Reindeer Butterfinger Cake Recipe by @chelsweets

How to make it

1. Chocolate Cake Layers
2. Preheat oven to 350 F / 175 C. Grease and line four, seven-inch or three eight-inch cake pans.
3. Sift or whisk together the flour, sugar, baking powder, baking soda and salt into a large bowl.
4. Pour in the warm water, buttermilk, and cocoa powder into a separate medium-sized bowl and whisk together until smooth. Add in the eggs, oil, melted butter and vanilla into a separate bowl and whisk together until combined.
5. Mix the wet ingredients into the dry ingredients just until the ingredients are fully incorporated. The batter should look smooth and be somewhat thin.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes or until a toothpick comes out with a few moist crumbs.
7. Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
8. Once cooled, use a serrated knife to level the top of each cake layer. If you are making these in advance, wrap and freeze them at this point.
9. Simple Syrup
10. Place the granulated sugar and water in a small sauce pan over medium heat, stirring occasionally.
11. The sugar should be fully dissolved by the time the mixture begins to boil. Remove from heat and pour into a separate container to cool the mixture to room temperature. Set aside.
12. Buttercream Filling and Frosting
13. Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
14. Add in the creamy peanut butter, vanilla extract, and salt. Mix on low until the ingredients are incorporated.
15. Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
16. Place 2 cups of the peanut butter frosting in a separate bowl. Fold in 1 cup of Butterfinger Bits or chopped Butterfinger bars with a rubber spatula. Cover with plastic wrap and set aside.
17. Once the milk chocolate is melted, let it sit at room temp for 10 minutes before mixing it into the remaining frosting on a low speed. It should still be fully liquid, but not as warm to the touch.
18. This will prevent it from melting the butter in the frosting and throwing off the consistency of the frosting. Mix until the chocolate is fully incorporated and the desired consistency for the frosting is reached.
19. Cover with plastic wrap to prevent crusting and set aside.