Desserts
This Butterfinger cake recipe delivers the perfect fusion of rich chocolate cake and nutty Butterfinger crunch in every bite. The secret lies in a decadent Butterfinger-flavored buttercream that binds layers of moist chocolate cake, creating a dessert that's both nostalgic and sophisticated.
I've perfected the balance between the deep chocolate flavor and the signature peanut butter-candy crunch that makes this cake unforgettable.
The recipe begins with a classic chocolate cake base that's light yet dense enough to hold up to generous layers of Butterfinger buttercream.
What sets this apart is the homemade Butterfinger filling - made with crushed Butterfinger candies, peanut butter, and cream cheese - that adds that signature crunch and peanut butter richness. The layers are stacked and chilled, ensuring clean slices with perfect texture every time.
What you'll end up with is a showstopping dessert that combines the best of both worlds: the rich, velvety texture of chocolate cake and the addictive crunch of Butterfinger pieces throughout. The frosting isn't just decorative - it's packed with Butterfinger flavor that ties everything together.
This cake is perfect for birthdays, holidays, or whenever you want to impress with a dessert that tastes like a candy bar.
The best part? This recipe builds on classic techniques you already know, making it approachable even for home bakers. With just a few extra ingredients and some patience for layering, you'll create a cake that looks and tastes like it came from a professional bakery.
Let's get started on this nostalgic yet refined dessert that's sure to become a family favorite.
Ingredients for butterfinger cake recipe with chocolate cake
Twelve decadent ingredients that transform into a nostalgic yet sophisticated Butterfinger-chocolate masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Room temperature, European style preferred |
| Granulated Sugar 🍚 | 2 ½ cups | Divided for cake and buttercream |
| Dark Chocolate Chips 🍫 | 1 ½ cups | Semi-sweet, 60% cocoa |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Butterfinger Candies 🍫 | 1 ½ cups | Crushed, for filling and buttercream |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Natural Peanut Butter 🥜 | ½ cup | Creamy, no added sugar |
| Powdered Sugar 🍚 | 4 cups | For buttercream, sifted |
| Vanilla Extract 🌿 | 2 tbsp | Pure Madagascar bourbon |
| Baking Soda 🧂 | 1 tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | 1 cup | Whole milk, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for buttercream |
The Butterfinger candies are non-negotiable—King Size bars from the bulk candy aisle deliver that signature peanut butter-candy crunch. I always grab a box from Walmart or Target since they keep them fresh longer than the grocery store. For the chocolate chips, Ghirardelli 60% cocoa melts perfectly without overpowering the peanut butter notes. The cream cheese? Philadelphia brand is my go-to—it whips up smoother than store brands. European-style butter makes the cake layers richer, so Plugrá or President are worth the splurge if you can find them.
No Butterfinger candies? Crushed Reese's Pieces plus peanut butter gets you close, though it won't have that exact caramelized peanut flavor. Running low on powdered sugar? Process regular sugar in a food processor—it works in a pinch. The chocolate chips can be swapped for chopped dark chocolate, but chips melt cleaner. For the peanut butter, natural unsweetened is ideal, but any creamy variety will work. Want extra richness? Add 1 tbsp of peanut butter to the cake batter—trust me, it makes a difference.
Crush the Butterfinger candies in a food processor or heavy bag with a rolling pin—fine crumbs for the filling, slightly chunkier for the buttercream. Store leftover crushed candies in an airtight container for 2 weeks at room temperature. The cake layers keep well wrapped in plastic for 3 days, but the buttercream is best made fresh. If assembling ahead, chill the cake layers overnight—it helps with clean slices. Freeze the fully assembled cake for up to 2 months—just thaw overnight before serving.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when my mixer’s on the fritz—just creaming butter and sugar by hand until it’s light and fluffy. The eggs come next, and before you know it, the batter’s ready. (Yes, even on a Tuesday night.)
- Butterfinger Magic: That crushed Butterfinger swirl? It’s the star—rich, nutty, and just sweet enough to balance the deep chocolate cake. Honestly, the first time I tasted it, I nearly licked the bowl.
- Party in a Box: This cake’s my go-to for birthdays, potlucks, or just because. The layers stay moist for days, and the chocolate chips add little bursts of happiness. (My daughter picks out the best pieces, but still asks for seconds.)
- Budget-Friendly Indulgence: You’re using pantry staples—flour, butter, sugar—and a bag of chocolate chips. For what tastes like a fancy dessert, it’s shockingly affordable. Plus, leftovers? They’re basically free dessert for days.
Step-by-step instructions for Butterfinger cake with chocolate cake
Here's how to create layers of rich chocolate cake and nutty Butterfinger filling that'll have everyone begging for seconds.
Prepare the Chocolate Cake Layers
Preheat your oven to 350°F and grease three 8-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Sift this mixture to ensure a light, airy texture—this prevents dense cake.
In a separate bowl, cream together the 2 cups unsalted butter and 1 cup granulated sugar (from the 2.5 cups total) on medium speed until light and fluffy, about 3-4 minutes. Add the 4 whole large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
Gradually add the dry ingredients to the wet mixture, alternating with ½ cup milk at a time, beginning and ending with the flour mixture. Fold in the 1.5 cups dark chocolate chips and mix just until combined—overmixing develops gluten and makes the cake tough. Divide the batter evenly among the prepared pans.
Bake and Cool the Cake Layers
Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should spring back when gently pressed. Rotate the pans halfway through baking for even cooking.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures clean slicing later. While the cakes cool, prepare the Butterfinger filling—it needs time to set before assembly.
Make the Butterfinger Filling
In a medium saucepan, combine the 16 oz cream cheese, ½ cup natural peanut butter, ½ cup granulated sugar (remaining from the 2.5 cups total), and 2 tablespoons vanilla extract. Cook over low heat, stirring constantly with a silicone spatula, until the mixture is smooth and creamy, about 5-7 minutes.
Remove the pan from heat and stir in the 1.5 cups crushed Butterfinger candies until fully melted and evenly distributed. Let the filling cool to room temperature—this prevents it from melting when layered with the warm cake. The filling should be thick but spreadable, like a rich peanut butter frosting.
Assemble the Cake Layers
Place the first cake layer on a serving plate or cake stand. Spread an even layer of the Butterfinger filling over the top, leaving a ½-inch border around the edges. This ensures the filling doesn’t ooze out during slicing. Repeat with the remaining two layers, creating a sandwich with filling between each.
For the final touch, prepare the buttercream by beating the 1 cup heavy whipping cream to stiff peaks, then gradually adding the 4 cups powdered sugar and remaining 1 tablespoon vanilla extract. Spread this over the top and sides of the cake, then decorate with additional crushed Butterfinger candies for a festive finish. Chill the cake in the refrigerator for at least 2 hours before serving to let the filling set.
Serve and Enjoy
Slice the cake into 12 equal wedges using a serrated knife, wiping the blade with a damp cloth between cuts for clean slices. Serve immediately or store covered at room temperature for up to 3 days. Each bite should deliver a perfect balance of moist chocolate cake, creamy peanut butter filling, and that iconic Butterfinger crunch—trust me, it’s worth every layer.
Pro Tips For Making Butterfinger Cake Recipe With Chocolate Cake
- Chill the Butter First: I learned this the hard way—soft butter in chocolate cake leads to dense, greasy layers. Take your unsalted butter out of the fridge 30 minutes before creaming it with sugar. Cold butter incorporates air better, giving you that light, fluffy texture you’re after.
- Melt Chocolate Chips Properly: Dumping chocolate chips into hot batter? Skip it. Microwave them in 20-second bursts with a splash of butter until smooth, then let cool slightly before folding into the batter. This prevents clumping and ensures even distribution—no surprise pockets of gooey or hard chunks.
- Don’t Overmix the Batter: I used to beat the batter until it looked like pancake batter. Wrong. Mix just until the flour disappears—overworking it develops gluten, and your cake turns tough instead of tender. A few lumps are fine; they’ll melt away in the oven.
- Test for Doneness Early: Butterfinger cake hides its readiness—it often looks underdone when it’s actually set. Start checking with a toothpick at 25 minutes (adjust for your oven). If it comes out with a few moist crumbs but no wet batter, it’s done. Pulling it too late = gummy center.
Pro cooking tips for this dish
Layering Like a Pro
For perfectly clean slices, spread your Butterfinger filling only on the top of each cake layer—not the sides. This creates a "glue" between layers that holds firm during slicing. Use an offset spatula to smooth the filling evenly, leaving that ½-inch border around the edges.
I like to dip my spatula in warm water between layers to prevent sticking—this trick ensures every layer stays put. 🍫
Temperature Control
Let your cake layers cool completely before assembling—warm layers will melt the Butterfinger filling, creating a soggy mess. I recommend placing the cooled layers in the freezer for 10 minutes before adding filling.
This chilling step also helps the filling set faster when you stack the cake. For the buttercream, use cold heavy cream (straight from the fridge) to achieve those perfect stiff peaks. 🥶
Crushing Candies Right
For the filling, pulse your Butterfinger candies in a food processor until they're fine crumbs—this ensures even distribution. For the buttercream topping, leave some chunks (about ¼-inch pieces) for that signature crunch.
Pro tip: Place crushed candies in a fine-mesh sieve and shake gently over your mixing bowl to remove any stray candy shells or wrappers before adding to recipes. 💫
Frosting Tricks
Beat your buttercream to stiff peaks before adding powdered sugar—this prevents a grainy texture. If your frosting is too thick, add 1 teaspoon of heavy cream at a time until smooth.
For extra flavor, fold in 1 tablespoon of peanut butter with the vanilla extract. Spread the frosting quickly while the cake is still chilled to prevent melting. 🍰
Chilling for Success
Never skip the 2-hour chilling in the fridge—this lets the filling set properly and makes slicing effortless. For a showstopping presentation, dust the top with powdered sugar or arrange whole Butterfinger candies in a decorative pattern.
If you're short on time, freeze the assembled cake for 1 hour before serving. Just remember: Patience here = perfect texture. ⏰
Nutrition facts
Frequently asked questions
Can I substitute regular chocolate cake mix for this recipe?
While you can use a boxed mix, the texture won't be as rich or moist as homemade. For best results, stick with the chocolate cake recipe provided—it's designed to balance perfectly with the Butterfinger filling. If you're short on time, use a high-quality mix like Betty Crocker Supreme and add an extra ½ cup of cocoa powder to intensify the chocolate flavor.
How do I prevent the Butterfinger filling from oozing out?
Leave a ½-inch border around each layer when spreading the filling, and chill the cake for at least 2 hours before slicing. For extra stability, place the assembled cake in the freezer for 30 minutes before serving. This helps the filling set firm enough to stay put while still keeping that creamy texture.
What if I don't have Butterfinger candies?
Crush 1 cup Reese's Pieces and add 2 tablespoons of peanut butter to the filling for a similar flavor profile. For the buttercream, use ½ cup crushed peanut butter cups instead. The texture will be slightly different, but it'll still taste delicious! Just expect a slightly sweeter, more peanut-heavy flavor.
Can I make this cake ahead of time?
Assemble the cake layers up to 24 hours ahead and store it uncovered at room temperature. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to 5 days. If freezing, wrap the entire cake in plastic and foil, then freeze for up to 2 months. Let it thaw overnight in the fridge before serving.
Why does my buttercream turn grainy?
This usually happens when the powdered sugar isn't sifted or the heavy cream isn't cold enough. Always sift your powdered sugar and use cold heavy cream straight from the fridge. Beat the cream to stiff peaks before adding sugar, and mix on low speed to prevent incorporating air bubbles. For extra smoothness, fold in the sugar gradually while mixing.