Butterfinger Cake

If you love the popular crunchy, crispy and cocoa-rich candy bar, you’re going to love our Butterfinger cake recipe. This ultra-rich confection tastes like it came from a fancy bakery, but it’s easy to make at home. This cake mix recipe also happens to be a poke cake that allows caramel syrup and sweetened condensed milk to seep into the bake. Then, more distinctive Butterfinger flavors come alive via a whipped peanut butter frosting that’s capped with crumbled candy bars. The layers of texture and flavors transcend the fun of even a fun-sized bar. This Butterfinger candy bar cake is one of our favorite Butterfinger desserts.

Butterfinger Cake Ingredients

• Chocolate cake mix: No need to make things complicated: A box of chocolate cake mix makes a quick, foolproof base.
• Caramel sundae syrup: One of the most distinctive features of a Butterfinger is caramel, for both its sweetness and its stickiness.
• Sweetened condensed milk: Just as you would for a tres leches cake, pour creamy sweetened condensed milk over the cake to create a rich, custard-y texture. Make sure to get sweeetened condensed milk vs. evaporated milk.
• Creamy peanut butter: Peanuts star in the crispy Butterfinger center, so we use peanut butter to flavor the frosting for our recipe for Butterfinger cake.
• Confectioners’ sugar: Fine, light confectioners’ sugar (aka powdered sugar) dissolves easily into thick peanut butter.
• Heavy whipping cream: Whipping heavy cream into peanut butter and confectioners’ sugar creates a unique topping that’s both airy and super flavorful.
• Butterfinger candy bars: You can’t have a Butterfinger candy bar cake without the distinctive crunch of the candy (fun fact: The crunch actually comes from a cornflake-like filling). We use chopped-up bars for a shortcut.

Directions

Step 1: Make the cake

Preheat the oven to 350°F. Bake the cake according to the package directions for a 13×9-inch cake. Let it cool in the pan for five minutes.

Step 2: Fill with milk and caramel

Using the end of a wooden spoon, poke holes 1 inch apart throughout the cake. Pour the sweetened condensed milk over the cake.

Editor’s Tip: When poking holes, dig about halfway or two-thirds into the cake.

Pour the caramel sundae syrup over the cake. Set the cake aside to cool completely.

Step 3: Beat the peanut butter and sugar

Place the confectioners’ sugar and peanut butter in a large bowl. Beat on medium speed until well combined, one to two minutes.

Editor’s Tip: Putting the sugar in the bowl before the peanut butter will keep the confectioners’ sugar from flying out of the bowl when you turn on the beaters.

Step 4: Add the cream

Reduce the mixer speed to low. Slowly pour the cream into the bowl. Gradually bring the mixer speed up to medium-high. Beat until stiff peaks form.

Editor’s Tip: Since the peanut butter is so thick, the cream should be stiff enough to balance it. This topping will be sturdy but airy.

Step 5: Top the cake

Spread the topping over the cooled cake.

Step 6: Chill the cake

Cover the cake and refrigerate at least two hours or overnight.

Step 7: Finish with candy

Sprinkle chopped candy bars over the cake before serving.

Butterfinger Cake Variations

• Change up the cake base: Don’t love chocolate cake? Yellow or white cake mix will make a milder flavored alternative. On the flip side, devil’s food cake is a more decadent swap.
• Add nuts: Scatter chopped nuts, like peanuts, walnuts or pecans, over the top.
• Go gluten-free: Use a gluten-free boxed cake mix to make this a gluten-free dessert. Check the labels on the other ingredients to be sure they’re also GF.

How to Store Butterfinger Cake

Store the recipe for Butterfinger cake in the refrigerator, covered with storage wrap or foil.

How long does a Butterfinger cake last?

In the refrigerator, a Butterfinger cake recipe will keep for three to five days. Since the cake is soaked in evaporated milk, it will stay quite moist, but the cake may also get a tad soggy as it sits. The crunchy candy bar topping will also soften slightly. Regardless, it will still taste totally delicious.

Can you freeze a Butterfinger cake?

Many cakes freeze well, but the milky, creamy texture (not to mention the whipped topping) of an assembled Butterfinger candy bar cake won’t stand up well to freezing and defrosting. You can make the base chocolate cake ahead of time, however. Allow the cake to cool completely, then wrap it in storage wrap and foil. Freeze the cake for up to three months. Defrost it in the refrigerator, then proceed with the recipe from Step 2.

Butterfinger Cake Tips

Can you make a Butterfinger cake with a homemade chocolate cake?

You can absolutely make this recipe for Butterfinger cake using a from-scratch cake! Our sheet pan chocolate cake recipe is a total classic, as it first appeared on the side of a cocoa box in 1943. And this one-bowl chocolate cake is almost as easy as using a mix.

How can you serve Butterfinger cake?

Decadent, showstopping Butterfinger cake looks absolutely stunning, which makes it a great choice for a birthday cake. The big baking dish that the recipe calls for makes it a perfect 13×9-inch potluck dessert too.