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.
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:
1
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!