Butterfinger Bomb Chocolate Cake

I promise I did not set out to become the person who bakes candy bars into everything, but here we are — and honestly, it’s a delicious calamity. Imagine a chocolate cake that hides crunchy, peanut-buttery shards of **Butterfinger** in every bite; it’s like each slice throws a tiny surprise party in your mouth. I make this when I want something showy but not fussy: the batter comes together fast, the oven does the heavy lifting, and the house fills with that warm, chocolatey smell that makes neighbors suspicious in the best way. If you like crisp candy, gooey ganache, and a cake that somehow moonlights as dessert and party favor, welcome to your new favorite troublemaker.

Quick Facts

• Yield: Serves 12
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 55–60 minutes

Why This Recipe is Awesome

Because it combines moist, rich chocolate cake with crunchy, peanut-buttery bits of Butterfinger folded right into the batter and piled on top. You get tender crumb, crisp candy texture, and a glossy chocolate ganache that crackles when you cut it — heaven. It’s approachable, a little over-the-top (in the best way), and perfect for potlucks or when you want to impress without sweating the details. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1 cup whole milk (or 1% if that’s what you have)
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8–10 fun-size Butterfinger bars, roughly chopped (about 6–8 oz)
• 1/2 cup semi-sweet chocolate chips (optional, for extra pockets of chocolate)

For the Ganache & Garnish:

• 3/4 cup heavy cream
• 8 oz semi-sweet chocolate, chopped or chips
• 1 tbsp unsalted butter (for shine)
• Extra chopped Butterfinger for sprinkling (2–3 bars)

How I Make It

Step 1:

Preheat the oven to 350°F. Grease and line a 9-inch round pan or an 8×8 square pan. I like to butter the pan, then press a circle of parchment in the bottom so the cake lifts out easily. Chop the Butterfinger bars into rough, bite-size pieces — leave some bigger chunks for crunch. The kitchen will already smell like candy if you sneak a taste (do it).

Step 2:

In a large bowl whisk the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. In another bowl whisk the eggs, milk, sour cream, melted butter, oil, and vanilla until smooth. Pour the wet into the dry and stir until just combined — a few small lumps are okay. Overmixing steals fluffiness, so stop when you see streaks disappear.

Step 3:

Fold in about two-thirds of the chopped Butterfinger and the chocolate chips if using. The batter will look glossy and thick. Spoon it into the prepared pan and smooth the top. Scatter the remaining chopped candy on top so you get those golden, crunchy islands poking through the batter.

Step 4:

Bake at 350°F for 30–35 minutes. Listen for a gentle crackle from the candy, and watch for the edges to pull away slightly from the pan. Stick a toothpick into the center — it should come out with moist crumbs, not wet batter. If the top browns too fast, tent with foil for the last 10 minutes. I pop mine out onto a wire rack after 10–15 minutes of resting so it finishes cooling evenly.

Step 5:

Make the ganache while the cake cools: heat the heavy cream until it just simmers, then pour it over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Stir in 1 tbsp butter for shine. Pour the ganache over the slightly warm cake and spread with an offset spatula. Sprinkle the reserved chopped Butterfinger on top. Let the ganache set for at least 30 minutes before slicing — the glossy snap feels delightful.

Pro Tips

• Bring eggs and milk to room temperature for a silkier batter and even rise.
• Don’t chop the candy too fine — leave big pieces so you get crunchy, peanut-buttery pockets.
• Heat the cream to just below boiling; overheating can make the ganache grainy.
• If you want extra shine, add 1 tsp corn syrup to the ganache while stirring.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap Butterfinger for chopped Heath or Skor bars — similar crunchy toffee flavor but slightly less peanut-buttery.
• Use dairy-free chocolate and canned coconut cream for the ganache to make this dairy-free; expect a faint coconut note.
• Replace all-purpose flour with a 1:1 gluten-free flour blend for gluten-free; texture stays close but may be a touch crumblier.

Variations & Tips

• Add 1 tsp instant espresso powder to the batter for a rich mocha boost.
• Fold in 1/2 cup chopped roasted peanuts for extra texture and nuttiness.
• Make cupcakes instead of a cake — bake 18–22 minutes at 350°F.
• Drizzle salted caramel over the ganache for a sweet-salty contrast.
• Turn it into a trifle: layer cubes with whipped cream and chocolate pudding for a party-friendly presentation.
• Make a sheet-pan version for a crowd — bake in a 9×13 pan and add 5–8 extra minutes.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake and cool the cake, then wrap tightly and store at room temp for 1 day or in the fridge up to 3 days. Add ganache and final candy sprinkle a few hours before serving so the top stays crisp. Reheat slices very briefly in the microwave (10–15 seconds) to revive gooeyness.

Can I double the recipe?

Sure thing. Use two pans or a 9×13 pan. Watch bake time — a 9×13 may need 35–40 minutes. Use the same oven temp (350°F).

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for slightly pulled edges, a springy top, and a toothpick with moist crumbs. If the center jiggles like pudding, give it a few more minutes.

What if I don’t have ingredient X?

No panic: no sour cream? Use plain Greek yogurt. No heavy cream? Heat milk with 1 tbsp butter for the ganache — it won’t be as rich but still delicious.

How I Like to Serve It

I serve this warm with a scoop of vanilla ice cream and a drizzle of caramel for show-stopping contrast. It works at potlucks (cut into squares), birthdays (decorate with extra candy), or lazy weekend coffee dates. It feels like fall and also like a kid’s birthday — comfort and conspicuous candy in one plate.

Notes

• Store leftovers covered at room temp for 1 day, or in the fridge up to 3 days. Bring to room temp before serving for best texture.
• To reheat, microwave single slices for 10–15 seconds to bring back that gooey center.

Final Thoughts

Closing: Go make this buttery, crunchy, chocolatey chaos and watch it disappear — now go impress someone — or just yourself — with your homemade masterpiece!