A Butterfinger bar’s crunchy center elevates it to the top of the Halloween candy list. Or is it the buttery, caramelized flavor lurking behind a thin layer of chocolate? Or is it the fact that many of us do not permit ourselves the treat of candy except at Halloween. And Valentine’s Day. And Easter. Hmmm. Maybe scratch that thought about discipline and deprivation.
About Our Butterfinger Cake
No matter your stance on candy, this Buttermilk Cake with Rum Buttermilk Frosting transcends any no-sugar aspirations you might be harboring. It is delicious and homey, even as it tickles the taste buds in intriguing ways. Who knew that buttermilk and spiced rum could combine in such a delightful way? Their happy marriage is something to be celebrated. What better time to walk these two ingredients down the aisle than fall, when mini-Butterfingers call out to you at the grocery store and from the goody bags your children bring home at Halloween?
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Rum Buttermilk Butterfinger Cake
Description
Better than your average Butterfinger.
Ingredients
- ¾ cup butter
- 1 ½ cups sugar
- 3 eggs
- 1 ½ tsp almond extract
- ½ tsp vanilla extract
- 1 cup buttermilk
- 2 ½ cups King Arthur unbleached flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¼ tsp nutmeg
- 1/3 cup Kingfly spiced rum for basting (after baking)
- Frosting (See below)
- 6 mini Butterfingers for garnish
For the frosting:
- 2 cups butter
- 8 cups powdered sugar
- 2 tsps vanilla extract
- ¼ cup Kingfly spiced rum
- 4 tbsp buttermilk
Instructions
- Allow all ingredients to come to room temperature.
- Preheat oven to 350 degrees.
- Grease and flour two non-stick cake tins. Optional: line bottom with parchment paper.
- In a mixer, cream butter and sugar until light and lofty.
- Leave mixer running and add eggs.
- Add almond extract, vanilla extract, and buttermilk and beat until smooth.
- Add flour, baking powder, salt and nutmeg and continue to mix until just smooth. Don’t forget to scrape down the sides of the bowl to be sure all is combined.
- Turn batter evenly into two cake pans.
- Bake for approximately 30 minutes, or until a wooden skewer emerges clean.
- Let cool completely before removing cake from tins.
- When cool, pour rum evenly over the tops of the two disks of cake.
For the frosting:
- Let all ingredients come to room temperature.
- Using the whisk attachment to whip together butter and sugar until completely combined.
- Add rum and vanilla extract and combine well.
- Add buttermilk gradually. You may or may not need all 4 tbsp to get the frosting to a smooth, spreadable consistency.
- Buttercream needs to be at room temperature to spread well, but you can make this ahead of time and store in fridge. Allow an hour or two to return to room temperature before use.
To assemble:
- Place a small dab of frosting on cake plate, and then place the first disk of cake on the plate.
- Spread a layer of buttercream frosting on top.
- Place second layer on top.
- Frost entire cake with thin layer of buttercream frosting. Refrigerate uncovered for fifteen minutes.
- Add final layer of buttercream frosting.
- Sprinkle crushed Butterfingers on top.
- If you store the cake in the fridge prior to serving, allow a little time for it to come close to room temperature prior to serving.
Recipe and Photography by Keith Recker
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