Butterfinger Bomb Cake
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Butterfinger Bomb Cake is a rich and indulgent dessert that will make your taste buds dance with joy. This chocolate cake is infused with crushed Butterfinger candy bars, creating a perfect marriage of rich chocolate flavor and crunchy, sweet candy. Whether you’re celebrating a birthday, hosting a dinner party, or just need to satisfy a sweet craving, this cake is a show-stopper that’s sure to impress.
Why You’ll Love This Dish
There are countless reasons to whip up this Butterfinger Bomb Cake in your own kitchen. For one, it’s incredibly straightforward—making it an ideal choice for bakers of all skill levels. The combination of creamy whipped topping paired with the delightful crunch of Butterfinger pieces creates a deliciously unique texture that will please even the pickiest of eaters. It’s perfect for special occasions, cozy family gatherings, or even a sweet treat to enjoy on a weeknight.
"The Butterfinger Bomb Cake was a massive hit at our family gathering! Not only was it visually stunning, but the flavor brought everyone back for seconds!" – Happy Baker
Preparing Butterfinger Bomb Cake: A Decadent Treat You Must Try!
Ready to dive into the baking magic? Making this cake is a rewarding experience that begins with gathering your ingredients and follows through to indulging in a luscious slice. You’ll start with the dry ingredients, add in the wet ones, and finish with a delightful folding of crushed Butterfinger bars into the batter. Once baked and cooled, it’s frosted with rich whipped cream and topped generously with more candy to ensure every bite is a celebration.
What You’ll Need
Gather the following ingredients to create your Butterfinger Bomb Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed Butterfinger candy bars (about 4-5 bars)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- Additional crushed Butterfinger bars for topping
Feel free to swap out whole milk for buttermilk for an even richer flavor, or use coconut oil instead of vegetable oil for a unique twist.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them well.
- In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Carefully stir in the boiling water. Don’t worry if the batter looks thin; this is normal!
- Gently fold in the crushed Butterfinger bars, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pans evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- As the cakes cool, prepare the whipped cream. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- After the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, and then carefully add the second cake layer.
- Frost the top and sides of the cake with the remaining whipped cream. To finish off, sprinkle additional crushed Butterfinger bars on top.
- Chill the cake in the refrigerator for at least 30 minutes before serving to let those wonderful flavors meld together.
Best Ways to Enjoy It
This cake is perfect for any occasion, but it shines brightest at celebrations. Consider pairing it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for added decadence. You could even serve it alongside a fresh fruit salad to balance the richness with some tartness.
Keeping Leftovers Fresh
To store your leftover Butterfinger Bomb Cake, simply cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for up to four days. If you want to enjoy it later, consider freezing individual slices. Wrap each piece separately in plastic wrap and store them in an airtight container. Thaw overnight in the fridge before serving!
Pro Chef Tips
- Use room-temperature ingredients for better emulsification, resulting in a smoother batter.
- Be careful not to overmix once the flour is added; a few streaks are okay!
- For an even richer flavor, try adding a shot of espresso to the batter, which enhances the chocolate.
Creative Twists
Feeling adventurous? Consider altering flavors by using different candy bars. Snickers or Milky Way could be excellent alternatives, adding their unique twists. You could also experiment with flavored whipped cream, such as adding peppermint extract for a festive touch.
Your Questions Answered
Q: How long does this cake take to prepare?
A: Overall, you should budget about 1.5 to 2 hours, including baking and cooling time before it’s ready to slice.
Q: Can I make this cake ahead of time?
A: Yes! Prepare the cake layers one day before serving and store them in the fridge. Just add the whipped cream topping just before serving.
Q: Can I substitute gluten-free flour?
A: Absolutely! Use a 1:1 gluten-free baking flour as a substitute for all-purpose flour to cater to gluten sensitivity.
With its rich flavors and delightful textures, Butterfinger Bomb Cake elevates any occasion. Whether you’re hosting friends or treating yourself, this recipe is bound to bring joy and satisfaction to your dessert table. Happy baking!
Butterfinger Bomb Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them well.
- In a mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well incorporated.
- Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Carefully stir in the boiling water. Don’t worry if the batter looks thin; this is normal!
- Gently fold in the crushed Butterfinger bars, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pans evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
- As the cakes cool, prepare the whipped cream. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- After the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of whipped cream over the top, and then carefully add the second cake layer.
- Frost the top and sides of the cake with the remaining whipped cream. To finish off, sprinkle additional crushed Butterfinger bars on top.
- Chill the cake in the refrigerator for at least 30 minutes before serving to let those wonderful flavors meld together.
