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Butterfinger Cake

This Butterfinger cake combines crispy toffee bits baked into tender cake layers with a silky peanut butter and toffee frosting, creating an irresistible dessert that tastes like the iconic candy bar in cake form.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 and 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened to room temperature
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups Butterfinger toffee bits plus 1/2 cup for garnish
For the Butterfinger Frosting
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup creamy peanut butter
  • 4 cups powdered sugar
  • 1/2 cup toffee bits finely crushed
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Stand mixer or hand mixer
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon for folding
  • Cake cooling rack
  • Offset spatula for frosting
  • Cake turntable (optional)

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 9-inch round pans with parchment paper, then lightly butter the sides and parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, fluffy, and noticeably lighter in color.
  4. Add eggs one at a time to the butter mixture, beating on medium speed for about 30 seconds after each addition. Scrape down the bowl as needed.
  5. Beat in vanilla extract, then alternate adding the dry mixture and buttermilk to the batter in three additions, starting and ending with flour. Begin with 1/3 of the flour, then 1/2 of the buttermilk, then another 1/3 flour, the remaining buttermilk, and finally the last 1/3 flour.
  6. Using a wooden spoon or rubber spatula, gently fold in 1 and 1/2 cups of butterfinger toffee bits until just combined.
  7. Pour the batter evenly into the prepared pans and smooth the tops with an offset spatula. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Let cakes cool in the pans for 15 minutes, then turn them out onto a wire cooling rack and cool completely for at least 1 hour before frosting.
  9. In a clean mixer bowl with the paddle attachment, beat softened butter and peanut butter together on medium speed for 2 minutes until well combined.
  10. Add powdered sugar in two batches, beating on low speed until combined, then increase to medium and beat for 2 minutes.
  11. Add crushed toffee bits, vanilla, heavy cream, and salt, then beat until light and fluffy, about 2 more minutes.
  12. Place one cake layer on your serving plate or cake board and spread about 1/2 cup frosting on top using an offset spatula.
  13. Set the second layer on top, then frost the top and sides of the entire cake with the remaining frosting. Sprinkle the reserved 1/2 cup toffee bits over the top.
  14. Chill the frosted cake for 30 minutes before serving so the frosting sets and the slices cut cleanly.

Notes

Use room-temperature ingredients for best results. The cake can be baked ahead and wrapped tightly for up to 2 days, then frosted on serving day. Flavors intensify after a day, making it a smart make-ahead choice. Store frosted cake in the refrigerator for up to 4 days. Unfrosted layers can be frozen for up to 3 months.