Butterfinger Cake

The once or twice a year that my immediate fam all gathers together is all the excuse I need to test-drive a new overly indulgent layer cake recipe. Something about assembling layer upon layer of cakey, gooey, crunchy, rich goodness just makes my heart happy and my house smell saccharine sweet.

This year was no different and the recipe on trial was that of a Butterfinger cake. That’s a chocolate, sour cream cake with a nice heavy layer of Butterfinger peanutbutter butter cream. Since it’s Thanksgiving, I made some acorns out of mini Nutter Butters and Hershey Kisses.

Butterfinger Cake

Ingredients:

  • For Chocolate Cake:
  • 1 c. Butter unsalted, 2 sticks
  • 2 ¼ c. Cake Flour
  • 1 tsp. Baking Soda
  • ¼ tsp. Salt
  • 1/4 c. Cocoa Powder
  • 1 c. Brown Sugar
  • ¾ c. Granulated Sugar
  • 4 Eggs
  • 4oz. Semi-Sweet Chocolate
  • 2 tsp. vanilla extract
  • 1/2 c. sour cream
  • 1/2 c, milk
  • For Peanut Butter Buttercream
  • 2 c. butter softened, 4 sticks
  • 2 c. Creamy Peanut Butter the creamy kind
  • 2 tsp. Vanilla Extract
  • 6 c. Confectioner Sugar
  • 1/2 c. Heavy Cream
  • 1-2 c. Butterfinger candy, chopped

Instructions

Chocolate Cake

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line the bottom of 2- 9″ cake pans with parchment paper. Spray with nonstick spray the bottom and sides of the cake
  3. In a bowl, sift the flour, baking soda, cocoa powder, and salt. Set aside
  4. In bowl of a stand mixer, combine the butter and sugars. About 2-3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the vanilla extract
  7. Melt the chocolate in the microwave. Add the chocolate to the mixer and mix until combined.
  8. In a small glass bowl mix the sour cream and milk
  9. Add the flour mixture and the milk in 2-3 batches. Starting and ending with the dry ingredients. Mix until combined
  10. Divide the batter between the 2 pans and bake
  11. Bake for 25-35 minutes or until a skewer inserted in the middle of the cake comes out clean.
  12. Cool in pans for 2-5 minutes. Unmold cakes and let them cool completely on a cooling rack.

Peanut Butter Buttercream

  1. In a stand mixer, cream the butter and peanut butter for 2-3 minutes.
  2. Carefully add the powdered sugar in 3-4 batches
  3. Add the vanilla and mix.
  4. Finally, add the heavy cream and mix. If the buttercream appears too stiff, add some more cream.
  5. Mix-in pieces of chopped Butterfinger.

Assemble Cake

  1. Chop off the Butterfinger into small pieces.
  2. Place cake on cake plate or cake round. “Glue” cake down with a dob of icing.
  3. Spread buttercream on top of cake. Place 2nd cake layer on top of buttercream.
  4. Ice the rest of the cake with Peanut Butter buttercream.
  5. Decorate with Butterfinger pieces as desired.
  6. Refrigerate until time to enjoy.

2 Comments Add yours

  1. gregandbirds says:

    I wish I ate more than one piece of this. It will be featured on my blog as well.

    Like

Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s