Butterfinger Bomb Cake
This post has been sponsored by Butterfinger. All thoughts and opinions are my own.
This Butterfinger Bomb Cake begins with moist chocolate cake that’s filled with sweet drizzles of caramel before being topped with whipped vanilla frosting and delicious Butterfinger Minis.
Do you know what I discovered at Shaw’s the other day?! New Butterfinger Mini’s! Right in the candy aisle. They’re basically a bite-sized version of classic Butterfinger, also with an improved recipe!
They still have that Crispety, Crunchety, Peanut-Buttery taste, but it’s an even higher quality than it was before. I immediately knew what I had to do next: make Butterfinger Bomb Cake.
You’ll just need to run to Shaw’s and grab the ingredients shown below (plus caramel sauce if you’d like), and you’ll be good to go. Don’t forget to download the Shaw’s Mobile app for coupons!
Yes, one of the ingredients is cake mix. But I’m going to show you a trick for getting super moist, homemade flavor and texture out of that mix. No one will ever know that you didn’t make it from scratch.
Adding Sour Cream to Cake Mix
Replacing 1 cup of water with 1 cup of sour cream when baking with cake mix is the trick to getting a super moist, flavorful, homemade taste and texture that tastes like you make it completely from scratch!
How to Make Fluffier Frosting
When you’re dealing with a cake such as this, where caramel is literally injected into the cake itself and the top is loaded with Butterfinger pieces, it might be a good idea to cut down on the sweetness of the frosting just a tad. My mom always did this for my birthday cakes.
Simply add ¾ cup or so of whipping cream to the container of frosting, and use a hand mixer to combine it until it’s nice and fluffy—it’ll take about 5 minutes. You’ll have fluffier frosting that’s not overpoweringly sweet.
The Caramel Filling
I used the thicker end of a chopstick to make small holes in the cake while it was still warm and filled those holes with caramel sauce.
This makes the cake even more moist and adds another element of flavor and texture. It’s optional but a fun idea!
This cake should be stored in an airtight container in the refrigerator and should be used within 5 days.
You can also freeze this cake and let it defrost in the fridge overnight before serving it.
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Butterfinger Bomb Cake
- 1 15.25 oz. box chocolate cake mix
- 2-3 eggs, as indicated on cake mix box
- Vegetable oil, as indicated on cake mix box
- 1 cup sour cream
- 1/3 cup caramel sauce
- 1 16 oz. container vanilla frosting
- ¾ cup whipping cream
- 1 10.8 oz. package Butterfinger Minis
- Combine all cake mix ingredients (mix, eggs, vegetable oiper package instructions, but omit one cup of water and use sour cream instead. Any remaining water over one cup can be used.
- Bake the cake in a 9x13 pan per the temperature and time noted on cake box instructions.
- Use a chopstick or another similar tool to create holes in the cake while it’s still warm. Fill them with caramel sauce.
- Let the cake cool completely.
- In a large bowl, combine the frosting with the whipping cream. Use a hand mixer to blend and whip them together until light and fluffy, about 5 minutes on medium speed.
- Spread the frosting evenly over the top and sides of the cake.
- Use a knife to break some of the Butterfinger Minis into pieces and sprinkle them over the top of the cake.
- Place whole Butterfinger minis over the top of the cake and drizzle with additional caramel sauce if desired.
- Chill until ready to serve. Leftovers also need to be refrigerated.