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Double Chocolate Butterfinger Layered Cake


Double Chocolate Butterfinger Layered Cake by Picky Palate

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 🙂

I created this cake for my friend Amanda of I am Baker and her Food Styling Challenge.  I was so excited when I got the email to participate.  The challenge is that you have $25 to spend on your props that you find at a second hand shop.  I grew up going to garage sales and thrift store shopping so I was ready for the challenge.  I went up to a little second hand shop down the street and found a cute ivory plate and a glass candle stick that I glued together to make my own cake stand.  I found an antique knife to go with it and spent under $20!  Can you tell I had a good time?

Double Chocolate Butterfinger Layered Cake-26t

Here’s a closer look of the cake stand I made.  Love how it looks with the little tall cake.

Double Chocolate Butterfinger Layered Cake-3

Let’s start with the cake shall we?! Add your flour to the bowl.

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Cocoa powder!

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Sugar please!

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Oil and sour cream.

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Eggs please 🙂

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Oh yah!

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Pour your batter into two 2-cup ramekins sprayed with non stick cooking spray.

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 Let these babies cool then remove from ramekins.

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 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!

Double Chocolate Butterfinger Layered Cake by Picky Palate


Double Chocolate Butterfinger Layered Cake


  • 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


  1. Preheat oven to 350 degrees F. and spray two 2 cup ramekins with cooking spray and the bottoms lined with parchment paper.
  2. 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.
  3. 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.
  4. 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.

Makes 6 Servings

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63 Responses | Comments RSS

  1. 51

    I’m feeling some serious chocolate love with this cake!!

  2. 52

    This looks delicious, pinned!

  3. 53

    AH ! THIS LOOKS ABSOLUTELY FABULOUS ! I want a slice right now !

  4. 54
    Lisa says:

    Can you post a 2 layer recipe for this lovely thing?

  5. 55

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  8. 58
    elizabeth says:

    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.

  9. 59

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  10. 60
    ig says:

    I am actually thankful to the holder of this site who has shared
    this wonderful article at at this place.

  11. 61
    Jill M says:

    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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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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