Butterfinger Bomb Cake is a showstopper dessert that’s sure to make any occasion a little sweeter. When you bite into this decadent cake, you’ll be greeted by a rich chocolate flavor complemented by the delightful crunch of Butterfinger candy bars. This festive cake not only looks impressive but also satisfies those chocolate cravings that sneak up on us. I’ve made this cake for everything from birthday parties to holiday celebrations, and every time, it’s met with gasps of delight.

Why you’ll love this dish

There are countless reasons to whip up a Butterfinger Bomb Cake. First and foremost, this cake is quick to put together and requires minimal effort for maximum flavor. It’s perfect for those weeknight baking sessions when you want a treat without spending all day in the kitchen. Plus, it’s kid-approved! Children and adults alike can’t resist the combination of chocolate cake and the nostalgic crunch of Butterfinger bars.

And let’s be honest: who doesn’t love a cake that gives you a reason to indulge? This cake is ideal for family gatherings, casual brunches, or even just a cozy night in.

"I made this cake for my daughter’s birthday party, and it was gone in minutes! Everyone loved the Butterfinger crunch and the rich chocolate flavor. I’ll definitely be making this again!" – Sarah M.

The cooking process explained

Making Butterfinger Bomb Cake is an enjoyable experience, especially when you see the end result! Here’s a quick overview to set the stage for your baking adventure:

Start by preheating your oven and preparing the baking pans. While that’s warming up, you’ll gather your dry ingredients in one bowl and your wet ingredients in another. The magic happens when you mix the two together along with the chopped Butterfinger bars, leading to a luscious chocolatey batter. After baking, you’ll have the most delectable cakes ready to be frosted (if you choose) and served.

What you’ll need

To create your own Butterfinger Bomb Cake, gather the following ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup Butterfinger candy bars, chopped
• Frosting (optional)

Feel free to substitute buttermilk for whole milk for a richer flavor, or use a gluten-free flour blend to make it gluten-free!