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Butterfinger Cake with Chocolate, Peanut Butter, and Butterfinger Candies Recipe

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★★★★★

4.5 from 59 reviews

This Butterfinger Cake combines a rich, moist chocolate cake base with a luscious peanut butter cream cheese frosting studded with chopped Butterfinger candy bars. Topped with a smooth chocolate ganache drizzle and more Butterfinger pieces, this cake is an indulgent treat perfect for special occasions or any time you crave a decadent dessert. The layers bake up perfectly and pair beautifully with the creamy frosting, making this a crowd-pleasing dessert sure to delight fans of candy and chocolate alike.

Ingredients

Scale

Chocolate Cake

  • 2 ½ cups (300g) all purpose flour
  • ⅓ cup (28g) natural unsweetened cocoa powder
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup (113g) unsalted butter (1 stick, room temperature)
  • 1 ½ cups (297g) granulated sugar
  • 3 oz bittersweet chocolate baking bar (melted & cooled)
  • 2 large eggs
  • 1 cup (236ml) buttermilk
  • ½ cup (118ml) hot tap water

Peanut Butter Cream Cheese Frosting

  • 8 oz (226g) cream cheese (room temperature)
  • 1 cup (226g) unsalted butter (2 sticks, room temperature)
  • 1 cup (270g) creamy peanut butter
  • 4 cups (454g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 ½ cups finely chopped Butterfingers (divided)
  • 1/3 cup (79ml) heavy whipping cream (optional, to adjust frosting consistency)

Chocolate Ganache

  • ¾ cup (129g) chocolate chips (semi-sweet)
  • ⅓ cup (79ml) heavy whipping cream

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350ºF. Grease two 8-inch springform pans with butter on sides and bottoms, then line each with a parchment paper circle to ensure easy cake removal. Set aside.
  2. Melt Chocolate: Roughly chop the bittersweet chocolate bar and melt in a microwave-safe bowl at 50% power for 2 minutes, stirring halfway. Continue microwaving in short bursts and stirring until smooth. Set aside to cool.
  3. Mix Dry Ingredients: In a bowl, combine all purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and granulated sugar with an electric mixer for 2 minutes until pale and fluffy.
  5. Add Eggs and Chocolate: Beat in the eggs one at a time, then add the cooled melted chocolate. Mix for another 30 seconds.
  6. Combine Wet and Dry: Add half the buttermilk and beat 20 seconds, then add half the dry ingredients and mix. Add remaining buttermilk and hot water, mix just until combined, then add remaining dry ingredients and beat on low speed until well combined.
  7. Divide Batter and Bake: Evenly divide batter between the two prepared pans (about 2 ½ cups per pan). Optionally, use bake-even strips around pans for even baking. Bake in the center rack of oven for 33-39 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cakes: Let cakes cool in pans for 20-30 minutes, then remove from pans and cool completely on wire racks.
  9. Make Peanut Butter Cream Cheese Frosting: Beat cream cheese, butter, and peanut butter on high speed for 2-3 minutes until fluffy. Add 2 cups powdered sugar and mix on low until thick. Add remaining powdered sugar, vanilla extract, and salt; mix on low. Fold in 1 cup chopped Butterfingers. If frosting is too thick, add up to 1 tablespoon heavy cream to loosen.
  10. Prepare Chocolate Ganache: Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave 20-30 seconds until cream bubbles. Let sit 1 minute, then stir until smooth. Allow ganache to cool to room temperature before using.
  11. Level Cakes: If necessary, level the cooled cakes with a serrated knife or cake leveler for even layers.
  12. Assemble Cake: Spread a small amount of frosting on your cake plate to anchor the cake. Place one cake layer on top. Spread ¾ to 1 cup frosting evenly over the first layer. Add the second cake layer and cover all sides and top with remaining frosting, reserving about ½ cup for piping if desired.
  13. Add Ganache: Drizzle the room temperature ganache over the top edges of the cake, letting it drip down the sides. Spread remaining ganache evenly over the top center. Chill cake in the refrigerator for 10 minutes to set ganache.
  14. Decorate and Serve: Using a piping bag fitted with a large round tip, pipe the reserved frosting around the cake edges. Top frosting swirls with reserved chopped Butterfinger pieces. Slice and serve.
  15. Storage: Cover leftover cake tightly with plastic wrap and store at room temperature for up to 3 days.

Notes

  • Use room temperature ingredients for best mixing and texture.
  • For easier cake removal, line pans with parchment paper rounds and grease thoroughly.
  • Do not overbake the cake; check with a toothpick from 33 minutes onward.
  • If frosting is too thick, adjust consistency with a small amount of heavy cream or milk.
  • Ganache must be room temperature before adding to cake to avoid it running off too thinly.
  • Butterfingers add crunch and flavor but can be substituted with other similar candy bars if unavailable.
  • Letting the cake rest before slicing helps keep slices clean and intact.
  • This cake stores well at room temperature but can also be refrigerated; bring to room temperature before serving.

Keywords: Butterfinger cake, chocolate cake, peanut butter frosting, cream cheese frosting, chocolate ganache, candy cake, dessert, homemade cake

Find it online: https://todayfoodrecipe.com/butterfinger-cake-with-chocolate-peanut-butter-and-butterfinger-candies-recipe/