I really like desserts that taste like familiar kind of candy but take on a wholly different shape. This butterfinger cake is one of them. To me, butterfingers is the taste of middle school, I would always get them at my school canteen, and I love them ever since.
But this wonderful butterfinger cake takes my fave childhood flavor to a new level. It’s super saturated and moist, and the combination of chocolate base, caramel and whipped cream topping make for an excellent dessert.
I love baking this as a quick dessert version or just when I need a sweet fix. I usually use off-the-shelf cake mix – and you can experiment with that. But if you feel a little fancy, you can also make this from scratch, using any regular chocolate cake recipe.
The secret to making this cake’s texture perfectly moist and evenly saturated is the following. You have to soak it with the caramel sauce when it’s still hot, but not too hot. 5-10 minutes out of the oven will do the trick. Also, make sure you don’t use a pan that’s too big, otherwise, you may have your cake overdried at the edges and underbaked in the center.
Serve it with after dinner coffee or a little glass of sherry, with tea or any semi-sweet iced drink, and it’s just perfect, melt-in-your-mouth dessert that will have you addicted.