Butterfinger Cake
A rich and delightful cake featuring layers of moist cake, creamy filling, and a crunchy Butterfinger topping, perfect for any occasion.
Ingredients
For the Cake
- 1 cup water
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup creamy peanut butter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup full fat sour cream
- 3 tablespoons whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup unsalted butter (at room temperature)
- 3 cups powdered sugar
- 3 tablespoons milk or heavy cream
- 1/4 teaspoon salt
- 3/4 cup finely chopped Butterfingers
For the Frosting
- 3/4 cup unsalted butter (at room temperature)
- 1/4 cup creamy peanut butter
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 5 to 8 tablespoons milk or cream
- 4 to 4 1/2 cups powdered sugar
For Garnish
- to taste Additional chopped Butterfingers
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Prepare your three 8-inch round cake pans by spraying them with cooking spray and lining them with parchment paper.
- In a medium saucepan, combine the water, unsalted butter, vegetable oil, and creamy peanut butter. Cook over medium heat, stirring frequently, until melted and smooth.
- In a large bowl, measure and mix together the all-purpose flour, granulated sugar, baking soda, and salt.
- Add the full fat sour cream, whole milk, eggs, and vanilla extract to the dry ingredients and mix until just combined.
- Pour the cooled peanut butter mixture into the batter and stir until smooth.
Baking
- Divide the batter evenly among the prepared pans. Bake for 29 to 35 minutes, or until a toothpick comes out clean.
- Let the layers cool in the pans for 30 minutes, then invert them onto wire racks to cool completely.
Filling Preparation
- In a mixing bowl, combine the room temperature unsalted butter, powdered sugar, milk, and salt. Beat until smooth, then gently fold in chopped Butterfingers.
Frosting Preparation
- Beat the room temperature unsalted butter with creamy peanut butter until smooth. Gradually mix in cocoa powder, salt, powdered sugar, and milk until desired consistency is achieved.
Assembly
- Place one cake layer on a serving plate, pipe a border of frosting, and fill the center with the Butterfinger filling. Repeat with the next layer, then top with the final layer and frost the entire cake.
- Garnish with additional chopped Butterfingers.
Notes
Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter to avoid a dense cake. Use proper measuring techniques to avoid common mistakes.