Ingredients

1 cup unsalted butter (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 large eggs

4 oz semi-sweet chocolate

2 teaspoons pure vanilla extract

1/2 cup sour cream

1/2 cup milk

2 cups softened butter (4 sticks) for peanut butter buttercream

2 cups creamy peanut butter

2 teaspoons vanilla extract for buttercream

6 cups sifted confectioners’ sugar

1/2 cup heavy cream (add more if needed)

Butterfinger candy pieces (regular or fun size) for assembly

Instructions

Step 1: Preheat your oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper and spray the bottom and sides with nonstick spray.

Step 2: In a bowl, sift together the flour, baking soda, cocoa powder, and salt. Set aside.

Step 3: In the bowl of a stand mixer, cream the butter and both sugars on medium speed until lightened in color, about 2-3 minutes.

Step 4: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Melt the semi-sweet chocolate in the microwave in 15-second intervals, stirring until smooth. Add the melted chocolate to the mixer and combine.

Step 6: Reduce mixer speed and combine sour cream and milk in a small glass. Alternate adding the flour mixture and the milk mixture in 2-3 batches, starting and ending with the dry ingredients. Mix until just combined.

Step 7: Divide the batter evenly between the two prepared pans. Bake for 25-35 minutes, or until a skewer inserted into the center comes out clean.

Step 8: Remove the cakes from the oven and cool on a rack for 20 minutes. Then unmold and let them cool completely (refrigerate to speed cooling if desired).

Step 9: For the peanut butter buttercream, cream the softened butter and peanut butter together in a stand mixer for 2-3 minutes until soft.

Step 10: Gradually add the confectioners’ sugar in 3-4 batches, mixing well after each addition. Mix in the vanilla extract.

Step 11: Add the heavy cream last and mix until smooth. If the frosting is too stiff, add a little more cream to reach your desired consistency.

Step 12: Chop the Butterfinger candy into small pieces for assembly.

Step 13: Level the cake tops by cutting off any domed surface and remove excess crumbs. Flip one cake layer so the bottom is on top.

Step 14: Spread a thin layer of frosting on the flipped cake layer and sprinkle chopped Butterfinger pieces evenly over the frosting.

Step 15: Add more frosting to cover the candy pieces, then place the second cake layer on top.

Step 16: Cover the entire cake (top and sides) with the remaining frosting and decorate with additional Butterfinger pieces as desired.

Step 17: Refrigerate the cake until ready to serve. Enjoy your indulgent Butterfinger Cake!

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.

To prevent your frosting from being too stiff, add heavy cream gradually and mix well.

Try swapping Butterfinger candy for chopped peanut butter cups for a different twist.

If you prefer a lighter frosting, reduce the amount of butter and increase the powdered sugar slightly.

Refrigerate the cake uncovered for about 20 minutes before serving to firm up the frosting and candy pieces.

FAQs

Can I make this cake a day ahead?

Yes, this cake can be baked and assembled a day in advance. Keep it refrigerated and bring it to room temperature before serving for the best taste.

Can I substitute regular peanut butter for creamy?

Creamy peanut butter is recommended for a smoother buttercream texture, but natural or chunky peanut butter can be used for a different texture and stronger peanut flavor.