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It takes just two simple ingredients to recreate that unforgettable Butterfinger flavor at home with this cake.

Butterfinger Cake
Servings:

serving time8 to 10 slices

Ingredients

  • Butterfinger caramel:

  • 1/4 cup vegan butter, melted

  • 1/4 cup creamy no-stir peanut butter

  • 1 cup brown sugar

  • 3/4 cup full-fat canned coconut milk

  • 1/2 cup Cap’n Crunch, finely ground

  • Cake:

  • 1 cup soymilk

  • 2 teaspoons apple cider or coconut vinegar

  • 1 cup all-purpose flour

  • 1/2 cup Cap’n Crunch, finely ground

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/3 cup vegan butter, melted

  • 1/4 cup creamy no-stir peanut butter

  • 3/4 cup sugar

  • 1 teaspoon vanilla extract

  • Chocolate sauce:

  • 3 tablespoons soy milk

  • 3/4 cup chocolate chips

  • 1 teaspoon Earth Balance, melted

  • Butterfinger topping:

  • 1/2 cup Cap’n Crunch

  • 3 tablespoons creamy peanut butter

Instructions

  1. Butterfinger caramel:

  2. In a medium saucepan, mix the butter, peanut butter, brown sugar and coconut milk together. Cook over medium-low heat for about 4 minutes, or until mixture thickens into a caramel. Remove from heat and stir in the Cap’n Crunch crumbs. Set aside or place in fridge.

  3. Butterfinger cake:

  4. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray, then coat with flour. Place a parchment paper circle on top.

  5. In a medium mixing bowl, whisk together the soy milk and vinegar until foamy. Set aside.

  6. Sift together the flour, Cap’n Crunch, baking powder and baking soda. If the ground Cap’n Crunch doesn’t make it all the way through, toss it in after the flour is sifted through.

  7. In a large mixing bowl, combine the melted vegan butter and peanut butter until smooth and completely incorporated.

  8. Add sugar to the butter mixture and whisk for about a minute, or until the sugar granules are blended well. Add the vanilla extract and soy milk/vinegar mixture. Gently whisk until ingredients are fully incorporated.

  9. Add the dry ingredients to the wet. Whisk until flour clumps are gone, making sure not to over-stir.

  10. Pour batter into cake pan. Add 1/4 cup of the Butterfinger caramel. Set remaining caramel aside. Use a butter knife to swirl the caramel into the batter.

  11. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  12. Chocolate sauce:

  13. In a small saucepan, cook the soy milk and butter on medium-low heat until just boiling around the edges. Turn heat off, and stir in the chocolate chips.

  14. Butterfinger topping:

  15. Pulse Cap’n Crunch and peanut butter together until they form a crumble.

  16. Assemble:

  17. Top cooled cake with chocolate sauce and Butterfinger topping and enjoy!

Butterfinger Cake
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Transcript

- What's up guys? Today I'm making Butterfinger cake without any Butterfinger candy, but just peanut butter and Captain Crunch. So to see how this all happens, watch and learn. To get started on the Butterfinger cake, I'm gonna make the Butterfinger caramel. And I use vegan butter, and then some creamy peanut butter, brown sugar, and some full fat coconut milk. I'm gonna give this a good stir and then I'll on the heat. And I use peanut butter and butter in this caramel because when you combine peanut butter and Captain Crunch it magically tastes like the inside of a Butterfinger. So I have this Butterfinger caramel on medium heat. Now I'm just gonna let it cook on it's own while I prepare the Butterfinger cake batter. So the first thing I'm gonna do for the cake batter is combine the soy milk with coconut vinegar. So now I'm gonna sift my dry ingredients. Start sifting the flour. And I'm gonna add my baking soda and baking powder. And then I'm gonna add my secret ingredient, which is the Captain Crunch. So now I'm gonna whisk together my vegan butter, my creamy peanut butter, and I wanna make sure that the peanut butter ends up getting really creamy with the normal butter. And now I'm gonna go and add the sugar. And you wanna whisk this 'til the sugar's nice and incorporated into the butters. And now I'm gonna add in my vanilla extract, and my curdled soy milk. And now I'm gonna add my dry ingredients to the wet ingredients. So now I'm gonna transfer my Butterfinger cake batter into my cake pan. It looks so good. I'm gonna add my ground Captain Crunch into the Captain Crunch peanut butter. Just gonna give it a good stir. . So now that my Captain Crunch caramel is all done, I'm gonna spoon about nine different spoonfuls of caramel onto the cake batter. So now I'm gonna swirl the Butterfinger caramel into the cake batter. So now that it's nice and swirled, I'm gonna pop it in the oven at 350 degrees and bake it for about 18 to 20 minutes. So now that my Butterfinger cake is outta the oven, I'm gonna let it cool completely by transferring it onto this cooling rack. And then transfer it here. And now I'm gonna make the Chocolate Ganache. So I add soy milk and vegan butter. And then I heat it on medium to low until it just starts to bubble around the edges. And then remove it from the heat. And then I'm gonna add chocolate chips. And use a spatula to stir it all together. Just set this aside for now, while you make the Butterfinger topping. So I use more Captain Crunch. And then some peanut butter. And then I just pulse the Captain Crunch with the peanut butter and that's it for the topping. So now that my Butterfinger cake has pretty much cooled, I'm gonna put on the chocolate sauce. Put that ... Spreading the chocolate. I'm gonna top it off with my Butterfinger topping. Okay, so my Butterfinger cake is assembled. It's got the Chocolate Ganache. It's got the Butterfinger topping. Now I just like, can't help myself. I just have to dig in right now. I'm gonna go for the corner piece. Mm. For a cake that has Captain Crunch and peanut butter, it's so light and fluffy still. And then topped with a Ganache and then the Butterfinger topping. It has a nice sweetened saltiness. So if you're a Butterfinger fan like I am, please make this cake. It's so good!