I had to share my Butterfinger Bomb Cake that tucks a peanut butter core into stacked chocolate layers with a ganache finish, a playful addition to Butterfinger Desserts that will leave you curious about the build.

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It’s kind of hard for me to talk about Butterfingers without wanting to shove like 7 of them in my mouth. It’s even harder for me to talk about this Butterfinger Bomb Cake without wanting.

I cant help it, the idea of a box of chocolate cake mix turned into something crunchy and wildly over the top with chopped Butterfinger bars makes my brain short circuit. I bring this thing to parties and people whisper Good Cakes For Birthdays like it’s some secret category, and if you like Butterfinger Desserts, well good luck not obsessing about it.

It’s messy, loud, and totally worth it.

Ingredients

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Chocolate cake mix: Mostly refined carbs and sugar gives structure and deep chocolate flavor not nutrient dense.
Eggs: Good protein and some fat it helps bind and add richness vitamin boost.
Instant vanilla pudding mix: Adds sweetness and creaminess but high in sugar mostly carbs low protein.
Cream cheese: Rich in fat and calories creamy texture small protein adds tangy balance.
Whipped topping: Light fluffy mostly air and sugar adds sweetness few nutrients.
Butterfinger bars: Candy with crunchy peanut butter center very high sugar and fat super sweet.
Milk: Provides calcium and some protein it thins pudding and helps batter mix smoothly.
Vegetable oil: Pure fat adds moisture and tenderness no protein or fiber calorie dense.
Powdered sugar: Finely ground sugar makes frosting sweet and smooth zero nutrients.

Ingredient Quantities

1 box (15.25 oz) chocolate cake mix

3 large eggs

1 cup water

1/2 cup vegetable oil

1 package (3.4 oz) instant vanilla pudding mix

2 cups cold milk

8 oz cream cheese, softened

1 cup powdered sugar

1 (8 oz) container frozen whipped topping, thawed

6 full-size Butterfinger bars (about 10 to 12 oz), coarsely crushed

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan. In a bowl mix the chocolate cake mix, 3 large eggs, 1 cup water and 1/2 cup vegetable oil; beat about 2 minutes until smooth, pour into the pan and bake 25 to 30 minutes or until a toothpick comes out clean.

2. While the cake bakes whisk the
3.4 oz instant vanilla pudding mix with 2 cups cold milk for 1 to 2 minutes until it thickens, then set it aside.

3. Let the cake cool just a few minutes so it is still warm but not scalding, then poke holes all over the top with the handle of a wooden spoon or the end of a spatula, about 1 inch apart.

4. Slowly pour the prepared vanilla pudding over the warm cake, letting it sink into the holes; use a spatula to spread and help it seep in. Cool the cake to room temperature, then chill in the fridge until the pudding is set, about 30 minutes.

5. Meanwhile beat the 8 oz softened cream cheese with 1 cup powdered sugar until smooth and no lumps remain. Don’t overbeat or it can get kinda greasy.

6. Fold the 8 oz thawed whipped topping into the sweetened cream cheese until combined and fluffy.

7. Coarsely crush all 6 full-size Butterfinger bars (about 10 to 12 oz total). Stir about two thirds of the crushed Butterfingers into the cream cheese mixture, reserving the rest for the top.

8. Spread the cream cheese/whipped topping mixture evenly over the chilled pudding-topped cake, sprinkle the reserved crushed Butterfingers over everything, then refrigerate at least 2 hours or overnight so it sets. Slice and serve cold, and yes you can add extra Butterfinger bits on top if you want more crunch.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9×13 inch baking pan, greased
3. Large mixing bowl and a medium bowl (one for cake, one for pudding/cream)
4. Electric hand mixer (or a whisk if you wanna work harder)
5. Measuring cups and spoons (1 cup, 1/2 cup, etc)
6. Whisk (for the instant pudding)
7. Wooden spoon handle or the end of a spatula to poke holes in the cake
8. Rubber/spatula for spreading the pudding and the cream cheese mixture
9. Rolling pin or heavy skillet plus a zip-top bag to crush the Butterfinger bars
10. Toothpick or cake tester to check doneness and a sharp knife to slice when chilled

FAQ

Can I swap the Butterfingers for something else? A: Yes, you can use other crunchy candy bars like chopped Reese's Crunch or Heath, but the flavor and texture will change. If the candy is very chocolatey or sticky, toss the pieces in a little flour so they dont all sink to the bottom.

How do I keep the candy pieces from getting soggy? A: Add most of the crushed Butterfingers right before serving, or at least keep some aside to sprinkle on top. Storing the cake in the fridge will soften candy over time, so for best crunch wait to add the final crunch until last minute.

Can I make this ahead of time and how long will it last? A: Yes, you can assemble it a day ahead and refrigerate it. It will be best within 24 to 48 hours. After that the candy and cake both start to soften and lose their texture. If you need to prep earlier, keep the crushed candy and whipped topping separate and finish the cake the day you serve it.

Do I have to use the instant pudding mix and whipped topping, or are there swaps? A: You can make homemade vanilla pudding but it must be fully chilled before pouring so it sets right. For the topping you can use real whipped cream stabilized with a little powdered sugar, or a non dairy whipped topping if you need a dairy free version, but texture may be slightly different.

Any tips to get the filling smooth and lump free? A: Let the cream cheese come to room temp so it creams easily, beat it until silky before adding powdered sugar, then fold in the thawed whipped topping gently. If the pudding mix seems lumpy, whisk it with the milk vigorously or use a hand mixer for a minute.

Can I use a homemade chocolate cake or a different pan size? A: Sure, a homemade cake works fine. If you change pan size check baking time and poke holes while the cake is still warm so the pudding soaks in better. If you make layers just pour the pudding between layers and chill well before frosting.

Butterfinger Bomb Cake Recipe Substitutions and Variations

Eggs: swap each large egg with 1/4 cup unsweetened applesauce or 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min). Applesauce keeps it moist, flax works if you need egg-free but cake may be a tad denser.
Water: use hot brewed coffee 1 for 1 to replace the water for a deeper chocolate flavor, or use milk 1 for 1 if you want a richer batter (don’t add boiling water straight into the mix).
Cream cheese: substitute equal amounts of mascarpone or Neufchatel cheese (1:1). Mascarpone is milder and richer, Neufchatel is lower fat and a little less tangy.
Butterfinger bars: use about 10 to 12 oz chopped Heath bars for similar toffee crunch, or chopped peanut butter cups for a choc-peanut twist. Fold them in at the end so they stay crunchy.

Pro Tips

1) Let the cream cheese get good and soft before you beat it. If it’s still cold you’ll get lumps, but don’t overbeat or it’ll go greasy and kinda weird. If it looks too stiff add a tablespoon of milk at a time until it’s spreadable, not soupy.

2) Freeze the Butterfingers for 10 to 15 minutes before crushing them. They snap cleaner and you get nice chunks instead of dust. Put them in a zip bag and use a rolling pin or the flat bottom of a jar, and leave a few big pieces for on top for extra crunch.

3) When you pour the pudding in, go slow and use the back of a spoon to help it settle. You want it to sink into the cake but not puddle on top. If the cake is too hot the pudding will get watery, too cool and it wont absorb well, so aim for warm not steaming.

4) Chill it longer than you think you need to, overnight is best. For clean slices run a sharp knife under hot water and wipe it between cuts, or score the top first to guide your cuts. Store leftovers covered in the fridge so the candy bits don’t get soggy.

Butterfinger Bomb Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

560

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9×13 inch baking pan, greased
3. Large mixing bowl and a medium bowl (one for cake, one for pudding/cream)
4. Electric hand mixer (or a whisk if you wanna work harder)
5. Measuring cups and spoons (1 cup, 1/2 cup, etc)
6. Whisk (for the instant pudding)
7. Wooden spoon handle or the end of a spatula to poke holes in the cake
8. Rubber/spatula for spreading the pudding and the cream cheese mixture
9. Rolling pin or heavy skillet plus a zip-top bag to crush the Butterfinger bars
10. Toothpick or cake tester to check doneness and a sharp knife to slice when chilled

Ingredients

1 box (15.25 oz) chocolate cake mix
3 large eggs
1 cup water
1/2 cup vegetable oil
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
8 oz cream cheese, softened
1 cup powdered sugar
1 (8 oz) container frozen whipped topping, thawed
6 full-size Butterfinger bars (about 10 to 12 oz), coarsely crushed

Directions

Preheat oven to 350 F and grease a 9×13 inch pan. In a bowl mix the chocolate cake mix, 3 large eggs, 1 cup water and 1/2 cup vegetable oil; beat about 2 minutes until smooth, pour into the pan and bake 25 to 30 minutes or until a toothpick comes out clean.
While the cake bakes whisk the
4 oz instant vanilla pudding mix with 2 cups cold milk for 1 to 2 minutes until it thickens, then set it aside.
Let the cake cool just a few minutes so it is still warm but not scalding, then poke holes all over the top with the handle of a wooden spoon or the end of a spatula, about 1 inch apart.
Slowly pour the prepared vanilla pudding over the warm cake, letting it sink into the holes; use a spatula to spread and help it seep in. Cool the cake to room temperature, then chill in the fridge until the pudding is set, about 30 minutes.
Meanwhile beat the 8 oz softened cream cheese with 1 cup powdered sugar until smooth and no lumps remain. Don't overbeat or it can get kinda greasy.
Fold the 8 oz thawed whipped topping into the sweetened cream cheese until combined and fluffy.
Coarsely crush all 6 full-size Butterfinger bars (about 10 to 12 oz total). Stir about two thirds of the crushed Butterfingers into the cream cheese mixture, reserving the rest for the top.
Spread the cream cheese/whipped topping mixture evenly over the chilled pudding-topped cake, sprinkle the reserved crushed Butterfingers over everything, then refrigerate at least 2 hours or overnight so it sets. Slice and serve cold, and yes you can add extra Butterfinger bits on top if you want more crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.