Chocolate Peanut Butter Cake with Cr Cheese and Butterfinger Fr
Indulge your sweet tooth with this decadent Chocolate Peanut Butter Cake with Cream Cheese Frosting and Butterfinger Crunch—a show-stopping dessert that's as irresistible as it sounds! Featuring layers of moist chocolate cake infused with rich cocoa flavor, this recipe pairs a fluffy peanut butter filling with a tangy cream cheese frosting for the ultimate sweet-and-salty combination. The finishing touch? A generous sprinkle of crushed Butterfinger candy bars, adding the perfect crunch and caramelized sweetness. Ideal for birthdays, celebrations, or simply treating yourself, this impressive cake is surprisingly easy to make and promises to wow your guests. With its creamy textures, bold flavors, and delightful candy topping, this dessert is a must-try for chocolate and peanut butter lovers alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup creamy peanut butter
- 0.5 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 4 bars Butterfinger bars, crushed
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until fully combined.
Reduce the speed to low and carefully mix in the boiling water until the batter is thin and smooth.
Divide the batter evenly between the prepared pans. 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, then transfer to wire racks to cool completely.
In a medium bowl, beat the peanut butter and 1/2 cup softened butter together until smooth and fluffy.
Spread the peanut butter mixture evenly between the two cake layers.
In another bowl, beat the cream cheese and powdered sugar together until light and fluffy.
Frost the top and sides of the layered cake with the cream cheese frosting.
Sprinkle the crushed Butterfinger bars generously over the top of the frosting.
Chill the cake in the refrigerator for 30 minutes before serving for easier slicing. Enjoy!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 84.9 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
