Make a quick, easy dessert with this Gluten-Free Butterfinger Cream Cake!
This easy Gluten-Free Butterfinger Cream Cake was inspired by a recipe that my Great Aunt passed on to me, it’s a simple cake with the base Gluten-Free Angel Food Cake.
If you do not need this to be gluten-free, you could technically cheat and purchase a premade Angel Food Cake from the store.
Remember if you love this recipe, you’ll also enjoy this Strawberry Trifle!
Are Butterfinger Bars Gluten-Free?
As of the writing of this post, YES! Butterfinger Bars are gluten-free with the exception of the Butterfinger Crisp bar. It should clearly say “gluten-free” on the bars that you buy similar to this picture.
That being said, remember to always check all ingredients before proceeding with this recipe as sometimes they can change over time!
Can you use a different candy bar for this cake?
Gluten-Free Butterfinger Cream Cake consists of three main layers, cake, icing, and crushed candy bars.
This means that if you would prefer a different candy bar, you can certainly swap out the Butterfinger for one that you think would taste great with cake and icing.
Tips for Making Gluten-Free Butterfinger Cream Cake:
This cake is made with homemade angel food cake. This angel food cake is going to be made with gluten-free all-purpose flour.
Be sure that the flour you choose is an even swap so that means it’s a 1:1 ratio and can be evenly swapped out with traditional flour.
I almost always use Better Batter Gluten-Free All-Purpose Flour, but King Arthur and Cup 4 Cup work really well too.
While the angel food cake is baking, that is the perfect time to prepare the candy bars and the icing.
The icing or frosting used will be a buttercream whipped frosting with a combination of butter and Cool Whip. It pairs wonderfully with the candy bars.
This cake is best served chilled.
Enjoy this wonderful Gluten-Free dessert!
Gluten-Free Butterfinger Cream Cake
- 1 1/4 Cup Gluten-Free All-Purpose Flour
- 1 3/4 Cup Granulated Sugar
- 1/4 Tsp Salt
- 1 1/2 Cups Egg Whites (12 Eggs)
- 1 Tsp Cream of Tartar
- 1 Tsp Pure Vanilla Extract
- 5 Full-Size Butterfinger Bars
- 1/2 Cup Butter, Softened
- 2 Cups Powdered Sugar
- 16 oz Cool Whip
- 1 Tsp Vanilla Extract
To Make the Angel Food Cakes:
- Begin by sifting the flour, sugar, and salt in a large stand mixer or bowl.
- Add in the egg whites, cream of tartar, and vanilla, mixing well.
- Pour the batter into a greased bundt pan or a greased 9×13 cake pan.
- Place in a COLD oven and then set the temperature to 325°F and bake for 1 hour or until golden brown.
- Let fully cool and then slice or tear the cake into bite-size pieces.
For the Butterfinger Cake:
- Crush the candy bars in the food processor and set aside.
- In a large mixing bowl, combine the butter, powdered sugar, Cool Whip, and vanilla. Mix and beat this well until a nice icing is formed.
- In a trifle bowl add a layer of bite-size cake pieces, then top with half of the icing and half the Butterfingers. Repeat these layers to finish with Butterfinger on top.
- Let this chill in the fridge for at least 1 hour before serving.