Butterfinger Bomb Cake (Print Version)

Decadent layered cake bursting with caramel, chocolate, and Butterfinger crunch.

# Ingredients You'll Need:

→ Cake Base

01 - 1 (15.25 oz) box chocolate cake mix, plus required eggs and oil
02 - 1 cup sour cream
03 - 1 cup semi-sweet chocolate chips

→ Toppings and Filling

04 - 1 jar caramel ice cream topping
05 - 1 (16 oz) container vanilla frosting
06 - 3/4 cup crumbled Butterfinger candy

# Step-by-Step Instructions:

01 - Combine chocolate cake mix with eggs and oil per package directions. Fold in sour cream and chocolate chips.
02 - Pour batter into a 9x13-inch baking pan and bake according to package instructions. Remove when fully baked.
03 - While cake is still warm, poke holes across surface using handle of a wooden spoon. Reserve 5 tbsp caramel, pour remainder into holes.
04 - Refrigerate cake for at least 30 minutes to allow caramel to set.
05 - Spread vanilla frosting evenly over chilled cake. Top with crumbled Butterfinger and drizzle reserved caramel.
06 - Slice into squares and serve chilled or at room temperature.

# Extra Tips & Details:

01 - For easier slicing, chill the cake for an additional 30 minutes after frosting.

Back