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–+ servings
Butterfinger Cake Photo

Butterfinger Cake Recipe

Kristy Still
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...
4 from 12 votes
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 1 minute
Total Time 2 hours 15 minutes
Cuisine Gluten Free
Servings 10 1 slice
Calories 668 kcal

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 9x13 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.

Notes

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

Nutrition

Calories: 668kcalCarbohydrates: 105gProtein: 8gFat: 22gSaturated Fat: 16gSodium: 201mgFiber: 1gSugar: 85g
Keyword Baked, Cakes, Candy, Chilled, Desserts, Easy, Egg Whites, Gluten Free, Gluten Free Baking, Peanut Butter
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