Butterfinger Bomb Cake is the ultimate dessert for anyone craving a bold blend of rich chocolate, smooth peanut butter, and the signature crunch of Butterfinger candy bars. This indulgent creation layers moist chocolate cake with luscious peanut butter frosting and plenty of crushed Butterfinger pieces, delivering a burst of flavor and texture in every bite. Perfect for birthdays, holidays, or any special occasion, this crowd-pleasing cake is guaranteed to impress and leave guests eager for seconds—and the recipe.
Ingredients You’ll Need for Your Butterfinger Bomb Cake
| Ingredient | Quantity |
|---|---|
| Chocolate cake mix | 1 box (15.25 oz) |
| Water | As per box instructions |
| Vegetable oil | As per box instructions |
| Eggs | As per box instructions |
| Butterfinger candy bars (fun size) | 20 bars, crushed |
| Butter, softened | 1 cup (2 sticks) |
| Creamy peanut butter | 1 cup |
| Powdered sugar | 4 cups |
| Heavy cream | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
Step-by-Step Instructions for Butterfinger Bomb Cake
Preparing the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C). Prepare your two 9-inch round cake pans by greasing them generously with butter or non-stick spray, then dusting with flour or cocoa powder. Tap out any excess. In a large mixing bowl, prepare the chocolate cake mix according to the package directions, combining the cake mix with water, vegetable oil, and eggs. Beat the mixture with an electric mixer on medium speed for about two minutes until the batter is smooth and well-combined. Divide the batter evenly between the two prepared pans, using a kitchen scale for precision if you want perfectly even layers.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched, and the edges should just begin to pull away from the sides of the pan. Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. This cooling period is crucial as it allows the cakes to set slightly, making them easier to remove without breaking. After 10 minutes, carefully turn the cakes out onto wire cooling racks and let them cool completely before frosting. This usually takes about an hour at room temperature.
Creating the Peanut Butter Frosting
While your cake layers are cooling, prepare the creamy peanut butter frosting that makes this Butterfinger Bomb Cake truly special. In a large mixing bowl or the bowl of a stand mixer, beat together the softened butter and creamy peanut butter on medium speed until the mixture is smooth, fluffy, and well-combined. This should take about two minutes. The butter and peanut butter should be at room temperature for the best results.
Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition to prevent a sugar cloud in your kitchen. Once all the powdered sugar is incorporated, add the heavy cream, vanilla extract, and salt. Increase the mixer speed to medium-high and beat for an additional three to four minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too thick, add a tablespoon of heavy cream at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar a quarter cup at a time.
Assembling Your Butterfinger Bomb Cake
Once your cake layers have cooled completely, it’s time to assemble this magnificent Butterfinger Bomb Cake. Place one cake layer on your serving plate or cake stand. If the tops of your cakes have domed during baking, use a serrated knife to level them for easier stacking and a more professional appearance. Spread about one-third of the peanut butter frosting evenly over the top of the first layer, leaving a small border around the edges. Sprinkle generously with crushed Butterfinger candy bars, using about half of your crushed candy for this middle layer.
Carefully place the second cake layer on top, pressing down gently to secure it. Use the remaining frosting to cover the top and sides of the cake, creating a smooth or textured finish as desired. For a smooth finish, use an offset spatula dipped in hot water and wiped dry. For a rustic look, create swirls and peaks with the back of a spoon. Once the entire cake is frosted, press the remaining crushed Butterfinger pieces onto the sides and top of the cake, creating that signature “bomb” appearance. Be generous with the candy pieces—they’re what make this cake truly spectacular.
Serving Suggestions and Pairing Ideas
Presentation and Serving Tips
This cake is rich and decadent, so standard serving sizes should be slightly smaller than you might cut for a traditional cake. Plan on 12-16 servings from this two-layer cake. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between each cut. Serve each slice on a dessert plate with a small dollop of whipped cream or a scoop of vanilla ice cream on the side to balance the richness.
Perfect Beverage Pairings
The intense flavors of chocolate, peanut butter, and Butterfinger candy call for beverages that can stand up to or complement these bold tastes. Cold milk is the classic pairing that never disappoints—the creamy milk cuts through the sweetness and richness perfectly. For coffee lovers, a robust cup of dark roast coffee or a smooth latte provides a sophisticated contrast. Hot chocolate with a shot of espresso creates an indulgent mocha experience that echoes the cake’s chocolate notes. For adults, consider serving dessert wine, port, or even a chocolate stout beer that can match the cake’s intensity.
Frequently Asked Questions About Butterfinger Bomb Cake
Can I use homemade chocolate cake instead of a mix?
Definitely! While the recipe calls for a cake mix for convenience, you can absolutely use your favorite homemade chocolate cake recipe instead. Just make sure you’re making enough batter for two 9-inch round layers. A standard chocolate cake recipe that yields two layers will work perfectly. Homemade cake often produces an even more moist and flavorful result, though the cake mix version is quicker and consistently reliable for busy bakers.
What if I can’t find fun-size Butterfinger bars?
No problem at all! You can use regular-size Butterfinger bars instead—you’ll need about six to eight regular bars to equal twenty fun-size bars, or approximately 10-12 ounces total. You can also use Butterfinger baking bits if your store carries them, which are pre-crushed pieces specifically designed for baking. Any form of Butterfinger will work as long as you have roughly the same total weight of candy.
Can I make this into cupcakes instead of a layer cake?
Yes! This recipe adapts beautifully to cupcakes. The same cake batter will make approximately 24 cupcakes. Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Frost the cooled cupcakes with the peanut butter frosting and top generously with crushed Butterfinger pieces. Cupcakes are perfect for parties, school events, or any time you want individual servings of this delicious dessert.
Conclusion
The Butterfinger Bomb Cake is more than just a dessert—it’s an experience that combines beloved flavors and textures into one spectacular creation. From the moist chocolate cake layers to the creamy peanut butter frosting and the signature crunch of Butterfinger candy bars, every element works together in perfect harmony. This recipe proves that impressive, bakery-quality desserts can be made at home with accessible ingredients and straightforward techniques. Whether you’re celebrating a special occasion or simply want to treat yourself and your loved ones to something extraordinary, this cake delivers every single time.
Print
Butterfinger Bomb Cake
- Total Time: 1 hour 30 minutes
- Yield: 12–16 servings 1x
- Diet: Vegetarian
Description
A decadent chocolate layer cake with creamy peanut butter frosting and generous amounts of crushed Butterfinger candy bars that create an explosion of flavor in every bite.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- Water (as per box instructions)
- Vegetable oil (as per box instructions)
- Eggs (as per box instructions)
- 20 fun-size Butterfinger candy bars, crushed
- 1 cup (2 sticks) butter, softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. Prepare chocolate cake mix according to package directions. Divide batter evenly between prepared pans.
- 3. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- 4. For frosting: Beat softened butter and peanut butter until smooth and fluffy, about 2 minutes.
- 5. Gradually add powdered sugar one cup at a time, beating after each addition.
- 6. Add heavy cream, vanilla extract, and salt. Beat on medium-high speed for 3-4 minutes until light and fluffy.
- 7. Place one cake layer on serving plate. Spread one-third of frosting over top. Sprinkle with half of crushed Butterfinger bars.
- 8. Top with second cake layer. Frost top and sides with remaining frosting.
- 9. Press remaining crushed Butterfinger pieces onto top and sides of cake.
- 10. Refrigerate 30 minutes before serving for easier slicing.
Notes
Store covered at room temperature up to 2 days or refrigerate up to 5 days. Can be made 1-2 days ahead. Cake layers can be frozen up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 52g
- Sodium: 380mg
- Fat: 28g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 7g