Recipe
Chocolate-peanut Butter Cake With Cream Cheese And Butterfinger Frosting Recipe
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Lunasea / All my dishes 5 months, 2 weeks ago
To make this beauty, begin preparing the cake one day ahead in order to properly chill the filling. It's a delicious and impressive cake for any occasion. The listed prep time does not include chilling the filling overnight, but does include 60 min... More
Prep:100m Cook:35m Servings:12
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 Lunasea |
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Fans
- Filling:
- 2 1/4 cups heavy whipping cream
- 1/2 cup (packed) golden brown sugar
- 12 ounces bittersweet or semisweet chocolate, finely chopped
- 1/2 cup old-fashioned (natural) 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 (1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup old-fashioned (natural) chunky peanut butter
- 1 pound golden brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ~~~~
- Frosting:
- 1 1/2 8-ounce packages cream cheese, room temperature
- 2 cups powdered sugar, divided
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup chilled heavy whipping cream
- ~~~~
- Garnish:
- Butterfinger candy bars, coarsely chopped
- Glazed peanuts
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.
- **Note: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.
- ~~~~
- To Garnish:
- Press candy and peanuts onto top of cake.
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Viewing Chocolate-peanut Butter Cake With Cream Cheese And Butterfinger Frosting Recipe
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greekgirrrl 5 months, 2 weeks ago said:
All I can say is WOOOOOOOW!
danadooley 5 months, 2 weeks ago said:
Another one to dream and drool over ;)
wilz 5 months, 2 weeks ago said:
Looks soooooo good!!!!
sparow64 5 months, 2 weeks ago said:
This sounds divne!!
grandmommy 5 months, 2 weeks ago said:
Vickie, I am allowing myself to pick one special dessert for my birthday (my husband says he will make what ever I choose) I have been SHOPPING around on Group Recipes and just when I think I have it narrowed down you do this! This certainly makes the decision more difficult. This is a absolute 5! If I could give you more I would.
jett2whit 5 months, 2 weeks ago said:
SLURP! I'm drooling over here....this sounds mighty tasty! I can't wait to try. I love the sound of the crispity crunchity butterfingers!!
jett
hayleesgrandma 5 months, 2 weeks ago said:
What a beautiful cake and I love butterfingers.
wynnebaer 5 months, 2 weeks ago said:
I'll bring the milk to wash it down...:)
bluewaterandsand 5 months, 2 weeks ago said:
Oh my, this cake looks and sound, heavenly!
henrie 5 months, 2 weeks ago said:
I have to agree with everyone's post, what more could I add, it's all been said already. I'm labeling this as beautiful along with my 5
chriesi 5 months, 2 weeks ago said:
Irresisitible!
seh0625 5 months, 1 week ago said:
This is a very nice cake!
marky90 5 months, 1 week ago said:
You get a 10 my dear!!!!!!!!!!!!!!!!!!!!!!! It's almost 11pm and am in a deep crave. I would never attempt this, cuz I am no baker..But will bring Deep Dish , Filet Mignon, Grey Goose and first born when you make it...
All my Best,
Marky
marky90 5 months, 1 week ago said:
Oh I forgot, I am on a diet. Please include calorie and fat gram info . Thank you
HAHAHA
Marky
michelle73 5 months, 1 week ago said:
Oh my! This looks and sounds fabulous! Great post!
ahmed1 5 months, 1 week ago said:
GOT my 5 on this one too Vickie..Out of this world.
romagourmet 5 months, 1 week ago said:
Wow!
magali777 5 months, 1 week ago said:
Vickie, what is this!!!!! I can´t believe this one, it´s great! and all the process, thank you! very much!
Magali
cookinggood 5 months, 1 week ago said:
This is a beautiful cake. I can tell it is worth every bit of the effort!!
Ferri
rdh14 5 months, 1 week ago said:
This is a beaut. I was looking at your photos and came across it. Love the recipe, but really, are you a food stylist? Your pics are superb.
notyourmomma 3 months, 3 weeks ago said:
This is absolutely stunning and very very good. You are an artist in the truest sense, great taste, restraint and exuberance in perfect balance. Brava!
angelgirl94 3 months ago said:
YUM!!! Cut me a slice. :)