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Butterfinger Cake Recipe

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★★★★★

4.5 from 68 reviews

This Butterfinger Cake is a decadent chocolate cake layered with creamy peanut butter buttercream and studded with crunchy Butterfinger candy pieces. Moist chocolate cake layers are enriched with melted semi-sweet chocolate, then frosted with a luscious peanut butter buttercream. The cake is finished with plenty of Butterfinger pieces for an irresistible texture and flavor contrast. Perfect for peanut butter and chocolate lovers looking for a show-stopping dessert.

Ingredients

Scale

For Chocolate Cake:

  • 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

Peanut Butter Buttercream:

  • 2 cups Butter, softened (4 sticks)
  • 2 cups creamy Peanut Butter
  • 2 teaspoons Vanilla Extract
  • 6 cups Confectioners’ Sugar, sifted
  • 1/2 cup Heavy Cream (plus more if needed)

Assembly:

  • Butterfinger candy pieces (fun size or regular, chopped)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 9-inch cake pans with parchment paper, then spray the bottom and sides with nonstick spray to ensure easy cake release.
  2. Mix Dry Ingredients: In a bowl, sift together the cake flour, baking soda, cocoa powder, and salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate. Then add the vanilla extract and mix well.
  5. Melt Chocolate: Melt the semi-sweet chocolate in the microwave in 15-second intervals, stirring in between to prevent burning. Once melted, add to the mixer and blend until combined.
  6. Combine Sour Cream and Milk: In a small glass or bowl, mix together the sour cream and milk.
  7. Alternate Adding Dry and Wet Ingredients: Reduce mixer speed. Add the dry flour mixture and sour cream/milk mixture alternately into the batter in 2-3 batches, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
  8. Divide Batter and Bake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Remove cakes from oven and let cool on a rack for 20 minutes. Then carefully remove from pans and allow to cool completely, refrigerating if desired to speed up cooling.
  10. Prepare Peanut Butter Buttercream: In a stand mixer, cream together softened butter and creamy peanut butter for 2-3 minutes until soft and fluffy. Gradually add the sifted confectioners’ sugar in 3-4 batches, mixing well after each addition. Add vanilla extract and mix. Finally, add heavy cream and beat until smooth and spreadable. Add more cream if frosting is too stiff.
  11. Assemble the Cake: Chop Butterfinger candy bars into small pieces. Level the tops of cakes by cutting off any domed portions and remove crumbs. Flip one cake layer upside down so the bottom becomes the top. Spread a thin layer of peanut butter buttercream on top. Generously sprinkle chopped Butterfinger pieces over the frosting to cover it completely.
  12. Layer and Frost: Spread additional frosting over the Butterfinger candy layer. Place the second cake layer on top. Cover the entire cake—top and sides—with the remaining peanut butter buttercream.
  13. Decorate and Chill: Decorate the top and sides of the cake with more Butterfinger pieces. Refrigerate the cake until ready to serve so the frosting firms up and flavors meld perfectly.
  14. Serve: Slice, serve, and enjoy this rich and crunchy Butterfinger Cake!

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not overmix the batter; this keeps the cake tender.
  • Cooling the cakes completely before frosting helps prevent melting the buttercream.
  • Adjust the amount of heavy cream in the frosting to reach your desired consistency.
  • Refrigerate leftovers to keep the cake fresh and firm.
  • Butterfinger candy can be substituted with similar peanut butter candy bars if desired.

Keywords: Butterfinger cake, chocolate cake, peanut butter buttercream, chocolate peanut butter cake, Butterfinger candy, layered cake, dessert

Find it online: https://dinewithlily.com/butterfinger-cake-recipe/