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
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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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moist chocolate cake

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57 Responses
  1. Carla @ Carlas Confections

    I need this cake in my belly right now! I love the uniqueness of the cake stand too! You are so clever!! 😀

  2. Melissa @ Treats With a Twist

    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!

  3. Ashley @ Wishes and Dishes

    This looks too good for words!! Butterfingers are my absolute favorite!! I’m in trouble with this one 🙂

  4. Renee @ Awesome on $20

    Wow, that baby cake looks so delicious and adorable and crunchable. Making your own cake stand is pretty awesome. It turned out great.

  5. Cookie

    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 😉

  6. 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.

  7. Brenda @ SweetSimpleStuff

    Great photos and styling! I love a small and tall cake 🙂 I think that I’m making this for Father’s Day … the hubby loves a Butterfinger!

  8. Nancy P@thebittersideofsweet

    Totally love how this is a mini cake. Won’t feel guilty when I am eating the whole thing!!

  9. 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!

  10. Georgia @ The Comfort of Cooking

    Whoa, mama! This 4-layer cake looks incredible, Jenny! Brings new meaning to my love of Butterfingers, for sure.

  11. Sandra

    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!!

  12. 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!

  13. Kayle (The Cooking Actress)

    OH MY GOD! Sooooo yummy!! I adore the size, and pretty much everything about it. And I love the challenge too!

  14. Heather Christo

    What a delicious flavor for the cake!! And I love how adorable the little stand is!! Great styling- I love this segment that Amanda does 🙂

  15. Amanda

    Love it Jenny!! Thanks so much for submitting such a gorgeous and delicious cake… I cant WAIT to make it! You rock!

  16. Erin | The Law Student's Wife

    I love love that you used ramekins! So cute and perfect for a fun night (or a day ehen I need my own personal cake!)

  17. Kelly @ Life made Sweeter

    Wow, love smaller cakes and this one is too adorable! What a fun challenge and great finds! Can’t get over how cute and delicious this cake looks! Love!

  18. Ellen @ The Baking Bluenoser

    That’s an impressive looking cake! And it looks delicious as well, great recipe!

  19. Averie @ Averie Cooks

    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!

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