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This delicious Butterfinger Cake Recipe dessert is made from scratch and features a moist chocolate cake with peanut butter frosting and butterfingers.
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Butterfinger Cake Recipe

This delicious Butterfinger Cake Recipe dessert is made from scratch and features a moist chocolate cake with peanut butter frosting and butterfingers.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 slices
Calories 931kcal
Author Tiffany Bendayan

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 Eggs large
  • 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 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
US Customary - Metric

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

Calories: 931kcal | Carbohydrates: 93g | Protein: 12g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 546mg | Potassium: 334mg | Fiber: 3g | Sugar: 74g | Vitamin A: 1.293IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 2mg