Cooking method
Now, let’s get right into the cooking process. Follow these easy steps to bring your Butterfinger Bomb Cake to life!
- Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well to ensure everything is evenly distributed.
- Next, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until the mixture is smooth and creamy.
- Carefully stir in the boiling water and crushed Butterfinger candy bars until fully integrated.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once the cakes have cooled, frost with your choice of frosting and sprinkle additional crushed Butterfinger bits on top if desired.
Best ways to enjoy it
To serve your Butterfinger Bomb Cake in style, consider these fun ideas:
- Slice the cake into generous portions and serve with a scoop of vanilla ice cream on the side.
- Drizzle melted chocolate or caramel sauce over each slice for an extra indulgent treat.
- Pair with a strong cup of coffee or a refreshing glass of milk to balance the rich flavors.
Keeping leftovers fresh
Wondering how to store your delicious Butterfinger Bomb Cake? Here’s what you need to know about storage and reheating:
- Room Temperature: If you’re planning to enjoy the cake within a few days, simply store it in an airtight container at room temperature.
- Refrigeration: For longer-lasting freshness, keep it refrigerated for up to a week. Just remember to seal it well to keep it moist.
- Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Helpful cooking tips
Baking can sometimes feel intimidating, but here are some pro tips to ensure your Butterfinger Bomb Cake turns out perfectly:
- Room Temperature Eggs: Use eggs at room temperature for better emulsion and a fluffier batter.
- Don’t Overmix: Be careful not to overmix your batter once the flour is added; this helps keep the cake light and fluffy.
- Pans Matter: Use the correct pan size; if you scale up the recipe, adjust baking times accordingly to avoid underbaking.
Creative twists
If you’re feeling adventurous and want to put your own spin on this Butterfinger Bomb Cake, try these variations:
- Peanut Butter Frosting: Swap out traditional frosting for a creamy peanut butter frosting for an even sweeter finish.
- Chocolate Chip Added: Stir in chocolate chips along with the Butterfinger bits for an extra chocolatey experience.
- Flavored Extracts: Experiment with different extracts, such as almond or hazelnut, to give the cake a unique flavor profile.
FAQs
What is the prep time for Butterfinger Bomb Cake?
The prep time is approximately 15-20 minutes, with an additional 30-35 minutes for baking.
Can I substitute the eggs in this recipe?
Yes! You can use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water per egg) or applesauce as an egg substitute.
How should I store the cake if I have leftovers?
Store the cake in an airtight container at room temperature for a few days. For longer storage, refrigerate it or freeze it wrapped in plastic wrap.
With this Butterfinger Bomb Cake recipe, you’ll be set to wow your friends and family with a show-stopping dessert! Happy baking!
