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.
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.
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.
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.
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.
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.
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.
Serving Size 14
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
SNS Cake Bakery Tips and Tricks content and photos are copyright protected.