Butterfinger Crumb Cake

Butterfinger Crumb Cake

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Megan Stewart


Darlene brought this to me for my birthday one year, and it was so good! I added more butterfingers with the frosting...


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  • 4 c
  • 2 c
    brown sugar, firmly packed
  • 1 c
  • 2 stick
    butter, softened
  • 2 tsp
  • 1 tsp
  • 1 c
  • 1 c
    vanilla yogurt
  • 2 large
  • 2 tsp
  • 6
    butterfinger bars, finely chopped

How to Make Butterfinger Crumb Cake


  1. Oven to 350 degrees. Grease 2 layer cake pans. Combine flour, brown sugar and sugar in med bowl. Cut in butter with pastry blender or two knives until crumbly. Transfer 1 c to another bowl and stir in butterfinger pieces. . Stir soda and salt into remaining flour mixture. Combine milk, egg, yogurt and vanilla, then add to flour mixture and stir just until blended. Pour into prepared pans and sprinkle with butterfinger mixture. Bake 40-45 min or until toothpick test. Cool slightly on wire rack. Serve warm, or cool completely and frost with vanilla frosting. If frosting, add additional crushed butterfingers to middle before adding 2nd layer, and add some on top.

Printable Recipe Card

About Butterfinger Crumb Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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