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Butterfinger Double Chocolate Layered Cake

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

  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.

 

 

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!

 

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
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