In the words of Bart Simpson, "Don't lay a finger on my Butterfinger". Or for the purposes of this blog post, Butterfinger cake! We all know that I am a lover of anything peanut butter and chocolate as aforementioned, but their is just something about the texture and flavor of a Butterfinger bar. It's so crunchy, peanut buttery and chocolatey! One bite, just melts in your mouth. Nonetheless, it was time I added it to one of my desserts!
This candy bar brings me back to the late 80's and early 90's when the Simpsons were big. However, we weren't allowed to watch them on a regular because of the vulgarity! Wow, if my parents thought the Simpsons was a vulgar show, fast forward to today! Nevertheless, the Butterfinger commercial was huge for several years and really helped Bart become a household name!
A peanut butter three layer cake infused with crushed Butterfinger, layered with Butterfinger buttercream frosting, and then topped with additional crushed Butterfinger. A pure Butterfinger explosion all in one cake, you can't go wrong! Can you tell my obsession at all?
- All-purpose flour
- Unsalted butter
- Creamy peanut butter
- Brown and granulated sugars
- Sour cream: gives cake extra moisture.
- Baking powder
- Milk and water
- Butterfinger candy bars
Why is this cake awesome!
Although this cake is not super healthy, there are many reasons you will still fall in love with it!
- Packed full of amazing flavor and with one bite, you will be hooked!
- Kid friendly (I let my 3 yr old crush the Butterfinger with a mallet)
- Can be served at any occasion and is not really holiday specific
How to make a Butterfinger cake
For the cake layers
First, preheat the oven to 350 degrees. Grease and layer three 8 inch cake pans with parchment circles and set aside. Take one Butterfinger candy bar and crush it down to crumbles in a plastic bag and set aside.
Second, with an electric mixer, cream together the softened butter, both sugars, and creamy peanut butter together until light and fluffy. This can take 3-4 minutes. Next, add the sour cream and vanilla extract until batter is well combined. Add in eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Third, in another bowl, whisk and combine all the dry ingredients together. In a measuring cup, combine the milk and water.
Fourth, add about ⅓ of the dry ingredients to the batter and mix until well combined. Alternate adding dry ingredients and milk mixture to the batter, starting and ending with dry ingredients. Fold in the crushed Butterfinger bar to the batter.
Fifth, divide the batter evenly among cake pans. Baking for 27-29 minutes or until toothpick inserted into the center comes out with a few crumbs. Remove from oven and after a couple of minutes transfer to cooling rack to complete cooling process.
Making the frosting
First, combine all the ingredients into a bowl of a stand mixer fitted with a paddle attachment. Mix on low until well blended and you have reached desired consistency of frosting. Set aside.
Assembly of cake
First, using a serrated knife, remove the domes from the tops of each cake until they are level and flat. Place the first cake layer on a cake board. Spread about 1 cup of frosting on top of cake layer and spread evenly.
Second, add the second layer on top and add another cup of frosting on that layer and spread evenly. Top the cake with the remaining layer of cake. Frost the entire cake to create a crumb coat. Put in fridge for 15 minutes.
Third, remove cake from fridge and add the rest of the frosting all over the the cake.
Lastly, add additional crushed Butterfinger on top of the cake. Serve and enjoy!
Variations and substitutions
There are more options for this Butterfinger cake, but my preference is a layer cake. I need all the practice I can get making layer cakes! See below for other variations.
- Any cake flavor can be used such as vanilla, chocolate or even marble. Poke cakes have been made as well.
- Whipped cream topping with Butterfinger candy on top. Serve chilled.
- Using a 9x13 cake pan versus an 8 inch round cake pan is another option.
- Caramel and chocolate syrup along with some nuts have been added either on top or within the cake.
Yes, store in the freezer for up to 3 months. Thaw in fridge overnight.
- Electric stand mixer
- Electric mixer
- 3 8 inch round cake pans
- Silicon Spatula
- Parchment circles
- Non-stick spray
- Wire rack
- Mixing bowls
- Measuring cups and spoons
- Piping bag with 1 inch round tip
- Serrated knife
- 2½ cups all-purpose flour
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- ¾ cup creamy peanut butter
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 2½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup 2% milk
- ¼ cup water
- 3.9 oz butterfinger crushed
Butterfinger buttercream frosting
- 4 cups confectioner's sugar
- 1 cup unsalted butter room temperature
- ¼ cup heavy cream
- ¼ teaspoon salt
- ½ tablespoon vanilla extract
- 1.7 oz butterfinger
- Preheat oven to 350°. Prepare three 8 inch round cake pans with parchment paper circles. Grease the sides with non stick spray. Smash Butterfinger bar in plastic bag and set aside.
- In a large mixing bowl cream the butter, sugars and creamy peanut butter until light and fluffy (2-3 minutes).
- Add in the vanilla extract and sour cream and mix until thoroughly combined. Add in the eggs one at a time until combined. Scrape down sides of the bowl as needed.
- In a separate bowl, whisk all the dry ingredients together. Combine the water and milk in a measuring cup.
- Add ⅓ of the dry ingredients to the batter and mix until well combined. Add in ½ of the milk. Alternate the rest of the dry and wet ingredients, but be sure to end with the dry ingredients. Fold in crushed butterfinger bar. Scrape sides of bowl as needed.
- Divide the batter evenly between cake pans. Bake for 25-29 minutes or until tooth pick comes out with a few moist crumbs. Let cakes cool for a couple of minutes and then transfer to cooling rack to completely cool.
Butterfinger buttercream frosting
- In a bowl of a stand mixer fitted with a paddle attachment, combine all the ingredients until desired consistency of frosting has been reached.
Assembly of the cake
- With a large serrated knife, remove the domes of each cake so that they are flat. Place the first cake on a cake round. Spread about 1 cup of frosting on the top of cake.
- Add the second layer of cake on top of the frosting. Repeat with adding another cup of frosting on top of the second layer. Add the last layer of cake on top.
- Frost a crumb coat on and around the entire cake. Put in fridge for 15 minutes. Remove and frost the rest of the cake. Drizzle with extra Butterfinger if desired. Serve and enjoy!
Fun fact of the day!
Matt Groening based Bart Simpson's character on comic book character Dennis the Menace. It all makes sense now!
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