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–+ servings

Butterfinger Bomb Cake

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A rich and indulgent chocolate cake infused with crushed Butterfinger candy bars, perfect for special occasions or satisfying sweet cravings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Use room-temperature for better emulsification.
  • 1 cup whole milk Can be substituted with buttermilk for richer flavor.
  • 0.5 cups vegetable oil Coconut oil can be used for a unique twist.
  • 2 teaspoons vanilla extract
  • 1 cup boiling water This will thin the batter.
  • 1 cup crushed Butterfinger candy bars About 4-5 bars.
For the whipped cream frosting
  • 1 cup heavy whipping cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract For the whipped cream.
For topping
  • as needed additional crushed Butterfinger bars

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them well.
  2. 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.
  3. 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.
  4. Carefully stir in the boiling water. Don’t worry if the batter looks thin; this is normal!
  5. Gently fold in the crushed Butterfinger bars, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared cake pans evenly.
  2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting
  1. 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.
  2. 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.
  3. Frost the top and sides of the cake with the remaining whipped cream. To finish off, sprinkle additional crushed Butterfinger bars on top.
Chilling
  1. Chill the cake in the refrigerator for at least 30 minutes before serving to let those wonderful flavors meld together.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gSodium: 250mgFiber: 2gSugar: 35g

Notes

This cake pairs well with vanilla ice cream or a drizzle of chocolate sauce. To store leftovers, cover tightly and refrigerate for up to four days or freeze individual slices for later.
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