BUTTERFINGER CAKE RECIPE
Simpan kode iklan disini.
This delicious Butterfinger Cake Recipe dessert is made from scratch and features a moist chocolate cake with peanut butter frosting and butterfingers.
BUTTERFINGER CAKE RECIPE
First of all, nothing cures a stressed week more than a piece of cake, and this amazing Butterfinger Cake Recipe will definitely bring a smile to your face with flavor, texture, and aroma.
Imagine 2 layers of moist chocolate cake served with a sweet and smooth peanut butter frosting crunched together with tons of chopped Butterfinger pieces that not only gives this dessert flavor, but also a crunchy texture in every bite.
I’ve taken the Butterfinger bites and chopped it into small pieces, then I added a packed layer of this candy in the center of the cake. I also added the remaining candy to the top as well.
I have a small confession to make, prior to this cake, I’ve never tried a Butterfinger before. Can you believe that? My girls have gotten them for Halloween and it has never occurred to try them before. Now that I did, I LOVE IT! It’s so crunchy, sweet and more peanut buttery than chocolatey.
Believe it or not, this Butterfinger Cake Recipe is baked entirely from scratch and is super easy to make. No need to use a box mix or artificial frosting. The cake has double chocolate since I used cocoa powder as well as melted chocolate. It gives it more flavor and a darker color.
Finally, I hope you can try this delicious Butterfinger Cake Recipe at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Butterfinger Cake Recipe
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
This delicious Butterfinger Cake Recipe dessert is made from scratch and features a moist chocolate cake with peanut butter frosting and butterfingers.
Course: Dessert
Servings: layer cake
Ingredients
For Chocolate Cake:
- 1 Cup (2 sticks) of Butter unsalted
- 2 1/4 Cups of Cake Flour
- 1 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1/4 cup of Cocoa Powder
- 1 Cup of Brown Sugar
- 3/4 Cup of Granulated Sugar
- 4 Eggs large
- 1 Bar (4 oz) of Semi-Sweet Chocolate
- 2 Teaspoons of pure vanilla extract
- 1/2 cup of sour cream
- 1/2 cup of milk
Peanut Butter Buttercream
- 2 cups (4 sticks) of Butter softened
- 2 cups of Peanut Butter the creamy kind
- 2 teaspoons of Vanilla Extract
- 6 cups Confectioners’ Sugar sifted
- 1/2 cup of Heavy Cream maybe more if needed
Assembly:
- pieces Butterfinger candy either or in fun size
Instructions
- For Chocolate Cake
- Preheat oven to 350 degrees Fahrenheit
- Line the bottom of 2- 9" Cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
- In a bowl, sift the flour, baking soda, cocoa powder, and salt. Mix and place aside
- n the bowl of a stand mixer, combine the butter and sugar. Cream on medium speed until lightened in color. About 2-3 minutes
- Add the eggs, one at a time, beating well after each addition. Add the vanilla extract
- Melt the chocolate in the microwave doing 15-second intervals. Do not let chocolate burn
- Add the chocolate to the mixer and mix until combined
- Reduce speed of mixer
- In a small glass mix the sour cream and milk
- Alternatively, add the flour mixture and the milk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
- Divide the batter between the 2 pans and bake
- Bake for 25-35 minutes or until a skewer inserted in the middle of the cake comes out clean
- Remove from oven and let them cool on a cooling rack for 20 minutes
- After 20 minutes, unmold and let the cool completely on the rack (I refrigerated mine to speed up the process)
- For Peanut Butter Buttercream
- In a stand mixer, cream the butter and peanut butter for 2-3 until soft
- Carefully add the powdered sugar in 3-4 batches
- Add the vanilla and mix
- Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream
- Assembly
- Chop off the butterfingers into small pieces
- Cut the top off the cakes so the lay completely flat. Remove excess crumbs
- Flip over one chocolate cake layer of cake so the bottom becomes the top
- Spread a thin layer of frosting on top
- Sprinkle the chopped Butterfinger all over the frosting until the candy covers the entire surface
- Add more frosting to cover the candy
- Place the second cake layer on top
- Cover the top and sides of the cake with frosting
- Decorate with more Butterfinger pieces
- Refrigerate until ready to serve
- Enjoy!