Chocolate-Peanut Butter Cake with Creamy Butterfinger Frosting

Photo by Mark Thomas Studio.

Filling:
1 pouchThe Frosting Queens Majestic Milk Chocolate Frosting
½ cupOld-fashioned (natural) chunky peanut butter, optional
Cake:
2 ½ cupsAll-purpose flour
1 teaspoonBaking powder
1 teaspoonBaking soda
½ teaspoonSalt
10 tablespoons (1-1/4 sticks)Unsalted butter, room temperature
½ cupOld-fashioned (natural) chunky peanut butter, optional
1 poundGolden brown sugar
4 largeEggs, well beaten
1 teaspoonVanilla extract
1 cup Buttermilk
Frosting:
1 pouchThe Frosting Queens Velvety Vanilla Frosting
Butterfinger candy bars, coarsely chopped
Glazed peanuts

 

To make filling:

If desired, whisk peanut butter into Majestic Milk Chocolate Frosting. Chill uncovered overnight.

To make cake:

Preheat oven to 350F.

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.

To assemble the cake:

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 Velvety Vanilla Frosting over top and sides of cake. (

DO AHEAD: 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.


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