Name: Butterfinger Bomb Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (15.25 oz.) box Chocolate Cake Mix; Ingredients called for on cake mix box (typically eggs, oil, water); 1 cup Sour Cream; 1 cup Chocolate Chips; 1 Jar Caramel Ice Cream Topping (reserve 5 tablespoons); 1 (16 oz.) container Vanilla Frosting; ¾ cup crumbled Butterfinger Cups minis, Butterfinger Bites, or Butterfinger Fun-Size

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Introduction

Indulge in the rich and irresistible Butterfinger Bomb Cake, a chocolatey dessert filled with gooey caramel and crunchy Butterfinger pieces. This delightfully layered treat combines moist cake, creamy frosting, and sweet surprises that everyone will love.

A thick square piece of dark brown chocolate cake with a moist texture forms the bottom layer, topped with a thick layer of smooth white cream. On top of the cream are scattered small chunks of crumbly caramel and chocolate candy pieces in shades of orange and brown, along with a light drizzle of golden caramel sauce adding shine. The cake rests on a white plate with some crumbs scattered around, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 oz.) box Chocolate Cake Mix plus additional ingredients listed on the box (eggs, oil)
1 cup Sour Cream
1 cup Chocolate Chips
1 jar Caramel Ice Cream Topping
1 (16 oz.) container Vanilla Frosting
¾ cup Crumbled Butterfinger Cups minis, Butterfinger Bites, or Butterfinger Fun-Size

Instructions

Step 1: Prepare the chocolate cake mix according to the package instructions. Stir in the sour cream and chocolate chips until well combined.
Step 2: Pour the batter into a 9 x 13-inch baking pan and bake as directed on the package.
Step 3: While the cake is still warm, use the end of a wooden spoon to poke holes evenly all over the surface.
Step 4: Reserve 5 tablespoons of the caramel topping and pour the rest into the holes, allowing it to soak into the cake.
Step 5: Chill the cake in the refrigerator for at least 30 minutes to set the caramel.
Step 6: Spread the vanilla frosting evenly over the chilled cake.
Step 7: Sprinkle the crumbled Butterfinger pieces over the frosting, then drizzle with the reserved caramel.
Step 8: Slice, serve, and enjoy your decadent Butterfinger Bomb Cake!

Tips & Variations

For extra crunch, toast the Butterfinger pieces lightly before sprinkling them on top.
Try substituting the vanilla frosting with cream cheese frosting for a tangy twist.
Use chocolate or butterscotch caramel topping for a different flavor profile.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh. Allow the cake to sit at room temperature for 10-15 minutes before serving for the best texture. Leftovers can also be frozen tightly wrapped for up to 2 months; thaw in the refrigerator before serving.

How to Serve

A close-up of a square piece of rich, dark brown chocolate cake with a moist and crumbly texture forms the base layer. On top, there is a thick, smooth layer of white cream frosting with a slight swirl texture. Scattered on the frosting are small orange candy bits and crumbly pieces of chocolate candy with a caramel center. There is also a drizzle of golden caramel sauce pooling slightly into the cream. The cake is placed on a white plate with some crumbs around it, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can use a gluten-free chocolate cake mix to make this recipe gluten-free. Just make sure the caramel topping and other ingredients are also gluten-free.

Can I use a homemade cake instead of boxed mix?

Absolutely! Any moist chocolate cake recipe will work well. Just follow the steps as outlined, adding the sour cream and chocolate chips to your batter before baking.