Butterfinger Bundt Cake

If there’s one dessert that can bring out the inner child in anyone, it’s this Butterfinger Bundt Cake. Rich, moist, and decadently dotted with chunks of everyone’s favorite crunchy peanut butter candy bar, this cake is a glorious fusion of nostalgia and indulgence. As the aroma of warm chocolate and caramelized sugar fills your kitchen, you’ll know you’re in for a treat that’s as comforting as it is impressive.

Behind the Recipe

It all began on a rainy Saturday afternoon, the kind where baking feels less like a chore and more like a cozy ritual. I had a few Butterfinger bars left over from Halloween and a craving for something sweet and satisfying. What started as an experimental whim quickly became a family favorite. This cake has since made appearances at birthday parties, potlucks, and lazy Sundays alike.

Recipe Origin or Trivia

Butterfinger, that crispety, crunchety, peanut-buttery candy, first debuted in 1923 and has been a confectionery icon ever since. Incorporating it into a cake is a playful twist on traditional chocolate or marble bundt cakes. It’s believed that bundt cakes themselves originated from the German “bundkuchen,” a cake baked in a distinctive ring-shaped pan that ensures even cooking and a showstopping presentation.

Why You’ll Love Butterfinger Bundt Cake

You’re going to love this for so many reasons, but here’s what makes it stand out:

Versatile: Works beautifully for birthdays, brunches, or casual weeknight desserts.
Budget-Friendly: Made with pantry staples and a few Butterfingers.
Quick and Easy: Minimal prep with impressive results.
Customizable: Add nuts, drizzle with caramel, or mix in chocolate chips.
Crowd-Pleasing: Kids and adults alike can’t get enough.
Make-Ahead Friendly: Bake a day before and it gets even more moist.
Great for Leftovers: Slices store well and taste divine even days later.

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Chef’s Pro Tips for Perfect Results

This cake rewards a few insider secrets that elevate it to bakery-level goodness:

• Use room temperature ingredients to ensure a smooth batter.
• Lightly coat chopped Butterfinger pieces in flour before folding into the batter to prevent sinking.
• Don’t overmix the batter. Gentle folding keeps the texture light and airy.
• Grease every nook of your bundt pan with butter and flour or baking spray with flour.
• Let the cake cool in the pan for at least 15 minutes before inverting to avoid sticking.

Kitchen Tools You’ll Need

Let’s make sure your kitchen is prepped and ready:

Bundt Pan: The signature shape makes this cake visually stunning.
Hand or Stand Mixer: For creaming the butter and sugar to fluffy perfection.
Mixing Bowls: For combining dry and wet ingredients separately.
Spatula: To fold in Butterfinger chunks gently.
Wire Rack: Essential for cooling the cake evenly.

Ingredients in Butterfinger Bundt Cake

Creating this candy-bar masterpiece begins with a cast of classic cake ingredients, each playing their part in sweet harmony.

All-Purpose Flour: 2¾ cups — provides the structure and perfect crumb.
Baking Powder: 2 teaspoons — helps the cake rise beautifully.
Salt: ½ teaspoon — balances sweetness and deepens flavor.
Unsalted Butter: 1 cup (2 sticks) — creates a rich, moist base.
Granulated Sugar: 1½ cups — sweetens and helps with a tender texture.
Large Eggs: 4 — add structure and richness.
Vanilla Extract: 2 teaspoons — enhances flavor depth.
Whole Milk: 1 cup — keeps the batter smooth and the cake moist.
Sour Cream: ½ cup — adds tang and an incredibly tender crumb.
Chopped Butterfinger Bars: 2 cups — scattered throughout for bursts of crunch and flavor.
Powdered Sugar (optional): for dusting over the top.

Ingredient Substitutions

There’s always room to adapt and improvise:

Whole Milk: Buttermilk or a mix of cream and water.
Sour Cream: Plain Greek yogurt works well too.
Butterfinger Bars: Any peanut butter candy or chocolate toffee bits.
All-Purpose Flour: Can be swapped for cake flour for a softer texture.

Ingredient Spotlight

Butterfinger Bars: The star of the show with its peanut butter crunch and caramelized sweetness.
Sour Cream: Secret weapon for that ultra-moist, tender crumb and slight tang.

Instructions for Making Butterfinger Bundt Cake

Get ready for a fun and satisfying bake! Here’s how to whip up this candy-packed bundt beauty.

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Generously grease a bundt pan with butter and dust with flour or use baking spray with flour.

2. Combine Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract, milk, and sour cream until smooth.

3. Prepare Your Cooking Vessel:
Pour half of the batter into the prepared bundt pan. Sprinkle half the chopped Butterfingers over the batter, then pour the remaining batter and top with the rest of the candy.

4. Assemble the Dish:
Tap the pan gently on the counter to release air bubbles and evenly distribute the candy.

5. Cook to Perfection:
Bake for 55 to 65 minutes, or until a toothpick comes out clean from the center. If the top browns too quickly, cover loosely with foil.

6. Finishing Touches:
Cool in the pan for 15–20 minutes, then invert onto a wire rack. Once fully cool, dust with powdered sugar or drizzle with a simple chocolate glaze if desired.

7. Serve and Enjoy:
Slice and serve with a tall glass of milk or scoop of vanilla ice cream. Trust me, you’re going to love this.

Texture & Flavor Secrets

What makes this cake sing is its irresistible play of textures. The soft, velvety crumb contrasts perfectly with the crunch of Butterfinger bits. Flavor-wise, it’s a dream: buttery base with nutty sweetness, caramel undertones, and that signature peanut butter bite peeking through every mouthful.

Cooking Tips & Tricks

Here are some final flourishes to help along the way:

• Room temp ingredients ensure even mixing and a smooth batter.
• Don’t skip the cooling time—it helps the cake set and release cleanly.
• Chop Butterfingers coarsely for that bold crunch and visual flair.

What to Avoid

Even the best bakers run into hiccups, so here’s what to dodge:

• Overbaking can lead to dryness. Start checking at 55 minutes.
• Forgetting to grease the pan properly can result in sticking.
• Mixing too much after adding flour toughens the cake.

Nutrition Facts

Servings: 12
Calories per serving: 460
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Make-Ahead and Storage Tips

This cake is actually better the next day. You can bake it 24 hours in advance, wrap tightly in plastic wrap, and store at room temp. Leftovers? Keep them sealed for up to 5 days or freeze slices for up to 2 months. Just thaw at room temp and enjoy!

How to Serve Butterfinger Bundt Cake

A warm slice pairs like a dream with vanilla bean ice cream, whipped cream, or even a drizzle of warm peanut butter sauce. It also shines solo with a hot coffee or cold milk—whatever you’re in the mood for.

Creative Leftover Transformations

Leftovers? Don’t just reheat—reinvent!

• Cake Parfait: Layer with pudding and whipped cream in a glass.
• Ice Cream Sundae Topper: Crumble over vanilla or chocolate scoops.
• Milkshake Mix-In: Blend into a creamy shake with milk and ice cream.

Additional Tips

• Store the chopped Butterfingers in the fridge before mixing—they won’t melt too quickly while baking.
• You can add a pinch of espresso powder to deepen the chocolate notes.
• If dusting with powdered sugar, wait until the cake is completely cool to avoid melting.

Make It a Showstopper

For a party-perfect finish, drizzle a dark chocolate ganache over the top and sprinkle with crushed Butterfinger bits. A few swirls of whipped cream around the base make it bakery-beautiful and utterly irresistible.

Variations to Try

• Peanut Butter Glaze: Mix powdered sugar with peanut butter and milk.
• Chocolate Explosion: Stir in mini chocolate chips with the Butterfinger bits.
• Banana Twist: Add mashed banana to the batter for extra moisture.
• Marble Style: Swirl in a ribbon of chocolate syrup through the batter.
• Cupcake Version: Pour into lined muffin tins and reduce bake time to 20–25 minutes.

FAQ’s

Q1: Can I use a different candy bar instead of Butterfinger?
A1: Yes, try toffee bits, Reese’s Pieces, or chopped Snickers for a fun twist.

Q2: How do I keep the candy from sinking?
A2: Toss them in a little flour before folding into the batter.

Q3: Can I make this cake ahead?
A3: Absolutely. It tastes even better the next day.

Q4: What if I don’t have sour cream?
A4: Greek yogurt is a great substitute.

Q5: Can I freeze the cake?
A5: Yes, slice and wrap individually for easy thaw-and-eat treats.

Q6: Do I need a bundt pan?
A6: A tube pan works in a pinch, though presentation won’t be quite the same.

Q7: Why is my cake dry?
A7: Overbaking is usually the culprit—check doneness early.

Q8: Can I add a glaze instead of powdered sugar?
A8: Definitely! Chocolate, peanut butter, or caramel glaze all shine.

Q9: Is this cake suitable for kids?
A9: 100%—it’s a guaranteed hit at any birthday or family event.

Q10: Can I add nuts?
A10: Yes, chopped peanuts or pecans blend well with the Butterfinger flavor.

Conclusion

This Butterfinger Bundt Cake isn’t just a dessert—it’s an experience. Every slice is a celebration of texture, flavor, and fun. Whether you’re treating yourself, baking for a crowd, or just embracing your sweet tooth, this recipe delivers every time. Let me tell you, it’s worth every bite.

Watch How To Make Butterfinger Bundt Cake