Description
This Butterfinger Bomb Cake is a showstopping dessert layered with rich chocolate cake, gooey caramel, fluffy whipped topping, and crushed Butterfinger candy bars. It’s a perfect blend of creamy, crunchy, and chocolatey—an easy yet impressive treat that’s perfect for any celebration.
Ingredients
2 9-inch round chocolate cake layers
1 cup thick caramel sauce
3 cups whipped topping
6 Butterfinger candy bars, chopped
1 cup chocolate chips or ganache for drizzling
Instructions
1. Prepare two 9-inch round chocolate cakes and let them cool completely.
2. Level the cake layers if needed and place the first one on a serving plate.
3. Spread a generous layer of caramel sauce over the first cake layer.
4. Add a thick layer of whipped topping on top of the caramel.
5. Sprinkle half of the chopped Butterfingers over the whipped topping and press gently.
6. Add the second cake layer and repeat with caramel, whipped topping, and chopped Butterfingers.
7. Drizzle melted chocolate or ganache over the top and allow it to drip down the sides.
8. Chill in the fridge for at least 1 hour before serving.
Notes
Crush Butterfinger bars in a sealed plastic bag with a rolling pin for easy cleanup.
For the cleanest slices, chill the cake for at least one hour before serving.
Add extra Butterfinger crumbs just before serving for crunchier texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Assembled / Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg