Butterfinger Pound Cake

Butterfinger Pound Cake Recipe –  the best candy bar cake around! Yellow pound cake filled with tons of crushed Butterfinger candy bars, topped with homemade buttercream and more crushed Butterfingers. Simply amazing! Perfect for satisfying your sweet tooth or impressing guests on any occasion.

slice of butterfinger cake on a plate with text overlay

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Butterfinger Candy Bar Cake

Get ready to have your taste buds blown away, because this Butterfinger Pound Cake is AMAZING! Tender pound cake infused with the rich flavors of Butterfinger candy. Every bite is a heavenly combination of buttery goodness and sweet, crunchy bits of chocolatey goodness. The cake is perfectly balanced, not overly sweet, and just the right amount of decadence. Topped with a delicious buttercream frosting, this cake is a showstopper that will have everyone coming back for seconds. Whether you’re serving it for dessert on a special occasion or simply treating yourself, this cake is a guaranteed crowd-pleaser.

whole butterfinger pound cake on a platter

How to Make Butterfinger Pound Cake

This cake is super easy to make with only a few simple ingredients. In a large bowl, combine cake mix, pudding mix, eggs, water, oil, and vanilla in a large bowl. Beat at medium speed with an electric mixer for 2 minutes, scrape down the sides as needed. Fold in crushed Butterfinger candy bars, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour batter into a Bundt cake pan. Bake in a preheated oven until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.

In the bowl of an electric mixer fitted with the paddle attachment, beat unsalted butter until smooth and creamy. With the mixer on low speed, add powdered sugar sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency. Spread frosting over top of the cooled cake. Sprinkle with reserved crushed Butterfingers.

Helpful Tips & Frequently Asked Questions

  • Do not make the pudding, you are only going to use the powdered mix.
  • Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • Can substitute chocolate cake mix.
  • I top the cake with a buttercream frosting. This is equally delicious with cream cheese frosting or peanut butter frosting.
    • Can substitute a can of store-bought frosting.
  • Can Butterfinger Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.
  • Store the cake in an airtight container at room temperature for 3 to 5 days.
slice of butterfinger cake on a plate

Easy Homemade Cake for a Crowd

This recipe for Butterfinger Pound Cake was everything I was hoping for. Seriously delicious! The cake is full of crushed Butterfingers, and I even added a little bit more crushed Butterfingers on top of the homemade buttercream. I am of the opinion that you can never have too many Butterfingers! This cake was one of my all-time favorites. It was super delicious! Add a drizzle of caramel sauce or melted chocolate to put the cake over the top. This is a great dessert for a potluck – if you can bring yourself to share!

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slice of butterfinger cake on a plate with text overlay

Butterfinger Pound Cake

Yield: 12 people
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Butterfinger Pound Cake Recipe –  the best candy bar cake around! Yellow pound cake filled with tons of crushed Butterfinger candy bars, topped with homemade buttercream and more crushed Butterfingers. Simply amazing! Perfect for satisfying your sweet tooth or impressing guests on any occasion.

Ingredients:

Cake

  • 1 box yellow cake mix
  • 1 (3.4-oz) pkg vanilla instant pudding
  • 4 large eggs
  • 1 cup water
  • cup vegetable oil
  • 2 tsp vanilla extract
  • 4 (1.9-oz) Butterfingers candy bars, finely crushed

Frosting

Instructions:

  • Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.
  • Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in crushed Butterfingers, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour into prepared pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes.
  • Invert onto serving plate and cool completely.

Frosting

  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.
  • Spread frosting over top of cooled cake. Sprinkle with reserved crushed Butterfingers.

Notes:

  • Do not make the pudding, you are only going to use the powdered mix.
  • Do not make the cake according to the package directions. Just use the dry cake mix and add the ingredients listed.
  • Can substitute chocolate cake mix.
  • I top the cake with a buttercream frosting. This is equally delicious with cream cheese frosting or peanut butter frosting.
    • Can substitute a can of store-bought frosting.
  • Can Butterfinger Pound Cake be frozen? Yes! Bake the cake and let it cool completely. Wrap the cake in plastic wrap and aluminum foil and freeze.
    • Can freeze the whole cake or cut it into slices.
    • The frozen cake will keep up to 3 months in the freezer.
  • Store the cake in an airtight container at room temperature for 3 to 5 days.

Steph

Remember this recipe.

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Pin This Recipe
whole butterfinger pound cake on a plate with text overlay
slice of butterfinger cake on a plate with text overlay

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Comments

  1. Well, you KNOW I will be making this. Juuuuuust as soon as I can lay hands on my bundt pan …

  2. Oh my goodness, this looks AMAZING! And funnily enough, I was just talking about doing a weekend trip to Chattanooga within the next few weeks ourselves. =) Sounds like I'll skip the BPC cake there, and just make your version instead!

  3. GAH – I loooove Butterfingers! This sounds so incredibly delicious and so incredibly dangerous, therefore, I must make it. 😉

  4. This might be the best pound cake I've ever seen; I am a huge lover of Butterfingers!

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