Banana Butterfinger Cake
Submitted by weakpiggy
Two-layer banana cake studded with chopped Butterfinger bars, spiked with dark rum, and coated in a glossy semisweet chocolate ganache. A showstopper that can be made 2 days ahead.
YIELD
12 servingsPREP
60 minCOOK
30 minREADY
90 minThis cake doesn’t play it safe, and that’s exactly why you need it.
Mashed bananas and sour cream keep the layers impossibly moist while chopped Butterfinger bars folded into the batter deliver that signature crunch and peanut butter flavor in every bite. A splash of dark rum in both the cake and the ganache adds grown-up depth.
Then comes the glaze: semisweet chocolate melted into cream, butter, and corn syrup, poured over the whole thing until it’s glossy and irresistible. More crushed Butterfingers pressed into the sides seal the deal.
Best part? You can make it two days ahead and it only gets better.
Kitchen Tips
- Use cake flour, not all-purpose. It gives a finer, more tender crumb that holds up to the candy bar chunks
- Let the ganache cool and thicken in the fridge before spreading. Too warm and it slides right off
- Chop the Butterfingers by hand rather than pulsing in a food processor. You want irregular pieces, not dust
- Bring eggs and sour cream to room temperature before mixing for the smoothest batter
Ingredients
Directions
FOR CAKE: Position rack in top third of oven; preheat to 350℉ (180℃) Butter two 9-inch-diameter cake pans with 1½ inch-high sides. Line bottoms with waxed paper rounds. Butter and flour paper.
Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine sour cream and baking soda in medium bowl. Add mashed bananas to sour cream mixture and stir until well blended. Add dry ingredients to butter mixture alternately with banana mixture, beginning and ending with dry ingredients. Stir in chopped Butterfinger bars.
Divide batter between prepared pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack 10 minutes. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring unti butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 minutes.
Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake layer. Top with second cake layer. Spread remaining glaze over top and sides of cake. Cover top and sides of cake with chopped Butterfinger bars. Remove paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)
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