Recipe
Instant Pot Butterfinger Cake Recipe
Published: April 1, 2024
This Instant Pot Butterfinger Cake is my go-to for a quick, decadent dessert. It's a chocolatey, butterfinger-filled dream, topped with whipped cream. A real crowd-pleaser, it's as easy as pie to make!
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Picture cutting into a moist, decadent chocolate cake. Now, imagine that cake laced with crumbled pieces of crispy, creamy Butterfinger candy. My instant pot Butterfinger cake recipe brings this fantasy to life, right in your kitchen. It's sure to delight your taste buds and impress your guests. Let's dive into this sinfully delicious creation. Baking can't get any better!
Ingredients for Butterfinger Cake in the Instant Pot
- Chocolate cake mix: Convenient base for the cake, providing chocolate flavor and structure without the need for measuring individual ingredients.
- Water: Essential for hydrating the cake mix and ensuring proper consistency of the batter for baking.
- Vegetable oil: Adds moisture to the cake, contributing to its texture and helping to keep it soft and tender.
- Eggs: Bind the ingredients together, add richness, and help the cake rise during baking for a light texture.
- Crushed butterfinger candy bars: Infuse the cake with a sweet, buttery, and crunchy texture, adding a unique flavor and delightful crunch.
- Chocolate syrup: Drizzled over the cake, it enhances the chocolate flavor and adds a glossy finish for a visually appealing presentation.
- Whipped cream: Served on top of the cake, it provides a creamy, light, and airy contrast to the rich chocolate flavors.
One unique twist to this instant pot butterfinger cake recipe is that you can enhance the flavor by adding a dash of espresso powder to the chocolate cake mix. This will give the cake a subtle coffee undertone that complements the sweetness of the butterfinger candy bars.
Read more: Dump Cake Instant Pot Recipe
Essential Tools for Making This Instant Pot Dessert
- Instant Pot: Essential for pressure cooking the cake quickly and efficiently.
- Cake Pan: Needed to hold the cake batter and fit inside the Instant Pot for cooking.
Common Questions About Making Instant Pot Butterfinger Cake
Serves: 8 people
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Ingredients:
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 cup crushed Butterfinger candy bars
- 1 cup chocolate syrup
- 1 cup whipped cream
Instructions:
- In a bowl, mix together the chocolate cake mix, water, vegetable oil, and eggs until well combined.
- Stir in the crushed Butterfinger candy bars.
- Pour the batter into a greased cake pan that fits into the Instant Pot.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Carefully lower the cake pan onto the trivet.
- Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
- Allow for a natural pressure release for 10 minutes before quick releasing the remaining pressure.
- Carefully remove the cake from the Instant Pot and let it cool.
- Drizzle chocolate syrup over the cake and top with whipped cream before serving.
Read more: The Best Instant Pot Chocolate Cake Recipe
Nutritional value:
Per Serving in Calories: 450 kcal | Carbohydrates: 55 g | Protein: 5 g | Total Fat: 24 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 5 g | Cholesterol: 55 mg | Sodium: 400 mg | Dietary Fiber: 2 g | Sugar: 35 g | Calcium: 100 mg | Potassium: 150 mg | Iron: 2 mg | Vitamin A: 50 µg | Vitamin C: 0 mg
Preparing and Storing Butterfinger Cake Ahead of Time
Make Ahead Instructions
- Bake the cake as directed and allow it to cool completely.
- Once cooled, cover the cake tightly with plastic wrap and store it in the refrigerator for up to 2 days.
- When ready to serve, drizzle with chocolate syrup and top with whipped cream.
Freezing Instructions
- Bake the cake as directed and allow it to cool completely.
- Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
- Label the cake with the date and store it in the freezer for up to 3 months.
- Thaw the cake overnight in the refrigerator before serving.
