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Butterfinger Donuts

Crispety, Crunchety, Peanut-Buttery

Nobody better lay a finger on my Butterfinger… And I mean it! These bars are all types of delicious and I couldn’t resist baking with them! I already love donuts a HOLE lot but I just made them even better with this extra crispety, crunchety, peanut-buttery goodness! There really is nothin’ like a Butterfinger! T

o cake my Butterfinger Donut cakes, I baked 5lbs of my Ultimate Chocolate Cake, 5lbs of my Ultimate Vanilla Cake, and 5lbs of my Banana Cake. Each cake features its own unique filling from Italian Meringue Buttercream, Swiss Meringue Buttercream, and Peanut Butter Frosting all with pieces of Butterfinger mixed in adding an extra crunch to each bite. Each cake is drizzled with vanilla or chocolate glaze and topped with pieces of Butterfinger on top and sprinkles in their signature blue and yellow.

Find out how Butterfinger is now better than ever on my YouTube Channel here.

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Baking The Cake:

5lbs Yo's Ultimate Chocolate Cake

5lbs Yo's Ultimate Vanilla Cake

5lbs Yo's Banana Cake

6 cups of chopped Butterfingers

Icing The Cake:

1 batch of Simple Syrup

1 batch of Yo’s Famous Italian Meringue Buttercream

1 batch of Yo’s Chocolate Swiss Meringue Buttercream

1 batch of Yo's Peanut Butter Frosting

Decorating The Cake:

Lemon yellow gel food colouring

Sky blue gel food colouring

36 Butterfingers

Whipping cream

Icing sugar

Blue sprinkles

Yellow sprinkles

Item Name:	Availability:
6 x 1/2 Donut Pans
Simple Syrup Bottle	Add to Cart - $19.99
Small Straight & Offset Spatula	Add to Cart - $11.99
Parchment Paper
Large Serrated Knife

Preparation

Bake Your Cakes

Grease all your pans well and line them with strips of parchment paper. Start by making 5lbs of my Ultimate Chocolate cake and folding 2 cups of chopped Butterfingers into the batter at the end, then divide it into two ½ donut pans. Repeat the same process with 5lbs of my Ultimate Vanilla cake again with 2 cups of chopped butterfingers and two ½ donut pans. Lastly, make 5lbs of Banana cake adding in 2 more cups of chopped butterfingers and into two ½ donut pans. Bake the six cakes for 1 hour and 10 minutes at 350 degrees Fahrenheit.

Level & Decaramelize

Once your cakes are cool, and preferably chilled, level them in the pans by gliding the knife flush to the top rim of the pan as a guide.

Remove Cakes

To remove the cakes from their pans, flip them over and warm the exterior with a blow torch. Once they are warmed up, tap the cakes out of the pans then remove the parchment paper strips.

Keep It Simple!

Use Sir Squeeze-A-Lot to soak all of your cakes making sure to cover both the hump and flat side.

Better Buttercream

Chop your butterfingers up into small pieces then fold approximately 2 chopped up bars into a bowl of about 1 ½ cups of Vanilla IMBC. Repeat this step for the Chocolate SMBC as well as the peanut butter frosting.

Fill & Stack

Fill your vanilla cake with vanilla IMBC by spreading it onto the bottom half then placing the other half on top. Fill your chocolate cake with chocolate SMBC then place the matching half on top. Lastly, fill the banana cake with peanut butter frosting on the bottom half then place the other half on top. Make sure you clean up and excess filling from the sides of the cakes and inside the donut hole once you have assembled. Place the cakes in the fridge to chill.

Donut Glaze

To make donut glaze, sift some icing sugar into a bowl. Next, heat up some whipping cream in a pot then once it is warm, pour it into the sifted icing sugar along with some vanilla for flavour. Mix your glaze until it is smooth. To make your chocolate glaze for the chocolate cake, swap out your vanilla for cocoa powder and sift it together with the icing sugar.

NOTE:You can find my official recipe for donut glaze here

TIP: Always have extra whipping cream and icing sugar on hand so that you can alter the consistency if necessary

Butterfinger Colored Glaze

Divide your vanilla donut glaze into two bowls. Colour one bowl yellow using lemon yellow gel food colouring and the other bowl blue with sky blue gel food colouring. Getting the colours perfect can be tricky so add the colour little by little until you are happy.

Decorating With Butterfinger

Each donut is going to be decorated with Butterfingers but will vary by cutting them in 3 different ways. For the first donut, unwrap your Butterfingers then cut them into halves on a diagonal. For the second donut, cut the bars into square chunks. For the last donut, chop the Butterfingers up into small pieces.

Vanilla Cake

Use a spatula to spoon the blue vanilla glaze onto the vanilla donut then use a small offset spatula to smooth it out. Make sure to spread the glaze down the sides to cover the filling line along the center as well. While the glaze is still soft, place the square chunks of Butterfinger on top as well as the yellow sprinkles.

Chocolate Cake

Use a spatula to add the yellow vanilla glaze to the top of your chocolate cake also using a small offset spatula to smooth it out. Before the glaze sets, add the Butterfinger halves to the top in a criss-cross pattern then sprinkle on some blue sprinkles. Put some of the remaining yellow glaze into a parchment piping bag and drizzle the glaze on top of the Butterfingers for an extra hint of yellow. Add some more blue sprinkles on top to complete the cake.

Banana Cake

Add the chocolate glaze onto the banana cake using a spatula then smooth it out. Decorate this cake with the chopped-up Butterfingers and add both yellow and blue sprinkles to the top.

Congratulations!

If all went well, you should see something that looks like this...

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