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Prepare for a delectable treat that'll make your taste buds dance! This Instant Pot Butterfinger Cake recipe combines rich chocolate with crunchy candy goodness. I stumbled upon this creation during a late-night craving and haven't looked back since. Imagine biting into moist cake studded with Butterfinger pieces, drizzled with chocolate syrup, and topped with fluffy whipped cream. Best part? Your trusty pressure cooker does most of the work, leaving you free to savor every moment. Let's dive into this irresistible dessert adventure!
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.
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.
![instant-pot-butterfinger-cake-recipe](https://homepressurecooking.com/wp-content/uploads/2024/03/instant-pot-butterfinger-cake-recipe-1711684035.jpg)
Instant Pot Butterfinger Cake Recipe
Equipment
- Instant Pot
- Mixing bowl
- Cake Pan
- Trivet
Ingredients:
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 0.5 cup vegetable oil
- 3 eggs
- 1 cup crushed Butterfinger candy bars
- 1 cup chocolate syrup
- 1 cup whipped cream
Read more: The Best Instant Pot Chocolate Cake Recipe
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.
Notes:
Nutrition value:
Keywords:
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.
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.
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