Why Make This Recipe
Butterfinger Bomb Cake is a delightful dessert that combines the rich flavors of chocolate with the crispy, peanut buttery sweetness of Butterfinger candy bars. This cake is perfect for celebrations, birthdays, or just a sweet treat at home. It’s easy to make and sure to impress your family and friends with its delicious taste and eye-catching presentation.
How to Make Butterfinger Bomb Cake
Ingredients:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup whole milk (or buttermilk for a richer flavor)
- 0.5 cups vegetable oil (or coconut oil for a twist)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup crushed Butterfinger candy bars (about 4-5 bars)
- 1 cup heavy whipping cream
- 0.5 cups powdered sugar
- 1 teaspoon vanilla extract (for the whipped cream)
- Additional crushed Butterfinger bars (as needed)
Directions:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
- Stir in the boiling water until the batter is smooth (the batter will be thin).
- Gently fold in the crushed Butterfinger pieces.
- Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, whip the heavy cream with the powdered sugar and vanilla extract until fluffy peaks form.
- Once cooled, layer the cakes with the whipped cream between them and on top, sprinkling additional crushed Butterfinger bars for decoration.
Pro Tip: To achieve a fluffier cream, chill your mixing bowl and beaters before whipping the cream.
How to Serve Butterfinger Bomb Cake
Serve Butterfinger Bomb Cake as a stunning centerpiece for your dessert table. Cut it into slices and let everyone enjoy this rich, chocolatey treat. You can pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra indulgent experience!
How to Store Butterfinger Bomb Cake
Store any leftover Butterfinger Bomb Cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Tips to Make Butterfinger Bomb Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- If you like a stronger chocolate flavor, consider adding some chocolate chips to the batter.
- Feel free to adjust the amount of Butterfinger pieces to your taste; adding more will enhance the candy flavor.
Variation
You can try this recipe with different candy bars, like Reese’s or Snickers, to create your own version of a bomb cake. Each variation will bring a unique flavor twist to this sweet treat.
FAQs
Q: Can I substitute the whole milk?
A: Yes, you can use buttermilk for a richer flavor or any non-dairy milk if you prefer a dairy-free option.
Q: How can I make the cake more chocolatey?
A: You can add chocolate chips to the batter or use dark cocoa powder instead of regular cocoa powder for a deeper chocolate taste.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day ahead, store them in the refrigerator, and assemble them the next day. Just whip the cream just before serving for the best texture.