Oh my goodness, let me tell you about this butterfinger cake! It’s one of those desserts that just makes your heart sing. Imagine sinking your fork into a moist, rich chocolate cake that’s bursting with the delightful crunch of Butterfinger candies. Each bite is a perfect blend of chocolatey goodness and that signature peanut butter flavor we all love. I mean, who can resist a dessert that combines cake and candy in such a fabulous way? Whether you’re sharing it at a party or enjoying a slice all to yourself (no judgment here!), this butterfinger cake is sure to impress. Trust me, once you try this cake, you’ll be dreaming about it long after the last crumb has vanished!
Ingredients List
Alright, let’s get ready to make this amazing butterfinger cake! Here’s what you’ll need:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup Butterfinger candies, crushed (the more, the merrier!)
- 1 cup whipped topping (for that creamy finish)
- 1 cup chocolate frosting (because you can never have enough chocolate!)
Make sure to gather these ingredients before you start, so you can dive straight into the fun of baking!
How to Prepare Butterfinger Cake
Now that we’ve got our ingredients ready, let’s get this butterfinger cake in the oven! Follow these simple steps, and you’ll have a mouthwatering treat in no time.
- First things first, preheat your oven to 350°F (175°C). This is super important to ensure even baking.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Use a whisk or an electric mixer to blend everything together until it’s smooth and lump-free. Trust me, you want that light and fluffy texture!
- Next, it’s time to add the star of the show! Gently fold in the crushed Butterfinger candies. This is where the magic happens—those crunchy bits are going to take your cake to the next level!
- Now, pour the batter into a greased cake pan. I usually go for a 9×13 inch pan, but you can use any shape you like. Just make sure it’s well-greased so the cake doesn’t stick.
- Bake your cake in the preheated oven for about 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Oh, the aroma will be heavenly!
- Once baked, let the cake cool completely in the pan on a wire rack. Patience is key here—this will help you avoid a gooey mess when frosting!
- Finally, spread a generous layer of chocolate frosting on top of your cooled cake, then finish it off with dollops of whipped topping and a sprinkle of crushed Butterfinger on top. Voila! Your butterfinger cake is ready to be devoured!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days!
- Rich chocolate flavor paired with the crunch of Butterfinger candies.
- Decadent texture that melts in your mouth.
- A crowd-pleaser at parties and gatherings.
- Versatile enough for any occasion, from birthdays to casual get-togethers.
Tips for Success with Butterfinger Cake
Alright, my fellow bakers, here are some of my top tips to ensure your butterfinger cake turns out absolutely perfect!
- Room Temperature Ingredients: Make sure your eggs and water are at room temperature before mixing. This helps the batter come together smoothly and creates a fluffier cake.
- Don’t Overmix: Once you add the crushed Butterfinger candies, mix just until combined. Overmixing can lead to a denser cake, and we definitely want that light and airy texture!
- Check for Doneness: When baking, start checking your cake around the 30-minute mark. Every oven is different, and you don’t want to risk overbaking it!
- Cool Completely: Let your cake cool completely before frosting. This prevents the frosting from melting and sliding off, keeping everything neatly in place.
- Customize Your Toppings: Feel free to get creative with your toppings! Add drizzles of caramel or extra chocolate sauce for an even more indulgent treat.
Follow these tips, and you’ll be on your way to baking a butterfinger cake that’ll have everyone begging for the recipe!
Variations of Butterfinger Cake
If you’re feeling adventurous, there are so many fun ways to tweak this butterfinger cake recipe! Here are a few ideas to get those creative juices flowing:
- Peanut Butter Bliss: Mix in some creamy peanut butter into the batter for an extra nutty flavor that pairs beautifully with the Butterfinger crunch.
- Chocolate Chip Surprise: Add a cup of chocolate chips to the batter for even more chocolatey goodness. It’s a chocoholic’s dream!
- Gluten-Free Option: Swap the chocolate cake mix for a gluten-free variety. Just make sure your Butterfinger candies are also gluten-free!
- Layered Delight: Turn this into a layered cake by baking two separate rounds and stacking them with frosting and crushed Butterfinger in between.
- Minty Fresh: Add a few drops of peppermint extract to the batter for a refreshing twist that complements the chocolate and Butterfinger combination.
Feel free to experiment and find your own favorite spin on this classic butterfinger cake! The only limit is your imagination!
Nutritional Information
Now, let’s talk about the nutritional values for our delicious butterfinger cake! Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. For a typical serving size of one slice, you can expect around:
- Calories: 350
- Fat: 15g
- Protein: 4g
- Carbohydrates: 50g
- Sugar: 30g
- Sodium: 250mg
With that said, every indulgent bite is totally worth it, right? Enjoy in moderation and savor each slice of this delightful treat!
Storage & Reheating Instructions
Once you’ve enjoyed your delicious butterfinger cake, you might find yourself with some leftovers (if you’re lucky!). Storing it properly is key to keeping it fresh and tasty. First, let the cake cool completely if you haven’t already. Then, cover it tightly with plastic wrap or transfer it to an airtight container. This will help keep the moisture in and prevent it from drying out. You can store it in the refrigerator for up to five days.
Now, if you want to enjoy a slice later, you can simply take it out of the fridge and let it sit at room temperature for about 15-20 minutes. If you’d like to warm it up, pop a slice in the microwave for about 10-15 seconds. Just be careful not to overheat it, or you might end up with a gooey mess! Enjoy every delicious bite, even on day two—or three!
FAQ About Butterfinger Cake
Got questions about this fabulous butterfinger cake? I’ve got you covered! Here are some common queries:
Can I use a different cake mix? Absolutely! While I love the chocolate cake mix, you can experiment with vanilla or even a red velvet mix for a fun twist.
How do I make it more chocolatey? If you’re a chocolate lover like me, consider adding chocolate chips into the batter or even using chocolate whipped topping!
Can I make this cake ahead of time? Yes! This cake actually tastes even better the next day as the flavors meld together. Just store it in the fridge until you’re ready to serve.
What if I can’t find Butterfinger candies? No worries! You can substitute with other peanut butter candies like Reese’s or even crushed chocolate-covered pretzels for that delightful crunch.
Is this cake suitable for freezing? Yes! Just wrap it tightly in plastic wrap and foil, and it should keep well in the freezer for up to two months. Thaw in the fridge before serving!
Print
Butterfinger Cake: 7 Decadent Layers You Must Try
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Butterfinger cake with a rich chocolate flavor and crunchy Butterfinger candy.
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup Butterfinger candies, crushed
- 1 cup whipped topping
- 1 cup chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the cake mix, water, oil, and eggs.
- Add crushed Butterfinger candies to the batter and stir.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Spread chocolate frosting on top of the cake.
- Top with whipped topping and additional crushed Butterfinger candies.
Notes
- Store leftovers in the refrigerator.
- Use room temperature ingredients for better mixing.
- Feel free to adjust the amount of Butterfinger for more crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: butterfinger cake, chocolate cake, dessert
