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The BEST Butterfinger Cake On the Internet!!!
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- Опубліковано 19 сер 2024
- Here we go! It's the first Anthony Kitchen recipe battle, and we are taking the number 1 ranking recipe on Google and stacking it against a homemade masterpiece -- Butterfinger Poke Cake!
This time, we’ve got two contenders in one video:
- Store-bought cake mix VS. homemade cake mix
- Cool Whip topping VS. my homemade whipped cream topping
The two will showdown in one delicious cake! To determine who the winner is, I’ll make both cakes and two blind taste testers will come in tell us what’s what!
Bakers, start your engines. This battle is going to be fun AND delicious!
The two main things I’m nervous about: Flavor and texture!
1. FLAVOR | The #1 ranking recipe is somewhat strong in the chocolate category, and my cake is stronger in the peanut butter category. I packed it with peanut butter flavor so it actually TASTES like Butterfinger! But, if Leah and Bless are chocoholics, I may be in trouble.
2. TEXTURE | Boxed cake mixes are known for being soft, fluffy, and crazy tender to the crumb. But, I truly believe you can’t beat the flavor of a made-from-scratch cake done right. I know because of the peanut butter I’m adding to make the cake, it’s definitely not going to beat out the softness of the other cake. YIKES!
I’m THINKING my made-from-scratch spin on a poke cake is going to exceed your sweet tooth’s wildest dreams!
In my personal opinion, this Butterfinger Cake is absolutely phenomenal, and the batter comes stacked with a duo of peanut buttery goodness thanks to creamy peanut butter and chopped Butterfinger candy bars!
A drizzle of sweetened condensed milk and salted caramel sauce make it irresistibly moist, and the decadent hits just keep on coming with a dreamy whipped cream topping and a bonus sprinkle of Butterfinger on top. But, let’s see what those taste testers have to say...
Want the recipe for my homemade cake?!
🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️ 🖨 ⬇️
You can print out the recipe here:
www.theanthony...
For the Cake:
* 2 1/2 cups cake flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 1/4 teaspoon fine sea salt
* 1 1/4 cup unsalted butter, room temperature
* 1 1/2 cup granulated sugar
* 1/2 cup creamy peanut butter
* 3 large eggs, room temperature
* 1 tablespoon pure vanilla extract
* 3/4 cup buttermilk
* 3 Butterfinger candy bars, chopped (about 1 cup) -- separated
For the Topping:
* 1 (14-ounce) can sweetened condensed milk
* 1/3 cup salted caramel sauce
* 2 cups heavy whipping cream
* 1 cup confectioners sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
Instructions
To Make the Cake:
1. Preheat the oven to 350°F and have ready a greased, 9x13" cake pan, preferably aluminized steel.
2. Whisk the cake flour, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
3. Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task. Add in the creamy peanut butter and mix to combine.
4. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix again. Scrape down the sides and the bottom of the bowl using a silicone spatula and mix once more.
5. With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once more.
6. Fold in about 2/3's of the chopped Butterfinger candy and add it to the cake pan (reserve the rest for the topping). Bake for about 35-40 minutes. See below for testing the doneness of your cake.
For the Topping and Frosting:
1. Allow the cake to set out about 10-15 minutes, then, while it is still warm, poke deep holes all over it with the skinny end of a wooden spoon, about 1-1 1/2" apart.
2. In a small bowl combine the sweetened condensed milk and salted caramel. Pour the mixture evenly over the cake and allow it to soak in. Then, set it aside and allow to cool completely.
3. Add the whipped cream, powdered sugar, vanilla, and salt to a large mixing bowl. Begin mixing on low, and gradually increase the speed to high. Mix for about 2 minutes, or until medium peaks have formed. You could also use a stand mixer fitted with a whisk attachment for this task.
4. Spread the whipped cream frosting across the cake, and sprinkle the remaining Butterfinger over the top. Refrigerate until ready to serve.
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I really like your recipe the BEST I would have made mine this homemade way too. It just makes sense to me......
How much buttermilk?
3/4 cup!
I just made the cake from scratch 😋 I'm in love 🥰
Marc!!! 🥳 Celebrating that win with you 🙌🏼 YAY! Thank you!
This one was so fun to watch! I love this idea!
Thank you, Amy!!!
instablaster.
Very good, love the recipe. Going to make it. Just one thing you need to beat a box mix a total of 2 minutes and 30 seconds. But I agree with you homemade beats out box every time. Thank you for taking the time to show us your recipe. Susan
Well that was fun😆good job!
Thanks so much, Paula! Having friends come in makes it so much more fun for me too! 🥰
I can't stand cool whip, so yours wins just for that alone!
SOOOOOOOO with you!!! Thank you 😊
Anything you make is a win for me!
Aw, thank you, Melissa!!! 🤗
Hi friend! So glad to see you! Very nice video!) Watched in fill+like!
My support to you!
Keep it up! And please stay connected!) Good luck !)
Thank you, Olga!!!!