Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
For the cake
- 4 (2 1/8 ounce) butterfinger candy bars
- 1⁄2 cup butter, room temperature
- 1 3⁄4 cups granulated sugar
- 3 eggs
- 4 very ripe bananas, mashed
- 1 teaspoon vanilla
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄8 teaspoon salt
- 2⁄3 cup buttermilk
-
For the frosting
- 12 ounces cream cheese, room temperature
- 1⁄4 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups powdered sugar
- 1⁄2 cup peanut butter
directions
- To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
- In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
- To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
- To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
- Makes 10 servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Beware of the icing!!!!!! You will it all of it before you even icing the cake. I made this cake to sell at a local farmers' market today and boy did my customers love it. They thought the name was intriguing and they loved the mixture. I will be making this one often. I did top the icing with the left over butterfingers.
-
This recipe is from THE CANDYBAR COOKBOOK, by Allison Inches, and I cannot thank you enough for posting it here. I had that book years ago and copied recipes out of it. Unfortunately I must have made a mistake when copying because I realized as I was about to make it that something wasn't right. I found the mistake I made, ( I ommited the eggs when I copied it) So happy now that I found the error and I am going to attempt this cake today!
see 3 more reviews
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !