Satisfy your sweet tooth with a twist! We’ve gathered 25 irresistible Butterfinger cake creations that blend nostalgic candy crunch with deliciously moist cake. Whether you’re craving a quick treat or planning a special celebration, these recipes promise easy fun and decadent results. Get ready to transform that classic candy bar into something spectacular—let’s dive into these must-try desserts!
Classic Butterfinger Cake Delight
Kicking off the holiday baking season always makes me think of my grandma’s kitchen—warm, buttery, and filled with the crunch of candy bars. That’s exactly the cozy vibe I’m channeling with this Classic Butterfinger Cake Delight, a no-fuss dessert that’s become my go‑whenever treat. It’s the kind of recipe I whip up on a lazy Sunday, and trust me, it disappears faster than you can say “peanut butter.”
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A box of devil’s food cake mix (plus the oil, eggs, and water it calls for—I always grab the family‑size)
– A tub of creamy peanut butter, about 1 cup
– A splash of vanilla extract, maybe 1 teaspoon
– A couple of cups of powdered sugar
– A 12‑ounce bag of Butterfinger candy bars, crushed into bits
– A container of whipped topping, thawed (the kind in the freezer aisle works great)
– A stick of unsalted butter, softened
Instructions
1. Preheat your oven to 350°F and grease a 9×13‑inch baking pan lightly with butter or cooking spray.
2. In a large bowl, combine the devil’s food cake mix with the required oil, eggs, and water according to the package directions, mixing until smooth with no lumps.
3. Pour the batter evenly into the prepared pan and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean—this ensures it’s perfectly moist without being underdone.
4. Let the cake cool completely in the pan on a wire rack for about 1 hour; rushing this can make the topping slide off later.
5. While the cake cools, beat the softened butter and creamy peanut butter together in a medium bowl until fluffy, about 2 minutes on medium speed.
6. Gradually add the powdered sugar and vanilla extract, mixing until you have a thick, spreadable frosting—if it feels too stiff, a tiny splash of milk can loosen it up.
7. Spread the peanut butter frosting evenly over the cooled cake with a spatula, covering it from edge to edge.
8. Gently fold half of the crushed Butterfinger bits into the thawed whipped topping to avoid overmixing and keep it light.
9. Spoon the whipped topping mixture over the frosting layer and smooth it out, then sprinkle the remaining Butterfinger bits on top for that signature crunch.
10. Chill the assembled cake in the refrigerator for at least 2 hours before serving to let the flavors meld and the layers set firmly.
Finally, this dessert is all about contrasts—the soft, fudgy cake base against the creamy peanut butter and airy topping, with those crispy Butterfinger bits adding a sweet-salty punch in every bite. For a fun twist, I sometimes serve it in individual jars layered like a parfait, or top it with a drizzle of caramel sauce when I’m feeling fancy. It’s the ultimate crowd‑pleaser that’ll have everyone asking for seconds!
No-Bake Butterfinger Icebox Cake
Oof, after a long day, who wants to turn on the oven? This No-Bake Butterfinger Icebox Cake is my go-to lifesaver when I need a show-stopping dessert without the fuss. It’s the perfect mix of creamy, crunchy, and chocolatey, and it practically makes itself while you put your feet up.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– A couple of sleeves of chocolate graham crackers (you’ll need about 24 whole crackers)
– A 16-ounce tub of whipped topping, thawed
– An 8-ounce block of cream cheese, softened at room temperature for a good hour
– A cup of powdered sugar
– A splash of vanilla extract (about a teaspoon)
– Four regular-sized Butterfinger candy bars, crushed into small bits
– A half-cup of hot fudge sauce, warmed just enough to drizzle easily
Instructions
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and lump-free, about 2 minutes. (Tip: Letting the cream cheese soften fully prevents a grainy texture.)
2. Add the powdered sugar and vanilla extract to the bowl, and beat on low speed until just combined, then increase to medium and mix for another minute until fluffy.
3. Gently fold in the entire tub of whipped topping with a spatula until no white streaks remain, being careful not to deflate the mixture.
4. Arrange a single layer of chocolate graham crackers in the bottom of a 9×13-inch baking dish, breaking some to fill in any gaps neatly.
5. Spread half of the cream cheese mixture evenly over the cracker layer using an offset spatula or the back of a spoon.
6. Sprinkle half of the crushed Butterfinger bits evenly over the cream cheese layer.
7. Drizzle half of the warmed hot fudge sauce in thin lines over the Butterfinger bits. (Tip: Warming the fudge slightly makes it easier to drizzle without tearing the layers.)
8. Repeat the layers: add another layer of graham crackers, the remaining cream cheese mixture, the rest of the Butterfinger bits, and finish with the remaining hot fudge sauce.
9. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or ideally overnight. (Tip: This chilling time is crucial for the crackers to soften into a cake-like texture.)
10. After chilling, slice into squares and serve directly from the dish.
Wow, the magic happens in the fridge—those graham crackers turn wonderfully soft, almost like layers of moist cake, while the Butterfinger bits stay delightfully crunchy. The creamy filling with that hint of vanilla balances the rich chocolate fudge perfectly. For a fun twist, I love topping each slice with an extra sprinkle of crushed Butterfinger right before serving for an added crunch.
Triple Chocolate Butterfinger Poke Cake
Now, if you’re anything like me, you’ve had those days where only a seriously indulgent chocolate dessert will do—and this Triple Chocolate Butterfinger Poke Cake is my go-to fix. It’s the kind of treat that feels like a hug in cake form, perfect for potlucks or just a cozy night in.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– A box of chocolate cake mix (plus the oil, eggs, and water it calls for—I usually go with a 15.25 oz box)
– A can of sweetened condensed milk (14 oz)
– A jar of hot fudge sauce (about 16 oz)
– A tub of whipped topping (8 oz), thawed
– A handful of Butterfinger candy bars (I crush up about 4 full-size bars)
– A splash of milk (around ¼ cup) to thin the fudge if needed
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Prepare the chocolate cake mix according to the package directions, then pour the batter into the pan.
3. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean—this is key to avoid a soggy cake later.
4. Let the cake cool in the pan for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the top, spacing them about an inch apart.
5. Pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes for a rich, moist base.
6. Warm the hot fudge sauce slightly in the microwave for 20-30 seconds until it’s pourable, then drizzle it over the cake, using a spoon to spread it into the holes too.
7. Allow the cake to cool completely to room temperature, which takes roughly an hour—patience here prevents the whipped topping from melting.
8. Spread the thawed whipped topping evenly over the cooled cake with a spatula.
9. Crush the Butterfinger bars into small pieces (I put them in a bag and give them a few whacks with a rolling pin) and sprinkle them generously over the top.
10. Refrigerate the cake for at least 2 hours before serving to let the flavors meld and the texture set perfectly.
Ultimate decadence awaits with every bite—the cake stays incredibly moist from the soak, while the Butterfinger adds a delightful crunch that contrasts the creamy layers. Serve it chilled with a drizzle of extra fudge or alongside a scoop of vanilla ice cream for an extra treat.
Butterfinger Cheesecake Layer Cake
Just when you think you’ve seen every decadent dessert, along comes a creation that stops you mid-scroll. I stumbled upon the idea for this Butterfinger Cheesecake Layer Cake after a serious candy-bar craving hit during a late-night grocery run—trust me, it was fate. Now, it’s my go-to showstopper for potlucks because it somehow feels both indulgent and nostalgic, like the best parts of a candy aisle and a bakery had a delicious baby.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of cups of chocolate cookie crumbs (from about 20 cookies)
– A good ½ cup of melted unsalted butter
– Three 8-ounce blocks of cream cheese, softened to room temp
– A full cup of granulated sugar
– A splash of pure vanilla extract, about 1 teaspoon
– Three large eggs
– About 1 ½ cups of crushed Butterfinger bars (I use six fun-size bars)
– A cup of heavy whipping cream, chilled
– Two tablespoons of powdered sugar
Instructions
1. Preheat your oven to 325°F (163°C) and grab a 9-inch springform pan.
2. In a medium bowl, mix the chocolate cookie crumbs with the melted unsalted butter until it resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the pan to form an even crust—I use the bottom of a glass to really pack it in for a solid base.
4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2 minutes.
5. Add the granulated sugar and vanilla extract to the cream cheese, and beat again until fully combined and fluffy.
6. Crack in the eggs one at a time, beating well after each addition until just incorporated; overmixing can lead to cracks, so stop as soon as it’s blended.
7. Gently fold in 1 cup of the crushed Butterfinger bars with a spatula, reserving the rest for topping.
8. Pour the cheesecake batter over the crust in the pan, smoothing the top with the spatula.
9. Bake in the preheated oven for 45 minutes, or until the edges are set but the center still has a slight jiggle—it’ll firm up as it cools.
10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sinking; then transfer to a wire rack to cool completely.
11. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
12. Before serving, whip the chilled heavy cream with the powdered sugar until stiff peaks form, then spread it over the top of the cheesecake.
13. Sprinkle the remaining crushed Butterfinger bars over the whipped cream for a crunchy finish.
14. Carefully run a knife around the edge of the pan and release the springform to serve.
This cake delivers a creamy, rich cheesecake layer with a buttery chocolate crust, all topped with that iconic Butterfinger crunch. The texture is perfectly smooth with little bursts of peanut-buttery candy in every bite—it’s like a party in your mouth. Try serving it with a drizzle of caramel sauce or alongside a cold glass of milk for the ultimate treat that’ll have everyone asking for seconds.
Gooey Caramel Butterfinger Bundt Cake
Crafting this Gooey Caramel Butterfinger Bundt Cake feels like a warm hug from my childhood—I still remember sneaking Butterfinger bars from my grandma’s candy jar, and now I’ve turned that nostalgia into a showstopping dessert that’s perfect for any gathering. It’s rich, indulgent, and surprisingly simple to whip up, even on a busy weeknight when you need a sweet escape.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– A couple of cups of all-purpose flour
– A cup and a half of granulated sugar
– A stick of unsalted butter, softened
– Three large eggs
– A splash of vanilla extract
– A cup of buttermilk
– A teaspoon of baking powder
– Half a teaspoon of baking soda
– A pinch of salt
– A bag of Butterfinger candy bars, crushed
– A jar of caramel sauce
– A cup of powdered sugar
– A couple of tablespoons of milk
Instructions
1. Preheat your oven to 350°F and generously grease a Bundt pan with butter or non-stick spray to prevent sticking—trust me, this step is crucial for a clean release later.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
3. Beat in the three large eggs one at a time, followed by the splash of vanilla extract, ensuring each is fully incorporated before adding the next to avoid a curdled texture.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and pinch of salt to evenly distribute the leavening agents.
5. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients, and mix just until combined—overmixing can lead to a tough cake.
6. Fold in half of the crushed Butterfinger candy bars gently with a spatula, reserving the rest for topping later to add a crunchy surprise in every bite.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula, then bake at 350°F for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
8. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto a serving plate—if it resists, run a knife around the edges to loosen it carefully.
9. While the cake is still warm, drizzle the caramel sauce generously over the top, allowing it to seep into the crevices for that gooey texture we all love.
10. In a small bowl, whisk the powdered sugar and milk until smooth to create a simple glaze, then drizzle it over the caramel layer for an extra touch of sweetness.
11. Sprinkle the remaining crushed Butterfinger candy bars over the glaze immediately so they stick, then let it set for about 10 minutes before slicing.
Unexpectedly moist with a tender crumb, this cake boasts a delightful contrast between the soft interior and the crunchy candy bits. Serve it warm with a scoop of vanilla ice cream to let the caramel ooze over the edges, or enjoy it as an afternoon treat with coffee—it’s so irresistible, you might find yourself sneaking slices straight from the pan!
Peanut Butterfinger Dream Cake
This decadent Peanut Butterfinger Dream Cake is the dessert I turn to when I need a guaranteed crowd-pleaser—it’s the perfect mash-up of creamy peanut butter, rich chocolate, and crunchy candy bars that always disappears faster than I can slice it.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– A box of devil’s food cake mix (plus the oil, eggs, and water it calls for on the back)
– A couple of cups of creamy peanut butter
– A block of cream cheese, softened to room temp
– A stick of unsalted butter, also softened
– About 4 cups of powdered sugar
– A splash of vanilla extract
– A 12-ounce bag of semi-sweet chocolate chips
– A half cup of heavy cream
– A handful of Butterfinger candy bars, crushed into bits
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. In a large bowl, mix the devil’s food cake batter according to the package directions, using the specified oil, eggs, and water.
3. Divide the batter evenly between the two prepared pans and bake for 28-30 minutes, until a toothpick inserted into the center comes out clean. (Tip: Rotate the pans halfway through baking for even cooking.)
4. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
5. While the cakes cool, make the frosting: In a stand mixer, beat together the softened cream cheese, softened butter, and creamy peanut butter on medium speed until smooth, about 2 minutes.
6. Gradually add the powdered sugar and vanilla extract, beating on low until combined, then increase to high speed for 1 minute until fluffy. (Tip: Scrape down the bowl halfway through to ensure everything is fully incorporated.)
7. Place one cake layer on a serving plate and spread a generous layer of the peanut butter frosting over the top.
8. Top with the second cake layer and frost the entire outside of the cake with the remaining frosting.
9. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the semi-sweet chocolate chips in a heatproof bowl.
10. Let the mixture sit for 1 minute, then stir until smooth and glossy.
11. Pour the warm chocolate ganache over the top of the frosted cake, allowing it to drip down the sides.
12. Immediately sprinkle the crushed Butterfinger candy bars over the ganache before it sets. (Tip: Work quickly here so the candy sticks to the ganache.)
Gorgeously rich and impossible to resist, this cake boasts a moist chocolate crumb layered with that ultra-creamy peanut butter frosting, all topped with a shiny chocolate shell and those signature crunchy bits. I love serving it slightly chilled so the ganache firms up just enough to slice cleanly, making it the star of any potluck or birthday celebration.
Gluten-Free Butterfinger Cake Bars
A few weeks ago, my gluten-free best friend was craving something decadent for her birthday, and these Butterfinger Cake Bars were the perfect solution—they’re so rich and satisfying that no one even misses the gluten! I love how easy they are to throw together when you need a quick, impressive dessert.
Serving: 16 bars | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– A box of gluten-free yellow cake mix (the 15.25-ounce kind)
– A stick of unsalted butter, melted
– A large egg
– A 14-ounce can of sweetened condensed milk
– About 1 1/2 cups of crushed Butterfinger candy bars (I use the fun-size ones—it’s roughly 20 bars)
– A half-cup of semi-sweet chocolate chips
– A couple of tablespoons of creamy peanut butter
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with a little butter or non-stick spray.
2. In a medium bowl, combine the gluten-free cake mix, melted butter, and egg until a thick dough forms. (Tip: If the dough feels too dry, add a teaspoon of water to help it come together.)
3. Press the dough evenly into the bottom of the prepared pan to form the crust.
4. Pour the entire can of sweetened condensed milk over the crust, spreading it gently with a spatula.
5. Sprinkle the crushed Butterfinger candy bars evenly over the condensed milk layer.
6. Bake in the preheated oven for 25–30 minutes, until the edges are golden brown and the center is set. (Tip: Check at 25 minutes—the bars will firm up as they cool, so avoid overbaking.)
7. While the bars are baking, melt the chocolate chips and peanut butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
8. Remove the bars from the oven and let them cool in the pan on a wire rack for about 10 minutes.
9. Drizzle the melted chocolate-peanut butter mixture over the top of the warm bars. (Tip: For cleaner slices, let the bars cool completely before cutting—I sometimes pop them in the fridge for an hour.)
10. Once fully cooled, cut into 16 squares and serve.
What I adore about these bars is the chewy, gooey texture from the condensed milk paired with the crunchy Butterfinger bits. They’re irresistibly sweet with a hint of salty peanut butter in the drizzle—perfect for serving with a scoop of vanilla ice cream or packing into lunchboxes for a special treat.
Butterfinger and Banana Pudding Cake
Last week, I was craving something nostalgic yet indulgent, and this Butterfinger and Banana Pudding Cake was born from that whim—it’s like a cozy hug in dessert form, blending creamy pudding with crunchy candy in a way that’ll make you forget all about that tough day. Honestly, I whipped this up on a lazy Sunday afternoon, and my family devoured it before I could even snap a decent photo!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of ripe bananas, mashed up nice and smooth
– A cup of all-purpose flour
– Half a cup of granulated sugar
– A quarter cup of unsalted butter, softened (I always keep mine at room temperature for baking)
– A splash of vanilla extract, about a teaspoon
– Two large eggs
– A teaspoon of baking powder
– A pinch of salt
– A cup of crushed Butterfinger candy bars (I use about 4 fun-sized ones, crushed with a rolling pin—so satisfying!)
– A cup of vanilla pudding mix, prepared according to the package (I go for the instant kind to save time)
– A half cup of whipped cream for topping
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan lightly with butter or cooking spray.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until fluffy, about 2-3 minutes with a hand mixer on medium speed.
3. Beat in the eggs one at a time, mixing well after each addition to avoid curdling.
4. Stir in the mashed bananas and vanilla extract until just combined—don’t overmix here to keep the cake tender.
5. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until no flour streaks remain.
7. Fold in half of the crushed Butterfinger candy, reserving the rest for later.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean—check at 25 minutes to prevent overbaking.
10. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about an hour.
11. Once cooled, spread the prepared vanilla pudding evenly over the top of the cake.
12. Sprinkle the remaining crushed Butterfinger candy over the pudding layer.
13. Top with dollops of whipped cream just before serving to keep it fresh.
Every bite of this cake is a delightful contrast: the moist banana base melts into the creamy pudding, while the Butterfinger adds a satisfying crunch that’s pure bliss. I love serving it chilled for a firmer texture, or you can garnish with extra banana slices for a fruity twist—it’s perfect for potlucks or a sweet treat after dinner!
Frosted Butterfinger Sheet Cake Surprise
Nothing says “party” like a sheet cake, and this Frosted Butterfinger Sheet Cake Surprise is my go-to for potlucks because it always disappears first—trust me, I’ve seen it happen! I love how the crunchy candy bar bits create little pockets of sweet, peanut buttery surprise in every bite, making it a total crowd-pleaser that’s easier to whip up than you might think.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– A couple of cups of all-purpose flour
– A cup and a half of granulated sugar
– A half-cup of unsalted butter, softened
– A splash of vanilla extract
– A teaspoon of baking soda
– A cup of buttermilk
– Two large eggs
– A pinch of salt
– A cup of crushed Butterfinger candy bars (about 4 full-size bars)
– A cup of powdered sugar for the frosting
– A quarter-cup of milk
– Another half-cup of unsalted butter for the frosting
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan lightly with butter or cooking spray.
2. In a large mixing bowl, cream together the softened half-cup of unsalted butter and granulated sugar until fluffy, about 2-3 minutes with a hand mixer.
3. Tip: Scrape down the bowl sides halfway through to ensure everything mixes evenly—this prevents lumps in your batter.
4. Beat in the two large eggs one at a time, then stir in the splash of vanilla extract until combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and pinch of salt.
6. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour, mixing just until smooth after each addition.
7. Gently fold in the crushed Butterfinger candy bars, reserving a small handful for topping later.
8. Tip: Don’t overmix here to keep those candy bits intact for that surprise crunch in the cake.
9. Pour the batter into the prepared pan and spread it evenly with a spatula.
10. Bake at 350°F for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
11. While the cake bakes, make the frosting by beating the other half-cup of unsalted butter until creamy, then gradually mix in powdered sugar and milk until smooth.
12. Tip: If the frosting seems too thick, add milk a teaspoon at a time until it’s spreadable but not runny.
13. Let the cake cool completely in the pan on a wire rack, about 1 hour, to avoid melting the frosting.
14. Spread the frosting evenly over the cooled cake and sprinkle with the reserved crushed Butterfinger pieces.
15. Slice into squares and serve immediately. Keep any leftovers covered at room temperature for up to 3 days.
Kind of magical how this cake stays moist with a tender crumb, while the Butterfinger bits add a satisfying crunch that contrasts beautifully with the creamy frosting. For a fun twist, try serving it slightly warm with a scoop of vanilla ice cream—it turns into an irresistible dessert that’ll have everyone asking for seconds!
Decadent Butterfinger Lava Cake
Kind of like finding a forgotten candy bar in your purse, this Decadent Butterfinger Lava Cake is a happy little surprise that feels both nostalgic and indulgent. I first made it on a whim after a stressful week, and now it’s my go-to treat when I need a quick chocolate fix—trust me, it’s easier than it looks and always impresses. The best part? That molten Butterfinger center oozes out like a sweet, crunchy secret.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– A generous half cup of all-purpose flour
– A heaping half cup of granulated sugar
– A quarter cup plus two tablespoons of unsweetened cocoa powder
– A teaspoon of baking powder
– A tiny pinch of salt
– A third of a cup of whole milk
– One large egg
– A quarter cup of melted unsalted butter
– A teaspoon of pure vanilla extract
– Four fun-size Butterfinger bars, unwrapped and roughly chopped
Instructions
1. Preheat your oven to 425°F and grab four 6-ounce ramekins, giving them a quick spray with non-stick cooking spray—this ensures your cakes pop right out later.
2. In a medium bowl, whisk together the half cup of flour, half cup of sugar, quarter cup plus two tablespoons of cocoa powder, teaspoon of baking powder, and pinch of salt until no lumps remain.
3. In a separate small bowl, whisk the third cup of milk, large egg, quarter cup of melted butter, and teaspoon of vanilla extract until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the batter comes together; overmixing can make it tough, so stop when you see no dry streaks.
5. Divide half of the batter evenly among the four prepared ramekins, spreading it to cover the bottoms.
6. Place the chopped fun-size Butterfinger bars in the center of each ramekin, pressing them lightly into the batter to create a hidden pocket.
7. Spoon the remaining batter over the Butterfinger pieces in each ramekin, smoothing the tops to fully encase the candy.
8. Bake the ramekins on a baking sheet in the preheated 425°F oven for exactly 10–12 minutes, until the edges are set but the centers still look slightly soft and jiggly—this is key for that lava flow!
9. Let the cakes cool in the ramekins for 1 minute, then carefully run a knife around the edges to loosen them before inverting onto plates.
10. Serve immediately while warm. Optionally, dust with a little powdered sugar or add a scoop of vanilla ice cream on top for contrast.
Outrageously gooey with a crackly chocolate shell, each bite bursts with crunchy peanut buttery goodness from the melted Butterfinger core. I love pairing it with a cold glass of milk to balance the richness, or for a fun twist, crumble extra candy on top for added texture—it’s pure comfort in dessert form.
Moist Butterfinger Cupcake Extravaganza
Unbelievably, I found myself craving something decadent after a long week, and these Moist Butterfinger Cupcake Extravaganzas were born from that very moment—they’re the perfect blend of nostalgic candy bar crunch and fluffy cake that my family now begs me to make every Friday night.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- 1 and ½ cups of all-purpose flour
- 1 cup of granulated sugar
- ½ cup of unsalted butter, softened
- 2 large eggs
- ¾ cup of whole milk
- 1 teaspoon of vanilla extract
- 1 and ½ teaspoons of baking powder
- ½ teaspoon of salt
- 1 cup of crushed Butterfinger candy bars
- ½ cup of creamy peanut butter
- 1 cup of powdered sugar
- 2 tablespoons of heavy cream
Instructions
- Preheat your oven to 350°F and line a muffin tin with 12 cupcake liners.
- In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes with a hand mixer.
- Tip: Make sure your butter is at room temperature to avoid a lumpy batter—it should give slightly when pressed.
- Beat in the 2 large eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and whole milk until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until no streaks of flour remain.
- Fold in ½ cup of the crushed Butterfinger candy bars, reserving the rest for topping.
- Tip: Don’t overmix the batter here to keep the cupcakes tender—a few lumps are okay.
- Spoon the batter evenly into the prepared liners, filling each about ⅔ full.
- Bake at 350°F for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cupcakes cool completely in the pan for 10 minutes, then transfer to a wire rack.
- While cooling, make the frosting by beating the creamy peanut butter, powdered sugar, and heavy cream in a bowl until smooth.
- Tip: If the frosting seems too thick, add a splash more heavy cream, one teaspoon at a time, until spreadable.
- Frost each cooled cupcake with the peanut butter mixture using a knife or piping bag.
- Sprinkle the remaining ½ cup of crushed Butterfinger candy bars over the frosted cupcakes.
My mouth waters just thinking about the moist crumb that melts with every bite, contrasted by that signature Butterfinger crunch—it’s a texture dream! For a fun twist, try serving these warm with a scoop of vanilla ice cream, or crumble them over yogurt for a breakfast treat that feels indulgent yet totally justifiable.
Vegan Butterfinger Cake Bliss
Unbelievably, I found myself craving that classic Butterfinger crunch last week, but since going vegan, I thought those days were over—until I whipped up this magical cake that captures all that nostalgic peanut buttery, chocolatey goodness without any dairy. It’s become my go‑in dessert for potlucks because it always disappears first, and my non‑vegan friends never guess the secret! Trust me, one bite of this blissful treat will make you forget all about the candy aisle.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
- 2 cups of all‑purpose flour (I always sift mine first to avoid lumps)
- 1 ½ cups of granulated sugar
- ½ cup of unsweetened cocoa powder (go for the dark kind for richer flavor)
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- ⅔ cup of vegetable oil
- 2 tablespoons of apple cider vinegar
- 2 teaspoons of vanilla extract
- 1 ½ cups of cold water
- 1 cup of creamy peanut butter (the natural, runny type works best here)
- 1 cup of powdered sugar
- ¼ cup of non‑dairy milk, like almond or oat
- 1 cup of crushed vegan peanut butter cups (I grab a bag from the store and smash them with a rolling pin—so therapeutic!)
Instructions
- Preheat your oven to 350°F and grease a 9×13‑inch baking pan lightly with oil or line it with parchment paper.
- In a large mixing bowl, whisk together the all‑purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until no clumps remain. Tip: Sifting the dry ingredients first ensures a smoother batter and avoids over‑mixing later.
- Make three wells in the dry mixture: pour the vegetable oil into one, the apple cider vinegar into another, and the vanilla extract into the third.
- Pour the cold water over everything and stir gently with a spatula until just combined—stop as soon as you don’t see dry streaks. Tip: Over‑mixing can make the cake dense, so fold gently for a tender crumb.
- Pour the batter into the prepared pan and spread it evenly with the spatula.
- Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack, about 1 hour.
- While the cake cools, make the frosting: in a medium bowl, beat the creamy peanut butter, powdered sugar, and non‑dairy milk with a hand mixer on medium speed until smooth and spreadable, about 2 minutes.
- Once the cake is cool, spread the peanut butter frosting evenly over the top with an offset spatula.
- Sprinkle the crushed vegan peanut butter cups all over the frosting, pressing them in lightly so they stick. Tip: For extra crunch, save a handful of crumbs to sprinkle on each slice right before serving.
Heavenly doesn’t even begin to describe this cake—it’s moist and fudgy from the cocoa, with a creamy peanut butter layer that melts into every bite, topped with those addictive crunchy bits that mimic the Butterfinger texture perfectly. I love serving it slightly chilled so the frosting firms up a bit, or you can drizzle it with melted vegan chocolate for an over‑the‑top dessert that’ll have everyone asking for seconds.
Conclusion
Luscious Butterfinger cakes await in this roundup, offering endless inspiration for your next baking adventure. From simple treats to show-stopping desserts, there’s a recipe here to satisfy every craving. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to pin your top picks to share the sweetness!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
