The Best ButterFinger Cake Recipe

The Best ButterFinger Cake Recipe

The Best ButterFinger Cake Recipe

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Delicious butterfinger cake fit for any occasion.

What is Butterfinger Cake?

This Butterfinger Cake recipe is truly one of my favs. 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 actually played around with a few ingredients such as using the butterscotch pudding and it really created a delicious flavor for this cake. I have tried other butterfinger recipes out there and they were very delicious, but as with all things I had to put my own little twist on it so here is how I came up with this recipe.

How To Make A Butterfinger Cake

For this Butterfinger Cake recipe, I’ve decided to take the easy route by using a butter flavor box mix with other dry ingredients such as flour, sugar, and pudding mix. In a separate bowl, the eggs, milk, oil, vanilla extract, and sour cream are mixed together. Then begin combining the two together and mix until they it has a thick consistency. Lastly, fold in the butterfinger crumbs of 1 butterfinger and bake for 35 minutes at 325 degrees.

To check if the cake is done, insert a tooth pick into the middle of the cake. 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 30-45 minutes. You can choose to either ice the cake at this point or, store it into the freezer for later use.

Can This Recipe Be Used To Make Cupcakes?

Yes!! You can also use this 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 18 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 2-3 minutes until they are done.

The Best Topping For This Recipe

If you’re looking for the perfect buttercream for this cake, please feel free to check out my buttercream recipe. It has a silky and smooth texture, with a lightly sweetened flavor. To make this butterfinger buttercream, simply crush 2 butterfingers using a Ninja Blender (which is what I used) or any blender you have on hand until it has a powder like consistency. Then, pour the crumbs into the buttercream and fold it until it’s fully mixed in. The frosting is very easy to work with and I was still able to achieve sharp edges with the buttercream.

If you’re not into buttercream, whipped cream frosting goes well with this cake too. For example, this recipe could be baked in a 9×13 pan, poked and filled with chocolate or caramel drizzle, and topped with whipped cream frosting and butterfinger crumbs as the garnish. The possibilities are truly endless for this cake, which why its one of my favorite recipes.

The Best ButterFinger Cake Recipe

Difficulty: Beginner Prep Time 30 min Cook Time 35 min Rest Time 30 min Total Time 1 hr 35 mins Servings: 14 Calories: 174 kcal Best Season: Suitable throughout the year


This moist, rich, and decadent Butterfinger cake is so delicious and very simple to make. A butter boxed cake mix is combined with butterfinger crumbs, other key ingredients, and baked. Top with a delicious butterfinger buttercream or whipped cream frosting that can be covered in chocolate or caramel drizzle. 



  1. Preheating Oven:

    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. 

  2. 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. 

  3. Mixing The Dry Ingredients:

    Add the Cake Mix, Sugar, Flour, 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.

  4. 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. 

  5. Combining The Two Mixtures:

    Now you will slowly pour the wet mixture into the dry ingredients. Lastly, fold the butterfinger crumbs into the cake batter until it's fully mixed in. 

  6. Baking The Cake:

    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. 

Nutrition Facts

Serving Size 14

Servings 1

Amount Per Serving
Calories 174
% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Cholesterol 1mg1%
Sodium 298mg13%
Potassium 119mg4%
Total Carbohydrate 28g10%
Sugars 15g
Protein 4g8%

Calcium 57%
Iron 1.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


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