Butterfinger Cream Cake is a classic that was passed down from previous generations!

A plate full of Butterfingers? Really? Does it get any better? Not to my husband.

He loves Butterfingers; seriously I had to go buy more just to make this cake because by the time I was ready to make it, they all had disappeared. The Butterfinger bandit AKA my husband had eaten them all!

I found this recipe in another one of my aunt’s collections on an old piece of newspaper and since my husband’s birthday was coming up, I decided to whip this up for him.

Obviously, though he was just as happy with the Butterfingers without the cake, but I thought this Butterfinger Cream Cake looked pretty tasty!

I used the gluten free angel food cake recipe that I also used in my Strawberry Angel Fluff.

There are a variety of options with this one, if you are not gluten free you could use a store bought angel food cake or make your own too. It’s totally up to you and your preference.

The original recipe for this Butterfinger Cream Cake also used egg whites, but I went ahead and nixed those from the recipe because something about eating raw eggs just does not sit well with me. I don’t even eat the batter when I’m making cookies… I know, shameful.

This recipe is basically a layer of angel food cake, cream topping, and Butterfingers then repeat. Next up you just let it chill for a bit in the fridge and then you are ready to eat up.

A note for those that are gluten free, be sure to check the ingredients carefully as not all types of Butterfingers are gluten free. You can check this list to be sure. I stick with the original Butterfinger Bars.