Are you ready to dive into a world of pure chocolatey, crunchy, and utterly irresistible dessert? Then get ready to bake the most incredible Butterfinger cake you've ever tasted! This homemade recipe transforms the beloved candy bar into a moist and flavorful cake, layered with a creamy frosting and topped with crushed Butterfingers for the ultimate textural experience. It's perfect for birthdays, holidays, or any day you need a little extra happiness in your life. This recipe is surprisingly easy, making it a fantastic choice for both beginner bakers and experienced dessert enthusiasts looking for a delicious and impressive treat.
Ingredients:
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the Butterfinger Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ½ cup (60g) crushed Butterfinger candy bars
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
For the Topping:
- ½ cup (60g) crushed Butterfinger candy bars
Instructions:
Getting Started: Preparing the Cake Batter
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round baking pans. This ensures your cake layers will release easily and prevents sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients for even distribution in the batter.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is crucial for a light and airy cake. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to incorporate everything fully.
- In a small bowl, whisk together the buttermilk. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing, which can lead to a tough cake.
Baking the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on your cakes to avoid overbaking.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Butterfinger Frosting
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the crushed Butterfingers, milk, and vanilla extract. Beat until the frosting is light and fluffy.
Assembling the Cake
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Sprinkle the top with the remaining crushed Butterfingers for an extra touch of crunch and visual appeal.
Tips and Variations:
- For an even richer flavor, use brown sugar instead of granulated sugar.
- Add a tablespoon of instant coffee granules to the batter for a mocha Butterfinger cake.
- Substitute other chocolate candy bars for the Butterfingers, such as Snickers or Milky Way.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Sugar: 50-60g
This nutritional information is an estimate and can vary depending on the specific ingredients used.
This decadent Butterfinger cake is a guaranteed crowd-pleaser. Enjoy the delicious combination of textures and flavors – you won't be disappointed! Remember to share your baking creations with us – we'd love to see your stunning Butterfinger cakes!