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Butterfinger Bomb Cake is the ultimate celebration dessert that consistently wows everyone at the table. With gooey caramel soaked into rich chocolate cake and crunchy Butterfinger topping every bite, it is the kind of treat that disappears fast at potlucks or birthday parties.
I started making it for my husband’s work events and now it is requested for every family gathering. The first time I brought this to Thanksgiving, there was not a crumb left and my sister-in-law demanded the recipe before I got out the door.
Ingredients
- Chocolate cake mix: makes the base rich and fluffy, splurge on your favorite brand
- Sour cream: keeps the cake super moist and adds depth, use full-fat for best results
- Chocolate chips: add extra chocolate pockets, mini chips melt most evenly
- Caramel ice cream topping: brings gooey sweetness, choose a thick, high-quality brand
- Vanilla frosting: ties everything together, creamy and classic
- Butterfinger candy pieces: give signature crunch, buy fun size and chop fresh for best flavor
- Eggs and oil: follow the cake mix instructions, fresh eggs and neutral oil work best
Instructions
- Prepare the Batter:
- Mix the cake mix ingredients as directed on the box, adding the full cup of sour cream and chocolate chips last. Stir until just combined for a tender crumb.
- Bake the Cake:
- Pour batter into a greased 9 by 13 pan. Spread it out evenly. Bake according to the times on your cake mix box, usually around thirty minutes. A cake tester should come out mostly clean.
- Poke and Soak:
- Right as you take the cake from the oven, use the end of a wooden spoon to poke holes evenly across the warm cake. The holes help catch every bit of caramel.
- Caramel Infusion:
- Reserve around five tablespoons of caramel for later. Pour the remainder over the cake, aiming for the holes so it soaks in deeply. Let the caramel absorb as the cake cools.
- Chill for Best Texture:
- Refrigerate the cake for at least thirty minutes so the caramel can fully soak in and everything sets up. Chilling overnight works well too.
- Frost and Top:
- Spread vanilla frosting or fresh whipped cream evenly over the chilled cake. Scatter the crumbled Butterfinger pieces on top, then drizzle with the remaining caramel.
- Slice and Serve:
- Cut into squares using a sharp knife. Each piece should have a bit of candy crunch and gooey caramel. Refrigerate leftovers tightly covered.
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The Butterfinger pieces are my weakness in this cake, every crunchy buttery bit adds fun texture and that classic chocolate peanut butter taste. I always save a few extra for snacking while assembling. My nieces love to help sprinkle them on and lick the caramel spoon.
Storage Tips
Store any leftovers tightly covered in the fridge for up to five days. The flavor deepens as it sits. This cake should not sit at room temperature more than two hours if using real whipped cream. Freeze cut squares wrapped well in plastic then foil for up to two months for a make ahead treat.
Ingredient Substitutions
You can use any chocolate cake mix, even gluten free if needed. For more peanut butter, try swapping half the caramel for melted peanut butter chips. If Butterfingers are not available, chopped toffee bars or peanut butter cups work well. Homemade whipped cream gives a lighter finish than canned frosting and adds a fresh touch.
Serving Suggestions
Serve cold or at cool room temperature with an extra drizzle of caramel and a scoop of ice cream for special occasions. I love cutting this cake into small bars for dessert trays at parties where guests appreciate a mini bite.
Cultural Context
This cake is a perfect example of American potluck baking where store bought shortcuts meet nostalgic flavors. Turning a favorite candy bar into a full cake was all the rage at Midwest gatherings in the nineties and it still brings smiles every time.
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Rich moist chocolate cake with a layer of gooey caramel and heaps of Butterfinger crunch is pure happiness in a pan. Try this once and it will become your secret weapon for every celebration.
Frequently Asked Questions
- → How do I keep the cake moist?
Adding sour cream and chocolate chips to the cake batter keeps it extra tender and flavorful.
- → What can I use instead of Butterfinger candy?
Crushed toffee bars, peanut butter cups, or other caramel-filled candies work well for topping.
- → Do I need to chill the cake before topping?
Yes, chilling helps set the caramel inside and makes spreading the frosting easier.
- → Can I make this cake ahead of time?
Absolutely! Prepare and refrigerate the finished cake a day in advance for best flavor and texture.
- → What's the best way to poke holes in the cake?
Use the handle of a wooden spoon to create evenly spaced holes for the caramel to soak in.