Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butterfinger Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 10 servings

Description

This Butterfinger Cake is a decadent and easy-to-make dessert featuring a moist chocolate cake base loaded with chunks of Butterfinger candy bars. Frosted with creamy vanilla icing and topped with crushed Butterfingers and drizzled chocolate icing, it’s a perfect treat for any chocolate and candy lover. The recipe bakes quickly and is ideal for casual gatherings or special occasions.

Ingredients

Cake Ingredients

  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup processed Butterfinger candy bars (about 7 mini bars), chopped

Frosting and Toppings

  • 16 ounces vanilla icing (1 container)
  • 7 mini Butterfinger bars, crumbled for topping
  • 8 ounces chocolate icing

Instructions

  1. Mix dry ingredients: In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir until all ingredients are well blended.
  2. Add wet ingredients: Add the buttermilk, vegetable oil, vanilla extract, and eggs to the dry ingredients. Using a mixer, beat the mixture just until smooth and well combined, being careful not to overmix.
  3. Fold in Butterfinger pieces: Gently fold the chopped Butterfinger candy bars into the batter, ensuring they are evenly distributed throughout.
  4. Prepare to bake: Pour the batter into a well-greased 9×13-inch baking dish, spreading it evenly.
  5. Bake the cake: Bake in a preheated oven at 350 degrees Fahrenheit for 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and frost: Allow the cake to cool completely in the pan. Once cooled, frost the top evenly with the vanilla icing.
  7. Add Butterfinger topping: Sprinkle the crumbled mini Butterfinger bars over the frosted cake.
  8. Drizzle chocolate icing: Warm the chocolate icing in the microwave for one minute and stir well. Pour the chocolate icing into a piping bag, cut a small tip off, and drizzle the icing decoratively over the cake. Serve and enjoy!

Notes

  • Be careful not to overmix the batter to keep the cake tender.
  • Make sure the cake is completely cool before frosting to prevent the icing from melting.
  • You can substitute regular sugar with a fine granulated sugar for smoother texture.
  • For a richer chocolate flavor, use Dutch-processed cocoa powder if available.
  • If you don’t have a piping bag, you can drizzle the chocolate icing using a spoon.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/butterfinger-cake-recipe/