Sometimes you just need a dessert that feels like a total reward. This Butterfinger bomb cake is exactly that kind of treat for your family. It combines rich chocolate, gooey caramel, and crunchy candy in every bite. It is the perfect way to satisfy a serious sweet tooth today.
This recipe is incredibly simple but tastes like it came from a bakery. You only need a few basic ingredients to get started. It is beginner-friendly and requires very little active kitchen time. Your friends will definitely ask for the recipe at your next party.
Why This Recipe Is a Winner
This cake is a winner because it uses a simple box mix. You get a perfect result without measuring out heaps of flour. The sweetened condensed milk keeps the sponge incredibly moist for days. It is a fantastic choice for a cozy fall evening at home.
It is also a great make-ahead option for busy hosts. You can assemble it a day early to save time. The flavors actually improve over time as they soak together. It is a reliable crowd-pleaser for any neighborhood potluck or celebration.
Simple Method
You start by baking a standard chocolate cake in a 9×13 pan. While the cake is still warm, you poke holes across the top. This allows the sweet fillings to sink deep into the center. Even if you are new to baking, you can master this. It is a very forgiving and fun process to finish.
Ingredients You’ll Need
Most of these items are likely sitting in your pantry right now. They come together to create a very decadent dessert experience.
- 1 box (15.25 oz) chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 8 oz whipped topping, thawed
- 6 standard-sized Butterfinger candy bars, crushed
- 1/4 cup creamy peanut butter, melted
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Prepare chocolate cake batter using the cake mix, eggs, oil, and water according to package instructions.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove cake from oven and immediately poke holes across the entire surface using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
- Drizzle the caramel sauce over the milk layer.
- Cool the cake completely to room temperature, then refrigerate for 1 hour.
- Spread the whipped topping over the cooled cake in an even layer.
- Top with crushed Butterfinger candy bars.
- Drizzle melted peanut butter over the candy layer.
- Refrigerate for at least 1 additional hour before slicing and serving.
Best Ways to Enjoy It
Serve this cake chilled for the best possible texture. It pairs wonderfully with a cold glass of milk. You can also serve it with a scoop of vanilla ice cream. Bring it to a family gathering and watch it disappear fast. It is a guaranteed hit for any candy lover.
Keep It Fresh
Store any leftovers in the refrigerator for up to three days. Keep the pan tightly covered with plastic wrap or foil. This prevents the whipped topping from absorbing any fridge odors. The cake stays soft and delicious even after a few days. We do not recommend freezing this cake once topped.
Tips for Best Results
- Don’t skip the chilling time before adding the whipped topping.
- Avoid making the holes too small so the milk can sink in.
- Use a rolling pin to crush candy bars inside their wrappers.
- Melt the peanut butter in short bursts in the microwave.
- For holiday parties, double the amount of crushed candy on top.
- Wipe your knife with a warm towel between each slice.
- Make sure your whipped topping is fully thawed before spreading it.
Ways to Switch It Up
- Swap the chocolate cake for a yellow cake mix for variety.
- Use gluten-free cake mix to make this gluten-free friendly.
- Substitute almond butter for the peanut butter drizzle if preferred.
- Add a sprinkle of sea salt over the caramel layer.
Common Questions
Can I make this cake a day ahead?
Yes, this cake is actually better the next day. The fillings have more time to soak into the sponge. Just keep it refrigerated until you are ready to serve.
What if I don’t have a wooden spoon?
You can use a large straw or a clean chopstick instead. Just ensure the holes are large enough for the liquid. You want that caramel to reach every single bite.
Will kids enjoy this recipe?
Kids absolutely love the crunchy candy topping and sweet flavor. It is a very kid-approved dessert for any occasion. They can even help you crush the candy bars.
I hope this decadent cake brings a little extra joy to your kitchen. It is the perfect treat for a cozy night in with family. Happy baking!
— Alex
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 3 large egg s
- 1/2 cup vegetable oil
- 1 cup wate r
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce
- 8 oz whipped topping, thawed
- 6 standard -sized Butterfinger candy bars, crushed
- 1/4 cup creamy peanut butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- Prepare chocolate cake batter using the cake mix, eggs, oil, and water according to package instructions.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Remove cake from oven and immediately poke holes across the entire surface using the handle of a wooden spoon.
- Pour the sweetened condensed milk evenly over the warm cake, allowing it to soak into the holes.
- Drizzle the caramel sauce over the milk layer.
- Cool the cake completely to room temperature, then refrigerate for 1 hour.
- Spread the whipped topping over the cooled cake in an even layer.
- Top with crushed Butterfinger candy bars.
- Drizzle melted peanut butter over the candy layer.
- Refrigerate for at least 1 additional hour before slicing and serving.
