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This chocolate box mix gets a major upgrade in this Butterfinger Bomb Cake. It's a real head-turner that'll have folks coming back for more. The mix of chocolate, ooey-gooey caramel, and crispy Butterfinger bits makes an over-the-top treat that's actually super simple to whip up.
I came up with this cake when my kid's birthday snuck up on me and I needed something awesome but quick. The way his eyes lit up after that first taste told me everything—now everyone bugs me to make it whenever we get together.
Ingredients
- Box of Chocolate Cake Mix plus listed ingredients: Go for a good brand for tastier results
- Sour Cream: Makes the cake super moist and rich
- Chocolate Chips: Create little melty surprises in every bite
- Caramel Ice Cream Topping: Soaks in to make everything extra yummy
- Vanilla Frosting: Adds the smooth, creamy layer on top
- Butterfinger Candy Pieces: Brings that famous crunch and flavor kick
Step-by-Step Instructions
- Prepare the Batter:
- Follow the box directions for the chocolate cake, then mix in sour cream and chocolate chips. The sour cream works magic on the texture while those chips melt into heavenly pockets throughout your cake.
- Bake the Cake:
- Pour everything into a 9x13 inch pan and bake as the package says until a toothpick comes out with just a few wet crumbs. Watch it carefully—nobody wants a dry cake!
- Create Caramel Infusion:
- While it's still warm, grab a wooden spoon and poke holes all over the top. Set aside 5 tablespoons of caramel for later, then pour the rest all over, letting it sink into those holes. The warm cake just drinks up all that caramel goodness.
- Chill and Frost:
- Pop it in the fridge for at least 30 minutes so the caramel can set up. After it's cooled down, spread vanilla frosting across the whole thing. The cold cake helps you get a smooth top without tearing.
- Add Finishing Touches:
- Scatter loads of crushed Butterfinger pieces on top and drizzle with your saved caramel. This gives it that wow factor and makes sure you get that awesome Butterfinger crunch in every single bite.
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I dropped a whole Butterfinger into the mix by accident when I was unwrapping others for my first try at this cake. That lucky mistake got me thinking about adding chopped candy on top, and now that's the special touch that makes everyone ask for this cake at family parties.
Make-Ahead Magic
This cake actually gets better after sitting in the fridge. The caramel keeps working its way through everything, making each bite more flavorful and moist. You can bake it up to two days before your party, which saves you tons of stress when you've got other things to worry about.
Customization Options
Don't be afraid to switch up the candy toppings. Butterfingers make the classic bomb effect, but you can try Snickers, Heath bars, or Reese's too. You might even throw on a mix of different candies for an extra wild cake that's perfect for using up those Halloween leftovers.
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Serving Suggestions
Want to really wow your guests? Warm each slice in the microwave for about 10-15 seconds before serving. This gets the chocolate chips and caramel just a bit melty and absolutely amazing. Add a scoop of vanilla ice cream on the side and you've got hot and cold, soft and crunchy all working together.
Storage Tips
Any leftovers will stay good in the fridge for up to 5 days if you keep them in something airtight. The cake won't dry out thanks to all that sour cream and caramel inside. You can even wrap single slices in plastic and freeze them for up to 3 months—they thaw out great when you need a sweet treat late at night.
Common Questions
- → How do I make the cake extra moist?
Mix some sour cream and chocolate chips into your cake batter as the recipe suggests for a super juicy texture.
- → Can I use other candy toppings?
Sure you can swap in different candies but honestly Butterfingers give that special crunchy sweet combo that's hard to beat.
- → Do I need to chill the cake?
Yep cooling it helps everything come together nicely and lets that caramel settle properly throughout the cake.
- → What type of frosting works best?
Plain vanilla frosting really does the job but feel free to try buttercream or even whipped topping if that's what you like.
- → Can I make this ahead of time?
You bet you can make it a day early and keep it cold. Just wait to add the final toppings until you're ready to serve it up.