Butterfinger Crumb Cake
Indulge in the ultimate sweet treat with this Butterfinger Crumb Cake—a moist, buttery cake layered with the irresistible crunch of crushed Butterfinger candy bars and crowned with a golden, buttery crumb topping. This easy-to-make dessert features a tangy sour cream base for extra tenderness and boasts the perfect balance of rich, caramelized sweetness and texture from the iconic candy. Ready in under an hour, this cake is a show-stopping centerpiece for brunches, potlucks, or an afternoon coffee break. Whether served warm or at room temperature, every bite is a delightful combination of soft cake, crisp topping, and chocolaty candy decadence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Butterfinger candy bars (crushed)
- 0.5 cup brown sugar
- 0.33 cup all-purpose flour (for topping)
- 0.25 cup unsalted butter (for topping, melted)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the unsalted butter and use a pastry cutter or your hands to mix it with the dry ingredients until the mixture resembles coarse crumbs.
In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract.
Gradually add the wet mixture to the dry mixture, stirring until just combined. Do not overmix.
Fold in 1 1/2 cups of the crushed Butterfinger candy bars gently into the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
In a small bowl, mix the brown sugar, 1/3 cup of all-purpose flour, and melted butter until it forms a crumb topping.
Sprinkle the crumb topping evenly over the batter, followed by the remaining 1/2 cup of crushed Butterfinger candy bars.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
6247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.5 g | 361% | |
| Saturated Fat | 164.9 g | 825% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 875.0 g | 318% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 557.2 g | ||
| Protein | 80.3 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 731 mg | 56% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
