Butterfinger Layer Cake
A chocolate layer cake with peanut butter filling and crushed Butterfinger candy bars. Delicious and delectable!
Ingredients
Make the Cakes
- 220 grams 1 ¾ cups all-purpose flour
- 400 grams 2 cups granulated sugar
- 75 grams ¾ cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 240 mL 1 cup buttermilk
- 120 mL ½ cup coconut oil
- 2 large eggs plus 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 240 mL 1 cup hot coffee
Make the Filling
- 226 grams 8-ounce block of cream cheese
- 180 grams ¾ cup of creamy peanut butter
- 125 grams 1 cup powdered sugar
- 8 ounces whipped cream store-bought or homemade
- 2 Butterfinger Candy Bars crushed into small pieces
Make the Swiss Meringue Buttercream
- 3 large egg whites at room temperature
- 150 grams ¾ cup granulated sugar
- 226 grams 1 cup or 2 sticks unsalted butter, cubed, cool but not cold
- 1 teaspoon clear vanilla extract
Instructions
Make the Cakes
- Preheat oven to 350F. Grease two 8-inch round cake pans. Line with parchment paper and lightly spray top of parchment.
- Into the bowl of a stand mixer or a large bowl if using a hand mixer, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed with the paddle attachment until combined.
- In a medium bowl, combine the buttermilk, eggs, yolk and vanilla. Slowly add the wet ingredients to the dry ingredients with the mixer running on low.
- Continue mixing on low and slowly add the hot coffee until just combined. Turn off the mixer and scrape the bottom and sides of the bowl. Mix again briefly to ensure an even mixture.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, or until the center springs back when lightly touched and a cake tested comes out clean. Cool in the pans for 15 minutes and then remove from pans. Cool on a cooling rack until completely cooled.
Make the Filling
- Cream the cream cheese and peanut butter with the paddle attachment until smooth. Add the powdered sugar and mix until well incorporated.
- Fold the whipped cream into the peanut butter mixture until completely combined. Refrigerate until ready to use.
Make the Swiss Meringue Buttercream
- Place egg whites and sugar into the bowl of a stand mixer. Whisk to combine.
- Place bowl over a double boiler (a pan with simmering water) on the stove and whisk constantly until the mixture is no longer grainy to the touch and reaches 160°.
- Place the bowl on your stand mixer and whisk on med-high until the meringue is stiff and the bowl is no longer warm to the touch (approx. 5-10mins).
- Switch to mixer to the paddle attachment. Slowly add cubed butter and mix until smooth.
- Add vanilla and continue to whip until smooth.
- NOTE: This should be enough buttercream for this cake if you are not doing a lot of piping for decoration. If you need more icing, you can double this buttercream recipe.
Assemble and Decorate
- Torte the two layers of cake (cut them in half to make for thin layers – you can use a long knife or a cake leveler/slicer).
- Place one layer of cake on a cake board. Spread a layer of filling on evenly, sprinkle crushed Butterfinger candy bar crumbs to cover the buttercream, add another layer of cake, and then continue until you’ve stacked all the cake layers with filling and crushed candy bars in between.
- Apply a thin layer of buttercream on the sides and top of cake and smooth out as much as possible. Place in the freezer for 15 minutes or the refrigerator for at least 30 minutes to firm up the buttercream.
- Decorate as desired. Watch the video to see how to make the pointillism piping technique!
- Cake must be stored in the refrigerator. Bring to room temperature before serving.
Video
Nutrition
Serving: 1pieceCalories: 597kcalCarbohydrates: 30gProtein: 7gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 172mgSodium: 4957mgPotassium: 341mgFiber: 0.01gSugar: 19gVitamin A: 1554IUCalcium: 466mgIron: 1mg
Tried this recipe?Let us know how it was!