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–+ servings

Butterfinger Bomb Cake

Sally Thompson
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 540 kcal

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: 1sliceCalories: 540kcalCarbohydrates: 65gProtein: 5gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 12gCholesterol: 85mgSodium: 420mgFiber: 2gSugar: 42g
Keyword butterfinger cake, candy dessert, chocolate cake
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