Description
This Butterfinger Bomb Cake is the ultimate dessert explosion! Layers of moist chocolate cake, fluffy whipped cream, gooey caramel, and crushed Butterfinger candy bars come together to create one of the most irresistible treats you’ll ever make. Whether you’re searching for an easy dessert idea, a show-stopping birthday cake, or just a new food idea to impress, this easy recipe is packed with crowd-pleasing textures and flavors. Perfect for holidays, parties, or a decadent weekend bake, it’s one of those quick dessert ideas that taste like you spent hours in the kitchen. Great for chocolate lovers and anyone who enjoys fun, candy-loaded cake recipes.
Ingredients
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup caramel sauce
6 regular-size Butterfinger bars, crushed
1/2 cup chocolate ganache or melted semi-sweet chocolate chips
1 box devil’s food chocolate cake mix
3 large eggs (as listed on cake mix box)
1/2 cup vegetable oil (as listed on cake mix box)
1 1/4 cups water (as listed on cake mix box)
1 teaspoon vanilla extract (optional)
Instructions
1. Preheat oven and prepare cake mix according to box instructions, adding 1 teaspoon of vanilla extract if desired.
2. Divide batter between two 9-inch round cake pans and bake as directed (about 25–30 minutes).
3. Let cakes cool completely, then slice each in half horizontally to create 4 thin layers.
4. Chill your mixing bowl and beaters for 10 minutes. Whip heavy cream, vanilla, and powdered sugar to stiff peaks.
5. Crush Butterfinger bars using a ziplock bag and rolling pin, leaving some chunks for texture.
6. Place first cake layer on a serving plate. Spread whipped cream over the top.
7. Sprinkle with crushed Butterfingers and drizzle with caramel sauce.
8. Repeat with remaining layers: cake, cream, Butterfingers, caramel.
9. After stacking all layers, pour slightly cooled ganache over the top. Let it drip down the sides.
10. Garnish with extra crushed Butterfingers and optional chocolate/caramel drizzle.
11. Chill the cake for at least 2 hours or overnight before serving.
Notes
Chill your whipped cream tools in advance to ensure it whips up perfectly.
Let ganache cool before pouring to avoid melting the whipped cream.
Always allow the cake to chill before slicing for clean, firm layers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: easy dessert, candy cake, butterfinger recipe, chocolate cake, party dessert, no-bake layer cake, birthday cake, quick dessert idea