Get ready to embark on a sweet adventure with our incredible Butterfinger Bomb Cake, a dessert so decadent it deserves its own fan club. This recipe isn’t just a cake; it’s a show-stopping, crowd-pleasing masterpiece that’s surprisingly simple to create, making it the perfect answer to any sweet craving or special occasion.
Key Ingredients for Butterfinger Bomb Cake :
- 1 box (15.25 ounces) yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup (4 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 6 regular-sized Butterfinger candy bars, chopped (about 3 cups)
- 1 jar (12 ounces) caramel topping
- 1 container (8 ounces) whipped topping (like Cool Whip), thawed
- Optional: Extra chopped Butterfinger for garnish
How to Make Butterfinger Bomb Cake :
Prepare to be amazed by how easy it is to whip up this spectacular dessert. The Butterfinger Bomb Cake offers an explosion of flavor and texture, combining moist cake with crunchy candy and smooth caramel for an utterly satisfying experience. With a prep time of just 20 minutes and bake time of 30-35 minutes, this treat is both quick and incredibly rewarding.
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
- Stir in the evaporated milk and vanilla extract until just incorporated. Be careful not to overmix at this stage.
- Gently fold in about 2 cups of the chopped Butterfinger pieces into the cake batter. Reserve the remaining 1 cup for later.
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the “bomb” element. In a separate bowl, combine the thawed whipped topping with the caramel topping.
- Once the cake is out of the oven, let it cool in the pan on a wire rack for about 10-15 minutes.
- While the cake is still warm, use a skewer or the handle of a wooden spoon to poke holes all over the surface of the cake, going all the way to the bottom. This is crucial for allowing the caramel and whipped topping mixture to soak into the cake.
- Evenly spread the whipped topping and caramel mixture over the warm cake, allowing it to seep into the poked holes.
- Sprinkle the remaining 1 cup of chopped Butterfinger pieces over the top of the caramel-whipped topping mixture.
- Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the toppings. This chilling time is essential for the “bomb” effect to truly develop.
- Before serving, you can add extra chopped Butterfinger for an even more impressive presentation. Slice and enjoy this incredible Butterfinger Bomb Cake!
Why You’ll Love This Butterfinger Bomb Cake :
Prepare yourself for a flavor sensation that will redefine your dessert expectations! The Butterfinger Bomb Cake boasts an incredible textural symphony, with its moist cake base, the irresistible crunch of Butterfinger pieces, and a luxurious, gooey caramel-infused topping that’s simply divine. Unlike a simple chocolate lava cake, this creation offers a unique candy bar twist, making it a standout dessert that’s both nostalgic and excitingly new.
Not only is this Butterfinger Bomb Cake a guaranteed hit at potlucks and family gatherings, but it’s also incredibly budget-friendly to make at home. You’ll save a significant amount compared to purchasing a specialty cake from a bakery, and the satisfaction of creating such a decadent treat yourself is truly priceless. So, what are you waiting for? Gather your ingredients and whip up this amazing Butterfinger Bomb Cake today – your taste buds will thank you!
Storing and Reheating Tips :
To keep your Butterfinger Bomb Cake fresh and delicious, store any leftovers in an airtight container in the refrigerator. The cake will stay wonderfully moist and flavorful for up to 3-4 days. If you find yourself with an abundance of this delightful dessert or want to prepare it in advance, it also freezes beautifully. Wrap the entire cooled cake tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 1-2 months. When you’re ready to enjoy it again, simply transfer it from the freezer to the refrigerator and let it thaw overnight. While reheating is generally not necessary as it’s best served chilled, if you prefer a slightly softer texture, you can warm individual slices gently in the microwave for about 15-20 seconds.
Final Thoughts :
The Butterfinger Bomb Cake is a truly sensational dessert that delivers incredible flavor and a delightful crunch in every bite. We guarantee you’ll fall in love with this easy-to-make, budget-friendly treat, so dive in and satisfy your sweet cravings!
Read more also:
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- Best German Chocolate Cake
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- Our Pinterest
Butterfinger Bomb Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, or until well combined.1 box (15.25 ounces) yellow cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup water
- Stir in the evaporated milk and vanilla extract until just incorporated. Be careful not to overmix at this stage.1/4 cup (4 ounces) evaporated milk, 1 teaspoon vanilla extract
- Gently fold in about 2 cups of the chopped Butterfinger pieces into the cake batter. Reserve the remaining 1 cup for later.6 regular-sized Butterfinger candy bars, chopped
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the “bomb” element. In a separate bowl, combine the thawed whipped topping with the caramel topping.1 jar (12 ounces) caramel topping, 1 container (8 ounces) whipped topping (like Cool Whip), thawed
- Once the cake is out of the oven, let it cool in the pan on a wire rack for about 10-15 minutes.
- While the cake is still warm, use a skewer or the handle of a wooden spoon to poke holes all over the surface of the cake, going all the way to the bottom. This is crucial for allowing the caramel and whipped topping mixture to soak into the cake.
- Evenly spread the whipped topping and caramel mixture over the warm cake, allowing it to seep into the poked holes.1 jar (12 ounces) caramel topping, 1 container (8 ounces) whipped topping (like Cool Whip), thawed
- Sprinkle the remaining 1 cup of chopped Butterfinger pieces over the top of the caramel-whipped topping mixture.6 regular-sized Butterfinger candy bars, chopped
- Cover the pan and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the toppings. This chilling time is essential for the “bomb” effect to truly develop.
- Before serving, you can add extra chopped Butterfinger for an even more impressive presentation. Slice and enjoy this incredible Butterfinger Bomb Cake!Extra chopped Butterfinger for garnish