Butterfinger Bomb Cake

Indulge in the nostalgia of Butterfinger Bomb Cake, featuring layers of rich chocolate, caramel, and crunchy Butterfinger pieces.

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Prep Time 30

Cook Time 30

Chilling Time 1

Total Time 2

Servings: 8 slices

Course: DESSERTS & TREATS

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Layers

2 cakes 9-inch round chocolate cake layers ensure they are completely cooled before assembly

For the Filling

1 cup thick caramel sauce this adds sweetness
1 cup whipped topping light and airy

For the Topping

2 bars Butterfinger candy bars chopped into pieces
1 cup chocolate chips or ganache for drizzling

Equipment

Oven
mixing bowls
Serving plate
whisk
Serrated Knife

Method

How to Make Butterfinger Bomb Cake

Prepare the cakes: Start by baking two 9-inch round chocolate cakes. Allow them to cool completely.
Level the layers: If your cakes have domed tops, level them with a knife.
Spread caramel sauce: Pour and spread the thick caramel sauce over the first cake layer.
Add whipped topping: Layer the whipped topping on top of the caramel, smoothing it out.
Sprinkle Butterfingers: Toss half of the chopped Butterfinger candy bars over the whipped topping.
Repeat layering: Place the second cake layer on top and repeat the process.
Drizzle chocolate: Melt chocolate chips or prepare ganache, then drizzle over the top.
Chill the masterpiece: Place your Butterfinger Bomb Cake in the fridge for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow the cake to chill for at least one hour after assembling for best flavor and texture.

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