This Butterfinger cake is a moist chocolate cake poked and filled with peanut butter filling. Topped with Butterfinger cream cheese frosting and more Butterfingers!

Stack of two butterfinger cake slices.

The classic Butterfinger candy bar is now in cake form! This chocolate cake poked and filled with creamy peanut butter filling is perfect for filling that peanut butter and chocolate craving. The Butterfinger cream cheese and Butterfingers on top add even more Butterfinger flavor!

Here is why Butterfinger cake is so good

Chocolate and peanut butter are always a good combination, and this cake is a great way to enjoy it.

  1. Moist cake: The moist chocolate cake is delicious enough to eat by itself!
  2. Peanut butter filling: The peanut butter filling adds the perfect amount of peanut butter flavor to the cake.
  3. Butterfinger frosting: What better to give Butterfinger flavor than actual Butterfingers in the frosting?

If you love the Butterfinger candy bar you will love this cake even more!

One piece of butterfinger cake on its side.

Tips for making peanut butter chocolate cake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure not to compress your flour when scooping it. I recommend spooning it into the measuring cup as pressing the whole measuring cup into the side to scoop it can compact the flour and dry out your cake.
  • Tip 2: Make sure your dairy ingredients are room temperature before use. This will help them combine better when you mix.
  • Tip 3: When poking the cake the handle of a wooden spoon works great, but you can also use any other clean cooking instrument of similar size. For smaller holes the handle of a honey dripper or the shaft of a hand mixer attachment can work well.
  • Tip 4: When making cream cheese frosting I find it works best to beat the butter for 2 minutes on high before adding the cream cheese. I find that when adding them both at the same time it is easier for them to split.
Chocolate cake batter in a glass bowl.
Cake batter in the pan.
Baked cake on a wire rack.
Peanut butter filling in a glass bowl.
Butterfinger cream cheese frosting in a glass bowl.

How to assemble the cake

First, take a serrated knife to trim the top of the cake so it is flat and even. Then, use your wooden soon handle to poke holes in the cake. Make sure the holes are evenly spaced like the picture below.

Put your peanut butter filling into a piping bag. Cut a small hole about the size of the holes in the cake. Pipe the filling into each hole. When finished, use an offset icing spatula to spread it evenly so there are not dollops on top before you add the frosting.

Finally, you will scoop the frosting onto the cake and spread it. I use a large offset spatula to spread it. Optionally, you can now add chopped Butterfingers on top.

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Cake poked with holes.
Cake holes filled with peanut butter filling.
Frosting on top of the cake.

Butterfinger Cake FAQ’s

Can the cake layers be made ahead of time?

Yes you can make the cake ahead of time! Once the cake layers are done cooling, wrap tightly in plastic wrap. Then, freeze up to 30 days. Pull them out 1 hour before decorating. You can poke and fill the cake layer before you freeze it or after. If you poke it after freezing make sure it is room temperature before you fill it.

Can I use another size cake pan?

You can bake this in an 8X8 cake pan, but it will be much taller and need a longer bake time.

Can this be made into cupcakes?

Yes, this recipe can be made into 12 cupcakes. I would recommend filling the cupcakes with the peanut butter filling about 2/3 full and frosting the tops with the peanut butter frosting.

How should I store the Butterfinger cake?

This cake can be stored in an airtight container in the fridge for up to 5 days.

You can freeze the cake in an airtight container in the freezer for up to 30 days. Pull the cake out for 2 hours to defrost before eating.

Top of decorated cake.

For more peanut butter recipes, check out my

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Two pieces of butterfinger cake on their side.
Stack of two butterfinger cake slices.
5 from 35 reviews

Butterfinger Cake

This Butterfinger cake is a moist chocolate cake poked and filled with peanut butter filling. Topped with butterfinger cream cheese frosting and more butterfingers!
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Ingredients
 
 

Chocolate Cake

  • 1 1/2 cups All-purpose flour
  • 2 TBSP Cornstarch
  • 3/4 cup Dutch process cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Oil, canola or vegetable
  • 1 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 Large eggs, room temperature
  • 1/3 cup Sour cream, room temperature or greek yogurt
  • 3/4 cup Buttermilk, room temperature
  • 3/4 cup Hot water

Peanut Butter Filling

  • 1/2 cup Peanut butter, creamy
  • 6 oz Sweetened condensed milk, half of 1 can.
  • 1 TBSP Milk

Butterfinger Cream Cheese Frosting

  • 8 oz Cream cheese, room temperature
  • 1 cup Unsalted butter, room temperature
  • 3 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 3/4 cup Butterfinger crumbs, ground 5 fun size butterfingers
  • Butterfingers, for decoration

Instructions
 

Chocolate Cake

  • Preheat oven to 350ยฐF. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
  • In a medium mixing bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
    1 1/2 cups All-purpose flour, 3/4 cup Dutch process cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 TBSP Cornstarch
  • In a separate large bowl, mix the oil, sugar, eggs, vanilla, sour cream and buttermilk. Heat water over the stove until steaming. Slowly add and mix into the wet ingredients.
    3/4 cup Oil, 1 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 Large eggs, 1/3 cup Sour cream, 3/4 cup Buttermilk, 3/4 cup Hot water
  • Add in the dry ingredients and whisk together until smooth and combined.
  • Pour the cake batter into the cake pan. Bake for 33-38 minutes. The cake is done baking when a toothpick inserted comes out clean.
  • Let the cake sit in the hot cake pan for 10 minutes before transferring to a cooling rack. Allow to cool completely before decorating.

Peanut Butter Filling

  • In a medium bowl, add the peanut butter, sweetened condensed milk, and milk. Use a hand mixer and beat on high speed until creamy. Set aside.
    1/2 cup Peanut butter, 6 oz Sweetened condensed milk, 1 TBSP Milk

Butterfinger Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. In a food processor, blend the butterfingers into a fine crumb. Add to the powdered sugar.
    3 cups Powdered sugar, 3/4 cup Butterfinger crumbs
  • Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl using a rubber baking spatula. Add in the cream cheese and beat on high speed for 1 minute. Make sure it is completely smooth and no chunks remain.
    8 oz Cream cheese, 1 cup Unsalted butter
  • Add in half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar on mix on low speed. Add in the vanilla and beat on high speed until creamy.
    1 tsp Pure vanilla extract

Assembly

  • Use a serrated knife to cut a thin layer of the cake off the top, so it is even. Place cake on your desired serving dish. Use the handle of a wooden spoon to poke holes in the cake evenly throughout the cake.
  • Place the peanut butter filling into a piping bag and cut a small hole on the bottom. Fill the holes with the peanut butter filling. Once filled, spread even with an offset icing spatula.
  • Top with the frosting and spread until even. Top with butterfingers.
    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 TBSP of flour.
All ingredients that say room temperature, pull out 2 hours before baking.ย 
Calories: 461kcal, Carbohydrates: 61g, Protein: 6g, Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 53mg, Sodium: 243mg, Potassium: 205mg, Fiber: 2g, Sugar: 24g, Vitamin A: 623IU, Vitamin C: 0.3mg, Calcium: 92mg, Iron: 1mg
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