Introduction
Embark on a baking adventure with this Recipe Butterfinger Cake, a delightful fusion of crunchy, peanut-buttery goodness that promises to be a showstopper at any gathering or a special treat for your family.
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Ingredients Needed
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- ¾ cup unsalted butter, melted
- 5 Butterfinger bars, crushed (about 1 ½ cups)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 Butterfinger bars, crushed (for topping)
Required Tools and Equipment
- Large and medium mixing bowls
- 9×13 inch baking pan
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Spatula
- Wire rack for cooling
Preparing the Recipe Butterfinger Cake
- Preheat the oven to 350°F (175°C). Grease and flour the baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the eggs with the melted butter and vanilla extract until well combined.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Gently fold in the crushed Butterfinger bars.
- Pour the batter into the prepared pan and spread evenly.
Baking the Cake
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Making the Frosting
- Using an electric mixer, beat the softened butter until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Mix in vanilla extract. The frosting should be smooth and spreadable.
Assembling the Cake
- Once the cake is completely cool, spread the frosting evenly over the top.
- Sprinkle the additional crushed Butterfinger bars over the frosting for a crunchy topping.
Final Touches
- Consider adding a drizzle of chocolate or caramel sauce for an extra layer of flavor.
- Decorate with whole or halved Butterfinger bars around the edges for a festive look.
Serving Suggestions
- Cut into squares or rectangles.
- Serve at room temperature to enjoy the full flavor profile.
- Perfect with a cup of coffee or a glass of milk.
Variations of the Recipe
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
- Vegan Variation: Use plant-based butter and egg substitutes. There are also vegan-friendly versions of similar crunchy peanut butter candy bars.
Pairing with Drinks
- A strong coffee or espresso complements the rich, sweet flavors of the cake.
- For a non-caffeinated option, try a cold glass of almond or oat milk.
Storing and Preserving
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it for up to a week, but let it come to room temperature before serving.
Health and Nutrition
- Remember, this is a dessert; moderation is key.
- For a slightly healthier version, reduce the amount of sugar in both the cake and frosting.
Common Mistakes to Avoid
- Don’t overmix the batter; it can make the cake dense.
- Make sure all ingredients are at room temperature for the best results.
Conclusion
This Recipe Butterfinger Cake is not just a dessert; it’s an experience. With its perfect blend of crunch and creamy textures, it’s a treat that’s sure to bring smiles and satisfaction. Whether for a special occasion or a simple family dessert, it’s bound to become a favorite.
Frequently Asked Questions
- Can I make this cake with a different candy bar?
Absolutely! Feel free to experiment with your favorite candy bars. - How can I make the frosting less sweet?
Try reducing the amount of powdered sugar or adding a pinch of salt to balance the sweetness. - What if I don’t have an electric mixer?
A whisk or a hand mixer can work, but it might require more effort to get the frosting smooth. - How do I know if my cake is done?
The cake is ready when it’s golden brown on top, and a toothpick inserted comes out clean or with a few crumbs. - Can I freeze this cake?
Yes, you can freeze the unfrosted cake wrapped in plastic wrap for up to 3 months. Thaw and frost before serving.
Indulge in the irresistible flavors of this Recipe Butterfinger Cake and make your next dessert a memorable one!