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Butterfinger Bomb Chocolate Cake

  • Author: ruth-martha
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A decadent chocolate cake layered with rich vanilla frosting, gooey caramel, and crunchy Butterfinger pieces—perfect for any celebration.

Ingredients

Scale
  • 1 box (432g) Chocolate Cake Mix
  • 240ml Sour Cream
  • 170g Chocolate Chips
  • 1 jar (approx. 300g) Caramel Ice Cream Topping
  • 1 container (454g) Vanilla Frosting
  • 80g Butterfinger Candy Bars (crumbled)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, prepare your chocolate cake mix according to the package instructions. Gently whisk the 240ml of sour cream into the liquid batter, then fold in the 170g of chocolate chips.
  2. Pour the batter evenly into your two prepared round pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans, then pop them in the fridge for 30 minutes to make frosting easier.
  3. Place the first chilled cake layer onto your serving plate. Using the handle of a wooden spoon or a skewer, poke holes across the top surface. Pour half of the caramel ice cream topping evenly over the cake, allowing it to soak completely into the holes.
  4. Spread a thick, even layer of vanilla frosting directly over the soaked caramel. Generously sprinkle a handful of the crumbled Butterfinger pieces over the frosting to create a distinct crunchy middle layer.
  5. Place the second cake layer carefully on top. Use the remaining vanilla frosting to completely cover the top and sides of the cake. Drizzle the leftover caramel over the top edges so it drips down the sides, and press the remaining 80g of crumbled Butterfinger bars all over the surface.

Notes

For best results, ensure eggs and sour cream are at room temperature. Avoid overmixing the batter to keep it fluffy.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: chocolate cake, dessert, Butterfinger, cake recipe, party cake, easy dessert

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Find it online: https://ruthrecipes.com/easy-butterfinger-bomb-chocolate-cake-recipe/