gluten-free & reduced sugar Butterfinger Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 274.0
  • Total Fat: 12.4 g
  • Cholesterol: 56.1 mg
  • Sodium: 245.4 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 4.0 g

View full nutritional breakdown of gluten-free & reduced sugar Butterfinger Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 16


    1 Stick (8 TBSP) unsalted Butter
    3/4 cups splenda sweetner & brown sugar
    2 extra - large eggs
    1 tsp pure vanilla Extract
    1/2 Cup fat-free sour cream
    2 cups Bobs all purpose Gluten free flour
    1 tsp Xanthan Gum
    3/4 cup cocoa powder
    1 1/4 Baking soda
    3/4 tsp kosher salt
    1 1/3 cups water
    1 can condensed milk
    1/2 cup unsalted butter
    1/2 cup splenda sweetener & brown sugar
    1/4 cup heavy cream
    1 tsp instant vanilla pudding
    8 mini butterfinger candybars


Preheat oven 350 degrees. grease 8 x8 inch pan with unsalted butter and set aside.

In lg bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, then the vanilla and sour cream, blending well after each addition. now add the flour, xanthan gum, cocoa powder, baking soda and salt. blend well. Add the water and beat the batter well until it becomes thicker. pour into prepared pan. bake 45 to 55 minutes. toothpich inserted in center comes out clean, maybe a few moist crumbs. do not over bake.

Now poke holes with a fork or small dowel. Pour can of condensed milk over cake. Let soak in. While soaking make the caramel:
1/2 cup unsalted butter, 1/2 cup splenda sweetener & brown sugar and 1/4 cup heavy cream. Melt sugar and Butter together until smooth. allow to begin to bubble and add cream stirring it in. Cook for about 30 more seconds and remove from heat. Allowing to cool slightly to thicken up. Now pour this over cake. Let cool in fridge, covered. overnight works best.

Now whip a pint of heavy cream. Continue to whip till soft peaks form. Add 1 tsp instant vanilla pudding powder to stabilize the whipped cream. Spread that over cake.

crush butterfinger candy bars and garnish top of cake.

Serving Size: 8 X 8 PAN SLICED 4 TIMES than OTHER WAY 4 TIMES

Number of Servings: 16

Recipe submitted by SparkPeople user RLISTHARTKE.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.