Description
Get ready to impress with this rich and indulgent Butterfinger Bomb Cake—the ultimate treat for candy bar lovers and dessert fanatics alike. This easy recipe layers moist chocolate cake, fluffy whipped topping, creamy caramel, and crunchy Butterfinger bars into one unforgettable bite. Perfect for birthdays, potlucks, or whenever you’re craving a decadent dessert.
Ingredients
1 box Devil’s Food cake mix
1 cup sour cream
1 package (3.4 oz) instant chocolate pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
8 oz whipped topping (such as Cool Whip), thawed
1 jar (12 oz) caramel sauce
6 Butterfinger candy bars crushed
1 1/2 cups heavy cream
1/3 cup powdered sugar
Optional chocolate ganache
Instructions
1. Preheat oven to 350°F (175°C). Grease pans.
2. Mix cake ingredients until smooth.
3. Bake 25–30 minutes and cool completely.
4. Whip cream with sugar until stiff peaks.
5. Crush Butterfingers.
6. Layer cake with whipped cream, caramel, and candy.
7. Frost outside and decorate.
8. Chill at least 1 hour before serving.
Notes
Chill before serving for best texture.
Use warm knife for clean slices.
Store refrigerated up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: butterfinger cake, chocolate cake, candy dessert