Sunny discovered Butterfinger Double Chocolate Layered Cake while scrolling through Pinterest before planning a birthday surprise. The photo showed towering chocolate cake layers stacked high with creamy frosting and crushed Butterfinger candy pieces spilling down the sides. She loved chocolate cake but had never made a true layer cake from scratch. Sunny isn’t always confident with stacked desserts she worries about uneven layers and sliding frosting. Still, she measured carefully, leveled the cakes, and pressed crushed candy between each layer. When she sliced into that rich chocolate interior with crunchy Butterfinger bits, she knew this cake was worth every step.
Butterfinger Double Chocolate Layered Cake combines moist chocolate cake, creamy chocolate frosting, and crunchy peanut-buttery candy for a dessert that feels bakery-level indulgent.
Table of Contents
Why Butterfinger Double Chocolate Layered Cake Is So Popular
Double Chocolate Means Maximum Flavor
Butterfinger Double Chocolate Layered Cake works because it layers chocolate flavor in multiple ways. The cake base uses cocoa powder for deep richness, while melted chocolate in the frosting intensifies flavor.
Because chocolate appears in both the cake and frosting, each bite feels indulgent and satisfying. Meanwhile, the Butterfinger pieces add texture contrast and sweet peanut butter notes.
This balance creates a cake that tastes bold without being one-dimensional.
Crunchy Butterfinger Adds Texture Contrast
The signature crunch comes from crushed Butterfinger candy bars layered between frosting and sprinkled on top. As the cake chills slightly, the candy softens just enough while still providing bite.
Because the candy contrasts with the smooth frosting and tender cake, the texture feels dynamic and exciting.
This layered contrast makes the cake unforgettable.
Ingredients for Butterfinger Double Chocolate Layered Cake
Ingredient List
This recipe serves 12–16.
For the Chocolate Cake Layers:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 3/4 cup |
| Baking powder | 1 1/2 teaspoons |
| Baking soda | 1 1/2 teaspoons |
| Salt | 1 teaspoon |
| Granulated sugar | 1 1/2 cups |
| Brown sugar | 1/2 cup |
| Large eggs | 2 |
| Whole milk | 1 cup |
| Vegetable oil | 1/2 cup |
| Vanilla extract | 2 teaspoons |
| Hot coffee or hot water | 1 cup |
For the Chocolate Frosting:
| Ingredient | Measurement |
|---|---|
| Unsalted butter (softened) | 1 cup |
| Cocoa powder | 1/2 cup |
| Powdered sugar | 4 cups |
| Heavy cream | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Melted semi-sweet chocolate | 4 ounces |
For the Filling & Topping:
| Ingredient | Measurement |
|---|---|
| Butterfinger candy bars (crushed) | 6 full-size bars |
Use freshly crushed Butterfinger pieces for best crunch.
How to Make Butterfinger Double Chocolate Layered Cake
Step-by-Step Instructions
Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract. Mix until smooth.
Gradually add dry ingredients to wet mixture.
Slowly stir in hot coffee or water until batter is smooth.
Divide batter evenly between pans.
Bake for 30–35 minutes until a toothpick inserted comes out clean.
Cool completely before frosting.
For frosting, beat softened butter and cocoa powder until smooth.
Gradually add powdered sugar, heavy cream, vanilla, and melted chocolate. Beat until creamy.
Place one cake layer on serving plate. Spread frosting evenly over top.
Sprinkle crushed Butterfinger pieces over frosting.
Place second layer on top and frost entire cake.
Press additional crushed Butterfinger around sides and on top.
Chill for 20–30 minutes before slicing.
Common Mistakes to Avoid
Do not frost warm cake layers.
Level cake layers if needed for stability.
Crush candy just before assembling to maintain crunch.
Serving and Storage Tips
Best Ways to Serve Butterfinger Double Chocolate Layered Cake
Serve slightly chilled for clean slices.
Pair with cold milk or coffee.
How to Store
Store covered in the refrigerator for up to 5 days.
Let sit at room temperature 20 minutes before serving.
Butterfinger Double Chocolate Layered Cake delivers everything a celebration dessert should rich chocolate flavor, creamy frosting, and that signature crunchy Butterfinger bite. Because the cake layers stay moist from the addition of hot coffee and oil, every slice feels soft and tender. Meanwhile, the chocolate frosting layered with crushed candy adds texture and sweetness that keeps each bite exciting.
Additionally, this cake works perfectly for birthdays, holidays, and special gatherings. When you allow the cake layers to cool fully before frosting and chill slightly before slicing, you ensure clean, bakery-style presentation every time. If you’re looking for an unforgettable chocolate cake with bold flavor and crunch, this Butterfinger Double Chocolate Layered Cake deserves a permanent place in your dessert rotation.
Butterfinger Double Chocolate Layered Cake
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- 1 cup unsalted butter softened
- ½ cup cocoa powder for frosting
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract for frosting
- 4 ounces semi-sweet chocolate melted
- 6 full-size Butterfinger candy bars crushed
Instructions
- Preheat oven to 350°F and grease two 9-inch round cake pans. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix granulated sugar, brown sugar, eggs, milk, oil, and vanilla. Gradually combine wet and dry ingredients. Stir in hot coffee or water until smooth. Divide batter evenly between pans and bake for 30–35 minutes until a toothpick inserted comes out clean. Cool completely. For frosting, beat softened butter and cocoa powder until smooth. Gradually add powdered sugar, heavy cream, vanilla, and melted chocolate until creamy. Spread frosting over first cake layer, sprinkle crushed Butterfinger pieces, then add second layer. Frost entire cake and press remaining crushed candy around sides and on top. Chill for 20–30 minutes before slicing.