake taste.
1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
1/2 teaspoon baking soda: Helps the cake rise beautifully and stay tender.
1 cup buttermilk: Adds moisture and a slight tang to give the cake a perfect crumb.
1/2 cup vegetable oil: Keeps the cake moist and soft without heaviness.
2 eggs: Bind the ingredients together and provide richness.
2 teaspoons vanilla extract: Gives warmth and enhances the other flavors.
1 cup processed Butterfinger candy bars (about 7 mini bars): Chopped to mix in the batter, delivering crunchy pockets of peanut buttery caramel.
16 ounces vanilla icing (1 container): For a creamy, sweet topping that’s irresistible with the candy crunch.
7 mini Butterfinger bars (crumbled): Sprinkled on top of the icing to double down on that Butterfinger flavor.
8 ounces chocolate icing: Melted and drizzled for a decadent final chocolate touch.

How to Make Butterfinger Cake Recipe

Step 1: Mix your dry ingredients

In a large bowl, combine the flour, cocoa, baking soda, and salt with sugar until everything is evenly mixed. This step ensures an even chocolate flavor and that your cake bakes uniformly.

Step 2: Add wet ingredients and combine

Whisk in the buttermilk, vegetable oil, vanilla extract, and eggs using a mixer. Beat just until smooth and combined—overmixing might make your cake dense rather than light and fluffy.

Step 3: Fold in the Butterfinger pieces

Carefully fold the chopped Butterfinger candy bars into the batter. These pieces will melt slightly during baking, creating little bursts of crunchy caramel perfection throughout the cake.

Step 4: Prepare and bake

Pour your cake batter into a well-greased 9×13 inch baking dish. Bake at 350 degrees Fahrenheit for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye so it doesn’t dry out!

Step 5: Cool and frost

Once out of the oven, let the cake cool completely in the pan so the icing won’t melt. Then spread the vanilla icing evenly over the top, creating a sweet canvas for the next toppings.

Step 6: Add finishing touches

Sprinkle the crumbled Butterfinger bars on top of the icing for an extra crunch. Warm the chocolate icing in the microwave for one minute, stir well, and drizzle it artistically over the cake with a piping bag or spoon. Let it set before serving.

How to Serve Butterfinger Cake Recipe

A freshly baked single-layer chocolate cake sits in a white rectangular baking dish with handles on each side. The cake has a dark brown color with a slightly rough and textured top surface that looks moist and dense. The dish is placed on a yellow and white striped towel over a white marbled surface. Around the dish, there are several yellow wrapped Butterfinger candies scattered, some unwrapped pieces lying nearby, adding a bright contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the crumbled Butterfingers and chocolate drizzle, feel free to add a few fresh raspberries or a dollop of whipped cream to brighten the presentation and balance the sweetness with a hint of tartness.

Side Dishes

This cake pairs beautifully with a scoop of vanilla ice cream or a chilled glass of milk. The cold creaminess complements the warm, rich cake perfectly and creates a satisfying dessert experience.

Creative Ways to Present

Try serving the cake in individual mason jars layered with crushed Butterfinger pieces and alternating layers of cake and icing for a cute, shareable treat. You can also cut it into small squares to make bite-sized party favors.

Make Ahead and Storage

Storing Leftovers

Store any leftover Butterfinger Cake covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days to maintain freshness and prevent the icing from drying out.

Freezing

If you want to save the cake for later, wrap it well in plastic wrap and then aluminum foil before freezing. It will keep nicely for up to 2 months. Thaw overnight in the refrigerator before serving so the texture stays perfect.

Reheating

Reheat individual slices gently in the microwave for about 10 to 15 seconds to bring back the moist, soft texture without melting the frosting completely. This quick touch warms the cake and revives its decadent flavor.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of vinegar or lemon juice for buttermilk to achieve a similar tang and moisture, which is key for the cake’s tenderness.

Do I have to use Butterfinger bars specifically?

Butterfinger bars are what give this cake its signature flavor and crunch, but you could experiment with similar peanut buttery candy bars if needed. Just keep in mind the taste and texture may differ slightly.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend in equal amounts. Just make sure your baking soda and other ingredients are gluten-free certified for best results.

Is there a way to make this cake less sweet?

You might reduce the sugar slightly or use a less sweet icing option, but the Butterfinger candy bars do add quite a bit of sweetness, so reducing too much might change the balance of flavors.

How long will the cake stay fresh?

It’s best enjoyed within a few days when stored properly refrigerated, but freezing it extends its shelf life significantly without compromising taste.

Final Thoughts

If you’re looking for a show-stopping dessert that feels both indulgent and comforting, this Butterfinger Cake Recipe is an absolute must-try. It’s the perfect way to celebrate any occasion or simply treat yourself with something truly special. Once you make it, this cake will quickly become a beloved favorite that you’ll want to bake again and again!