Oh my goodness, let me tell you about *butterfinger cake*! This dessert is a heavenly combination of rich chocolate and creamy peanut butter that just melts in your mouth. It’s one of those cakes that has everyone coming back for seconds (or thirds!). I remember the first time I made it for a family gathering; my cousins were practically begging me for the recipe before they even finished their first slice! It’s become my go-to dessert for birthdays, potlucks, or just a cozy night in. Seriously, if you’re a fan of chocolate and peanut butter (and who isn’t?), this cake will absolutely blow your mind! Trust me, you won’t want to share it, but be prepared for everyone to ask for a piece!
Ingredients List
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk
- 1 cup Butterfinger candy bars, crushed
- 1 cup whipped topping
- 1/2 cup chocolate syrup
How to Prepare Butterfinger Cake
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your cake bakes evenly and rises beautifully. While that oven is warming up, you can get started on mixing your batter!
Mix the Cake Batter
In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. I like to use a whisk or an electric mixer to bring everything together until it’s nice and smooth—no lumps allowed! If you’re mixing by hand, just be sure to mix it well for about 2 minutes. This will give you that perfect fluffy texture. You’ll know it’s ready when you see a beautiful, glossy batter. Yum!
Bake the Cake
Now, pour that luscious batter into a greased 9×13 inch pan, spreading it out evenly. Pop it in the preheated oven and let it bake for about 30-35 minutes. The best way to check if it’s done is to stick a toothpick into the center—if it comes out clean, you’re golden! If there’s still batter on it, give it a few more minutes. You want it perfectly baked, not overdone!
Prepare the Peanut Butter Mixture
While your cake is baking, grab another bowl and mix together the creamy peanut butter and sweetened condensed milk. I like to use a fork or a spatula to blend it until it’s smooth and creamy. This mixture is going to be the icing on the cake—literally! It’s a game changer for flavor!
Assemble the Cake
Once the cake is out of the oven and has cooled a bit, it’s time to assemble! Take a fork and poke holes all over the top of the cake—this is where all that delicious peanut butter mixture will soak in. Pour the peanut butter mixture generously over the warm cake, making sure it seeps into those holes. Then, sprinkle the crushed Butterfinger candy all over the top—don’t be shy! Now, let the cake cool completely before you spread the whipped topping on top. Finally, drizzle it with some chocolate syrup for that extra touch of indulgence. Trust me, it’s going to look and taste amazing!
Why You’ll Love This Recipe
- Rich chocolate and peanut butter flavors that create a decadent dessert experience.
- Super easy to make, perfect for both novice cooks and seasoned bakers.
- Ideal for gatherings, potlucks, or any celebration—everyone will want a slice!
- It satisfies the cravings of chocolate and peanut butter lovers alike.
- Can be made ahead of time, so it’s a great stress-free dessert option.
- Versatile enough to customize with different toppings or add-ins if you like!
Tips for Success
Alright, my fellow bakers, let’s make sure your *butterfinger cake* turns out absolutely perfect! Here are some of my top tips:
- Ingredient Substitutions: If you’re looking for a twist, you can swap out the creamy peanut butter for crunchy peanut butter to add some delightful texture. You can also use a gluten-free chocolate cake mix if you need to cater to dietary restrictions.
- Fluffy Cake Texture: Make sure not to overmix your cake batter. Just mix until everything is combined and smooth—this will help keep your cake light and airy!
- Perfect Cooling: Allow the cake to cool in the pan for about 10-15 minutes before poking holes. This way, it doesn’t fall apart while you’re adding that delicious peanut butter mixture.
- Presentation Matters: For an extra touch, consider garnishing your cake with some whole Butterfinger bars or drizzling more chocolate syrup on top right before serving. It makes for a stunning presentation!
- Serve It Right: This cake is best served chilled or at room temperature. If you let it sit in the fridge for a bit, it allows those flavors to meld beautifully. Trust me, it’s worth the wait!
With these tips, you’re all set to impress your friends and family with your baking skills. Enjoy every delicious bite of your *butterfinger cake*!
Storage & Reheating Instructions
Now, let’s talk about how to keep your *butterfinger cake* fresh and delicious! If you happen to have any leftovers (which is pretty rare, but hey, it happens!), you’ll want to store them properly to maintain all that amazing flavor.
Simply cover the cake tightly with plastic wrap or transfer it to an airtight container and pop it in the refrigerator. It should stay good for up to 5 days—if it lasts that long! Just be sure to keep it chilled, since the whipped topping and peanut butter mixture can get a little melty at room temperature.
If you’re thinking about reheating, I recommend slicing a piece and microwaving it for about 10-15 seconds. This will warm it up just enough to make that chocolate and peanut butter flavor sing without compromising the texture. Just don’t overdo it, or you’ll end up with a gooey mess! Enjoy your cake warm or chilled, whichever you prefer—it’s delicious both ways!
Nutritional Information
Alright, let’s get into the nitty-gritty of the *butterfinger cake*! Here’s the estimated nutritional data per serving (that’s one slice, if you can manage to stick to just one!):
- Calories: 350
- Fat: 16g
- Protein: 6g
- Carbohydrates: 45g
- Sugar: 30g
- Sodium: 200mg
- Fiber: 2g
- Cholesterol: 50mg
Keep in mind that these values are estimates, so they might vary a little based on the specific ingredients you use. But hey, who’s counting when you’re diving into this deliciousness? Just enjoy every rich, chocolatey, peanut buttery bite!
FAQ Section
Can I use a different cake mix?
Absolutely! While chocolate cake mix is the star here, you can experiment with other flavors like vanilla or even red velvet if you’re feeling adventurous. Just make sure it pairs well with the peanut butter and chocolate flavors!
What if I can’t find Butterfinger bars?
No worries! You can substitute with other chocolate-peanut butter candies like Reese’s or even crushed peanut butter cups. Just make sure to keep that crunchy texture for the best effect!
How long can I store leftovers?
Your *butterfinger cake* will stay fresh in the fridge for up to 5 days. But let’s be real, it’s usually gone way before that! Just keep it covered to maintain its deliciousness.
Can I make this cake ahead of time?
You bet! This cake is perfect for making a day or two in advance. Just store it in the fridge, and it’ll be ready to impress your guests when the time comes!
Is there a way to make it gluten-free?
Definitely! You can use a gluten-free chocolate cake mix as a substitute, and the rest of the ingredients should be gluten-free as well. Just be sure to check the labels to ensure everything is safe!
What’s the best way to serve it?
I love serving this cake chilled, but it’s also delicious at room temperature. Top it with extra whipped topping or a scoop of ice cream for an indulgent treat that everyone will love!
Can I freeze the cake?
Yes, you can freeze it! Just wrap the cake tightly in plastic wrap and then in foil. It can last in the freezer for up to 2 months. When you’re ready to eat, let it thaw in the fridge overnight. Yum!
If you have any more questions, feel free to reach out! I’m here to help you make the most of your *butterfinger cake* experience!
Print
Butterfinger Cake: 5 Slices of Pure Indulgence
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich dessert combining chocolate and peanut butter flavors.
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup creamy peanut butter
- 1 can sweetened condensed milk
- 1 cup Butterfinger candy bars, crushed
- 1 cup whipped topping
- 1/2 cup chocolate syrup
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix cake mix, water, oil, and eggs.
- Pour batter into a greased 9×13 inch pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, mix peanut butter and sweetened condensed milk in a bowl.
- Once the cake is done, poke holes in it with a fork.
- Pour the peanut butter mixture over the warm cake.
- Sprinkle crushed Butterfinger candy on top.
- Let the cake cool completely.
- Spread whipped topping over the cake and drizzle with chocolate syrup.
Notes
- Store leftovers in the refrigerator.
- Can substitute crunchy peanut butter for texture.
- Use mini Butterfinger bars for garnish if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: butterfinger cake, dessert, chocolate cake, peanut butter cake
