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Butterfinger Double Chocolate Layered Cake Recipe

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This decadent Butterfinger Double Chocolate Layered Cake features rich milk chocolate, cocoa, and a luscious buttercream frosting studded with crunchy Butterfinger candy bars. Perfect for chocolate lovers craving a layered cake with a delightful candy crunch in every bite.

  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings

Ingredients

Cake

  • 1/2 cup milk chocolate chips
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/2 cup canola oil

Frosting

  • 2 sticks unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 regular size Butterfinger candy bar, crushed

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 2-cup ramekins with cooking spray and line the bottoms with parchment paper to prevent sticking.
  2. Melt chocolate mixture: Heat the milk in a microwave-safe bowl for about 45 to 60 seconds until hot. Remove from microwave, add the milk chocolate chips, let sit for one minute, then stir until the chocolate is completely melted and smooth.
  3. Mix dry ingredients: In a stand mixer bowl, combine the all-purpose flour, cocoa powder, granulated sugar, kosher salt, and baking soda, mixing well to incorporate.
  4. Add wet ingredients: Slowly add the eggs to the dry mixture, followed by the sour cream, canola oil, and the melted chocolate mixture. Mix until just combined to form a smooth batter.
  5. Bake the cakes: Divide the batter evenly between the two prepared ramekins. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely in the ramekins before carefully removing.
  6. Slice cakes horizontally: Once cooled, slice each cake horizontally to create layers suitable for frosting and stacking.
  7. Prepare frosting: Using a stand mixer or hand mixer, beat the softened unsalted butter until creamy and smooth. Gradually add the powdered sugar and cocoa powder, mixing until the frosting is thick and spreadable.
  8. Assemble the cake: Spread a thin layer of frosting over each sliced cake layer. Sprinkle crushed Butterfinger candy pieces generously on top of the frosting layers. Carefully stack the cake layers on a cake plate, then frost the entire exterior of the stacked cake evenly.
  9. Garnish: Top the finished cake with additional crushed Butterfinger bars for a decorative and crunchy finish.

Notes

  • Make sure to soften the butter well for a smooth frosting consistency.
  • Allow cakes to cool completely before slicing and frosting to prevent melting.
  • Use parchment paper rounds cut to fit the ramekin bottoms to easily remove cakes without damage.
  • This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
  • For extra moisture, you can brush cake layers with a little milk or simple syrup before frosting.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/butterfinger-double-chocolate-layered-cake-recipe/