Description
Indulge in this decadent Butterfinger Bomb Cake, featuring layers of rich chocolate cake, creamy peanut butter filling, and luscious chocolate frosting, all topped with crunchy Butterfinger pieces for a delightful treat.
Ingredients
Scale
- 1 box of chocolate cake mix (plus ingredients required on the box: eggs, oil, water)
- 1 cup of creamy peanut butter
- 1 cup of powdered sugar
- 1 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 cup of Butterfinger candy bars, crushed (about 4–5 bars)
- 1 cup of chocolate frosting (store-bought or homemade)
- Extra Butterfinger pieces for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix with the ingredients listed on the box. Mix until just combined.
- Grease and flour two 9-inch round cake pans.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- In a medium bowl, combine 1 cup of creamy peanut butter and 1 cup of powdered sugar. Mix until well combined.
- In another bowl, whip 1 cup of heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, then fold in the crushed Butterfinger pieces.
- Once the cakes are done baking, let them cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
- Place one layer on a serving plate and spread a generous layer of the peanut butter filling on top.
- Place the second cake layer on top and frost the cake with chocolate frosting.
- Sprinkle additional crushed Butterfinger pieces on top for garnish.
- Cover the cake and refrigerate for at least 1 hour before serving.
- Let the cake sit at room temperature for 10-15 minutes before slicing and serving.
Notes
- For a richer flavor, you can use dark chocolate cake mix instead of regular chocolate cake mix.
- Feel free to adjust the amount of Butterfinger pieces based on your preference.
- This cake can be made a day in advance; just keep it covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes