This Butterfinger cake is two layers of decadence! A rich chocolate cake is layered and filled with chocolate ganache and topped with Buttercream and Butterfingers!
Somehow my layers crack or slide and end up looking rather pitiful and sad. It all makes me want to just make pies instead. The only thing is I don’t love pie nearly as much as I love cake.
To avoid the layered cake pitfalls that I fear, I often turn no bake layered cakes like this Pina Colada Ice Box No Bake Cake and this super simple Red, White and Blue Ice Cream Cake. Or I stick with single layer cakes like this Snickers Poke Cake.
Basically, I stick with things I cannot ruin. I cannot tell you how many times I’ve made a cake only to have the entire top layer slide off and land in a heap on my kitchen counter.
I suppose when I set out to make this cake, I was feeling adventurous and little determined. I had something to prove.
I think I succeeded this time. My Butterfinger cake actually worked (on my second attempt).
The first time around I used a box mix and added pudding. This works beautifully in cupcakes, it makes them so tender, but that tenderness does not do well when you need a cake to hold some weight.
This chocolate cake is the best, it is soft yet sturdy enough to hold ganache and buttercream! This Butterfinger cake was a real confidence booster.
This chocolate cake has three parts. The cake part, of course. A silky chocolate ganache filling and a creamy caramel flavored buttercream. Chopped Butterfinger candies are pressed into the sides of the cake and they also get piled on top. This cake has a presence that works for almost any occasion!
How To Make Butterfinger Cake
Let’s start with the cake.
- Preheat the oven to 325 degrees.
- Grease and flour two 8 inch cake pans and set aside.
- In the bowl of a stand mixer combine flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- Beat in the eggs.
- Slowly stir in the oil.
- Stir in the coffee and the milk. Mixture WILL be runny.
- Divide the batter between the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool.
Butterfinger Cake Filling
The filling for this cake is a rich ganache that is spread between each cake layer. To make the chocolate ganache filling, place semi-sweet chips in a bowl.
Heat the heavy cream in a saucepan just until bubbles form around the edge. Remove the cream from heat and pour it over the chocolate.
This will need to sit for a minute to two; then stir until smooth and creamy. Refrigerate ganache until it is set.
The ganache should be firm enough to spread. Do not refrigerate the ganache for too long or it will become solid.
Butterfinger Cake Frosting
The frosting for this cake is your basic buttercream. Butter and shortening are mixed together until ultra-creamy and then powdered sugar is slowly mixed in until you have a spreadable frosting.
I added caramel sauce to the buttercream to make a more caramel flavored frosting. I pressed crushed Butterfingers around the edge of the cake and then topped the cake off with coarsely chopped Butterfingers!
Can You Freeze Butterfinger Cake?
Yes, you can freeze this Butterfinger cake. Assemble the cake as directed up to frosting the cake. Wrap the cake layers in plastic wrap and then in foil. Freeze the cake for up to 1 month.
When ready, remove the cake and allow it to thaw for about 6 hours or overnight.
Prepare the buttercream, frost and decorate as directed.
This is quickly becoming my favorite dessert! The chocolate cake and the chocolate ganache are decadent without being overly sweet. The frosting and the candies take care of satisfying your sweet tooth in this recipe!
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ cup cocoa powder
- 2 cups sugar
- 2 eggs
- 1 cup vegetable oil
- 1 cup coffee
- 1 cup milk
- 6 oz semi sweet chocolate
- 5 oz heavy cream
- 1 cup butter
- 1 cup shortening
- 6 cups powdered sugar
- Pinch of salt
- ¼ cup caramel ice cream topping
- 10-12 mini Butterfingers
- Preheat the oven to 325 degrees. Grease and flour two 8 inch cake pans and set aside.
- In the bowl of a stand mixer combine flour, baking powder, baking soda, salt, cocoa powder, and sugar. Beat in the eggs. Slowly stir in the oil. Stir in the coffee and the milk. Mixture WILL be runny.
- Divide the batter between the prepared cake pans and bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow cake to cool.
- Place semi-sweet chips in a bowl. Heat the heavy cream in a saucepan just until bubbles form around the edge.
- Remove the cream from heat and pour it over the chocolate.
- Let this sit for a minute; then stir until smooth and creamy. Refrigerate ganache until it is set. It should be firm enough to spread. Do not leave the ganache too long or it will become solid.
- When cake has cooled, carefully cut any domes off the top of each cake layer. Place one layer top down on a cake plate. Carefully spread ganache over this layer and then top with the second cake layer (top-down so that the flat bottom is face-up). Place cake in the refrigerator to set while you prepare the frosting.
- In the bowl of your mixer, beat together the butter and the shortening until creamy. Slowly beat in powdered sugar one cup at a time, beating well after each addition. Add the salt. Beat in the ice cream topping, adding more sugar if necessary to keep the frosting thick.
- Reserve 1-2 candies to chop for the top of the cake, and process the rest in a food processor until you have fine crumbs.
- Remove the cake from the refrigerator and spread the buttercream over the cake. Press the candy crumbs on the sides of the cake and top with remaining chopped candies.
Nutrition InformationYield 12
Amount Per Serving Calories 1049Total Fat 62gSaturated Fat 21gCholesterol 86mgSodium 408mgFiber 3gSugar 101gProtein 6g