Chocolate Peanut Butter Cake With Butterfinger Frosting
- Ready In:
- 48hrs 25mins
- Ingredients:
- 20
- Serves:
-
12-16
ingredients
-
Filling
- 2 1⁄4 cups heavy whipping cream
- 1⁄2 cup packed golden brown sugar
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
- 1⁄2 cup old-fashioned natural-style chunky peanut butter
-
Cake
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1⁄2 cup old-fashioned chunky peanut butter (natural)
- 1 lb golden brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
-
Frosting
- 1 (12 ounce) package cream cheese, room temperature
- 2 cups powdered sugar, divided
- 6 tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 3⁄4 cup chilled heavy whipping cream
- 2 butterfinger candy bars, coarsely chopped
directions
-
For filling:
- Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
-
For cake:
- Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
- Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
-
For frosting:
- Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
- Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
- Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!