Print

Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
Print Recipe

This Easy Butterfinger Bundt Cake is a rich, moist, and buttery cake studded with crunchy Butterfinger candy pieces, delivering a nostalgic candy bar flavor in every bite. Perfect for gatherings, celebrations, or simply treating yourself, this cake combines effortless preparation with decadent taste and texture, ensuring a crowd-pleasing dessert that stays fresh for days.

Ingredients

Scale

Cake Ingredients

  • 2 ½ cups all-purpose flour (substitute gluten-free blend for gluten-free option)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk, room temperature (or regular milk with 1 tablespoon vinegar/lemon juice)
  • 1 ½ cups Butterfinger candy bars, chopped into uniform chunks

Optional Glaze Ingredients

  • 1 cup powdered sugar
  • 2–3 tablespoons milk

Instructions

  1. Preheat and prepare your pan: Set your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray, making sure to coat all the intricate grooves to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt for even distribution of leavening agents.
  3. Cream butter and sugar: Using a stand mixer or handheld beaters, beat the softened unsalted butter and sugar until light and fluffy to ensure a tender crumb.
  4. Add eggs and vanilla: Beat in the eggs one at a time until fully combined, then stir in the vanilla extract for aroma and flavor.
  5. Alternate adding dry ingredients and buttermilk: Gradually mix the dry flour mixture into the wet batter alternately with buttermilk, starting and ending with the flour, to keep the batter smooth and moist.
  6. Fold in Butterfinger pieces: Gently fold the chopped Butterfinger candy bars into the batter, distributing them evenly without breaking to preserve crunch.
  7. Pour batter and bake: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and glaze: Let the cake cool in the pan for 15 minutes before carefully inverting onto a wire rack. Once completely cool, drizzle with a simple powdered sugar glaze if desired.

Notes

  • Use room-temperature butter, eggs, and buttermilk for smoother batter and better texture.
  • Mix just until combined to avoid a tough cake.
  • Chop Butterfinger pieces evenly for consistent crunch throughout.
  • Thoroughly grease and flour the Bundt pan, especially the crevices, to prevent sticking.
  • Use an oven thermometer to maintain an accurate baking temperature.
  • Allow sufficient cooling time to avoid breaking or crumbling when removing the cake.

Nutrition

Keywords: Butterfinger cake, Bundt cake, easy dessert, candy cake, Butterfinger dessert, nostalgic cake, moist cake

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