Butterfinger Cake

It takes just two simple ingredients to recreate that unforgettable Butterfinger flavor at home with this cake.


  • Butterfinger caramel:
  • 1/4 cup vegan butter, melted
  • 1/4 cup creamy no-stir peanut butter
  • 1 cup brown sugar
  • 3/4 cup full-fat canned coconut milk
  • 1/2 cup Cap’n Crunch, finely ground
  • Cake:
  • 1 cup soymilk
  • 2 teaspoons apple cider or coconut vinegar
  • 1 cup all-purpose flour
  • 1/2 cup Cap’n Crunch, finely ground
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup vegan butter, melted
  • 1/4 cup creamy no-stir peanut butter
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • Chocolate sauce:
  • 3 tablespoons soy milk
  • 3/4 cup chocolate chips
  • 1 teaspoon Earth Balance, melted
  • Butterfinger topping:
  • 1/2 cup Cap’n Crunch
  • 3 tablespoons creamy peanut butter


  1. Butterfinger caramel:
  2. In a medium saucepan, mix the butter, peanut butter, brown sugar and coconut milk together. Cook over medium-low heat for about 4 minutes, or until mixture thickens into a caramel. Remove from heat and stir in the Cap’n Crunch crumbs. Set aside or place in fridge.
  3. Butterfinger cake:
  4. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray, then coat with flour. Place a parchment paper circle on top.
  5. In a medium mixing bowl, whisk together the soy milk and vinegar until foamy. Set aside.
  6. Sift together the flour, Cap’n Crunch, baking powder and baking soda. If the ground Cap’n Crunch doesn’t make it all the way through, toss it in after the flour is sifted through.
  7. In a large mixing bowl, combine the melted vegan butter and peanut butter until smooth and completely incorporated.
  8. Add sugar to the butter mixture and whisk for about a minute, or until the sugar granules are blended well. Add the vanilla extract and soy milk/vinegar mixture. Gently whisk until ingredients are fully incorporated.
  9. Add the dry ingredients to the wet. Whisk until flour clumps are gone, making sure not to over-stir.
  10. Pour batter into cake pan. Add 1/4 cup of the Butterfinger caramel. Set remaining caramel aside. Use a butter knife to swirl the caramel into the batter.
  11. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  12. Chocolate sauce:
  13. In a small saucepan, cook the soy milk and butter on medium-low heat until just boiling around the edges. Turn heat off, and stir in the chocolate chips.
  14. Butterfinger topping:
  15. Pulse Cap’n Crunch and peanut butter together until they form a crumble.
  16. Assemble:
  17. Top cooled cake with chocolate sauce and Butterfinger topping and enjoy!