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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 17 votes
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


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


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.


  • 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


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. 


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
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