Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180g)
- Baking soda: 1 tsp (5g)
- Baking powder: 1 tsp (5g)
- Salt: 1/4 tsp (1.25g)
- Unsweetened cocoa powder: 1/2 cup (60g)
- Granulated sugar: 1 1/2 cups (300g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
- Vegetable oil: 1/2 cup (120ml)
- Vanilla extract: 1 tsp (5ml)
Frosting:
- Unsalted butter, softened: 1 cup (227g)
- Cream cheese, softened: 8 ounces (227g)
- Caramel sauce: 1/2 cup (120ml)
- Crushed Butterfinger candy: 1 cup (113g)
Preparation Time:
- 20 minutes (plus cooling time)
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, beating until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Frosting Preparation:
- In a large bowl, beat together the butter and cream cheese until smooth. Beat in the caramel sauce until combined.
- Fold in the crushed Butterfinger candy.
Assembly:
- Place one cake layer on a cake stand or serving plate. Spread with half of the frosting.
- Top with the second cake layer and frost the top and sides with the remaining frosting.
Nutritional Information:
- Servings: 8
- Calories: 450 per serving
- Fat: 25g
- Protein: 5g
- Carbohydrates: 55g
Dish Characteristics:
- Rich and chocolatey
- Sweet and salty
- Creamy and indulgent
User Comments:
- "This cake was a huge hit at our party! It was so delicious and easy to make."
- "The combination of chocolate, caramel, and Butterfingers was perfect."
- "I loved the salty-sweet contrast of the crushed Butterfingers in the frosting."
Special Precautions and Tips:
- For a richer flavor, use dark chocolate cocoa powder.
- If you don't have caramel sauce, you can make your own by combining 1 cup of sugar, 1/4 cup of water, and 1/4 cup of corn syrup in a small saucepan and cooking over medium heat until the sugar has melted and turned a deep amber color.
- Be sure to crush the Butterfinger candies finely to avoid any large chunks in the frosting.
