Desserts
This Butterfinger cake recipe delivers the ultimate combination of rich chocolate cake and crunchy peanut butter bites in every slice. The secret lies in blending classic chocolate cake layers with finely chopped Butterfinger candies, creating a dessert that's both nostalgic and indulgent.
Professional bakers know the key is precise layering and baking times to maintain moisture while achieving that signature crunch.
The recipe begins with a moist chocolate cake base, baked to perfection at 350°F for 25-30 minutes per layer. While still warm, the cake is infused with chopped Butterfinger pieces that soften slightly, creating pockets of peanut butter flavor throughout.
This technique ensures each bite delivers that signature candy crunch without overwhelming the cake's rich chocolate foundation.
What makes this cake truly special is the frosting—a velvety chocolate ganache that complements rather than competes with the Butterfinger flavor. The assembly process is straightforward but critical: layering the cake with frosting between each chocolate layer, then finishing with a smooth chocolate top.
The result is a dessert that's visually stunning and packed with contrasting textures and flavors.
Perfect for celebrations or satisfying sweet cravings, this Butterfinger cake serves 12-15 and requires about 2 hours from start to finish, including cooling time. The combination of warm chocolate cake and cool, crunchy Butterfinger pieces creates a sensory experience that's impossible to resist. Let's get baking!
Ingredients for butterfinger cake recipe with chocolate cake
Twelve ingredients, two layers, and the perfect blend of chocolate and peanut butter crunch in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Room temperature, European preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Butterfinger Candies 🍫 | 1 ½ cups | Finely chopped, standard size |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Cocoa Powder 🍫 | ½ cup | Dutch-processed for smoothness |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Milk 🥛 | 1 cup | Whole milk for richness |
| Dark Chocolate Chips 🍫 | 1 ½ cups | 70% cocoa, semi-sweet |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for ganache |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth frosting |
The Butterfinger candies are the star—standard size bars from your grocery store's candy aisle work perfectly, but avoid mini or king-size varieties. Chop them finely using a food processor or sharp knife for even distribution throughout the cake. For the butter, European-style (like Plugrá) has a higher fat content, ensuring a richer, more tender crumb. If you can't find it, regular unsalted butter works fine, but let it sit at room temperature for at least 2 hours before creaming. The cocoa powder should be Dutch-processed for a smoother flavor and darker color, which enhances the chocolate depth without bitterness. Penzeys or Hershey's Special Dark are reliable brands for high-quality cocoa.
No Butterfinger candies? Crushed peanut butter cups or chopped Reese's Pieces can substitute, though the flavor will differ slightly. Running short on eggs? Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) work in a pinch, though the texture may be slightly denser. For the ganache, high-quality dark chocolate (like Ghirardelli or Lindt) is non-negotiable—lower-quality chocolate can make the frosting grainy. If you're in a hurry, microwave the cream and chocolate in 30-second bursts, stirring between each, until smooth. Avoid boiling the mixture, as it can seize. The powdered sugar should be sifted before whipping to prevent lumps in the final frosting.
Store the cake in an airtight container at room temperature for up to 3 days, though it's best enjoyed within 24 hours for optimal texture. For longer storage, wrap each layer tightly in plastic wrap and refrigerate for up to 5 days. The ganache can be made ahead of time and reheated gently in the microwave before assembling. If you're serving a crowd, assemble the cake 2 hours before serving to allow the frosting to set properly. The Butterfinger pieces soften slightly over time, so serving it slightly warm (at room temperature) enhances the crunch.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s literally just creaming butter and sugar, folding in flour, and hiding chopped Butterfingers in the batter. No piping, no layers, no stress—just dump, stir, bake. My hands stay clean, my patience stays intact, and the cake still comes out moist.
- Peanut Butter Magic: That first bite? It’s like a warm hug from a Butterfinger factory. The candies melt into the chocolate cake, turning every forkful into a perfect balance of rich cocoa and peanut butter crunch. Honestly, I’ve made this for people who “don’t like cake,” and they still ask for seconds.
- Party-Proof Any Day: This cake is my go-to for birthdays, game days, or when I just need dessert now. The rich chocolate flavor means it feels special, but the simplicity means I’m not stuck prepping for hours. (Yes, even on a Tuesday night.) Plus, the Butterfingers make it feel nostalgic—like a dessert from your childhood, but way better.
- Budget-Friendly Leftovers: A whole cake feeds a crowd, but the best part? It keeps well for days. I’ve reheated slices in the microwave for days, and they’re still just as good. Between us, the Butterfingers stretch the chocolate flavor further, so you’re not breaking the bank for a decadent treat. Win-win.
Step-by-step instructions for Butterfinger cake with chocolate cake
This method delivers a perfectly moist chocolate cake base with signature Butterfinger crunch in every bite.
Prepare the Chocolate Cake Batter
Preheat your oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper. In a stand mixer fitted with the paddle attachment, cream together the 2 cups unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. This step is crucial—you're incorporating air that will create the cake's signature tenderness.
Add the 4 whole large eggs, one at a time, mixing well after each addition. Then whisk together the 2.5 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 cup cocoa powder, 0.5 teaspoon salt, and 2 teaspoons vanilla extract in a separate bowl. Gradually add the dry mixture to the wet ingredients, alternating with the 1 cup milk, beginning and ending with the flour mixture. Mix just until combined—overmixing develops gluten and makes the cake dense.
Fold in Butterfinger Candies and Chocolate Chips
Using a rubber spatula, gently fold in the 1.5 cups finely chopped Butterfinger candies and 1.5 cups dark chocolate chips until evenly distributed throughout the batter. The candies should be evenly dispersed, with no large clumps. Divide the batter evenly between the prepared cake pans, spreading it out evenly with the spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be set but the top may still look slightly underbaked—this is normal. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This gradual cooling prevents cracking and ensures even texture.
Prepare the Butterfinger Ganache
While the cakes cool, prepare the ganache by combining the 1 cup heavy whipping cream and 1.5 cups dark chocolate chips in a saucepan. Heat over medium-low heat, stirring gently until the chocolate chips melt completely and the mixture becomes smooth. Remove from heat and let it cool slightly for 5 minutes—it should be thick enough to coat the back of a spoon but still pourable.
If the ganache thickens too much while cooling, gently reheat it for 10-15 seconds in the microwave or over a double boiler. The ganache should be glossy and smooth, with a rich chocolate flavor that complements the Butterfinger pieces in the cake.
Assemble the Cake Layers
Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place the first cake layer on a cake stand or plate, then spread a thin layer of the ganache over the top. This creates a moisture barrier that prevents the cake from becoming dry. Repeat with the second cake layer.
For the frosting, beat the 2 cups powdered sugar with the remaining ganache until smooth and spreadable. Frost the top and sides of the cake, then decorate with additional chopped Butterfinger candies for extra crunch. Chill the cake in the refrigerator for at least 1 hour before serving to allow the frosting to set properly.
Pro Tips For Making Butterfinger Cake Recipe With Chocolate Cake
- CHOP BUTTERFINGERS SMALL: I learned this the hard way—whole chunks of Butterfinger in cake batter sink like rocks and stay clumpy. Pulse them in a food processor for 3-4 seconds until they’re pea-sized, then fold them in gently. The texture stays even, and every bite has that peanut-butter crunch.
- CREAM BUTTER AND SUGAR LONG: This isn’t the prettiest method, but it’s the tastiest: mix your softened butter and sugar until it’s pale yellow, not just fluffy. I used to rush it, but taking those extra 2-3 minutes with a stand mixer (or elbow grease) dissolves more sugar into the butter, making the cake richer and less dense.
- DON’T OVERMIX THE BATTER: After burning three batches of dense, tough cake, I finally figured out the real enemy isn’t the eggs or flour—it’s overworking the batter. Mix the dry ingredients and wet ingredients separately first, then combine just until combined. A few lumps are fine; your cake will thank you with a tender crumb.
- USE ROOM-TEMP BUTTER AND EGGS: Sounds weird, but it works: pull your butter and eggs out of the fridge 1-2 hours before baking. Cold butter creates air pockets that collapse, and cold eggs don’t emulsify as well, leading to a cake that’s either greasy or dry. Trust the process—your future self will notice the difference in moisture and texture.
Flavor customization for these flavors
Peanut Butter Boost
For an extra peanut punch, swap out half of the granulated sugar with ½ cup creamy peanut butter (like Jif Natural). This creates a richer, nuttier flavor that pairs perfectly with the Butterfinger crunch.
I recommend using a high-quality peanut butter without added oils or sweeteners to keep the cake's integrity. 🥜
White Chocolate Twist
Replace the dark chocolate chips with 1.5 cups white chocolate chunks for a sweeter contrast. The white chocolate melts beautifully into the cake while still providing that creamy texture.
Pair this with a white chocolate ganache by melting 1.5 cups white chocolate with 1 cup heavy cream for a decadent finish. 🍫
Espresso Infusion
Add 1 teaspoon instant espresso powder to the dry ingredients for a mocha-inspired depth. This enhances the chocolate flavor and adds a subtle coffee note that balances the sweetness of the Butterfinger pieces. I find this works especially well with a dark chocolate ganache for a sophisticated twist. ☕
Caramel Butterfinger
Mix ½ cup caramel sauce (like Smucker's) into the cake batter before folding in the Butterfinger pieces. The caramel adds a gooey, sweet element that complements the peanut butter crunch. For extra indulgence, drizzle the assembled cake with additional caramel sauce before chilling. 🍯
Spiced Chocolate
Add ½ teaspoon ground cinnamon and ¼ teaspoon cayenne pepper to the dry ingredients for a warm, slightly spicy kick. This enhances the chocolate flavor while adding complexity. The cayenne is subtle but gives the cake a sophisticated edge. Perfect for fall or holiday celebrations! 🌶️
Salted Caramel Ganache
Upgrade the ganache by adding 1 teaspoon flaky sea salt (like Maldon) to the cooled mixture. The salt cuts through the sweetness and intensifies the chocolate flavor.
Sprinkle extra flaky salt on top of the cake before serving for a gourmet touch. This is a game-changer for texture and taste! 🧂
Nutrition facts
Frequently asked questions
Can I substitute Butterfinger candies with peanut butter cups?
Yes, you can! Use 1.5 cups crushed peanut butter cups instead of chopped Butterfinger candies. For best results, chop them finely to mimic the texture. The flavor will be slightly sweeter but still delicious.
How do I prevent the cake layers from cracking?
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. Avoid opening the oven door during baking, and don't overmix the batter. The key is gradual cooling to maintain moisture and structure.
Can I make this cake ahead of time?
Assemble the cake layers up to 2 days ahead and store them in an airtight container at room temperature. For longer storage, wrap each layer in plastic wrap and refrigerate for up to 5 days. Bring to room temperature before serving.
Why did my ganache seize up?
Ganache seizes when it cools too quickly or contains too much chocolate. Gently reheat it in 10-second bursts in the microwave, stirring between each, until smooth. Use high-quality chocolate and avoid boiling the mixture to prevent this issue.
How do I get extra crunch in each slice?
Chop the Butterfinger candies very finely and fold them into the batter just before baking. For added texture, sprinkle extra chopped candies between the cake layers and on top of the frosting. The key is even distribution!