Butterfinger Cake Recipe
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
16 slices
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Calories
931 kcal
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Course
Dessert
Butterfinger Cake Recipe
Description
This Butterfinger Cake starts with a chocolate cake made from a blend of cake flour, cocoa powder, and melted semi-sweet chocolate. Butter and sugars are creamed until light, then eggs and vanilla are incorporated followed by alternating additions of dry ingredients and a mix of sour cream and milk, ensuring a moist crumb. Baked in two pans, the cake layers result in a tender, chocolate-rich base.
The peanut butter buttercream is prepared by blending softened butter and creamy peanut butter with vanilla, confectioners’ sugar, and heavy cream, yielding a smooth, fluffy frosting that complements the chocolate layers. Chopped Butterfinger candy is added on top, providing crunchy bursts of peanut and caramel flavor.
This cake is suitable for special occasions, delivering a combination of chocolate and peanut butter flavors with a crunchy candy topping for texture contrast. The recipe involves multiple steps but produces a layered dessert with distinct and complementary tastes.
Ingredients
For Chocolate Cake:
- 1 Cup butter unsalted (2 sticks)
- 2 1/4 Cups cake flour
- 1 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/4 cup cocoa powder
- 1 Cup brown sugar
- 3/4 Cup granulated sugar
- 4 egg large
- 4 oz semi-sweet chocolate
- 2 Teaspoons vanilla extract pure
- 1/2 cup sour cream
- 1/2 cup milk
Peanut Butter Buttercream
- 2 cups butter softened (4 sticks
- 2 cups peanut butter the creamy kind
- 2 teaspoons vanilla extract
- 6 cups confectioners’ sugar sifted
- 1/2 cup 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 931 kcal
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 93g | 31% |
| Protein | 12g | 24% |
| Fat | 60g | 92% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Sodium | 546mg | 23% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 74g | 148% |
| Vitamin A | 1.293IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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