Description
This indulgent Butterfinger Bomb Cake combines moist chocolate cake layers with a creamy peanut butter frosting and crunchy Butterfinger candy pieces, creating a rich and satisfying dessert perfect for celebrations or any sweet craving.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
Frosting
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
Topping
- 2 Butterfinger candy bars, chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two round cake pans to ensure the cake layers don’t stick.
- Mix Cake Batter: In a large bowl, combine the chocolate cake mix, eggs, and water. Mix thoroughly until the batter is smooth and well combined.
- Bake Cake Layers: Evenly divide the batter between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Frosting: While the cakes are cooling, beat the peanut butter and softened butter together until creamy. Gradually add the powdered sugar, mixing continuously until the frosting is light and fluffy.
- Assemble Cake – First Layer: Place one cooled cake layer on a serving plate. Spread half of the peanut butter frosting evenly over the cake. Sprinkle a generous amount of chopped Butterfinger candy pieces on top of the frosting for added crunch and flavor.
- Assemble Cake – Second Layer and Finish: Place the second cake layer on top of the frosted and sprinkled layer. Spread the remaining frosting over the top and sides of the cake. Garnish the top with additional chopped Butterfinger candy pieces to complete the cake.
Notes
- Ensure cakes are completely cool before frosting to prevent melting.
- Use room temperature butter for the frosting to achieve the best creamy texture.
- You can substitute Butterfinger candy bars with similar peanut butter crunchy candies if preferred.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for optimal flavor and texture.
