Love Butterfinger?? Then this Butterfinger cake recipe is for you! It’s made with moist chocolate cake layers, a crunchy Butterfinger filling, and decadent milk chocolate buttercream.

It’s made with moist chocolate cake layers, filled with crunchy butterfinger frosting, and frosted with decadent milk chocolate buttercream. This cake the perfect balance of textures and flavors!

How to Make This Butterfinger Cake

To make sure your Butterfinger Cake turns out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process below.

Step 1: Make the Chocolate Cake Layers

Start by combining all the dry ingredients together in a large bowl. Pour in the wet ingredients and then whisk to combine.

Divide the batter evenly between the four, seven-inch, or three eight-inch cake pans and bake.

Once the cake layers have baked and cooled, use a serrated knife to level the top of each cake layer.

Step 2: Make the Buttercream and Butterfinger Filling

While the cake layers bake and cool, make the chocolate buttercream. This frosting can also be made in advance if needed and kept in the fridge for up to a month!

Cream the butter until smooth then mix in the peanut butter, vanilla, and salt. Slowly mix in the powdered sugar alternating with heavy cream until smooth.

Divide the frosting into two bowls and fold chopped Butterfingers into one of the bowls. Set aside.

Add the melted milk chocolate into the second bowl and mix until the ingredients are incorporated, then set aside.

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Step 3: Assembling this Butterfinger Cake

Stack and frost cake layers on a greaseproof cake board. Use a dab of chocolate buttercream to help stick the first cake layer to the board.

Spread an even layer of peanut butter Butterfinger filling on top of each cake layer with a large offset spatula.

Repeat with the remaining cake layers, then cover the cake with a thin layer of chocolate peanut butter frosting. Smooth using a bench scraper, then chill the cake in the fridge or freezer.

Once the frosting is firm to the tough, add a thick layer of chocolate peanut butter buttercream around the cake and smooth.

Don’t worry if the frosting isn’t perfectly smooth, we’re going to be covering it up in the next step!

Carefully press bits of chopped Butterfinger into the frosting around the cake until the sides are completely covered.

Then decorate the top as desired! I like to place the leftover chocolate peanut butter frosting in a piping bag fit with an open star tip (I used an Ateco 829)and pipe swirls around the top of the cake.

Swaps & Substitutions: Chocolate Cake

• All-Purpose Flour – This recipe turns out best with all-purpose flour. However, you can swap in a good gluten free flour blend (like this) if needed. Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version.
• Unsweetened Cocoa Powder – I prefer using regular baking cocoa, but you can also use Dutch-processed or black cocoa powder.
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Vegetable Oil – Any flavorless oil can be used in this recipe. Canola, vegetable, or even sunflower oil would all work great. I don’t recommend olive oil though, as it has a strong flavor and will change the taste of the cake.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. You can also use vegan butter in its place!
• Eggs – This recipe uses 2 large eggs. If you have an egg allergy you can try using a vegan egg replacer.

Substitutions & Swaps: Peanut Butter Buttercream

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Creamy Peanut Butter – I used creamy peanut butter because it mixes into the buttercream a lot easier and looks better too!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) can also be used to make the frosting. However, I recommend using about half the amount the recipe calls for.
• Milk Chocolate Chips – I used milk chocolate chips but you can use baking chocolate, or good-quality chocolate bars to melt and add into the frosting. Alternatively, you can also use dark chocolate if you have a strong preference.

Tips for Making the Best Butterfinger Cake

• Ingredients at room temp mix together better! Be sure you set out any cold ingredients ahead of time.
• Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
• Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly.
• Bang your cake pans on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
• Let the melted chocolate sit at room temperature for about 10 minutes before adding it into the frosting. If you add it in straight out of the microwave, it can melt your frosting and make it too thin to work with.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake and before adding the simple syrup. It makes it so much easier to stack and frost them!

Making this Butterfinger Cake in Advance & Storage Tips

• Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
• Make your chocolate frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month.
• This frosting can also be stored in the freezer for up to 3 months! Just be sure to give it a good stir once it thaws to make it nice and smooth again.
• A frosted cake can last in the fridge for a week, or in the freezer for a month. The buttercream locks in the moisture and keeps the cake fresh and delicious!

Let Me Know What You Think

If you try this butterfinger cake recipe, I’d love to hear what you think! Please leave a rating below and a comment with your thoughts.

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