Butterfinger Ecstasy Cake

Savor Sweet Bliss with Our Butterfinger Ecstasy Cake Recipe

Prepare your taste buds for a journey of pure indulgence as we unveil the secrets to crafting the Butterfinger Ecstasy Cake. This dessert is a symphony of rich chocolate, velvety frosting, and the irresistible crunch of Butterfinger candy bars. Join us on this decadent adventure as we guide you through the steps of creating a cake that will elevate your dessert game to new heights, leaving you in a state of sweet bliss with every heavenly bite.

Ingredients:

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 and 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Butterfinger Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups crushed Butterfinger candy bars (about 8 regular-sized bars)

For Garnish (Optional):

  • Additional crushed Butterfinger bars
  • Chocolate shavings

Instructions:

Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Step 2: Mix the Wet Ingredients

  1. In a separate large bowl, beat the eggs, then add in the milk, vegetable oil, and vanilla extract. Mix well.
  2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  3. Slowly pour in the boiling water, stirring continuously. The batter will be thin; that’s expected.

Step 3: Bake the Cake

  1. Divide the batter equally among the prepared cake pans.
  2. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Butterfinger Frosting

  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, alternating with the milk, and beat until smooth and fluffy.
  3. Stir in the vanilla extract and crushed Butterfinger candy bars, ensuring an even distribution.

Step 5: Assemble the Cake

  1. Place one cooled cake layer on a serving plate. Spread a generous layer of Butterfinger frosting on top.
  2. Add the second cake layer and repeat the frosting process.
  3. Top with the third cake layer and cover the entire cake with the remaining frosting.

Step 6: Garnish and Chill (Optional)

  1. If desired, garnish the cake with additional crushed Butterfinger bars or chocolate shavings for an extra touch of decadence.
  2. Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld and the frosting to set.

Cook Notes:

  1. Quality Cocoa Matters: Choose high-quality unsweetened cocoa powder for a richer chocolate flavor in the cake.
  2. Room Temperature Ingredients: Ensure that eggs, milk, and butter are at room temperature to facilitate smooth mixing and better texture in both the cake and frosting.
  3. Crushing Butterfinger Bars: To crush the Butterfinger bars, place them in a zip-top bag and use a rolling pin or the back of a spoon to crush them into small pieces.

Variations:

  1. Peanut Butter Drizzle: Enhance the flavor profile by drizzling a silky peanut butter sauce over the cake layers before frosting.
  2. Chocolate Ganache Layer: Add a layer of chocolate ganache between the cake layers for an extra dose of chocolatey decadence.
  3. Toffee Crunch Topping: Replace or complement the Butterfinger topping with crushed toffee bits for a delightful toffee crunch.

Keto Version:

To create a keto-friendly Butterfinger Ecstasy Cake, replace all-purpose flour with almond flour, granulated sugar with a keto-friendly sweetener, and whole milk with a low-carb alternative. Adjust the quantities to maintain the desired consistency and sweetness while adhering to your keto lifestyle.

Low-Carb Version:

For a low-carb option, use a combination of almond flour and coconut flour, and replace granulated sugar with a low-carb sweetener. Opt for a low-carb milk substitute in the frosting, and ensure that the chocolate used is low in sugar.

Extended Instructions:

Step 7: Perfect Presentation

  1. Achieve a professional finish by using a cake turntable for smooth frosting application.
  2. Run a bench scraper or spatula around the sides of the cake for a clean and polished look.

Step 8: Serve with Style

  1. Slice the Butterfinger Ecstasy Cake with a sharp knife dipped in hot water for clean, precise cuts.
  2. Plate each slice on a dessert plate or cake stand for an elegant presentation.

Step 9: Storage Tips

  1. Store any leftover Butterfinger Ecstasy Cake in the refrigerator, covered, for up to one week.
  2. Allow the cake to come to room temperature for about 15 minutes before serving to enhance the flavors.

In conclusion, our Butterfinger Ecstasy Cake is a celebration of textures, flavors, and the pure joy that comes from indulging in a decadent dessert. From the moist and rich chocolate cake layers to the velvety Butterfinger frosting, every element of this cake contributes to a symphony of taste that will leave you craving more.

So, whether you’re planning a special celebration, a family gathering, or simply treating yourself to a moment of sweet luxury, the Butterfinger Ecstasy Cake is the answer. Dive into the world of chocolatey bliss, the crunch of Butterfinger, and the creamy decadence of frosting, and let your taste buds revel in the ecstasy of this delightful creation.

Here’s to the art of baking, the joy of savoring decadent treats, and the satisfaction that comes with creating a show-stopping dessert. Make the Butterfinger Ecstasy Cake a centerpiece at your next event, and watch as it becomes the talk of the town. Indulge, enjoy, and savor the sweet bliss that this cake brings to every dessert table!