Makes 9 individual cakes
- 1 1/2 cups unsalted butter, softened
- 4 tablespoons milk
- 2 tablespoons vanilla extract
- 16 oz. powdered sugar
- 1/4 Butterfinger Bits or crushed Butterfinger bars
- 1/4 cup vegetable oil
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided use
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cream of tartar
- 3/4 cup self-rising flour
- 3 tablespoons milk
- 2 teaspoons vanilla extract
- 4 tablespoon Butterfinger Bits or crushed Butterfinger bars
How to make it
- Place butter, milk and vanilla in the stand mixer fitted with a paddle attachment. Beat until mixture is homogenous. Add 4 oz. of powdered sugar and beat on low until incorporated. Increase speed to high and beat well blended.
- Repeat with remaining 3 more times with remaining powdered sugar.
- Portion out 2 cups of frosting and reserve. Add the Butterfinger Bits or crushed Butterfinger bars to what remains in the stand mixer bow and beat until just combined. Cover and set aside to make the cake.
- Heat the oven to 325 degrees F. Brush the bottom of the pan with non-stick spray (do not brush the sides). Line with parchment.
- In one bowl, add the egg whites and 1/4 cup of sugar and cream of tartar beat on low speed until frothy and soft peaks form.
- Slowly increase the speed to medium-high and continue to beat until egg whites are shiny and stiff peak form the beaters are lifted, about 3 to 4 minutes.
- In a second bowl, add the eggs yolks and the remaining 1/4 cup of sugar. Beat on high speed until the mixture has doubled in size and batter falls in ribbons when beater is lifted, about 4 to 5 minutes.
- With the mixer running on medium speed, slowly stream in the oil and milk. Turn off the mixer and sift half the flour over the egg yolk mixture. Use a spatula and fold to combine.
- Repeat with the remaining half of the flour. Then gently fold in half the egg white mixture. Add the remaining egg whites and Butterfinger Bits or crushed Butterfinger bars.
- Pour batter into prepared jelly roll pan and smooth into an even layer. Bake the cake until golden brown and springy to the touch, about 25 to 30 minutes.
- Remove from the oven and loosen the cake from the edges by running a paring knife all along the edge. Turn the cake out onto the wire rack and peel off the parchment. Let cool for 15 minutes. Ice with frosting
- Turn the cake so the long length is parallel to your body. Cut the cake in four equal pieces. Turn the cake clockwise, so the short length should now be parallel to your body. Cut each quarter section 1-1/2 inch. The end result will be 28 pieces.