Rich and decadent this Butterfinger Cake will give your favorite candy bar a grown up taste.
My son recently had a birthday and while that was not a complete surprise, the fact that he asked for a cake was. As I have said before we are not cake people, I can count maybe three times that my son has asked for cake for his birthday. And not just any cake, a Butterfinger Cake in honor of his favorite candy bar.
This Butterfinger cake is something that would make any Butterfinger lover happy. A chocolate buttermilk cake, peanut butter buttercream and loads of crushed Butterfingers make this cake a decadent treat because sometimes we need that in our lives.
The cake is chocolate buttermilk cake that is moist and flavorful. The peanut butter and candy pieces need something to balance them out and this cake can stand up to the richness of the frosting while still giving plenty of chocolate flavor.
Using the Butterfingers pieces between the layers helps to make sure that every bite is going to have some crunch as well as the smoothness of the frosting. crushed pieces of butterfingers are pressed into the sides and along the top giving this Butterfinger Cake the perfect amount of Butterfinger Cake.
And the frosting? Perfection, sheer perfection. Smooth peanut butter blends with the butter and powdered sugar into something magical. I put some of the extra frosting on some graham cracker sheets and my piano students gobbled them up. I may or may not have just eaten it by the spoonful as well.
The Best Butterfinger Cake
For the cake:
Preheat oven to 350 degrees. Grease two 9-inch pan round cake pans and line the bottom with parchment paper set aside.
Place the flour, sugar, baking soda, salt and cocoa powder n the bowl of a mixer fitted with a paddle attachment. Mix on low speed until combined. Add the oil, buttermilk, and mix on medium speed until well combined. Scrape down the sides of the bowl. With mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the coffee (or hot water) and vanilla extract, mix on low speed until smooth.
Divide the batter between the prepared pans and bake until the cake springs back when touched lightly in the center or a toothpick inserted in the middle comes out clean 30-35 minutes.
Let cool 10 minutes before removing the cake from pans and let cool completely.(Cakes can be made up to one day in advanced and kept in the refrigerator. Or cakes can be frozen up to two months if wrapped well.)
For the frosting:;In a stand mixer fitted with a whip attachment, cream the butter and peanut butter for 2-3 minutes until soft.
Carefully add the powdered sugar in 3-4 batches mix until well combined.
Add the vanilla and mix well.
Add the heavy cream and mix. If the buttercream appears too stiff, add some more cream 1 tablespoon at a time.
Place Butterfinger Candy Bars into a small ziplock bag and break into pieces with a rolling pin or heavy spoon.
Cut the top off the cakes so the lay completely flat.
Flip over one chocolate cake layer of cake so the bottom becomes the top and place on cake stand or plate.
Spread a thin layer of frosting on top and sprinkle the crushed Butterfinger Candy all over the first layer until the candy covers the entire surface.
Place the second cake layer on top and cover top and sides with Peanutbutter frosting.;Cover the top and sides of the cake with frosting
Decorate with more Butterfinger pieces, pressing lightly to ensure Butterfingers stick to the cake.
Refrigerate until ready to serve.