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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Mrahim
[email protected]This cake was amazing! Will definitely be making it again and again.
Mymy Ma
[email protected]Overall, this was a good chocolate cake. I would definitely make it again.
Baran Demirkol
[email protected]This cake was a bit too dense for my taste.
Hashaam Janjua
[email protected]The frosting was too sweet for my taste, but the cake itself was good.
Kamar Arafat
[email protected]This cake was a bit dry, but the chocolate flavor was good. I would recommend using more buttermilk next time.
Pippa Watson
[email protected]I had some trouble getting the cake to rise properly, but it still tasted good. The chocolate flavor was good, but the buttermilk made it a bit too moist for my taste.
Md Doktor
[email protected]This cake was a bit too sweet for my taste, but it was still good. The chocolate flavor was rich and the buttermilk made it moist. I would recommend using less sugar next time.
Binod chattri Binod
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had. The buttermilk made it so moist and the chocolate flavor was perfect.
esther chioma
[email protected]This cake was delicious! It was moist and chocolatey, and the frosting was rich and creamy. I would definitely recommend this recipe to anyone looking for a delicious chocolate cake.
Joseph Anele
[email protected]This cake was amazing! The chocolate flavor was rich and decadent, and the buttermilk made it so moist and fluffy. The frosting was also perfect - not too sweet and not too rich. I will definitely be making this cake again and again.
Emad Fouad
[email protected]I've never been a big fan of chocolate cake, but this one changed my mind! The buttermilk made it so moist and the chocolate flavor was rich and delicious. I will definitely be making this again.
SSENYONJO PAUL
[email protected]This cake was a huge hit at my party! Everyone loved the chocolate flavor and the moist texture. The frosting was also a big hit - it was rich and creamy, but not too sweet.
Rony sarkar Rony sarkar
[email protected]I was a bit skeptical about using buttermilk in a chocolate cake, but I'm so glad I did! It made the cake so moist and flavorful. The chocolate frosting was also perfect - not too sweet and not too rich.
Souhain Bh
[email protected]This cake was easy to make and turned out so good! The buttermilk made it really moist and the chocolate flavor was perfect. I will definitely be making this again.
Rizwan Moin Kazmi
[email protected]I followed the recipe exactly and the cake turned out great! It was moist and chocolatey, and the frosting was rich and creamy. I would definitely recommend this recipe to anyone looking for a delicious chocolate cake.
Katherine Garza
[email protected]This cake was delicious! The chocolate flavor was rich and the buttermilk made it moist and fluffy. The frosting was the perfect finishing touch. I will definitely be making this cake again.
YEASIN DF
[email protected]I've made this cake several times now and it's always a hit. The buttermilk makes the cake so moist and the chocolate frosting is to die for. I highly recommend this recipe!
Lily-star
[email protected]This chocolate buttermilk layer cake was an absolute delight! The cake layers were moist and fluffy, and the chocolate frosting was rich and decadent. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it!