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Butterfinger Bomb Cake

Decadent Butterfinger Bomb Cake Recipe with Caramel Drizzle

Indulge in this Butterfinger Bomb Cake featuring rich chocolate, creamy caramel, and crunchy candy for a dessert everyone loves.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup sour cream adds moisture
  • 1 jar caramel ice cream topping reserve 5 tablespoons for drizzling
  • 4 regular sized Butterfinger candy bars crushed
  • 8 oz Cool Whip topping for topping

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • wooden spoon

Method
 

Baking Instructions
  1. Preheat your oven and mix the chocolate cake batter as per the box instructions, adding the sour cream.
  2. Pour the batter into a 9x13 pan and bake until done, about 25 minutes.
  3. While the cake is still warm, poke holes all over the top using the end of a wooden spoon.
  4. Pour the caramel topping over the warm cake, ensuring it seeps into the holes. Reserve 5 tablespoons for later.
  5. Chill in the refrigerator for at least 30 minutes.
  6. Spread the Cool Whip over the chilled cake.
  7. Sprinkle crushed Butterfinger bars over the Cool Whip, then drizzle with the reserved caramel.
  8. Store the cake in the refrigerator until ready to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Feel free to experiment with cake flavors and toppings to customize your Butterfinger Bomb Cake. Store in an airtight container for up to three days.

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