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Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 1 1/4 cups white granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 1/3 cup sour cream or Greek yogurt, room temperature
- 3/4 cup buttermilk, room temperature
- 3/4 cup hot water
- 1/2 cup creamy peanut butter
- 6 ounces sweetened condensed milk (half of 1 can)
- 1 tablespoon milk
- 8 ounces cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 3 cups sifted powdered sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup Butterfinger crumbs (about 5 fun-size Butterfingers)
- Extra Butterfingers for decoration
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×9-inch baking pan.
- Sift together dry ingredients in a bowl.
- Combine wet ingredients in a separate bowl and add hot water.
- Mix wet and dry ingredients until smooth.
- Bake for 33-38 minutes until a toothpick comes out clean.
- Combine filling ingredients until creamy.
- Crush Butterfinger for frosting and mix with powdered sugar.
- Beat butter until creamy, then add cream cheese and mix.
- Gradually mix in powdered sugar and vanilla until fluffy.
- Cut the top off the cake, poke holes, and fill with peanut butter filling.
- Frost the cake with Butterfinger frosting and top with extra Butterfinger pieces.
Notes
Ensure all ingredients are at room temperature.
Do not overbake for a moist cake.
Pulse Butterfinger gently to keep chunks in frosting.
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 32
- Sodium: 320
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 2
- Protein: 6
- Cholesterol: 70