Sharing our favorite moist chocolate cake recipe today! My Butterfinger Double Chocolate Layered Cake makes the perfect dessert to celebrate your loved ones!
Moist Chocolate Cake Recipe
Moist chocolate cake anyone?! I’d like to introduce you to my Homemade Double Chocolate Butterfinger Cake. It is made by baking the batter in two 2 cup ramekins. I love this size because it’s about 6 inches wide and about 12 inches tall. Perfect for a birthday cake for that special someone 🙂
Try my Peanut Butter Layered Chocolate Cake recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s a closer look of the cake stand I made. Love how it looks with the little tall cake.
How To Make Moist Chocolate Cake
- Preheat oven to 350 degrees F. and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.
- Heat the milk in a microwave safe bowl until hot, about 45-60 seconds. Remove and add chocolate chips. Let sit for 1 minute then stir to melt.
- In a stand mixer, mix the flour, cocoa powder, sugar, salt and baking soda to combine. Slowly add the eggs, sour cream, oil and melted chocolate mixture until combined. Divide batter between the two prepared ramekins. Bake for about 30 minutes, or until baked through. Remove and let cool. Remove cakes from ramekins and split horizontally.
- To prepare frosting, beat butter until creamy. Slowly add powdered sugar and cocoa until thick and spreadable. Spread a thin layer over each of the split cakes. Top each frosted layer with crushed Butterfinger bars. Stack cakes on top of each other onto your desired cake plate. Frost entire cake and top with more crushed Butterfinger bars.
Let’s start with the cake shall we?! Add your flour to the bowl.
Homemade Chocolate Cake
Cocoa powder!
Sugar please!
Oil and sour cream.
Eggs please 🙂
Homemade Chocolate Cake
Oh yah!
Pour your batter into two 2-cup ramekins sprayed with non stick cooking spray.
Let these babies cool then remove from ramekins.
Crush a regular size Butterfinger for your cake layers.
Slice each little cake, spread with chocolate buttercream, top with Buttercream and stack like so. Frost the top and sides then top with crushed Butterfinger. Yes!
Butterfinger Double Chocolate Layered Cake
Ingredients
- 1/2 cup milk chocolate chips
- 1/4 cup milk
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup canola oil
- 2 sticks unsalted butter softened
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1 regular size bar Butterfinger candy bar
Instructions
- Preheat oven to 350 degrees and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.
- Heat the milk in a microwave safe bowl until hot, about 45-60 seconds. Remove and add chocolate chips. Let sit for 1 minute then stir to melt.
- In a stand mixer, mix the flour, cocoa powder, sugar, salt and baking soda to combine. Slowly add the eggs, sour cream, oil and melted chocolate mixture until combined. Divide batter between the two prepared ramekins. Bake for about 30 minutes, or until baked through. Remove and let cool. Remove cakes from ramekins and split horizontally.
- To prepare frosting, beat butter until creamy. Slowly add powdered sugar and cocoa until thick and spreadable. Spread a thin layer over each of the split cakes. Top each frosted layer with crushed Butterfinger bars. Stack cakes on top of each other onto your desired cake plate. Frost entire cake and top with more crushed Butterfinger bars.
If I wanted to bake this in 2 9″ round pan would this recipe work? What would the cooking time be? What about a 9×13 pan?
Thank you~
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I loved the look of the little cake too. We were invited a couple of weeks ago to dinner at our former neighbors, since we are retired and in our seventies I never get a chance to bake something “important” because we can’t, won’t, not allowed to eat it anymore (take your choice)! So my friend who doesn’t bake (she’s as thin as a rail) usually asks me to bring dessert thus allowing me to get my baking fix under control. I adapted the cute 6″ inch cake to a 9″ cake, you wouldn’t think that just 3 extra inches would add like 3 pounds, guess it could be correlated to pounds on the hips?
Well, it was a wondrous cake to behold and to eat, but after a hearty meal 4 adults ate the equivalent to one hearty slice. I went home feeling a bit deflated that my cake wasn’t eaten. The next day my friend called me , her son had a half dozen friends over after soccer practice and in passing through the kitchen inhaled the cake before reaching the other door. Made my day….that 4 layered Butterfinger Filled Chocolate Wonder Cake was indeed a winner! Thanks.
Love this story Elizabeth, thank you for sharing!!
Can you post a 2 layer recipe for this lovely thing?
AH ! THIS LOOKS ABSOLUTELY FABULOUS ! I want a slice right now !
This looks delicious, pinned!
I’m feeling some serious chocolate love with this cake!!
I love this a million times over! I love cakes, but can’t stand having an entire four layer cake around! Because I eat. it. ALLLL!! This is too presh Jenny!
I’m crying I want a slice so bad.
This looks delicious and I can’t wait to try it! Do you think it would work for cupcakes with the crushed Butterfinger pieces on top? Thanks for another great recipe!
i think any cake with more than 3 layers looks just delightful
love, love this! such a cute, sweet little treat! 🙂
How fun you made your own cake stand! I so wish I was enjoying a piece of this right now, yum! 🙂
Love this… I could eat the whole cake right now 🙂
This looks amazing, but I have a pretty big family and no little ramekins. While I love the look of the skinny and tall cake-any ideas for making it full size?
Why didn’t I ever think of baking a cake in a ramekin? Love it and the cake!
Just adorable! I could eat the whole cake. 😉
Your cake looks delicious!
Butterfingers are one of my favorite candy bars.
Pinning this to my Cake Board. =)
Love the decoration on this cake!
Holy moley! What a fabulous cake. Butterfingers are so freaking good!