Do you have somebody who you have wronged and you don’t know how to make it right again? Has your childhood friend never forgiven you for comparing her hair to a poodle? (Mine has, and she remains a dear friend to this day.) Did you forget to call your father on his birthday? (For the record, I didn’t FORGET, I was out late.) Has your college roommate never forgiven you for stealing her boyfriend? (Ok that didn’t happen in my world, but I thought it sounded good.)
This cake can be used to beg for forgiveness. This cake could lure in that person you have your eyes on but doesn’t know you exist.
This cake should be set upon altars as a gift to God.
This cake should be brought to international diplomatic meetings as a first step in restoring America’s reputation.
Yes, the cake is THAT good.
People in my office who previously could not be bothered to say hello to me even if we were the only two people on the elevator sought me out to sing the praises of this cake.
Once you make this cake, the only reason you will stop eating it will be because your teeth will start to rot away from the sweetness. It’s still so good that you will want to then puree it so that you can keep eating it without your teeth.
(If you have an informal event, this would work great as cupcakes as well. )
P.S. Don’t forget my Tips & Tricks!
Without further ado….
Butterfinger Banana Cake with Peanut Butter Cream Cheese Frosting
adapted from: Dozen Flours
Simple Syrup (optional)
1/2 c sugar
1/2 c water
5 (2 1/8 ounce) Butterfinger candy bars
1/2 c unsalted butter, room temperature
1 3/4 c granulated sugar
3 eggs, room temperature
4 very ripe bananas, mashed
1 t vanilla
2 1/2 c flour (I prefer cake flour, All-purpose would work too)
1 t baking soda
1/8 t salt
2/3 c buttermilk, room temperature
12 oz cream cheese, room temperature
1/4 c unsalted butter, room temperature
1/4 t kosher salt
1 t vanilla
6 c powdered sugar
1/2 c creamy peanut butter (avoid the all-natural kind)
Simple Syrup (optional)
- 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.
- Preheat oven to 350F. Grease and flour two 9″ 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. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla extract.
- In a separate bowl, sift together the flour, baking soda, and salt. 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.
- In a large mixing bowl, blend the cream cheese, butter, and vanilla with an electric mixer until smooth. Add the powdered sugar and peanut butter and mix until smooth.
- Inspect the cakes and cut the tops to even them out, if necessary. Using a pastry brush, generously “paint” the surface and sides of each cake with the simple syrup. Don’t be afraid to really get the cake wet.
- Spread a “crumb coat” of frosting on the tops and sides of each cake, and place it back in the fridge to firm up for about 15 to 20 minutes.
- Add the middle layer of frosting between the two cakes and stack them. Spread the remaining frosting over top and sides of the cake.
- Sprinkle the reserved crushed Butterfingers over the top of the cake. Store in the fridge, covered until you’re ready to serve.