Butterfinger Double Chocolate Layered Cake
Rich double chocolate layer cake with creamy frosting and crushed Butterfinger candy. Perfect for birthdays and celebrations.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- 1 cup unsalted butter softened
- ½ cup cocoa powder for frosting
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract for frosting
- 4 ounces semi-sweet chocolate melted
- 6 full-size Butterfinger candy bars crushed
Instructions
- Preheat oven to 350°F and grease two 9-inch round cake pans. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, mix granulated sugar, brown sugar, eggs, milk, oil, and vanilla. Gradually combine wet and dry ingredients. Stir in hot coffee or water until smooth. Divide batter evenly between pans and bake for 30–35 minutes until a toothpick inserted comes out clean. Cool completely. For frosting, beat softened butter and cocoa powder until smooth. Gradually add powdered sugar, heavy cream, vanilla, and melted chocolate until creamy. Spread frosting over first cake layer, sprinkle crushed Butterfinger pieces, then add second layer. Frost entire cake and press remaining crushed candy around sides and on top. Chill for 20–30 minutes before slicing.
Notes
Do not frost warm cake layers. Use hot coffee to enhance chocolate flavor. Store covered in the refrigerator for up to 5 days and bring to room temperature before serving.