Butterfinger Cake with Butterscotch Filling



This past month my mom and aunt celebrated a birthday. My grandma had been hinting at me making the cake for the party for about six months and of course I was going to do it. I previously made this cake for my best friend Ashley but didn’t take the time to photograph it so I thought why not make it again. The first attempt was a breeze and the cake was nothing short of amazing as far as the taste.

In theory, I should be able to lay out all of my ingredients and go to work right? WRONG.

I mix up the batter and put three cakes in the oven. While they are in the oven I get started on the filling and the icing. When the cakes are cool I begin construction. What happened next was a cake mudslide. I didn’t leave the filling in the refrigerator long enough and instead of two cake layers I had three. One cake down, one layer of icing, and then BOOM it would start slipping off the side. I quickly put on the next layer thinking maybe that would fix my issue and even things out. WRONG. Now I had two layers slip and sliding off the base. My next genius thought was to go ahead and ice the sides and get it in the refrigerator so it would set. The frosting wasn’t ready for my leaning tower. Once the sides where iced I thought well that looks a hot mess so why not cover this baby with butterfingers crumbles. BAD IDEA. Now I had a slip and slide cake with frosting dripping down the sides and then heavy butterfinger acting like an avalanche down the side of my cake.

I panic. The party is later that day and I will be the only one bringing a cake. It is my mom for goodness sake, I can’t just go out and buy a new cake. I sit down on the floor, maybe shed a few tears, and then do what anyone would do in my situation. I open the back door where my husband and child are mowing and with tears still running down my face proceed to tell them what had happened. My husband, being the sweet man he is, looks at me and says, “I bet it isn’t as bad as you think.” I proceed to lead him to the refrigerator and show him my catastrophe. He agrees that I cannot salvage the cake without actually saying that to me.

He packs up Gavin, heads back to the store to purchase more ingredients, and leaves me with a few moments to myself to regroup and whip up a few more cakes.

This time around Gavin went down for a nap and the cake turned out exactly how I wanted. A happy ending at last.




What You Need:

For the Cake –

  • 2 cups sugar
  • 1 3/4 cups cake flour
  • 3/4 cup NESTLÉ TOLL HOUSE Cocoa (unsweetend)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Butterscotch Buttercream Filling –

For the Chocolate Frosting


How it comes to life

Preheat oven to 350 degrees. Butter inside of 2 (8-inch) round cake pans. Line bottom of pans with wax paper. Butter wax paper. Dust entire inside of pans with flour, shaking off excess.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium for approximately two minutes. Stir in boiling water (batter will be very thin so don’t be alarmed). Pour batter, evenly divided, into prepared pans.

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Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool 10-15 minutes.



Run a knife around the edge of the cakes in pans. Invert one cake on to wax paper and then re-invert on to cake stand. Invert the other cake on to wax paper and then re-invert on to a wire rack. COOL COMPLETELY BEFORE ICING.

To make Butterscotch Buttercream Filling (I DID THIS WHILE THE CAKES WERE COOKING) – Place butterscotch morsels in a glass bowl. Heat cream in a small saucepan until boiling. Pour cream over morsels and stir until completely melted and smooth. Cover and refrigerate until mixture solidifies. When butterscotch mixture has chilled, add powdered sugar, and beat with an electric mixer until filling becomes thick. Spread filling on top of the cooled cake on the serving platter. Place the other centered cake on top of the filling on the first cake. You can place the cake back in the fridge again for cake and filling to re-chill, about 1 hour. **If your filling is thick enough you may not have to put it back in the refrigerator for another hour at this point. I did not.

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To make Chocolate Frosting (ALSO DID THIS WHILE THE CAKES WERE COOKING) – Place chocolate chips in a glass bowl. Heat cream in a small saucepan until boiling. Pour cream over chips and stir until completely melted and smooth. Cover and refrigerate until mixture solidifies and is completely cold.


Remove cake from fridge and assemble cakes placing one on top of filling on the other. Ice sides and top of cake with chocolate frosting. Put the Butterfinger Bites into a ziploc bag and pound until they are crumbles. Scatter crushed butterfinger candy on top  and around the base if desired.


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This recipe was adapted from a PIN I found. Click here to see the original recipe. HERE

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