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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake

  • Author: Amelia
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Easy Butterfinger Bundt Cake combines moist, buttery cake layers with crunchy chopped Butterfinger candy bars for a rich and delightful dessert. Perfect for birthdays, celebrations, or casual weekend treats, this cake boasts an elegant Bundt shape and a buttery, sweet flavor with irresistible peanut butter crunch. Simple to bake and customizable with various mix-ins or glazes, it suits bakers of all levels and any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk or buttermilk

Mix-ins

  • 1 ½ cups chopped Butterfinger candy bars (about 3 bars)

Optional Glaze

  • Powdered sugar glaze (made from powdered sugar and milk) or caramel drizzle

Instructions

  1. Prepare the Pan and Ingredients: Grease your Bundt pan generously with butter or non-stick spray and lightly dust it with flour. Preheat your oven to 350°F (175°C) so it’s ready when your batter is mixed.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents and ensure a tender crumb.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar until the mixture turns light and fluffy, incorporating air for a soft, airy texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully combining each before adding the next. Then stir in the vanilla extract for aromatic flavor enhancement.
  5. Incorporate Dry Ingredients and Milk: Alternate adding the dry flour mixture and milk (or buttermilk) to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Fold in Chopped Butterfinger Pieces: Gently fold the chopped Butterfinger candy bars into the batter, distributing them evenly to add crunch and flavor throughout.
  7. Bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
  8. Cool and Glaze: Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle with a powdered sugar glaze or your preferred topping to finish.

Notes

  • Use room temperature eggs, butter, and milk for a smoother batter and better rise.
  • Do not overmix the batter to prevent a dense cake; mix just until ingredients are combined.
  • Chop Butterfinger bars into small, uniform bite-sized pieces (about half an inch or smaller) for even texture.
  • Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
  • Grease and flour your Bundt pan thoroughly to avoid sticking.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 75 mg

Keywords: Butterfinger cake, Bundt cake, candy bar cake, easy dessert, buttery cake, celebration cake

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Find it online: https://savortrack.com/easy-butterfinger-bundt-cake/