Butterfinger Bomb Cake Delight

This decadent Butterfinger Bomb Cake transforms a simple box mix into an extraordinary dessert that will have everyone begging for the recipe. The combination of moist chocolate cake infused with caramel, topped with vanilla frosting and Butterfinger chunks creates an irresistible texture and flavor explosion in every bite.

I first created this cake for my son's birthday when he requested something with his favorite candy bar. The reaction was so enthusiastic that it has become our signature dessert for every family gathering since.

Ingredients

• Chocolate cake mix: Serves as our convenient base but gets elevated with additional ingredients
• Sour cream: Adds moisture and richness that makes the cake taste completely homemade
• Chocolate chips: Melt slightly during baking creating pockets of intense chocolate flavor
• Caramel ice cream topping: Infuses sweetness throughout the cake when poured over while warm
• Vanilla frosting: Provides the perfect creamy counterpoint to the intense chocolate cake
• Butterfinger candy bars: Contribute that distinctive peanut butter crunch and flavor that makes this cake truly special

How To Make Butterfinger Bomb Cake

Prepare the enhanced batter:

Combine your chocolate cake mix with the eggs and oil according to package directions. The magic happens when you fold in the sour cream and chocolate chips which transforms the ordinary mix into something extraordinary. The sour cream adds moisture that keeps the cake tender for days while the chocolate chips create delightful melty pockets throughout.

Create the perfect cake base:

Pour your enhanced batter into a 9x13 inch baking pan. Be sure to spread it evenly to ensure consistent baking. Bake according to the package directions but start checking about 5 minutes early as the additional ingredients can affect baking time. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Prepare for flavor infusion:

While the cake is still warm use the handle of a wooden spoon to poke holes throughout the entire surface. Space them about an inch apart to ensure good distribution. This step is crucial as it creates channels for the caramel to penetrate deeply into the cake.

Add the caramel layer:

Reserve about 5 tablespoons of the caramel for the final decoration. Pour the remaining caramel slowly over the entire surface of the warm cake ensuring it flows into the holes. The warm cake will help the caramel distribute evenly throughout. Watch as the caramel disappears into the cake leaving behind pockets of sweet goodness.

Chill for flavor development:

Place the cake in the refrigerator for at least 30 minutes. This resting period allows the caramel to fully incorporate and the flavors to meld together. Patience here will be rewarded with a more cohesive flavor profile in the finished cake.

Apply the frosting layer:

Once chilled spread the vanilla frosting in an even layer across the entire cake. The contrast between the creamy vanilla frosting and the rich chocolate cake creates a perfect balance. Take your time with this step to create a smooth attractive surface.

Finish with toppings:

Generously sprinkle the crushed Butterfinger pieces over the entire frosted surface. Then drizzle the reserved caramel in a decorative pattern across the top. This final touch adds visual appeal and ensures that signature Butterfinger flavor in every bite.

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My absolute favorite part of this cake is the way the caramel creates these pockets of gooey sweetness throughout. I remember the first time I served it at a family gathering my nephew declared it was better than any bakery cake he had ever tasted. Now that is high praise from a ten year old chocolate connoisseur.

Make Ahead Instructions

This cake actually improves with a little time allowing the flavors to deepen and meld together. You can prepare the entire cake up to two days before serving. If making ahead simply cover tightly with plastic wrap after the cake has completely cooled and store in the refrigerator. For the freshest presentation consider adding the final Butterfinger sprinkle and caramel drizzle just before serving.

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Flavor Variations

While the classic Butterfinger version is hard to beat this adaptable recipe works wonderfully with other candy bars too. Try using crushed Heath bars for a toffee twist or Reese's Peanut Butter Cups for an even more intense peanut butter chocolate experience. For a mint chocolate version substitute Andes mints for the Butterfingers and add a teaspoon of mint extract to the frosting. The possibilities are endless once you master the basic technique.

Serving Suggestions

This cake shines when served slightly chilled which helps maintain the perfect texture contrast between the moist cake and crunchy candy pieces. A scoop of vanilla ice cream alongside creates a delightful temperature contrast that enhances the overall experience. For an extra special presentation drizzle individual servings with additional warm caramel sauce just before serving. Coffee or cold milk makes the perfect beverage pairing to balance the sweetness.

Frequently Asked Questions

→ Can I use homemade caramel instead of jarred caramel topping?

Yes, homemade caramel can be used in place of jarred caramel topping. Ensure it has a similar consistency to allow it to seep into the cake properly.

→ How do I make the cake more moist?

Adding sour cream to the cake mix, as instructed, enhances the moisture and richness of the cake. Be sure to bake the cake as directed to retain maximum moisture.

→ Can I use different candy bars instead of Butterfinger?

Absolutely! You can substitute Butterfinger candy with other crunchy or chocolate-based candy bars like Snickers or Heath for a new twist.

→ Can I freeze the cake after preparation?

Yes, you can freeze the cake once it's fully assembled. Wrap it tightly in plastic wrap and aluminum foil to preserve its freshness. Thaw in the refrigerator before serving.

→ What is the best way to serve this cake?

Serve this cake chilled for the perfect combination of textured toppings and moist cake. Add a drizzle of caramel sauce before serving for extra flavor.