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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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This Easy Butterfinger Bundt Cake is a moist, tender, and flavorful dessert that combines buttery cake with the irresistible crunch and peanut buttery flavor of Butterfinger candy bars. Quick to prepare with minimal ingredients, it’s perfect for any occasion, from casual gatherings to special celebrations.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Add-ins

  • 4 Butterfinger candy bars, chopped into bite-sized chunks

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan with butter or non-stick spray to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, ensuring a uniform rise and perfect texture.
  3. Cream Butter and Sugar: Using a mixer, beat the room temperature butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy; this step is key to a soft cake crumb.
  4. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to create a smooth batter, then stir in the vanilla extract for warmth and depth.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually incorporate the dry flour mixture and buttermilk into the wet ingredients alternately, beginning and ending with the flour mixture. Fold gently to keep the batter airy.
  6. Fold in Butterfinger Chunks: Carefully fold the chopped Butterfinger pieces into the batter, distributing the candy evenly without overmixing to avoid breaking up the chunks excessively.
  7. Bake: Pour the batter into the prepared bundt pan, smooth the top, and bake for 45-55 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. Slice and enjoy your sweet masterpiece.

Notes

  • Use eggs and butter at room temperature to ensure a smooth batter and even mixing.
  • Do not overmix the batter to prevent a dense cake; fold ingredients just until combined.
  • Grease the bundt pan generously with butter or non-stick spray and dust with flour for easier cake release, especially with sugary batter.
  • Chop Butterfinger candy bars into bite-sized chunks to maintain texture without overwhelming the cake.
  • Test for doneness by inserting a toothpick into the thickest part of the cake; it’s done if it comes out clean or with a few moist crumbs.

Nutrition

Keywords: Butterfinger Bundt Cake, Butterfinger cake, easy bundt cake, peanut butter candy cake, moist bundt cake, party dessert, bundt cake recipe

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