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Butterfinger cake

Butterfinger cake

A peanut butter Butterfinger cake layered and topped with Butterfinger buttercream frosting.
Prep Time 20 mins
Cook Time 29 mins
Total Time 49 mins
Course Dessert
Cuisine American
Servings 12 people
Calories 774 kcal


  • Electric stand mixer
  • Electric mixer
  • 3 8 inch round cake pans
  • Silicon Spatula
  • Parchment circles
  • Non-stick spray
  • Wire rack
  • Mixing bowls
  • Measuring cups and spoons
  • Piping bag with 1 inch round tip
  • Serrated knife


Butterfinger cake

  • cups all-purpose flour
  • ½ cup unsalted butter room temperature
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • ¾ cup creamy peanut butter
  • ½ cup sour cream
  • 1 tbsp vanilla extract
  • 3 large eggs
  • tsp baking powder
  • ½ tsp salt
  • ½ cup 2% milk
  • ¼ cup water
  • 3.9 oz butterfinger crushed

Butterfinger buttercream frosting

  • 4 cups confectioner's sugar
  • 1 cup unsalted butter room temperature
  • ¼ cup heavy cream
  • ¼ tsp salt
  • ½ tbsp vanilla extract
  • 1.7 oz butterfinger


Butterfinger cake

  • Preheat oven to 350°. Prepare three 8 inch round cake pans with parchment paper circles. Grease the sides with non stick spray. Smash Butterfinger bar in plastic bag and set aside.
  • In a large mixing bowl cream the butter, sugars and creamy peanut butter until light and fluffy (2-3 minutes).
  • Add in the vanilla extract and sour cream and mix until thoroughly combined. Add in the eggs one at a time until combined. Scrape down sides of the bowl as needed.
  • In a separate bowl, whisk all the dry ingredients together. Combine the water and milk in a measuring cup.
  • Add ⅓ of the dry ingredients to the batter and mix until well combined. Add in ½ of the milk. Alternate the rest of the dry and wet ingredients, but be sure to end with the dry ingredients. Fold in crushed butterfinger bar. Scrape sides of bowl as needed.
  • Divide the batter evenly between cake pans. Bake for 25-29 minutes or until tooth pick comes out with a few moist crumbs. Let cakes cool for a couple of minutes and then transfer to cooling rack to completely cool.

Butterfinger buttercream frosting

  • In a bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients until desired consistency of frosting has been reached.

Assembly of the cake

  • With a large serrated knife, remove the domes of each cake so that they are flat. Place the first cake on a cake round. Spread about 1 cup of frosting on the top of cake.
  • Add the second layer of cake on top of the frosting. Repeat with adding another cup of frosting on top of the second layer. Add the last layer of cake on top.
  • Frost a crumb coat on and around the entire cake. Put in fridge for 15 minutes. Remove and frost the rest of the cake. Drizzle with extra Butterfinger if desired. Serve and enjoy!


Serving: 12peopleCalories: 774kcalCarbohydrates: 100gProtein: 10gFat: 39gSaturated Fat: 20gTrans Fat: 1gCholesterol: 120mgSodium: 379mgPotassium: 239mgFiber: 2gSugar: 74gVitamin A: 919IUVitamin C: 1mgCalcium: 116mgIron: 2mg
Keyword Butterfinger, candy bars, buttercream frosting
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