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Butterfinger Bomb Cake

A rich and decadent cake that combines chocolate and caramel flavors with crunchy Butterfinger pieces, creating an indulgent dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chocolate Cake Base
  • 1 box chocolate cake mix
  • 3 large eggs Use fresh eggs for better emulsification.
  • 1 cup water
  • 1/2 cup vegetable oil
Fluff Filling
  • 1 cup heavy cream Use cold for better whipping.
  • 1/2 cup powdered sugar
Toppings
  • 1 cup chocolate frosting Opt for high-quality frosting for enhanced flavor.
  • 1 cup caramel sauce
  • 1 cup Butterfinger candy pieces For extra crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cake pan.
  2. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well combined, ensuring no dry spots remain.
Baking
  1. Pour the mixture into the prepared pan and bake according to package instructions, typically around 25-30 minutes, until a toothpick inserted into the center comes out clean.
Filling
  1. While the cake is baking, whip the heavy cream with the powdered sugar until soft peaks form.
  2. Once the cake is cooled, cut it in half horizontally, creating two layers.
  3. Spread a generous layer of the fluffy filling on top of the bottom layer, drizzle with caramel sauce, and sprinkle with Butterfinger pieces.
  4. Carefully place the top layer of the cake back on.
Frosting and Serving
  1. Frost the entire cake with chocolate frosting, drizzling with more caramel sauce and topping with additional Butterfinger pieces.
  2. Chill the completed cake before serving to let the layers set, then slice and enjoy.

Notes

For a healthier version, consider swapping refined sugar for a lower-calorie alternative like monk fruit. You can add chia seeds or ground flaxseed to the batter for extra fiber.