Virge'S Butterfinger Cake
Virge's Butterfinger Cake is a rich, creamy dessert layered with angel food cake, whipped cream, cream cheese, and crunchy Butterfinger pieces, perfect for parties and special occasions.
Ingredients
Instructions
- Let the cream cheese soften and blend it with the powdered sugar.
- Whip the chilled whipping cream until stiff peaks form, then fold it into the cream cheese and sugar mixture.
- Crush the Butterfinger candy bars with the wrapper still on, breaking them into small pieces.
- Carefully slice the angel food cake into thirds, using one-third as the first layer.
- Place the bottom layer of cake into a large bowl and spread a generous amount of the creamy mixture over it.
- Sprinkle 2 cups of crushed Butterfinger pieces onto the mixture.
- Use two and one-third of the remaining cake to form the second layer, repeating the layering process.
- Top the cake with the remaining creamy mixture and finish by spreading the crushed Butterfinger pieces over the top.
Tips & Substitutions
For a lighter texture, ensure the whipping cream is very cold before whipping. You can substitute the Butterfinger bars with any chocolate-covered candy for a different flavor, or try using homemade whipped cream for a rich taste. If you want to make it ahead of time, try using 6 Pounds Fudge in place of some of the Butterfinger for an extra chocolatey twist.
Serving Suggestions
This cake is perfect for gatherings and pairs beautifully with Mary Ann'S Salad for a refreshing contrast. Serve it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added indulgence. For a festive touch, consider garnishing with fresh berries or mint leaves.
Storage & Reheating
Store any leftover Butterfinger cake in an airtight container in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 15-20 minutes before slicing, as this will enhance the flavors and make it easier to cut. Avoid freezing the cake, as the texture may change.
Nutrition & Diet Analysis (per serving)
Each serving of Virge'S Butterfinger Cake contains roughly 748 calories, with 11g protein, 124g carbohydrates, and 18g fat. It is an excellent source of protein (22% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1150mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake instead of angel food cake?
Yes, you can substitute with a sponge cake or pound cake if you prefer a denser texture. Just be aware that it will change the overall lightness of the dish, but it will still be delicious.
How can I make this recipe gluten-free?
To make a gluten-free version, use a gluten-free angel food cake mix. Additionally, ensure your powdered sugar is gluten-free, which is typically the case. This way, you can enjoy a delightful dessert without gluten.
What can I do if I can't find Butterfinger bars?
If Butterfinger bars are unavailable, consider using crushed Reese's Peanut Butter Cups or Crunch bars as a substitute. Each will provide a unique flavor, but they will still complement the creamy layers of the cake beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).