This Butterfinger cake will make you happier than.. well, a kid who loves cake. Not only is it gluten free, it’s full of peanut…
A plate full of Butterfingers? Really? Does it get any better? Not to my husband. He loves Butterfingers; seriously I had to go buy more just to make this cake because by the time I was ready to make it, they all had disappeared. The Butterfinger bandit AKA my husband had eaten them all!
I found this recipe in another one of my aunt’s collections on an old piece of newspaper and since my husband’s birthday was coming up, I decided to whip this up for him. Obviously though he was just as happy with the Butterfingers without the cake, but I thought this Butterfinger Cream Cake looked pretty tasty!
I used the gluten free angel food cake recipe that I also used in my Strawberry Angel Fluff. There are a variety of options with this one, if you are not gluten free you could use a store bought angel food cake or make your own too. It’s totally up to you and your preference.
The original recipe for this Butterfinger Cream Cake also used egg whites, but I went ahead and nixed those from the recipe because something about eating raw eggs just does not sit well with me. I don’t even eat the batter when I’m making cookies… I know, shameful.
This recipe is basically a layer of angel food cake, cream topping, and Butterfingers then repeat. Next up you just let it chill for a bit in the fridge and then you are ready to eat up.
A note for those that are gluten free, be sure to check the ingredients carefully as not all types of Butterfingers are gluten free. You can check this list to be sure. I stick with the original Butterfinger Bars.
Talk about joining the team with a bang, huh? Welcome to the Food Fanatic family, Kristy! We’re so happy to have you contributing to our gluten free goodies. If you’re looking for more ways to satisfy your gluten free sweet tooth, check out Erin’s gluten free coconut cookies recipe and her Gluten Free Chocolate Orange cookies too.
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Butterfinger Cake Recipe
Ingredients
- 1 1/4 cups All-Purpose Gluten Free Flour
- 1 3/4 cups Granulated Sugar
- 1/4 teaspoon Salt
- 1 1/2 cups Egg Whites about 12
- 1 teaspoon Cream Of Tartar
- 1 teaspoon Pure Vanilla Extract
- 6 Butterfinger Bar full size candy bars
- 1/2 cup Butter softened
- 2 cups Powdered Sugar
- 16 ounces Cool Whip two containers
Instructions
- Begin by sifting the flour, sugar, and salt in a large stand mixer.
- Add in the egg whites, cream of tartar, and vanilla extract, mixing well.
- Pour the batter into a greased Bundt pan.
- Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown.
- Let cool, then slice the cake into bite-size chunks and set aside.
- Crush the candy bars and set aside.
- In a large mixing bowl, combine the butter, powdered sugar, and cool whip. Let this mix until nice and creamy.
- In a 9×13 baking dish, place a layer of the bite-sized pieces of cake on the bottom, then top with half of the cream mixture.
- Sprinkle half of the Butterfinger candy on top of the cream mixture.
- Repeat these steps again to make 2 layers.
- Chill in the fridge for 1 hour or until ready to serve.