Easy Butterfinger Cake

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This Easy Butterfinger Cake recipe is a delicious dessert that nobody can resist! Rich chocolate cake is infused with Butterfinger candy, then topped with creamy vanilla frosting, chocolate drizzle, and garnished with even more crunchy Butterfingers. It’s the perfect easy dessert for any occasion!

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Originally published July 2016 – Updated March 2024

A piece of chocolate Butterfinger cake on a plate.

Chocolate Butterfinger Cake

If you love Butterfinger candy bars as much as we do, you’re going to flip over this cake. It has the same peanut butter and milk chocolate flavors, but in a decadent sheet cake form! It starts with a made-from-scratch chocolate cake that’s loaded with crumbled Butterfingers, then frosted with a store-bought sweet vanilla frosting.

The Butterfinger goodness doesn’t stop there though. We top it off with a drizzle of chocolate frosting and sprinkle it with even more crispy candy bits. Each bite has the perfect blend of rich chocolate cake, creamy frosting, and that classic Butterfinger crunch.

Want even more delicious chocolate and peanut butter desserts? Be sure to check out this Reese’s Peanut Butter Dip or these Chocolate Cupcakes with Peanut Butter Frosting.

Butterfinger cake in a white dish.

Why We Love This Recipe

  • Easy dessert: Though you make the cake from scratch, it’s super easy with just a few simple steps.
  • Decadent chocolate & peanut butter combination: This cake is loaded with peanut butter and chocolate Butterfinger flavors. Is there any better dessert combination than peanut butter and chocolate?
  • Potluck favorite: Because it’s baked and stored in a baking dish, this is a great recipe to take to potlucks, office parties, or other gatherings.
  • Customizable: You can easily swap the flavor of the cake, the frosting or even the toppings to make a different dessert each time.

Ingredients Needed

A list of ingredients for a Butterfinger cake
  • Flour
  • Sugar
  • Cocoa
  • Salt
  • Baking soda
  • Buttermilk
  • Vegetable oil
  • Eggs
  • Vanilla
  • Butterfingers (you can use the candy bars or the packaged bits)
  • Vanilla icing
  • Chocolate icing

How To Make Butterfinger Cake

Step 1. Mix together your flour, cocoa, baking soda, and salt. Add the sugar and mix until well combined.

Step 2. Add the buttermilk, oil, vanilla, and eggs. Beat, using a mixer, just until well combined and smooth.

Step 3. Fold the chopped Butterfinger candy bar into the batter.

Tip: You can make the Butterfinger pieces any size you want, though I usually crush them for the batter and chop them for the topping. This just gives the cake extra texture.

A glass bowl filled with ingredients for a Butterfinger cake recipe.
A glass bowl filled with cake batter ingredients and Butterfinger candy

Step 4. Pour the cake batter into a well greased 9×13 baking dish.

Tip: You can also use an 8×8 or 9×9 pan but you’ll have to adjust the baking time. If you use a pan larger than a 9×13, you should double the batter recipe. To make sure the cake is done, insert a toothpick in the center of the cake to see if comes out clean

Step 5. Bake at 350 degrees for 20 to 30 minutes, or until a toothpick comes out clean.

Step 6. Allow cake to cool completely in the cake pan. Frost the top of the cake with vanilla icing.

A white baking dish with chocolate cake
A baking dish with white frosting and candy bars next to it

Step 7. Top with the chopped or crushed butterfingers.

Step 8. Place your chocolate icing in the microwave for one minute. Stir well, and pour into a piping bag. Cut a small tip off and drizzle over the cooled cake.

A baking dish with a cake topped with Butterfinger cookies
A cake with a layer of Butterfinger candy and chocolate

Step 9. Serve and enjoy. This cake is incredibly moist and so delicious that it won’t last long!

A white dish with a s'mores dessert in it.

How to Store Leftovers

To keep this delicious Butterfinger cake fresh, store it in an airtight container or cover it with plastic wrap. Pop the cake in the fridge when not serving it. It will stay fresh and moist for about 3-4 days.

Before serving, let the cake sit out for about 15 minutes to let the frosting soften slightly.

A piece of Butterfinger cake on a white plate.

Variations

  • Cake: You can use a box mix if you prefer. You can also try other flavors like chocolate cake mix, devil’s food cake mix or yellow cake mix.
  • Drizzle: We used chocolate frosting for the drizzle but it’s also delicious with the caramel topping that you use for ice cream. Give it even more peanut butter flavor by heating peanut butter in the microwave and drizzling it over the top.
  • Frosting: We like to keep things simple with store-bought frosting but you can also give it a tangy twist with homemade cream cheese frosting.
  • Candy topping: This cake is topped with Butterfinger bars, but you can use any kind of chocolate candy. We also love making this recipe with Heath Bars and Reese’s Peanut Butter Cups.
A piece of chocolate cake on a plate with a fork.

Butterfinger Cake FAQs

What do Butterfingers taste like?

Butterfingers have a buttery, crispy, candy filling covered in smooth milk chocolate. If you love the taste of peanut butter and chocolate together, you’re going to love these!

Can I freeze Butterfinger cake?

Sure, If you want to freeze this cake, start by placing it uncovered in the freezer for about an hour, or until the frosting firms up. Then cover the dish tightly with plastic wrap, then with a layer of foil. It should stay fresh for up to a month of two. Let it thaw overnight in the fridge before serving.

Can I turn this recipe into a Butterfinger poke cake?

You can! Just gently poke holes in the top of the cake with the end of a wooden spoon. Pour sweetened condensed milk or caramel sauce over the top. I would recommend frosting this version with whipped cream instead of the frosting.

A plate with a piece of chocolate Butterfinger cake on it.

More Delicious Cake Recipes

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A slice of chocolate s'mores cake on a plate.
5 from 4 votes

Butterfinger Cake


Course Dessert, Desserts & Sweets
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
This decadent Easy Butterfinger Cake is the perfect combination of chocolate and peanut butter in cake form, giving you an irresistibly delicious dessert that nobody can resist!

Equipment

Ingredients
 

  • 1 cup flour
  • 1 cup sugar
  • 6 tablespoons cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup processed Butterfinger candy bars about 7 mini bars
  • 16 ounces vanilla icing 1 container
  • 7 mini Butterfingers bars crumbled
  • 8 ounces chocolate icing

Instructions

  • Mix flour, cocoa, baking soda, and salt in a large mixing bowl. Add the sugar and mix until well combined.
  • Add the buttermilk, oil, vanilla, and eggs. Beat, using a mixer, just until well combined and smooth.
  • Fold the chopped Butterfinger candy bar into the batter.
  • Pour the cake batter into a well greased 9×13 baking dish.
  • Bake at 350 degrees for 20 to 30 minutes, or until a toothpick comes out clean.
  • Allow cake to cool completely in the cake pan. Frost the top of the cake with vanilla icing.
  • Top with the chopped or crushed butterfingers.
  • Place your chocolate icing in the microwave for one minute. Stir well, and pour into a piping bag. Cut a small tip off and drizzle over the cooled cake. Serve and enjoy!

Notes

  • If you’re short on time, or just like a super easy recipe, you can make this with a box cake mix instead.
  • You can make the Butterfinger pieces any size you want, though I usually crush them for the batter and chop them for the topping. This just gives the cake extra texture.
  • You can also use an 8×8 or 9×9 pan but you’ll have to adjust the baking time. If you use a pan larger than a 9×13, you should double the batter recipe. To make sure the cake is done, insert a toothpick in the center of the cake to see if comes out clean
  • This recipe makes 8 large slices or 10 regular size slices of cake.
 

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 94g | Protein: 6g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 357mg | Potassium: 165mg | Fiber: 2g | Sugar: 78g | Vitamin A: 87IU | Calcium: 93mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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5 from 4 votes

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Recipe Rating




26 Comments

  1. 5 stars
    oh WOW. This looks amazing. I really need to try this recipe! Yummy.

    1. I hope you do…you’ll love how easy it is!

    1. You should…it’s so awesome! The pan is fun too and I can’t wait to make something else now!

  2. I’m going to be on the lookout for some pans like those. You make such awesome creations with things like that! And the chocolate on this looks amazing. No such thing as too much chocolate! (My hubby is like yours, though. More chocolate for us, right?)

    1. Where did you purchase the pans?

    2. I think they’re gone because I got them on clearance. I found them on Amazon for you though. http://amzn.to/2aOHIAP If you make something cool, please share 🙂

  3. I haven’t seen these baking mixes, but they definitely look delicious. Add your additions and your cakes look decadent! And those cute little pans; where did you find them?

  4. Oh my goodness, this looks heavenly. I’d eat all four at once! 😉

    1. I did have a hard time holding back…LOL! Luckily my husband helped me by eating his fair share!

  5. What an easy delicious looking recipe! Love the added chocolate drizzle (and you’re right – there is never too much chocolate!) I’ve got to find those pans too – sooo cute!

    1. Thanks! I love my new pans and can’t wait to make more fun recipes with them! If you’re looking for some, you can find them on Amazon. Have fun with them!

    1. I did…they were absolutely delicious and I can’t wait to create more recipes with them!

  6. This looks delicious… my daughter just asked if she can make it. LOL! I think we’ll need some new cake pans!

  7. Charlotte says:

    I’m not creative enough to think of doing a variation like this. Would make a pretty tray of goodies for a party.

    1. Great idea! They’d be pretty quick to whip up for a party!

  8. Wow, these cookie cakes look super decadent! I love the personal-sized pans you used, too.

  9. Decadent is definitely the perfect word for this! Yum! I’d love for you to stop by and link up with us at Friday Favorites.

    1. I’d love to…thanks so much for the invite!

  10. 5 stars
    You make the butterfingers cookie cakes look and sound so very delicious. The cake pans are perfect with the opening to add more goodies.

    Kathleen
    Bloggers Pit Stop

  11. Never heard of these mixes before. Will surely be looking for them. Thanks for getting out the word about them.

    1. You will love them! They’re so good and it’s easy to put a spin on them to make your own treats!

  12. Anne Watson says:

    5 stars
    If Walmart doesn’t have the cake pans I’ll bet that Bed,Bath/and Beyond would. Seriously they have an interesting collection of cookware.

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