Imagine the first bite of a fluffy, buttery cake that erupts with the unmistakable crunch of caramelized Butterfinger pieces, all swirled through a silky chocolate‑cocoa frosting. That’s the promise of the Butterfinger Bliss Bomb Cake—a breakfast indulgence that feels like a celebration every morning.
This cake stands out because it layers a tender vanilla‑spiced crumb with a rich Butterfinger caramel core, then crowns the whole creation with a glossy, chocolate‑kissed frosting. The contrast of textures and the nostalgic candy flavor turn a simple brunch into an unforgettable experience.
Anyone who loves a sweet start to the day—kids, weekend brunch hosts, or anyone craving a dessert‑style breakfast—will adore this treat. It shines at lazy Sundays, holiday brunches, or any time you want to make the ordinary feel extraordinary.
The process is straightforward: bake a light cake, fold in a buttery caramel made from crushed Butterfinger bars, chill, then frost and garnish. With a few pantry staples and a handful of candy bars, you’ll have a show‑stopping cake that looks as good as it tastes.
Why You'll Love This Recipe
Decadent Flavor Fusion: The buttery cake base, caramelized Butterfinger swirl, and chocolate frosting create a layered taste experience that feels both nostalgic and gourmet.
Simple Ingredients, Big Impact: A handful of pantry staples plus a candy bar deliver a cake that looks bakery‑level without complex techniques.
Perfect for Gatherings: The cake’s striking appearance and crowd‑pleasing sweetness make it the centerpiece of any brunch table or holiday spread.
Make‑Ahead Friendly: Once baked and frosted, the cake can be chilled for up to two days, giving you flexibility for busy mornings.
Ingredients
This cake relies on a few key players: a light vanilla‑spiced batter for the base, a buttery caramel made from crushed Butterfinger bars for the swirl, and a silky chocolate‑cocoa frosting for the finish. Fresh butter, quality cocoa, and real vanilla extract give depth, while the candy bar adds that iconic crunch and caramel flavor. The combination creates a harmonious balance of soft crumb, gooey caramel, and glossy frosting.
Cake Base
- 2 ½ cups all‑purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup whole milk, warmed
Butterfinger Caramel Swirl
- 1 cup heavy cream
- ½ cup unsalted butter
- ¼ cup light brown sugar
- 8 Butterfinger bars, crushed
- ¼ tsp sea salt
Chocolate‑Cocoa Frosting
- 1 cup unsalted butter, softened
- 3 cups confectioners’ sugar, sifted
- ½ cup unsweetened cocoa powder
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Toppings & Garnish
- 4 additional Butterfinger bars, broken into shards
- Optional: whipped cream for serving
The flour and leaveners give the cake its airy crumb, while butter and sugar create a tender, moist texture. The caramel swirl benefits from the high‑fat cream and butter, which melt the crushed Butterfinger bars into a glossy ribbon that stays soft after cooling. The frosting’s cocoa and butter combine for a glossy, stable finish that won’t crack when the cake is sliced. Finally, the extra candy shards add a satisfying crunch that mirrors the swirl inside, completing the textural symphony.
Step-by-Step Instructions
Preparing the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing a 9‑inch springform pan. In a large bowl whisk together 2 ½ cups all‑purpose flour, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. In a separate bowl, beat ¾ cup softened butter with 1 ½ cups granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each, then stir in 1 tsp vanilla extract. Finally, combine the dry ingredients with the wet, alternating with 1 cup warm milk, beginning and ending with the flour mixture. The batter should be smooth and slightly thick.
Making the Butterfinger Caramel Swirl
While the batter rests for 10 minutes, melt ½ cup butter in a saucepan over medium heat. Add ¼ cup light brown sugar and stir until dissolved, then slowly whisk in 1 cup heavy cream. Bring the mixture to a gentle boil, then reduce heat and simmer for 3 minutes. Remove from heat and fold in 8 crushed Butterfinger bars and ¼ tsp sea salt. The caramel will be glossy and thick enough to hold its shape when swirled.
Baking the Cake
- Layer the batter. Pour half of the batter into the prepared pan, spreading evenly. Drizzle half of the Butterfinger caramel over the batter, then use a knife or skewer to gently swirl the caramel through. Repeat with the remaining batter and caramel, creating a marbled effect.
- Bake. Place the pan on the middle rack and bake for 35‑40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top and spring back when lightly pressed.
- Cool. Allow the cake to cool in the pan for 15 minutes, then run a thin knife around the edge and release the springform. Transfer the cake to a wire rack and let it cool completely before frosting.
Preparing the Chocolate‑Cocoa Frosting
Beat 1 cup softened butter on medium speed until creamy. Sift together 3 cups confectioners’ sugar and ½ cup cocoa powder, then gradually add to the butter, mixing on low to avoid a sugar cloud. Once incorporated, pour in 2 tbsp heavy cream, 1 tsp vanilla, and a pinch of salt. Increase speed and beat for 2‑3 minutes until the frosting is light, fluffy, and spreads easily.
Finishing the Cake
Spread a thin “crumb coat” of frosting over the entire cake to lock in any loose crumbs, then chill for 20 minutes. Once set, apply a generous final layer of chocolate frosting, smoothing with an offset spatula. Sprinkle the top with the broken Butterfinger shards for crunch and visual flair. If desired, serve each slice with a dollop of whipped cream for extra indulgence.
Tips & Tricks
Perfecting the Recipe
Room‑temperature ingredients: Ensure butter, eggs, and milk are at room temperature. This promotes even mixing and a uniform crumb.
Don’t over‑mix: Once the flour is added, mix just until incorporated. Over‑mixing can develop gluten, making the cake dense.
Flavor Enhancements
Add a splash of espresso to the frosting for deeper chocolate notes, or fold in a teaspoon of orange zest into the caramel for a subtle citrus contrast. A pinch of cinnamon in the batter also elevates the warm, breakfast‑friendly flavor profile.
Common Mistakes to Avoid
Avoid letting the caramel harden before swirling; it should be pourable but thick. Also, don’t bake the cake on the bottom rack, which can cause uneven browning. Use the middle rack for consistent heat distribution.
Pro Tips
Use a kitchen scale: Weighing flour and butter yields the most reliable results, especially for a delicate crumb.
Chill the frosting: If the frosting becomes too soft while spreading, refrigerate for 5 minutes; it will firm up without losing fluffiness.
Uniform shards: Place the extra Butterfinger bars in a zip‑top bag and smash with a rolling pin for evenly sized shards that distribute nicely.
Slice with a hot knife: Warm a chef’s knife under hot water, dry, and slice. This yields clean cuts without dragging the frosting.
Variations
Ingredient Swaps
Substitute the classic Butterfinger with Crunchy Peanut Butter Cups for a nutty twist, or use Milk Chocolate Snickers for added nougat and caramel layers. For a lighter version, replace half the butter in the cake with Greek yogurt, which adds moisture without extra fat.
Dietary Adjustments
To make the cake gluten‑free, swap all‑purpose flour for a 1‑to‑1 gluten‑free blend. Use coconut oil in place of butter for a dairy‑free version, and choose a vegan chocolate frosting made with plant‑based butter. For keto lovers, replace the sugar in the batter with a low‑carb erythritol blend and use almond flour as the base.
Serving Suggestions
Pair a slice with a cup of freshly brewed coffee or a frothy latte for a brunch‑ready combo. Add a side of mixed berries to cut through the richness, or serve alongside a dollop of vanilla‑infused Greek yogurt for a tangy balance.
Storage Info
Leftover Storage
Once sliced, wrap each piece tightly in plastic wrap or store the whole cake in an airtight cake keeper. Refrigerate for up to 4 days; the frosting will stay soft and the caramel will retain its gooey texture. For longer keeping, freeze the cake (unfrosted is best) in a freezer‑safe container for up to 2 months, then thaw in the fridge before frosting.
Reheating Instructions
To enjoy a warm slice, place a piece on a microwave‑safe plate, cover loosely with a damp paper towel, and heat on medium for 20‑30 seconds. For a more even heat, preheat the oven to 300°F (150°C), wrap the slice in foil, and warm for 8‑10 minutes. Add a drizzle of extra caramel or a spoonful of whipped cream after reheating.
Frequently Asked Questions
This Butterfinger Bliss Bomb Cake brings together a tender vanilla cake, a buttery caramel swirl, and a glossy chocolate frosting for a breakfast treat that feels like dessert. The step‑by‑step guide, storage tips, and creative variations ensure you can master it today and adapt it tomorrow. Feel free to experiment with flavors, textures, or dietary tweaks—cooking is your playground. Slice, serve, and savor every decadent bite of this brunch‑worthy masterpiece!
