Butterfinger Cake Recipe - Food Fanatic

Butterfinger Cake Recipe

      10 Servings


For the Angel Food Cake:
  • 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
For the Butterfinger Cream Cake:
  • 6 Butterfinger Bars, full size candy bars
  • 1/2 cup Butter, softened
  • 2 cups Powdered Sugar
  • 16 ounces Cool Whip, two containers


For the Angel Food Cake:

  1. Begin by sifting the flour, sugar, and salt in a large stand mixer.
  2. Add in the egg whites, cream of tartar, and vanilla extract, mixing well.
  3. Pour the batter into a greased Bundt pan.
  4. Place the cake in a cold oven, then set it to 325°F and bake for 1 hour or until golden brown.
  5. Let cool, then slice the cake into bite-size chunks and set aside.

For the Butterfinger Cake:

  1. Crush the candy bars and set aside.
  2. In a large mixing bowl, combine the butter, powdered sugar, and cool whip. Let this mix until nice and creamy.
  3. In a 9x13 baking dish, place a layer of the bite-sized pieces of cake on the bottom, then top with half of the cream mixture.
  4. Sprinkle half of the Butterfinger candy on top of the cream mixture.
  5. Repeat these steps again to make 2 layers.
  6. Chill in the fridge for 1 hour or until ready to serve.


This recipe may be made using regular all-purpose flour if you are not avoiding gluten.

Butterfinger cake photo
Source: Angel Food Cake adapted from AllRecipes.com