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Category: Cakes
Prep Time: Cook Time: Total Time:
Simple Syrup
1/2 cup of sugar
1/2 cup of water
Cake
5 (2 1/8 oz) Butterfinger candy bars
1/2 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 eggs, at room temperature
4 very ripe bananas, mashed
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
2/3 cup buttermilk, at room temperature
Frosting
12 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 tsp kosher salt
1 tsp vanilla
6 cups powdered sugar
1/2 cup creamy peanut butter - avoid the all-natural kind
Simple Syrup: In a small saucepan over medium-high heat, combine the sugar and water together. Stir until the sugar dissolves. Bring to a full boil for about 3 minutes. Turn off the heat and move the pot away from the burner to cool for at least an hour. Cover and store in the fridge.
Cake: Preheat oven to 350. Grease and flour 2 (9 inch cake pans. In the food processor, coarsely chop the candy bars; set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy - about 5 minutes. Beat in the eggs one at a time, for one minute each, scraping down the sides of the bowl after each addition. Mix in the mashed bananas, vanilla, and banana extracts.
In a separate bowl, combine the flour, soda and salt and mix together with a wire whisk until well combined. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Reserve 1/2 cup of the chopped Butterfinger candy bars and fold the rest into the batter. Divide the batter between the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
Frosting: In a large mixing bowl, blend the cream cheese, butter, and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
Assembly: Inspect the cakes and cut the tops to even them out, if necessary. To frost the cake, place one layer on a serving plate. Using a pastry brush, generously paint the surface and sides of the cake with the simple syrup. Don't be afraid to really get the cake wet. Spread 1/4 of the frosting over the top and place it back in the fridge to firm up for about 15 to 20 minutes. Place the second layer on top and paint the cake with the simple syrup (you'll have syrup left over). Spread the remaining frosting over top and sides of the cake. Sprinkle the reserved crushed Butterfingers over the top of the cake (optional). Store in the fridge, covered until you're ready to serve.
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BUTTERFINGER BANANA CAKE WITH PEANUT BUTTER CREAM CHEESE FROSTING
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Category: Cakes
Prep Time: Cook Time: Total Time:
Simple Syrup
1/2 cup of sugar
1/2 cup of water
Cake
5 (2 1/8 oz) Butterfinger candy bars
1/2 cup unsalted butter, at room temperature
1 3/4 cups sugar
3 eggs, at room temperature
4 very ripe bananas, mashed
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
2/3 cup buttermilk, at room temperature
Frosting
12 oz cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1/4 tsp kosher salt
1 tsp vanilla
6 cups powdered sugar
1/2 cup creamy peanut butter - avoid the all-natural kind
Simple Syrup: In a small saucepan over medium-high heat, combine the sugar and water together. Stir until the sugar dissolves. Bring to a full boil for about 3 minutes. Turn off the heat and move the pot away from the burner to cool for at least an hour. Cover and store in the fridge.
Cake: Preheat oven to 350. Grease and flour 2 (9 inch cake pans. In the food processor, coarsely chop the candy bars; set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy - about 5 minutes. Beat in the eggs one at a time, for one minute each, scraping down the sides of the bowl after each addition. Mix in the mashed bananas, vanilla, and banana extracts.
In a separate bowl, combine the flour, soda and salt and mix together with a wire whisk until well combined. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Reserve 1/2 cup of the chopped Butterfinger candy bars and fold the rest into the batter. Divide the batter between the cake pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
Frosting: In a large mixing bowl, blend the cream cheese, butter, and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
Assembly: Inspect the cakes and cut the tops to even them out, if necessary. To frost the cake, place one layer on a serving plate. Using a pastry brush, generously paint the surface and sides of the cake with the simple syrup. Don't be afraid to really get the cake wet. Spread 1/4 of the frosting over the top and place it back in the fridge to firm up for about 15 to 20 minutes. Place the second layer on top and paint the cake with the simple syrup (you'll have syrup left over). Spread the remaining frosting over top and sides of the cake. Sprinkle the reserved crushed Butterfingers over the top of the cake (optional). Store in the fridge, covered until you're ready to serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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