Best Butterfinger Cake Recipes

PAULA DEEN'S BUTTERFINGER CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 13 x 9 inch baking pan with nonstick baking spray with flour.
• Prepare cake mix following package directions(adding water, oil and eggs).
• Add 1 chopped Butterfinger to batter, stirring well.
• Pour into prepared pan and bake as directed on package.
• Let cake cool for 5 minutes.
• Using the handle of a wooden spoon, poke holes in cake in 1 inch intervals, poking halfway through the cake.
• Pour condensed milk and caramel topping evenly over cake.
• Sprinkle remaining 1 chopped Butterfinger over caramel.
• Cover and chill.
• Before serving, spread whipped topping evenly over cake.
• Garnish with chopped Butterfinger, if desired.
• Cut into squares to serve.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

BUTTERFINGER® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
• Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
• Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

CHOCOLATE-PEANUT BUTTER CAKE WITH CREAM CHEESE AND BUTTERFINGER FROSTING

Steps:

• For filling:
• Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
• For cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
• Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
• For frosting:
• Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
• Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
• Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

BUTTERFINGER™ POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.
• Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
• In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
• Spread whipped topping evenly on top of the cake. Drizzle with chocolate syrup. Sprinkle with chopped candy. Store covered in refrigerator.

THE BEST BUTTERFINGER CAKE

Steps:

• Preheat oven to temperature specified on the cake mix box.
• Prepare the German Chocolate Cake mix as directed on the box.
• Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
• When cake is done allow to cool until it is just barely warm.
• When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
• Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
• Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
• When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
• Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

BUTTERFINGER BANANA CAKE W/ PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
• In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
• To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
• To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
• Makes 10 servings.

BUTTERFINGER BUNDT CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
• Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
• Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
• In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
• Add the dry ingredients and mix on low speed until just combined.
• Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
• Transfer the batter to the prepared pan, smoothing the top.
• Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
• While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
• Turn the cake out of the pan. Let cool for another 10-15 minutes, or until no longer warm to the touch.
• Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
• Slice and serve.
• Enjoy!

BUTTERFINGER BANANA CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13 x 9-inch baking pan.
• Prepare cake mix batter according to package directions; stir in bananas and 3/4 cup chopped Butterfinger. Pour into prepared pan.
• Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Frost cake; sprinkle with remaining chopped Butterfinger.

EASY BUTTERFINGER ICE CREAM CAKE

Steps:

• Line a pan with ice cream sandwiches.
• Spread cool whip over the ice cream sandwiches.
• Pour chololate syrup over that to your taste, all depends on how much chololate.
• Crush up a butterfinger and sprinkle over the top of the cake.

BUTTERFINGER CAKE

Steps:

• 1. Bake cake mix according to directions on box in a 9x13 greased pan. When the cake is still hot poke holes in it with a fork or the end of a small wooden spoon. Pour caramel topping and sweetened condensed milk over it slowly. Put half of the butterfingers evenly on top of cake. When the cake is cool frost with cool whip and sprinkle with the rest of the crushed butterfingers. Drizzle with reserved caramel and refrigerate until ready to serve.

BUTTERFINGER ICE CREAM CAKE

Steps:

• Break up bars.
• Cut ice cream into slabs.
• Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again.
• Top with cream and butterfinger.
• Put back into freezer until needed.

BUTTERFINGER CHOCOLATE CARAMEL CAKE

Steps:

• Bake cake mix according to directions on box.
• While still warm, poke several holes in the cake with the end of a wooden spoon.
• Pour whole can of sweetened condensed milk first and then caramel topping over cake.
• Let both soak in and completely cool.
• Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
• Crumble 4 remaining mini butterfingers on top of cake.

CHOCOLATE PEANUT BUTTER CAKE WITH BUTTERFINGER FROSTING

Steps:

• For filling:.
• Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
• For cake:.
• Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
• Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
• For frosting:.
• Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
• Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
• Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.

BUTTERFINGER BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING

Steps:

• 1. To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla. In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting. To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth. To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired! Soooooo good!!

BUTTERFINGER CARAMEL CHOCOLATE CAKE

Steps:

• 1. Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.
• 2. While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.
• 3. As soon as cake is done, remove it from the oven and liberally prick with a fork.
• 4. Slowly pour the caramel/milk mixture over the hot cake. You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce.
• 5. Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours.
• 6. Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.

EASY BUTTERFINGER CAKE

Steps:

• 1. Bake cake as directed on box
• 2. Meanwhile,take candy bars and put in food processor,or take out of wrappers and put in a baggie and hammer them til well crushed.
• 3. when cake is out of oven,take a straw,and poke holes all the way through cake,all over
• 4. pour Eagle Brand milk all over cake,very slowly.Making sure it goes down in holes.. DO this while cake is warm.
• 5. set in fridge for 2 hours..
• 6. take cake out of fridge and cover with cool whip
• 7. sprinkle all of the crushed candy bars all over cake.
• 8. if it last longer than 2 hours,keep in fridge

BUTTERFINGER CRUMB CAKE

Steps:

• Preheat oven to 350°F.
• Grease an 8" square baking pan.
• Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
• Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
• Stir the baking soda and salt into the remaining flour mixture; set aside.
• Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
• Add to the flour mixture; stir just until combined.
• Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
• Bake for 40-45 minutes, or until a toothpick tests out clean.
• Cool on a wire rack at least 20 minutes before cutting.
• Serve warm or cool.

BUTTERFINGER CAKE

Steps:

• Bake cake according to directions on the box. Remove from oven and immediately poke holes in the top of the cake with a drinking straw or chopstick to make holes for the caramel topping to sink into.
• Prepare the caramel topping by mixing the caramel and sweetened condensed milk in a small bowl until well combined. Drizzle over the warm cake so it seeps down into the holes.
• Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
• In a large mixing bowl, combine thawed whipped topping and softened cream cheese with an electric mixer on low speed until smooth and creamy. Spread mixture over top of the candy. Sprinkle remaining candy pieces on top.
• Place, uncovered, in the freezer for about an hour; then place in the refrigerator until ready to serve. Refrigerate leftovers.