Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise. This will quickly become a family favorite.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.

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  • Sift flour, cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.

  • Beat butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.

  • Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.

  • To assemble: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won't slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about 1/4 cup chopped Crunch bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with remaining chopped Crunch bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press chopped Butterfinger around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

Nutrition Facts

805.4 calories; protein 6.9g 14% DV; carbohydrates 108.1g 35% DV; fat 38.5g 59% DV; cholesterol 103.7mg 35% DV; sodium 701.4mg 28% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
07/27/2014
Hubs gushed over this. "One of those recipes I tell you I love that I'll never see again." (I rarely make the same thing twice) This is moist and chocolatey just what you want in a chocolate cake. I preferred it without the Butterfingers frankly as it was a little sweet but Hubs said without them this is just plain chocolate cake. (What's wrong with THAT?) A homemade frosting in my view Creamy Chocolate Frosting also from this site made all the difference in the world. To have used the canned frosting directed in the recipe would have been a real deal breaker. Read More
(14)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2014
Hubs gushed over this. "One of those recipes I tell you I love that I'll never see again." (I rarely make the same thing twice) This is moist and chocolatey just what you want in a chocolate cake. I preferred it without the Butterfingers frankly as it was a little sweet but Hubs said without them this is just plain chocolate cake. (What's wrong with THAT?) A homemade frosting in my view Creamy Chocolate Frosting also from this site made all the difference in the world. To have used the canned frosting directed in the recipe would have been a real deal breaker. Read More
(14)
Rating: 5 stars
11/22/2013
This cake recipe taste almost like devil's food cake. It was chocolatey but not too much chocolate. It was very moist. I used this recipe for my mother-in-law's birthday cake and she loved it. I was using this cake recipe for a decorating project so I did not use any of the candy on the cake. Other than the omission of candy I followed the recipe without changed. I didn't have buttermilk on hand so I put in a Tablespoon and a teaspoon of vinegar to regular milk. I will definitely make this again. Read More
(4)
Rating: 5 stars
09/26/2014
This is absolutely the best cake I have ever eaten! Husband is not fond of chocolate cake but he ate two pieces saying it was the most amazing cake ever! I did not add the candy bar layers used only the cake recipe and then frosted it with Best Chocolate Frosting recipe. Loved it. Read More
(4)
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Rating: 5 stars
12/19/2016
I made this in two 9" layers for our traditional Birthday Cake for Jesus. Instead of coffee or water I used buttermilk for all of the liquid. It took longer to bake than the recipe said possibly because some ingredients were cold. Instead of the candy frosting I made a white vanilla buttercream frosting. First I applied a layer of milk and powdered sugar frosting to seal the cake and let that harden for a little while before frosting with the buttercream. This is going to be an annual addition to our family Christmas meal! Read More
(1)
Rating: 5 stars
06/18/2018
Great recipe! No kidding though the batter was REALLY thin but it came out great. My icing came out a little too liquidy so I added about a 1/4 cup of Jif Natural Creamy peanut butter to help thicken it. I did not have buttermilk either so I let the cup of milk sit out with a tablespoon of white vinegar added to it for about 5 min before adding. The edges were a little dry at first but just letting the cake rest for about a half hour helped make it the most moist cake I've ever had! Read More
Rating: 5 stars
06/09/2018
My mother had a Buttermilk Chocolate Cake when I was a child. This is just like that cake. FANTASTIC!! Read More
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Rating: 5 stars
06/26/2018
I ended up using Oreos instead and made a four layer cake! It turned out amazing! Read More
Rating: 5 stars
09/13/2017
This recipe worked well in two 9" cake pans. It is tender with a nice crumb and deep chocolate flavor. I skipped the candy bars and finished it simply with chocolate frosting. Classic and delicious -- a winner! Read More
Rating: 4 stars
04/26/2019
Great layer cake recipe i only made two layers not three. The recipe could have been better if it had all the ingredients like for making chocolate frosting. The idea of putting candy in between layers is awesome Read More