Description
If you’re searching for an irresistible, show-stopping dessert that’s easy to make and guaranteed to satisfy every sweet tooth, the Butterfinger Bomb Cake is your answer!
This decadent treat combines layers of moist chocolate cake, gooey caramel, rich chocolate chips, and the unmistakable crunch of Butterfinger candy
Ingredients
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1 (15.25 oz.) box chocolate cake mix (plus the ingredients listed on the package, usually eggs, oil, and water)
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1 cup sour cream (for added moisture and richness)
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1 cup chocolate chips (for bursts of chocolate in every bite)
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1 jar caramel ice cream topping (divided)
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1 (16 oz.) container vanilla frosting (for that luscious finishing layer)
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¾ cup crumbled Butterfinger candies (use Butterfinger Cups minis, Butterfinger Bites, or Fun-Size bars)
Instructions
Start by preheating your oven according to the cake mix package directions.
In a large mixing bowl, prepare the cake batter as instructed on the box. Once mixed, fold in the sour cream and chocolate chips to give your cake extra moisture and chocolatey richness.
Pour the batter into a greased 9×13-inch baking pan. Spread it evenly and bake according to the box instructions.
Once the cake is fully baked (you can check by inserting a toothpick into the center — it should come out clean), remove it from the oven.
While the cake is still warm, use the handle of a wooden spoon or a similar utensil to poke holes all over the surface.
This step is crucial because it allows the caramel to soak deeply into the cake, creating that irresistible, gooey texture.
Reserve about 5 tablespoons of the caramel sauce for later.
Pour the remaining caramel sauce generously over the cake, making sure it seeps into all the holes you’ve created.
Place the cake in the refrigerator and let it chill for at least 30 minutes.
This helps the caramel set and makes the cake easier to frost and serve.
Once the cake has cooled, spread the vanilla frosting (or whipped topping) evenly over the top.
Sprinkle the crumbled Butterfinger candies over the frosting, and drizzle the reserved caramel sauce for an extra finishing touch.
Slice the cake into squares and serve chilled.
Every bite delivers layers of moist chocolate cake, gooey caramel, crunchy Butterfinger, and sweet frosting — pure dessert bliss!