CHOCOLATE BUTTERMILK LAYER CAKE
Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise. This will quickly become a family favorite.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
- Sift flour, cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
- Beat butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
- To assemble: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won't slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped Crunch bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped Crunch bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press chopped Butterfinger around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.
Nutrition Facts : Calories 805.4 calories, Carbohydrate 108.1 g, Cholesterol 103.7 mg, Fat 38.5 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 18.9 g, Sodium 701.4 mg, Sugar 69.2 g
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Jordan Waters
[email protected]I made this cake for my son's birthday and he loved it! He said it was the best cake he's ever had.
Ntando Khoza
[email protected]This is the best chocolate cake I've ever had. It's so moist and rich, and the chocolate flavor is out of this world.
Perla moeales
[email protected]I was a bit skeptical about using buttermilk in a chocolate cake, but I'm so glad I did. It really made the cake moist and flavorful.
Mark aikel Bassig
[email protected]This cake is absolutely divine! The buttermilk gives it a lovely tang that pairs perfectly with the chocolate.
Frank Addo
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for chocolate cake.
Susmita
[email protected]This cake is a chocolate lover's dream. It's rich, decadent, and everything you could ever want in a chocolate cake.
Mshazaf Mshazad
[email protected]I love the way the buttermilk makes this cake so moist. It's also really easy to make, which is a bonus.
Tim Mills
[email protected]This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Venti Bard
[email protected]I've never been a big fan of chocolate cake, but this one changed my mind. It's so light and fluffy, and the chocolate flavor is just right.
Zuraimi Abdmanas
[email protected]I made this cake for my son's birthday and he loved it! He said it was the best cake he's ever had.
Elftih Mahamed
[email protected]This is the best chocolate cake I've ever had. It's so moist and rich, and the chocolate flavor is out of this world.
Sattom Biswas
[email protected]I was a bit skeptical about using buttermilk in a chocolate cake, but I'm so glad I did. It really made the cake moist and flavorful.
Tayyab Zia Mohammad
[email protected]This cake is absolutely divine! The buttermilk gives it a lovely tang that pairs perfectly with the chocolate.
Haley Jones
[email protected]The cake was easy to make and the instructions were clear. I especially liked the buttermilk in the batter, which made the cake extra moist.
Faisal King
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for chocolate cake.
Brittanie Jones
[email protected]This chocolate buttermilk layer cake was a hit at my party! Everyone loved the rich, moist texture and the delicious chocolate flavor.