Butterfinger Double Chocolate Layered Cake

5 from 1 vote

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 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.

moist chocolate cake recipe

 

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

  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.

 

moist chocolate cake recipe

 

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

Homemade Chocolate Cake

moist chocolate cake recipe

Cocoa powder!

moist chocolate cake recipe

Sugar please!

moist chocolate cake recipe

Oil and sour cream.

moist chocolate cake recipe

Eggs please 🙂

Homemade Chocolate Cake

moist chocolate cake recipe

Oh yah!

moist chocolate cake recipe

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

moist chocolate cake recipe

 Let these babies cool then remove from ramekins.

moist chocolate cake recipe

 Crush a regular size Butterfinger for your cake layers.

moist chocolate cake recipe

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!

moist chocolate cake recipe

 

5 from 1 vote

Butterfinger Double Chocolate Layered Cake

This Butterfinger Double Chocolate Layered Cake is a show stopper! Gorgeous, moist and perfectly chocolate-y delicious with bits of Butterfinger too!
Course: Dessert
Cuisine: American
Prep Time 15 mins
Cook Time 30 mins
Cooling Time 1 hr
Total Time 1 hr 45 mins
Servings: 6
Calories: 736kcal
Author: Jenny
Cost: 8
Print Pin Rate

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.

Nutrition

Calories: 736kcal | Carbohydrates: 114g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 374mg | Potassium: 274mg | Fiber: 5g | Sugar: 87g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 3mg
Keywords: best chocolate cake, best chocolate cake recipe, butterfinger dessert, chocolate cake, chocolate cake recipe, death by chocolate cake, easy chocolate cake, easy chocolate cake recipe, homemade chocolate cake, how to make chocolate cake, moist chocolate cake recipe

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57 Responses
  1. There’s a million things I love about this post! First, the cake, the recipe itself, the fact that it’s a smaller cake in terms portions because I just can’t get through huge layer cakes before they go stale so your size is perfect!

    Next, love the challenge. How FUN!!! I go to my local thrift shop every couple weeks and scour it for props. I love it when I find great plates for 2 bucks or something wonderful for under 5 bucks.

    Love your creativity with making your own cakestand, too. Wow, Jenny! So impressed!

  2. Debi B

    The cake looks delicious! I also really love the cake stand. I’ve been looking for a stand for some time now but haven’t been able to find the right one. I might make one like you did, that is a GREAT idea!

  3. Chocolate cake baked in ramekins; Wow! Chocolate Cake baked in ramekins with chocolate frosting topped with crushed Butterfingers; I am truly, madly, deeply in love with this recipe!!

  4. Jill M

    If I were to bake your chocolate butterfingers cake only 1 layer, what size pan do you recommend and baking time/temp

    Thank you!

  5. Karen

    Wow, thanks so much for a great excuse to bake a cake…the size!!! Perfect. You are very clever. To boot, it looks delicious.

  6. Mmm! I’ll go for chocolate and butterfingers any day! I love the size; small tall cakes just seem so much more impressive. Very creative with the cake stand there 😉

  7. How adorable! I love that it’s a smaller cake! But it’s totally loaded with chocolate and butterfinger, which sounds to die for!
    I wish we had a cool thrift shop around where I live. It’s so hard to find vintage plates or flatware. Fun challenge!

  8. Adrienne

    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?

  9. Erin

    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!

  10. elizabeth

    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.

  11. Jill M

    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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