Butterfinger Double Chocolate Layered Cake

When it comes to desserts, few sweets are as delightful and indulgent as the Butterfinger Double Chocolate Layered Cake. Imagine sinking your fork into moist, fluffy layers of rich chocolate cake, perfectly complemented by the crunchy, sweet taste of Butterfinger candy bars. This cake is not just an ordinary treat; it’s a glorious fusion of textures and flavors that will captivate your taste buds and impress your family and friends. I remember the first time I served this cake at a family gathering, and the joy on everyone’s faces was priceless—there were no leftovers! It’s also straightforward to prepare, making it a great option for both novice and experienced bakers. If you’ve loved my Chocolate Hazelnut Cake in the past, you’ll find that this one takes chocolate desserts to a whole new level.

What is Butterfinger Double Chocolate Layered Cake?

So, what exactly is the Butterfinger Double Chocolate Layered Cake? The name might be long, but this cake is simple in its deliciousness! It’s a chocolate-lover’s dream, featuring not just one, but two layers of decadent chocolate cake that come alive with the added crunch of Butterfinger candy. I mean, who doesn’t love the saying, “The way to a man’s heart is through his stomach?” Just imagine surprising your loved ones with this delight! Did you ever wonder why it’s called Butterfinger? The candy bar’s unique texture really illustrates why this cake is a showstopper. I invite you to dive into this deliciousness and find out for yourself!

Why You’ll Love This Butterfinger Double Chocolate Layered Cake

You’re going to fall head over heels for the Butterfinger Double Chocolate Layered Cake for a few reasons. First, it’s an eye-catching centerpiece for any dessert table, effortlessly elevating both casual family dinners and festive gatherings. Second, cooking at home means you’re saving money compared to those pricey bakery cakes, not to mention that homemade is always more heartfelt. Can you resist the charming combination of rich chocolate and sweet, crunchy Butterfinger? Lastly, the flavorful toppings—think whipped cream, chocolate ganache, and additional crushed Butterfinger for that perfect finishing touch—will have everyone deciding whether they want seconds or never-ending slices! Are you ready to enjoy a taste sensation?

How to Make Butterfinger Double Chocolate Layered Cake

Quick Overview

Making the Butterfinger Double Chocolate Layered Cake is both easy and satisfying! With layers of fluffy chocolate cake and a delightful crunch from the Butterfinger, you’ll want to whip this up for a weekend dessert or any occasion that calls for a sweet celebration. Preparation time is just about 30 minutes, with baking in a cozy oven for 30-35 minutes, resulting in a dessert that is deliciously moist and bursting with flavor.

Key Ingredients for Butterfinger Double Chocolate Layered Cake

To get started on your Butterfinger Double Chocolate Layered Cake, you’ll need the following ingredients:

• For the Cake:
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
• For the Butterfinger Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 9 Butterfinger candy bars, crushed
  • 2-3 tablespoons milk or cream (as needed for consistency)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. Mix the Dry Ingredients: In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well integrated.
3. Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer to blend on medium speed for 2 minutes.
4. Incorporate Boiling Water: Carefully stir in the boiling water. (The batter will be thin—don’t be alarmed!)
5. Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. Prepare the Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and cocoa powder, mixing until smooth. Add crushed Butterfinger and 2 tablespoons of milk; mix until the frosting reaches a spreadable consistency.
7. Assemble the Cake: Once cooled, place one cake layer on a serving dish. Spread a generous amount of frosting on top, then place another layer on top. Frost the top and sides of the cake. Top with additional crushed Butterfinger for that beautiful finish!
8. Serve and Enjoy: Slice up your cake and serve it to your loved ones. Brace yourself for the smiles and joy that come from your baking success!

Top Tips for Perfecting Butterfinger Double Chocolate Layered Cake

To make your Butterfinger Double Chocolate Layered Cake perfectly decadent, here are some pro-tips:

• Substitutions: If you’re short on Butterfinger, feel free to use similar crunchy chocolate candy bars, just ensure they are Halal-friendly.
• Timing: Keep an eye on your cake while it’s baking, as ovens can vary in temperature. A good rule of thumb is to start checking for doneness a few minutes early.
• Common Mistakes: Avoid overmixing the batter to prevent a dense cake. Also, ensure your cakes are fully cooled before frosting to maintain the integrity of your layers.

Storing and Reheating Tips

To keep the rich flavors of your Butterfinger Double Chocolate Layered Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, refrigerate for up to a week or freeze individual slices wrapped in plastic wrap. When you’re ready to enjoy again, simply allow it to thaw at room temperature for the best taste and texture revival.

In conclusion, the Butterfinger Double Chocolate Layered Cake is sure to be a hit at any family gathering, combining an easy recipe with heavenly flavors. Dive into this indulgent dessert, and let its richness warm your heart and bring joy to your table. Happy baking!

Butterfinger Double Chocolate Layered Cake

A delightful layered cake featuring rich chocolate cake and crunchy Butterfinger candy bars, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.75 cups all-purpose flour For the cake base.
• 1.5 cups granulated sugar Adds sweetness.
• 0.75 cups unsweetened cocoa powder For the chocolate flavor.
• 1.5 teaspoons baking powder Leavening agent.
• 1.5 teaspoons baking soda Leavening agent.
• 1 teaspoon salt Enhances flavor.
• 2 large eggs Adds richness.
• 1 cup whole milk Adds moisture.
• 0.5 cups vegetable oil For texture.
• 2 teaspoons vanilla extract For flavor.
• 1 cup boiling water Helps to bloom the cocoa.

For the Butterfinger Frosting

• 1 cup unsalted butter Softened for easy mixing.
• 4 cups powdered sugar Sweet base for the frosting.
• 0.5 cups unsweetened cocoa powder Provides chocolate flavor.
• 9 pieces Butterfinger candy bars Crushed for flavor and texture.
• 2-3 tablespoons milk or cream To achieve desired consistency.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large mixing bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well integrated.
3. Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Use an electric mixer to blend on medium speed for 2 minutes.
4. Carefully stir in the boiling water. (The batter will be thin—don’t be alarmed!)

Baking

1. Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
2. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frosting

1. In a large bowl, beat the softened butter with an electric mixer until creamy.
2. Gradually add powdered sugar and cocoa powder, mixing until smooth.
3. Add crushed Butterfinger and 2 tablespoons of milk; mix until the frosting reaches a spreadable consistency.

Assembly

1. Once cooled, place one cake layer on a serving dish. Spread a generous amount of frosting on top.
2. Place the second layer on top, then frost the top and sides of the cake.
3. Top with additional crushed Butterfinger for that beautiful finish!

Serving

1. Slice up your cake and serve it to your loved ones. Brace yourself for the smiles and joy that come from your baking success!

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual slices wrapped in plastic wrap for longer storage.