Butterfinger Cake stacked with a duo of peanut buttery goodness thanks to creamy peanut butter and chopped Butterfinger candy bars! A drizzle of sweetened condensed milk and salted caramel sauce make it irresistibly moist.
- 2 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon fine sea salt
- 1 1/4 cup unsalted butter, room temperature
- 1 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup buttermilk
- 3 Butterfinger candy bars, chopped (about 1 cup) -- separated
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup salted caramel sauce
- 2 cups heavy whipping cream
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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Preheat the oven to 350°F and have ready a greased, 9x13" cake pan, preferably aluminized steel.
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Whisk the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
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Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task. Add in the creamy peanut butter and mix to combine.
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Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
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With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more.
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Fold in about 2/3's of the chopped Butterfinger candy and add it to the cake pan (reserve the rest for the topping). Bake for about 35-40 minutes. See below for testing the doneness of your cake.
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Allow the cake to set out about 10-15 minutes, then, while it is still warm, poke deep holes all over it with the skinny end of a wooden spoon, about 1-1 1/2" apart.
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In a small bowl combine the sweetened condensed milk and salted caramel. Pour the mixture evenly over the cake and allow it to soak in. Then, set it aside and allow to cool completely.
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Add the whipped cream, powdered sugar, vanilla, and salt to a large mixing bowl. Begin mixing on low, and gradually increase the speed to high. Mix for about 2 minutes, or until medium peaks have formed. You could also use a stand mixer fitted with a whisk attachment for this task.
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Spread the whipped cream frosting across the cake, and sprinkle the remaining Butterfinger over the top. Refrigerate until ready to serve.
Recipe Video
HOW TO KNOW WHEN THE CAKE IS DONE:
The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.