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Butterfinger Double Chocolate Layered Cake

A delightful layered cake featuring rich chocolate cake and crunchy Butterfinger candy bars, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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.