Butterfinger Bomb Cake
Butterfinger Bomb Cake is a mouthwatering dessert that transforms your favorite candy bar into an unforgettable cake. With layers of rich chocolate cake, luscious peanut butter filling, and a crunchy Butterfinger topping, this treat promises to impress at any gathering. Easy to make and visually stunning, it’s the perfect way to celebrate any occasion or indulge just because!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 1 cup creamy peanut butter (divided)
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 cup crushed Butterfinger bars (plus extra for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In another bowl, beat eggs until frothy. Add vegetable oil, milk, and half of the peanut butter; whisk until smooth.
- Gradually combine wet ingredients with dry ingredients until just mixed. Divide the batter between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting, whip heavy cream until soft peaks form. Gradually add powdered sugar and remaining peanut butter until fluffy.
- Layer frosting between cooled cakes and top generously with crushed Butterfingers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 29g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg