Description
A moist and indulgent Bundt cake studded with chunks of Butterfinger candy bars. Perfectly sweet, peanut-buttery, and rich, it’s a fun twist on a classic dessert that’s sure to please a crowd.
Ingredients
- 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.
Instructions
- 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.
- 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.
- 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.
- Assemble the Dish: Tap the pan gently on the counter to release air bubbles and evenly distribute the candy.
- Cook to Perfection: Bake for 55 to 65 minutes, or until a toothpick comes out clean. If the top browns too quickly, cover loosely with foil.
- Finishing Touches: Cool in the pan for 15–20 minutes, then invert onto a wire rack. Once cool, dust with powdered sugar or drizzle with chocolate glaze.
- Serve and Enjoy: Slice and enjoy with a glass of milk or scoop of ice cream.
Notes
- Note: Use room temperature ingredients for best texture.
- Tip: Toss Butterfinger bits in flour before mixing to prevent sinking.
- Optional: Add a drizzle of peanut butter glaze or ganache for extra flair.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Butterfinger cake, candy bar cake, bundt cake, chocolate cake, peanut butter dessert