Butterfinger Cake

5 from 35 reviews

This Butterfinger cake is a moist chocolate cake poked and filled with peanut butter filling. Topped with butterfinger cream cheese frosting and more butterfingers!

Prep Time1

Cook Time35

Decorating Time15

Total Time1 50

Servings: slices

Calories: 461kcal

Author: Stephanie Rutherford

Ingredients

Chocolate Cake

1 1/2 cups All-purpose flour
2 TBSP Cornstarch
3/4 cup Dutch process cocoa powder
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
3/4 cup Oil canola or vegetable
1 1/4 cup White granulated sugar
1 tsp Pure vanilla extract
3 Large eggs room temperature
1/3 cup Sour cream room temperature or greek yogurt
3/4 cup Buttermilk room temperature
3/4 cup Hot water

Peanut Butter Filling

1/2 cup Peanut butter creamy
6 oz Sweetened condensed milk half of 1 can.
1 TBSP Milk

Butterfinger Cream Cheese Frosting

8 oz Cream cheese room temperature
1 cup Unsalted butter room temperature
3 cups Powdered sugar sifted
1 tsp Pure vanilla extract
3/4 cup Butterfinger crumbs ground 5 fun size butterfingers
Butterfingers for decoration

US - Metric

Instructions

Chocolate Cake

Preheat oven to 350°F. Spray a 9X9-inch baking pan with baking nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
In a medium mixing bowl, sift the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt.
1 1/2 cups All-purpose flour, 3/4 cup Dutch process cocoa powder, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt, 2 TBSP Cornstarch
In a separate large bowl, mix the oil, sugar, eggs, vanilla, sour cream and buttermilk. Heat water over the stove until steaming. Slowly add and mix into the wet ingredients.
3/4 cup Oil, 1 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 Large eggs, 1/3 cup Sour cream, 3/4 cup Buttermilk, 3/4 cup Hot water
Add in the dry ingredients and whisk together until smooth and combined.
Pour the cake batter into the cake pan. Bake for 33-38 minutes. The cake is done baking when a toothpick inserted comes out clean.
Let the cake sit in the hot cake pan for 10 minutes before transferring to a cooling rack. Allow to cool completely before decorating.

Peanut Butter Filling

In a medium bowl, add the peanut butter, sweetened condensed milk, and milk. Use a hand mixer and beat on high speed until creamy. Set aside.
1/2 cup Peanut butter, 6 oz Sweetened condensed milk, 1 TBSP Milk

Butterfinger Cream Cheese Frosting

In a medium bowl, sift the powdered sugar. In a food processor, blend the butterfingers into a fine crumb. Add to the powdered sugar.
3 cups Powdered sugar, 3/4 cup Butterfinger crumbs
Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl using a rubber baking spatula. Add in the cream cheese and beat on high speed for 1 minute. Make sure it is completely smooth and no chunks remain.
8 oz Cream cheese, 1 cup Unsalted butter
Add in half of the powdered sugar and mix on low speed until just combined. Add in the rest of the powdered sugar on mix on low speed. Add in the vanilla and beat on high speed until creamy.
1 tsp Pure vanilla extract

Assembly

Use a serrated knife to cut a thin layer of the cake off the top, so it is even. Place cake on your desired serving dish. Use the handle of a wooden spoon to poke holes in the cake evenly throughout the cake.
Place the peanut butter filling into a piping bag and cut a small hole on the bottom. Fill the holes with the peanut butter filling. Once filled, spread even with an offset icing spatula.
Top with the frosting and spread until even. Top with butterfingers.
Butterfingers

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking- Add an extra 2 TBSP of flour.

All ingredients that say room temperature, pull out 2 hours before baking.

Nutrition