Ingredients:

  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¾ cup (150 g) packed brown sugar
  • ¾ cup (175 g) unsalted butter, at room temperature
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk
  • ½ cup (45 g) unsweetened cocoa powder
  • 1 cup (240 ml) heavy whipping cream
  • 1 ½ cups (180 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (200 g) Butterfinger candy bars, crushed (about 4-5 bars)
  • ½ cup (50 g) Butterfinger candy bars, crumbled for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Prepare the cake pans by greasing and lining them with parchment paper.
  3. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  4. Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add eggs and vanilla, mixing well after each addition.
  6. Alternate adding dry ingredients and buttermilk to the butter mixture, starting and finishing with the dry ingredients.
  7. Divide the batter evenly between prepared cake pans.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the frosting: In a bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, continuing to whip until stiff peaks form.
  11. Fold in crushed Butterfinger, reserving some for garnish.
  12. Assemble the cake: Place one layer on a serving platter, spread frosting on top, then layer the second cake on top and frost the top and sides.
  13. Garnish with additional crumbled Butterfinger.
  14. Slice and serve!