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This cake right here is all that you would expect it to be, in regards to the name Butterfinger Cake. The first time that I made this cake, I had to stop myself from eating it all because it was very delicious. The flavor was on point and the texture was very soft and moist. I don’t usually toot my own horn, but this recipe will knock your socks off!
For this Butterfinger Cake recipe, I decided to use the reverse creaming method. Usually when making a cake, you would cream together the butter and sugar, but the reverse creaming method consists of mixing the dry ingredients with the butter. I know this may sounds a little crazy, but it works very well.
So this is how it works, the butter coats the flour and stops the gluten from developing, while creating a very fine crumble and a very soft and moist cake.
To do this, simply take the dry ingredients and whisk them together in the mixer. Slice the butter into sections and add it, one at a time into the dry ingredients on low speed. Continue to mix the dry ingredients and the butter until the flour is coated and the mixture looks crumbly. The butter shouldn’t be visible at this point.
With that being said, we will now get into making this delicious Butterfinger cake!
So let’s get Started!
- 3 cups of Cake Flour
- 2 cups of Sugar
- 1/2 teaspoon of Baking Soda
- 1 1/2 teaspoon of Baking Powder
- 1 teaspoon of Salt
- 1/4 cup of Butterscotch Pudding Mix
- 2 sticks of butter (room temp)
- 1/2 cup of milk
- 1 cup of Sour Cream
- 4 eggs
- 1 tablespoon of vegetable oil
- 1 tablespoon of Vanilla Extract
First you will start by preheating the oven to 325 degrees. Preheating the oven to 325 degrees will allow the cake to bake evenly without scorching it. This will also promote moisture inside of the cake, and you all know that I cannot stand a dry cake!
Preparing the cake pans:
To prepare you cake pans, you can either use three 6 inch pans or two 8 inch pans to make your cake. Grease the cake pans with vegetable shortening and place a sheet of parchment paper onto the bottom of the pan. The parchment paper will keep the bottom of the cake golden brown.
If you do not have parchment paper, you can also grease the pan as you normally would with vegetable shortening and then sprinkle in about 2 tablespoons of flour and tilt the pan on each side so that the flour is evenly coated inside of the pan. This will also prevent the cake from sticking to the pan.
Mixing the dry ingredients:
Add the Cake Flour, Sugar, Baking Soda, Baking Powder, Pudding mix and salt to the mixing bowl. Using a whisk attachment, whisk together the dry ingredients for at least 30 seconds so that it’s evenly combined.
Mixing the liquid ingredients:
Add the Milk, Oil, Sour Cream, Eggs, and Vanilla Extract to the mixing bowl. Using a whisk attachment, mix together all of wet ingredients until it’s well blended. The mixture will be slightly thick after mixing together.
Combining the two mixtures:
Before combining the dry and liquid ingredients, cut the two sticks of butter into slices. Turn the mixing on the lowest speed and slowly add each slice of butter to the dry ingredients.
Allow the mixer to mix in between each slice of butter. After adding all of the butter to the dry mixture, it should look crumbly. This is how you will know that the butter has been fully combined with the dry ingredients.
Now you will slowly pour the wet mixture into the dry ingredients. It’s best to have the mixer on the lowest speed while doing this. This will avoid any of the cake mix from splattering everywhere. Trust me, you definitely want to avoid that from happening.
Allow the cake mix to mix for at least 30 seconds, this will also prevent your cake from drying out after it has been baked.
Baking the cake:
Now you will evenly divide the cake batter between three 6 inch cake pans or two 8 inch cake pans. Place the cake into the oven at 325 degrees for 35 minutes.
Before taking the cake out of the oven, insert a tooth pick into the middle of the cake to make sure that the cake is done. If you see cake batter on the tooth pick, place it back into the oven for another 5 minutes to bake.
Once the cake is done, place it on a cooling rack for 15 minutes. You can choose to either ice the cake at this point or, store it into the freezer for later use.
Woo Hoo! Lets eat this thang!
This Butterfinger Cake is perfect for any birthday or simply to satisfy your sweet tooth! I cannot get over the fact that it taste just like a Butterfinger and I absolutely love Butterfingers. You can also use this same recipe to make Butterfinger cupcakes as well.
To do so, you would fill each cupcake liner halfway with cake batter. Place the cupcakes into the oven at 325 degrees for 20 minutes. Before taking them out, use a tooth pick and insert it into the middle of the cupcake to make sure that the cupcakes are done. If you see cake batter on the toothpick then place it back into the oven for 3 minutes until they are done.
To ice this cake, you can use my recipe for buttercream in my post on How to make buttercream without the excessive sweetness. I crushed four mini butterfingers in my Ninja Blender until it had a powder like consistency.
Next you will pour it into the buttercream and I promise you that it will taste just like a Butterfinger. The frosting is very easy to work with and I was still able to achieve sharp edges with the buttercream on my cake.
I hope you all with try this recipe and enjoy it! It really is a keeper!