Rich Angel Food Butterfinger Cake

No-bake Butterfinger cake is the trifle’s flashier American cousin. Crumbled angel food cake, a creamy vanilla filling, and crushed Butterfinger bars layered into a 9×13 pan, ready to chill and serve. No oven required.

The trick is freezing the candy bars in their wrappers before crushing. Cold Butterfinger shatters cleanly under a rolling pin, giving you those signature flaky shards instead of a sticky, smeared mess. Save the wrappers for cleanup, your counter will thank you.

The cream filling is just butter, egg yolks, powdered sugar, vanilla, and whipped cream beaten smooth. It tastes like soft buttercream that’s been folded into a cloud, the perfect pillow between the cake and the candy crunch.

Pro Tips

• Freeze the Butterfingers for at least two hours before crushing. Half-frozen bars smear and stick to the wrapper instead of breaking into clean shards.
• Use a fresh, bakery-quality angel food cake. Day-old or stale cake turns gummy when it absorbs the cream filling.
• Chill the assembled cake at least an hour before serving. The layers settle, the cream firms, and slicing becomes possible.
• Eat within 24 hours. The Butterfinger shards lose their crunch as they soak up moisture from the cream.

Variations

• Swap Butterfingers for Heath bars or Skor for a more buttery toffee flavor.
• Add a layer of caramel sauce drizzled over the cream for extra richness.
• Use store-bought whipped cream folded with a splash of bourbon or coffee liqueur for an adult version.