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    Home » Layered Cake Recipes

    Aug 10, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Butterfinger Cake

    7908 shares
    Jump to Recipe Print Recipe
    Pinterest pin for Butterfinger cake.

    This chocolate Butterfinger cake has Butterfinger candy bars in every step! This a moist chocolate layered cake with a whipped peanut butter filling and chopped Butterfingers. It is topped with a Butterfinger cream cheese frosting, chocolate drip, and peanut butter drip. This cake is SO good.

    Butterfinger cake slice on multiple plates.
    Opened up butterfinger cake on a glass cake stand.

    This Butterfinger cake recipe is incredibly moist and combines peanut butter and chocolate. The best part about this cake is the filling! It has a peanut butter filling with a crunchy Butterfinger cake.

    The Butterfingers in the cake gives it such a great crunch! They are one of my favorite candy bar!

    If you are wanting more peanut butter and chocolate desserts, try chocolate peanut butter cupcakes, peanut butter cheesecake, and Chocolate Peanut Butter Cake.

    Jump to:
    • Why You Will Love This
    • Ingredients
    • Step By Step Instructions Cake Layers
    • Baking Tips
    • Assembling The Cake Tips
    • Substitutions
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This

    • Butterfingers galore!- There are so many Butterfingers used in this this recipe. If you love this candy bar, you will love these!
    • Moist chocolate cake- This chocolate cake is incredibly moist. It uses oil, buttermilk, and hot water to make it super moist.
    • Peanut butter filling- It uses is a peanut butter whipped cream cheese filling that is incredible!
    • Butterfinger cream cheese frosting- This is a cream cheese frosting with ground Butterfingers.
    • Best cake ever- This is honestly such an amazing cake, you will love it.
    Butterfinger cake on glass cake stand.

    Ingredients

    These are some notes about the ingredients used.

    • Room temperature dairy ingredients- Any of the ingredients that say room temperature, pull out 2 hours before baking.
    • Unsalted Butter- The butter for the frosting needs to be slightly cold, so it is firm enough to spread.
    • Butterfinger Bars- I used a whole big bag of fun sized butterfingers. If you want to top with more Butterfingers, buy another 6 pack of fun size candy bars.
    • Dutch processed cocoa powder- This is the one I used. Use dutch processed for a richer cake.
    • Oil- Use canola oil or vegetable oil.
    • Baking powder + Baking soda- This cake uses both rising agents.
    • Buttermilk- Buttermilk from the store is best. See below for substitutions.
    • Hot water- Use hot steaming water from the stove. Using tap water won't be hot enough to bloom the chocolate.
    • Peanut butter- I used Jif creamy peanut butter.

    Step By Step Instructions Cake Layers

    Here are the step by step instructions to bake the decadent cake layers

    STEP 1: Use three 8 inch cake pans. You can also make it into four 6 inch cake layers as well. I prefer 8 inch cake layers. Make sure to spray with baking non-stick spray.

    STEP 2: Mix the dry ingredients together. This includes the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and white sugar into a large bowl. Then, mix the wet ingredients in a separate bowl.

    STEP 3: Add the wet ingredients into the dry. Whisk until smooth. Add in the hot water very slowly. If you go to fast it will over cook the eggs.

    STEP 4: Pour cake batter into the three pans. Bake for 20-24 minutes. Make sure the cakes cool completely before decorating.

    Cool the cakes on a cooling rack.

    Cake batter in glass bowl.
    chocolate cake on wire rack.

    Step By Step Fillings and Frostings

    Use either a stand mixer or a hand mixer (electric mixer).

    STEP 1: Peanut butter whipped filling. Mix the cream cheese and peanut butter together until smooth in a small bowl. Add in vanilla extract and powdered sugar to the cream cheese mixture.. Once mixed, add in the whipped cream.

    Freeze the peanut butter filling.

    STEP 2: Beat the slightly cold butter and cream cheese. Beat these until fluffy in a medium bowl. Add in the powdered sugar and grounded Butterfingers candy pieces.

    STEP 3: Next, add vanilla and heavy cream to the frosting. Beat until smooth and creamy.

    Baking Tips

    Here are my tips when baking this cake:

    To prevent cakes from sticking to the pan, use this spray and place a parchment paper circle on the bottom. Then, spray again.

    Once the cakes are done baking, let it sit for 10 minutes. This will let it pull away from the sides of the pan.

    When making the whipped cream for the filling, make sure to use a cold metal bowl. This will speed up the process of making it.

    Taking cake slice out of cake.

    Assembling The Cake Tips

    Here are my tips to assemble the cake:

    • Use slightly cold cakes. Not frozen though. The cold cake will keep the filling from sliding out the sides.
    • Use half of the peanut butter filling on each cake layer. Spread on each cake layer using an offset spatula. It should be cold and thick, but spreadable. Top with A LOT of chopped Butterfingers.
    • Pipe a border around each cake layer to keep the filling in the cake by using a piping bag.
    • Frost a very light layer of frosting around the sides of the cake and top of the cake. Then, freeze for 15 minutes to lock in the crumbs and the filling.
    • If the moist cake is too wiggly from the soft filling, freeze for 10 minutes before doing the crumb coat layer.
    • Before adding the drips, make sure to freeze the entire cake for 10 minutes. A cold cake will prevent the frosting from spreading every where.
    Spreading peanut butter filling on cake.
    Chopped butterfingers on cake.

    Substitutions

    • Buttermilk- You can use 1 cup of cow milk with 1 tablespoon of lemon juice. Let it sit for 10 minutes for it to get thick like buttermilk.
    • Butterfingers- You can use any type of chocolate candy.
    • Filling- You can multiply the frosting by 1.5 to have enough frosting for the filling. This is if you don't want the peanut butter filling.
    Top view of cake.

    FAQ

    Can this cake be made gluten free?

    I haven't recipe tested this. If you want to try, I recommend Bob's Red Mill 1:1 gluten free flour blend.

    Can this be made with no eggs?

    I have not recipe tested this. If you do any egg substitutions, let me know!

    Can I use natural peanut butter?

    No, it will be too runny for this recipe.

    Can I use low fat cream cheese?

    No, this recipe needs all of the fat in the filling and the frosting.

    Do I have to use the drips?

    No! You don't have too. It just gives the cake more flavor and makes it look nice.

    Can the cake layers be made ahead of time?

    Yes! Wrap the cooled cakes in cling wrap tightly. Freeze for 1 week. Thaw for 1 hour before decorating.

    Can this cake be made into cupcakes?

    Yes! Halve the recipe. It will make 12 cupcakes.

    Close up of slice of butterfinger cake.

    Storing and Freezing

    Store this Butterfinger cake in the fridge in an airtight container like this cake carrier. It will last up to 5 days.

    Freezing

    You can freeze the Butterfinger cake into individual cake slices. Wrap in cling wrap and store in the freezer for 30 days. Thaw for 1 hour before enjoying.

    Other Cake Recipes To Try

    • Mini layered cake on a cake stand cut into.
      Mini Layered Cake
    • Close up of peach cobbler cake split in half.
      Peach Cobbler Cake
    • Chocolate mint cake on a cake stand with cake slices around it.
      Andes Chocolate Mint Cake

    Make sure to leave me a star review below!

    Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.

    📖 Recipe

    Butterfinger cake with a slice missing.

    Butterfinger Cake

    Stephanie Rutherford
    This Butterfinger cake is a layered moist chocolate cake. It is filled with peanut butter whipped cream cheese and chopped butterfingers. It is topped with Butterfinger cream cheese frosting, chocolate drip, and melted peanut butter.
    5 from 27 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 22 mins
    Decorating Time 1 hr
    Total Time 2 hrs 22 mins
    Course Dessert
    Cuisine American
    Servings 16 slices
    Calories 687 kcal

    Ingredients
     
     

    Chocolate Cake

    • 2 cups All-purpose flour
    • ¾ cup Dutch process cocoa powder
    • 1 ¾ cup White granulated sugar
    • 2 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 1 teaspoon Salt
    • ½ cup Oil canola or vegetable
    • 1 teaspoon Pure vanilla extract
    • 3 Large eggs room temperature
    • 1 cup Buttermilk room temperature
    • ¾ cup Hot water

    Peanut Butter Whipped Cream Cheese

    • 4 oz Cream cheese room temperature
    • 1 teaspoon Pure vanilla extract
    • 1 ½ cups Powdered sugar sifted
    • ½ cup Peanut butter creamy
    • ½ cup Heavy cream cold
    • 1 ½ cups Chopped Butterfingers

    Butterfinger Frosting

    • 8 oz Cream cheese room temperature
    • 1 ½ cups Unsalted butter slightly cold
    • 8 ½ cups Powdered sugar sifted
    • 1 cup Butterfinger crumbs ground then measured
    • 2 teaspoon Pure vanilla extract
    • ¼ cup Heavy cream

    Chocolate Drip

    • 1 cup Semi-sweet chocolate chips
    • ¾ cup Heavy cream
    • ½ cup Peanut butter melted
    • Butterfingers for decoration

    Instructions
     

    Chocolate Cake

    • Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Line with 8 inch parchment circles and spray again.
    • In a large mixing bowl, sift the flour and cocoa powder together. Add in the sugar, baking powder, baking soda and salt. Mix. In a separate mixing bowl, mix the oil, vanilla, eggs, and buttermilk.
      ¾ cup Dutch process cocoa powder, 1 ¾ cup White granulated sugar, 2 teaspoon Baking powder, 1 teaspoon Baking soda, 1 teaspoon Salt, ½ cup Oil, 1 teaspoon Pure vanilla extract, 3 Large eggs, 1 cup Buttermilk
    • Heat water over the stove until steaming. Pour wet ingredients into the dry ingredients. Mix until combined. Very slowly pour in the hot water. Go slow to not to overcook the eggs.
      ¾ cup Hot water
    • Pour the cake batter evenly between the three cake pans. Bake for 20-24 minutes. The cake is done baking when a toothpick inserted comes out clean.
    • Let the cake pans sit for 10 minutes before transferring to a cooling rack. Allow to cool completely before decorating.

    Peanut Butter Whipped Cream

    • Place a metal bowl with a whisk attachment in the freezer for 10 minutes. In a separate mixing bowl, beat the cream cheese on high for 1 minute. Add in the peanut butter and vanilla and beat again for 1 minute until combined. Add in the sifted powdered sugar. It will be dry at first, then it will smooth out.
      4 oz Cream cheese, 1 teaspoon Pure vanilla extract, ½ cup Peanut butter, 1 ½ cups Powdered sugar
    • Take your cold bowl and whip the heavy cream on high until stiff peaks form. Pour the whipped cream into the peanut butter mixture. Use a rubber baking spatula and gently fold until there are no more peanut butter streaks. This takes a few minutes. Place in the fridge until right before using.
      ½ cup Heavy cream

    Butterfinger Frosting

    • Set the butter on the counter for 30 minutes for it to get slightly cold. While it is resting, sift the powdered sugar and use a food processor to blend the Butterfingers. Mix together.
      1 ½ cups Unsalted butter, 8 ½ cups Powdered sugar, 1 cup Butterfinger crumbs
    • Using a mixer, beat the cream cheese and butter on high for 2-3 minutes. It should be fluffy. Add in the powdered sugar/ Butterfingers slowly. It will be very thick.
      8 oz Cream cheese
    • Add in the vanilla and heavy cream. Once mixed together, beat on high for 1-2 minutes until creamy.
      2 teaspoon Pure vanilla extract, ¼ cup Heavy cream

    Chocolate Drip

    • Pour chocolate chips into a bowl. Place heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Then, pour over the chocolate chips. Let it sit for 1 minute and 30 seconds.
      1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
    • Mix the ganache until smooth and silky. If there are any more chocolate chunks remaining, heat in the microwave for 10 second intervals until smooth.

    Assembly

    • Place a small amount of frosting over the board you are decorating on. This will keep the cake in place.
    • Place 1st layer of cake bottom side down. Pipe a layer of frosting around the border of the cake to create a barrier. Use half of the peanut butter whipped cream cheese and spread evenly. Add half of the chopped Butterfingers on top. Repeat with the second layer.
      1 ½ cups Chopped Butterfingers
    • Place the last layer bottom side up. Apply a light layer of frosting around the cake. You should see peeps of the cake. Place in the freezer for 15 minutes to seal the crumbs. Frost the rest of the cake. Then, freeze for 10 minutes before applying the drip.
    • Make the ganache. Pour the chocolate over the cake. Use an offset spatula to spread the chocolate to the edges for it drip down the cake. Smooth the top. Freeze for 10 minutes. Apply the melted peanut butter on top and spread to the edges. Top with extra Butterfingers
      ½ cup Peanut butter, Butterfingers

    Notes

    Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
    High altitude baking- Add an extra 2 tablespoon of flour.
    All ingredients that say room temperature, pull out 2 hours before baking. 

    Nutrition

    Calories: 687kcalCarbohydrates: 126gProtein: 10gFat: 53gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 102mgSodium: 438mgPotassium: 320mgFiber: 4gSugar: 29gVitamin A: 1176IUVitamin C: 1mgCalcium: 109mgIron: 2mg
    Keyword blackberry cream cheese frosting, butterfinger, butterfingers, chocolate cake, chocolate drip, layered cake, peanut butter, whipped cream cheese
    Tried this recipe?Let us know how it was!

    More Layered Cake Recipes

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      Chocolate Raspberry Cake
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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Kat says

      February 26, 2023 at 2:13 am

      5 stars
      How would I adjust this recipe to fit two 10x3” cake pans? Thanks 😊

      Reply
    2. Martha says

      November 17, 2022 at 9:13 am

      The Butterfinger frosting calls for 8 1/2 cups of powdered sugar.
      That seems like a lot. Is that measurement correct?

      Thank you, Have a blessed day!

      Reply
      • Stephanie Rutherford says

        November 21, 2022 at 12:32 pm

        You need a lot of powdered sugar to have a thicker frosting.

        Reply
    3. Maria says

      July 11, 2022 at 6:57 am

      this recipe looks so yummy, it is possible to use two 9 inch cake pans instead of the three 8 inch ? Guess I would have to cut the filling in half ?

      Thank you,

      Reply
      • Stephanie Rutherford says

        July 11, 2022 at 11:08 am

        Yes you can! Cut the filling in half since you only need to fill one layer.

        Reply
        • Maria says

          July 11, 2022 at 2:06 pm

          5 stars
          Thank you

          Reply
    4. Kailey says

      February 23, 2022 at 2:53 pm

      5 stars
      This cake is so delicious!

      Reply
    5. Steven says

      September 12, 2021 at 10:53 am

      5 stars
      Butterfinger cake is such a great idea! This cake just blew me away! I loved every bite and so did my whole family! My son kept bugging me for another piece!

      Reply
    6. Stephanie says

      August 31, 2021 at 12:43 pm

      5 stars
      I made this for my husband's birthday yesterday and it was amazing! Everyone loved it. It is time consuming to make but worth it.

      Reply
    7. Stephanie says

      August 29, 2021 at 8:34 pm

      I’m making this now and under the ingredients it has one and a half cups chopped Butterfinger in the peanut butter whipped cream however in the instructions it doesn’t have it adding it in there. Does the Butterfingers go in the peanut butter whipped cream??

      Reply
      • Stephanie Rutherford says

        August 29, 2021 at 8:35 pm

        The Butterfingers go on top of peanut butter whipped cream. Spread the peanut butter filling. Then, top with the butterfingers.

        Reply

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