Butterfinger Bomb Cake

This Butterfinger Bomb Cake is the ultimate comfort treat when you want something wildly indulgent with very little effort. It's a chocolatey caramel-packed dream layered with soft cake rich caramel drizzle creamy topping and a generous crunch of Butterfinger candy. Perfect for casual parties or a late night sugar fix this one is always a hit at our house especially around Halloween.

I first made this when I had a last minute dessert emergency before a Halloween get together and it was devoured within minutes no leftovers in sight

Ingredients

• Chocolate cake mix: plus eggs and oil as called for on the box delivers a rich base without extra effort
• Sour cream: keeps the cake moist and gives a slightly tangy balance
• Chocolate chips: add gooey pockets of melted chocolate in every bite
• Caramel sauce: sinks into the cake holes making it extra rich and sweet
• Vanilla frosting: creates a smooth creamy top layer
• Crushed Butterfinger candy: provides a perfect crunch and burst of peanut buttery flavor use fun size or bites for easy chopping

Step-by-Step Instructions

Bake the Cake:

Prepare the chocolate cake mix as directed on the box then stir in the sour cream and chocolate chips for extra richness. Pour into a greased 9 x 13 inch pan and bake until a toothpick inserted comes out clean.

Poke and Pour:

While the cake is still warm use the end of a wooden spoon to poke deep holes all across the surface. Reserve about five tablespoons of caramel and slowly pour the rest over the warm cake allowing it to soak in.

Chill:

Place the cake in the refrigerator for at least thirty minutes. This helps the caramel settle and firms the cake slightly for easier frosting.

Frost and Finish:

Once chilled spread the vanilla frosting over the cake in an even layer. Top with the crushed Butterfinger candy and drizzle the remaining caramel on top for a final touch.

Serve:

Cut into squares and serve cool or room temperature. The flavors intensify if left overnight.

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I love how the caramel works its way through the cake layers like syrup through pancakes it reminds me of the first time I watched my niece scoop out a big piece while giggling about the candy crunch

Storage Tips

Keep the cake covered in the fridge where it stays moist for up to four days. For longer storage freeze individual slices wrapped tightly then thaw overnight in the fridge before serving.

Ingredient Substitutions

You can use any brand of chocolate cake mix but devil’s food works best for richness. Greek yogurt can replace sour cream in a pinch though the tanginess may be stronger. Use any crunchy candy bar if Butterfinger is unavailable though the unique peanut buttery crunch is part of the magic.

Serving Suggestions

This cake is excellent with a scoop of vanilla ice cream or served next to a glass of cold milk. For parties consider topping with Halloween decorations or birthday candles for a festive look.

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Cultural Context

Butterfinger is a nostalgic candy for many and this dessert has become a classic way to use it post Halloween. The technique of poking holes into a warm cake for added flavor goes back generations and is known as poke cake a popular style from mid century American baking.

Frequently Asked Questions About Recipes

→ Can I use any brand of chocolate cake mix?

Yes, any standard 15.25 oz. chocolate cake mix will work. Just follow the box instructions.

→ Is sour cream necessary in the batter?

Sour cream adds moisture and richness. You can substitute plain Greek yogurt if needed.

→ How should I poke the cake for caramel?

Use the handle of a wooden spoon or similar tool to poke evenly spaced holes while the cake is warm.

→ Can I use homemade caramel instead of jarred?

Yes, homemade caramel works great as long as it’s pourable and smooth.

→ How long should the cake chill before serving?

Chill for at least 30 minutes to let flavors meld and the caramel soak into the cake.