Oh my goodness, let me tell you about my absolute favorite dessert: Butterfinger cake! This delightful treat is like a love letter to the classic Butterfinger candy bar, bursting with rich chocolate flavor and topped with a crunchy peanut butter layer that will have you swooning. I mean, who doesn’t love that perfect combination of sweet and salty? When I first made this cake, I couldn’t believe how easy it was, and yet it feels so indulgent! It’s perfect for gatherings, parties, or just when you need a little pick-me-up. Trust me, once you take that first bite, you’ll be hooked. It’s a crowd-pleaser for sure, and you’ll want to keep this Butterfinger cake recipe close at hand for all your dessert needs!
Ingredients List
Gather these simple ingredients to whip up your delicious Butterfinger cake! Each one plays a vital role in making this dessert absolutely irresistible.
- 1 box chocolate cake mix: This is the base of our cake, providing that rich chocolate flavor we all love.
- 1 cup water: Just the right amount to help bring everything together and create a moist cake.
- 1/2 cup vegetable oil: This adds moisture and richness, making the cake tender and fluffy.
- 3 large eggs: They help bind the ingredients and give the cake structure. You can even substitute them with applesauce if you want to make it egg-free!
- 1 cup creamy peanut butter: The star of our topping! This adds that delicious nutty flavor and creamy texture that pairs perfectly with chocolate.
- 1 cup powdered sugar: This sweetens the peanut butter layer to perfection, making it delightful and creamy.
- 1 cup Butterfinger candy bars, crushed: The crunchy topping that gives this cake its signature flavor—don’t skimp on this! It adds that wonderful texture and sweetness.
- 1 tub whipped topping: This light and fluffy layer finishes off the cake beautifully, making it feel extra special.
- Chocolate syrup for drizzling: A little drizzle on top is optional, but it adds a gorgeous touch and extra chocolatey goodness!
How to Prepare Butterfinger Cake
Preheat the Oven
First things first, we need to get that oven preheated to 350°F (175°C). This is crucial for baking the perfect Butterfinger cake! While the oven heats up, you can get everything else ready. It’s like a little warm-up for the deliciousness that’s about to happen!
Prepare and Bake the Cake
In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Stir it all together until the mixture is smooth and well combined—trust me, the smell is already heavenly! Once you’ve got that batter ready, pour it into a greased 9×13 inch baking pan. Now, it’s time to bake! Pop that pan into the oven and let it bake for about 30-35 minutes, or until a toothpick comes out clean. I always check around the 30-minute mark because I just can’t wait to dig in!
Cool and Prepare Toppings
Once the cake is out of the oven, let it cool completely in the pan. This is super important, so don’t rush it! While it’s cooling, grab another bowl and mix together the creamy peanut butter and powdered sugar until it’s smooth and luscious. You’ll want to spread this over the cake, so take your time to get it just right!
Assemble the Cake
Now comes the fun part! Once the cake is cool, spread that delicious peanut butter mixture evenly over the top. Then, sprinkle the crushed Butterfinger bars all over. It’s like a sweet crunchy blanket! Finish it off with a generous layer of whipped topping, and if you’re feeling extra indulgent, drizzle some chocolate syrup on top. I mean, who can resist a little extra chocolate? Chill the cake in the refrigerator for at least an hour before serving, and get ready for the compliments to roll in!
Nutritional Information
Here’s a rough estimate of the nutritional values for each slice of this delicious Butterfinger cake. Keep in mind that these values might vary depending on the specific ingredients you use, but it’s a good guideline to keep in mind!
- Calories: 350
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 25g
- Protein: 6g
So, as you can see, this Butterfinger cake is a sweet indulgence, but isn’t everything about balance? Enjoy it as a treat, and don’t forget to share it with friends and family—they’ll love it just as much as you do!
Why You’ll Love This Recipe
- Quick Preparation: With just a few simple steps, you can have this cake ready to bake in no time!
- Easy Ingredients: Most of the ingredients are pantry staples, making it super convenient to whip up whenever you’re craving something sweet.
- Delicious Flavor: The combination of rich chocolate and creamy peanut butter, topped with crunchy Butterfinger, is simply unbeatable!
- Perfect for Parties: This cake is a showstopper—everyone will be asking for the recipe, and it’s perfect for gatherings and celebrations.
- Make Ahead: You can prepare it a day in advance, so it’s ready whenever you need it!
- Crowd-Pleaser: Whether you’re serving friends, family, or colleagues, this Butterfinger cake is sure to delight everyone!
Tips for Success
Alright, let’s make sure your Butterfinger cake turns out absolutely perfect! Here are some of my favorite tips that I’ve picked up along the way:
- Check Your Oven Temperature: Ovens can be a bit temperamental, so I always recommend using an oven thermometer to ensure you’re baking at the right temperature. If it runs hot, your cake might bake too quickly, resulting in a dry texture.
- Baking Time Adjustments: Keep an eye on your cake as it bakes—if you’re using a dark-colored pan, it might bake a bit faster. Start checking for doneness at the 30-minute mark with a toothpick. It should come out clean or with just a few moist crumbs.
- Let It Cool Completely: I know it’s tempting to dig in while it’s still warm, but letting the cake cool completely is key for achieving that perfect consistency and for the peanut butter layer to spread smoothly.
- Presentation Ideas: For a beautiful presentation, consider adding some extra crushed Butterfinger on top of the whipped topping. You can also garnish with a few chocolate shavings or even some chopped peanuts for an extra crunchy touch!
- Experiment with Flavor: If you’re feeling adventurous, try adding a bit of vanilla extract to the peanut butter mixture for an added depth of flavor. A pinch of sea salt can also enhance the sweetness and balance out the flavors wonderfully!
- Keep It Chilled: This cake is best served chilled, so don’t skip the chilling step! It not only improves the flavor but also helps the layers set perfectly, making it easier to slice.
With these tips in your back pocket, you’ll be well on your way to creating a Butterfinger cake that will impress everyone. Happy baking!
Storage & Reheating Instructions
Now, let’s talk about how to keep that delicious Butterfinger cake fresh and ready for your sweet tooth cravings! After you’ve enjoyed some slices (trust me, you’ll want to!), here’s how to properly store any leftovers.
First off, make sure to cover the cake with plastic wrap or aluminum foil. This will help keep it nice and moist in the fridge. You can also transfer it to an airtight container if you have one handy. It’ll stay fresh in the refrigerator for up to 5 days. Just remember, the longer it sits, the more the flavors have a chance to meld together, so it might actually taste even better the next day!
If you find yourself with more cake than you can eat in a few days, don’t worry! You can freeze the Butterfinger cake for future indulgence. Just slice it into individual portions, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe bag or container. It’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy a slice, simply take it out and let it thaw in the refrigerator overnight. No reheating needed—just serve it chilled and enjoy that delightful mix of flavors!
So, whether you’re storing it for later or sharing with friends, you can rest easy knowing your Butterfinger cake will stay delicious and ready for that sweet craving!
FAQ Section
What can I substitute for eggs?
If you’re looking to make this Butterfinger cake egg-free, you can use 1/4 cup of unsweetened applesauce for each egg. It works like a charm and keeps the cake moist!
Can I make this cake gluten-free?
Absolutely! Just swap out the regular chocolate cake mix for a gluten-free chocolate cake mix. It’s that simple! Your cake will still be delicious and just as satisfying.
How long does it last in the fridge?
This Butterfinger cake will stay fresh in the refrigerator for up to 5 days if stored properly. Just make sure it’s covered well to keep that delightful moisture intact!
Can I use crunchy peanut butter instead of creamy?
Of course! If you love that extra crunch, go for crunchy peanut butter. It’ll add a fun texture to the cake, making it even more delightful!
Can I make this cake in advance?
Yes, you can! In fact, I recommend making it a day ahead. It lets all those wonderful flavors meld together, and it’s ready to serve when you are!
For more delicious dessert ideas, check out this layered cake recipe or learn about the perfect chocolate cake.
Print
Butterfinger Cake: 7 Layers of Pure Decadence
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious cake inspired by the Butterfinger candy bar, featuring a rich chocolate flavor and a crunchy peanut butter topping.
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup Butterfinger candy bars, crushed
- 1 tub whipped topping
- Chocolate syrup for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In a separate bowl, mix peanut butter and powdered sugar until smooth.
- Spread the peanut butter mixture over the cooled cake.
- Add crushed Butterfinger candy bars on top of the peanut butter layer.
- Top with whipped topping and drizzle with chocolate syrup.
- Chill for at least 1 hour before serving.
Notes
- Store leftovers in the refrigerator.
- Use a serrated knife to cut the cake for clean slices.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: butterfinger cake, chocolate cake, dessert, peanut butter, candy cake
