Butterfinger Cake
Milk chocolate Butterfinger-filled cake layers with Butterfinger filling, and peanut butter chocolate buttercream.
Servings: 20 people
Ingredients
FOR THE MILK CHOCOLATE CAKE
- 3/4 cup (169.5 g) unsalted butter, at room temperature
- 3/4 cups (165 g) brown sugar, packed
- 1 cup (200 g) granulated sugar
- 5 large eggs, at room temperature
- 1 teaspoon (4.2 g) vanilla extract
- 3 1/4 cups (373.75 g) cake flour
- 1/2 cup (50 g) dark cocoa powder
- 1 teaspoon (6 g) salt
- 2 cups (480 g) buttermilk, at room temperature
- 1 1/2 tablespoons (21 g) white distilled vinegar
- 2 1/2 teaspoons (10 g) baking soda
- 1/2 cup (120 g) sour cream, at room temperature
- 2/3 cup (100 g) crushed Butterfingers
FOR THE PEANUT BUTTER BUTTERCREAM (This will be split between the filling and frosting)
- 1 1/2 cups (452 g) unsalted butter slightly cold
- 1 cup (240 g) smooth peanut butter
- 5 cups (625 g) powdered sugar, measured then sifted
- 1/4 cup (57.75 g) heavy whipping cream
- 1 tablespoon (12 g) vanilla extract
- generous pinch of salt
FOR THE FILLING
- 2 cups peanut butter buttercream, recipe above
- 1 cup crushed Butterfinger candy
FOR THE BUTTERCREAM
- remaining peanut butter buttercream
- 6 ounces dark chocolate, melted
Instructions
FOR THE CAKE
- Preheat your oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
- In a medium bowl, whisk together flour, salt, and cocoa powder. Set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, combine the butter and sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
- Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Add the vanilla. Continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
- With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined. Fold in the sour cream.
- In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds. Fold in the Butterfinger pieces.
- Divide the batter evenly between the prepared pans (21 ounces in each of the 8-inch pans). Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it. Allow to cool in pans for 15 minutes before inverting onto wire racks to cool completely.
FOR THE PEANUT BUTTER BUTTERCREAM
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium-high until it's light and fluffy, about 2 minutes.
- With the mixer on low speed, gradually add the powdered sugar, followed by the heavy cream, vanilla and salt. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
FOR THE BUTTERFINGER FILLING
- Combine 2 cups of the peanut butter buttercream and 1 cup crushed Butterfingers.
FOR THE PEANUT BUTTER CHOCOLATE BUTTERCREAM
- Add the slightly cooled melted chocolate to the remaining peanut butter buttercream. Beat on medium-high speed until smooth and silky. If the buttercream feels too soft, you can refrigerate it for 15 to 20 minutes and then rebeat it before using.
FOR ASSEMBLY
- Place the first cake layer top side up, in the center of the cake board. Evenly spread half of the Butterfinger filling over the cake layer.
- Repeat for second cake layer.
- Place the final cake layer, top side down, on the second layer of filling.
- Apply a thin layer of peanut butter chocolate buttercream around the cake. Freeze the cake for 15 minutes to set the crumb coat.
- Once the crumb coat is set, continue frosting the cake with the remaining buttercream.