Listen, I never set out to become the person at every potluck whose dessert vanishes before the salad even starts, but here we are! The first time I made this Butterfinger Bomb Cake was for a rainy Friday night movie marathon (Harry Potter, if you’re wondering). Ended up with kids fighting over crumbs and my aunt asking for the recipe, which almost made me blush, except I was still focused on licking the caramel off my own plate. I mean, it’s possible I make it a bit too often now, but trust me—one bite and you'll see why.
Why You'll Love This (Besides the Obvious Chocolate Chaos)
I’ve got a sweet tooth with a mind of its own. This is my emergency-dessert-move when someone texts “Hey, quick invite: come over for cards?” My kids go bananas for it (and, well, so do I—I mean, it’s a Butterfinger cake). The combo of gooey, soft cake, crunchy candy, and a big ol’ whoosh of whipped topping is wild. Honestly, the hardest part is waiting for it to chill. I have to play defense in the fridge with a sticky note: “Not ready yet!” Not that it ever actually slows anyone down…
What You’ll Need – Ingredients (My Shortcuts & Faves)
- 1 box chocolate cake mix (I usually grab Devil’s Food, but honestly, fudge or chocolate fudge works, too—my gran used classic Betty Crocker, but your fave is fine)
- Eggs, oil, and water as called for on the box
- 1 can (14 oz) sweetened condensed milk (Eagle Brand is what I reach for, but store brand has gotten me out of a pinch)
- 1 jar caramel sauce (about 13 oz)—Some folks swear by homemade, but I’m rarely that ambitious
- 1 (8 oz) tub whipped topping (Cool Whip, but homemade whipped cream is lush if you have the patience I don’t)
- 3-4 full-size Butterfinger bars (or about 1 ½ cups crushed, though I’ve been guilty of using leftover Halloween minis!)
- Optional: pinch of sea salt for a little extra pop, if you ask me
Let’s Get Bombing: My Step-by-Step Walkthrough (With a Few Tangents)
- Crank your oven up to 350°F (175°C). Bake the cake as per the box (I dump everything together, beat until just combined—less mixing, more tenderness). Into a 9 by 13 pan, obviously greased. Blow it a kiss for luck.
- Once the cake is out, poke holes all over it—I use a wooden spoon handle, but a fat straw works. Don’t overthink the pattern, just go wild.
- Right away (the cake should still be warm!), pour the condensed milk slowly over the top so it sinks into the holes. Then drown it in caramel sauce. Sometimes, I swirl them around with a butter knife—it’s messy, in a good way.
- This is where I have to force myself to be patient: let the cake cool completely, then tuck it in the fridge for at least a couple hours. If you skip this, the whipped topping melts into a puddle… ask me how I know. Actually, on second thought, just trust me.
- Once chilled, spread the whipped topping all over, like frosting a snowdrift. Smash up your Butterfingers (I just toss them in a zip bag and bash with a rolling pin—very satisfying, plus, snack on a shard or two). Sprinkle generous chunks over the cake, and maybe a snitch extra caramel if you’re feeling wild.
- Final touch: a pinch of sea salt if you like a salty-sweet thing; I always do.
Notes & My Minor Mishaps (aka Learn From Me!)
- One time I tried using fat-free condensed milk. Yeah—don’t do it. It came out strangely gummy. Full-fat for the win.
- The cake can look a bit swampy just after you pour on the sauces. It’ll sort itself out in the fridge, promise.
- If your Butterfingers are sticky, pop ‘em in the freezer for 10min before smashing. Learned that the messy way…
The Many Ways I’ve Fiddled With This
Sometimes I use chocolate syrup instead of caramel—doesn’t hit quite the same, but it’s still good. I’ve also mixed in crushed Oreos (not as genius as it sounds, honestly). Once, I tried a peanut butter drizzle, which turned out weirdly overwhelming. Maybe just stick to the classic if you’re unsure, but if you come up with a great twist let me know (hit me up in the comments or DM me on Instagram—I love seeing your mad cake science).
Equipment: What Works and My Rinky-Dink Solutions
You’ll want a 9x13 pan, something sturdy to poke holes (spoon handle, or even your finger if you’re brave), and a whisk or electric mixer for the cake. No mixer? I’ve gone fork-and-elbow before; it’s slower but sort of therapeutic. If all else fails, a potato masher has done the trick… not my proudest hack, but hey, the cake still got demolished.
How to Store (Assuming It Survives the First Night)
Loosely covered in the fridge, it’ll keep up to three days—but honestly, it never lasts in my house past breakfast the next day (yep, cake for breakfast, don’t judge me). If you need to make it ahead, just wait to add Butterfinger bits until just before serving so they keep their crunch.
How We Serve It (And a Random Family Quirk)
If it’s just us, we scoop it out in big, messy chunks. For fancier occasions, I sometimes cut neatish slices and drizzle a bit more caramel—though someone (naming no names, Dad) always nicks the corner with extra Butterfinger. Oh, and every now and then, my brother drowns his in black coffee and swears it’s the best way—haven’t quite gotten there myself.
Pro Tips I Learned the Soggy Way
- Don’t rush the chilling. I tried once, and the whole thing melted and looked like something form a horror movie (tasted fine but…yikes).
- If you’re making two in one go, double the toppings but NOT the cake in one pan—it just bubbles up everywhere. Use two pans, trust me.
FAQ—Real Questions from Friends (Usually at 11pm!)
- Can I use store-brand cake mix?
- Oh for sure, I’ve used whatever’s on sale (Publix brand last time). Doesn’t matter much in this kind of ooey-gooey dessert.
- What if I can’t find Butterfinger bars?
- Happened to me once. I used Heath bars and some chopped peanuts—different, but still pretty good. Or check out this online candy shop if you're stuck.
- Is this Gluten-Free?
- Afraid not, unless you use a GF cake mix and double-check your candy bars. I haven’t tried that yet, so let me know if you do!
- Can I freeze it?
- In theory? Maybe, but the whipped topping goes kinda wonky; personally, I'm not a fan. Plus you'll have to explain why you have frozen cake when someone discovers it months later—awkward.
- Where did you learn this?
- I found the bones of the recipe on Pinterest ages ago, then sort of overhauled it. Oh, and here's a similar (fancier) take from Southern Living.
Final aside—one night while making this, my dog managed to steal a Butterfinger wrapper right off the counter. (Don’t worry, he’s fine and now banned from desserts.) But seriously, this cake’s more fun than a barrel of monkeys and you really don’t need an occasion to whip it up. I hope you get crumb-scuffles over the last bit, too! Happy baking. 🍰
Ingredients
- 1 box chocolate cake mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
- 1 (14 oz) can sweetened condensed milk
- 1 cup caramel sauce
- 2 cups whipped topping (such as Cool Whip)
- 4 Butterfinger candy bars, crushed
Instructions
-
1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
-
2In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix until well blended. Pour the batter into the prepared baking dish.
-
3Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool slightly.
-
4While the cake is still warm, poke holes all over the top using the handle of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, followed by the caramel sauce. Allow the cake to cool completely.
-
5Spread the whipped topping evenly over the cooled cake. Sprinkle the crushed Butterfinger candy bars generously over the top.
-
6Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!