Easy Butterfinger Bundt Cake Recipe
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If you have a sweet tooth and a love for nostalgic candy bars, this Easy Butterfinger Bundt Cake Recipe will quickly become your new favorite dessert. It’s a spectacularly moist, buttery cake infused with crunchy Butterfinger pieces baked right in, topped generously with a glossy chocolate ganache and just the right drizzle of caramel for extra indulgence. The magic lies in how effortlessly you can transform simple pantry staples into a stunning, crowd-pleasing cake that’s packed with layers of texture and unforgettable flavor. Whether it’s for a family gathering, a birthday, or just because, this cake brings comfort and excitement in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this luscious cake. Each component plays a critical role, from lending moistness and structure to adding bursts of candy crunch and rich finishing touches.
- Yellow cake mix: A reliable base that ensures a tender, fluffy crumb every time.
- Instant vanilla pudding mix: Adds extra moisture and richness, making the cake beautifully dense yet moist.
- Eggs (4 large): Provide the structure and help bind all the flavors together.
- Milk (1 cup): Enhances the batter’s smoothness and helps activate the cake mix.
- Vegetable oil (1/2 cup): Keeps the cake wonderfully soft while adding subtle richness.
- Crushed Butterfinger candy bars (1 cup): Infuse the batter with signature crispy, peanut-buttery texture and flavor.
- Chocolate ganache (1 cup): The ultimate glossy topping that deepens the chocolaty sensation and looks stunning.
- Caramel sauce (1/2 cup, optional): A sticky-sweet drizzle that takes the cake to an indulgent new level.
- Additional crushed Butterfinger candy bars: For sprinkle garnish, adding both visual appeal and extra crunch.
How to Make Easy Butterfinger Bundt Cake Recipe
Step 1: Prepare Your Bundt Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, generously grease and flour your Bundt pan to ensure the cake releases cleanly after baking—this step is key for those perfect slices.
Step 2: Mix the Batter
In a large mixing bowl, combine your yellow cake mix with the vanilla pudding mix, eggs, milk, and vegetable oil. Beat them together on medium speed for about two minutes until the mixture is smooth and well incorporated. This will create a luscious batter that bakes into a moist cake.
Step 3: Fold in the Butterfinger Pieces
Gently fold in one cup of your crushed Butterfinger candy bars. This part is crucial—folding rather than stirring too hard preserves those delightful crunchy candy bits and ensures they’re evenly scattered throughout the cake without becoming gummy.
Step 4: Pour and Smooth
Pour your perfectly mixed batter into the prepared Bundt pan. Use a spatula to smooth the top evenly so it bakes uniformly. This step sets the stage for a flawlessly shaped cake with beautiful contours for ganache and toppings.
Step 5: Bake to Perfection
Bake your cake in the preheated oven for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean. This timing gives you that ideal balance between moist crumb and sturdy structure to hold all those luscious toppings.
Step 6: Cool Properly
Once out of the oven, allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Cooling fully is essential before adding the ganache, so the topping doesn’t melt into the cake.
Step 7: Add the Finishing Touches
Drizzle the chocolate ganache all over the cake for a shiny, rich finish. If you love a little extra sweetness and texture, add a caramel sauce drizzle and sprinkle additional crushed Butterfinger pieces atop. This transforms your cake into a showstopper, combining flavor, texture, and eye appeal.
Step 8: Slice and Enjoy!
Slice into generous pieces and watch your family and friends delight in every bite of this extraordinary Easy Butterfinger Bundt Cake Recipe. It’s perfect for sharing but so good you might want to keep some all to yourself!
How to Serve Easy Butterfinger Bundt Cake Recipe
Garnishes
Beyond the crushed Butterfinger bits and ganache, you can elevate each slice with a light dusting of powdered sugar or a few fresh raspberries for a pop of color and subtle tartness. Whipped cream dollops also pair beautifully, balancing the cake’s sweetness with a creamy touch.
Side Dishes
Serve your Easy Butterfinger Bundt Cake Recipe alongside a scoop of vanilla or caramel swirl ice cream for an extra indulgent treat. A cup of strong coffee or rich hot chocolate can also complement the candy’s flavors wonderfully, enhancing the cake-eating experience.
Creative Ways to Present
Consider presenting the cake on a rustic wooden board or a bright, colorful plate to contrast with the deep brown ganache. For festive occasions, add edible gold leaf flakes or candy pearls on top. You could also cut small bundt cake slices and serve them as individual mini desserts with a drizzle of extra ganache.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container to maintain freshness. Stored at room temperature, the cake should stay moist and delicious for up to three days.
Freezing
If you want to save some for later, this cake freezes surprisingly well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to two months without losing its flavor or texture.
Reheating
To enjoy leftover or frozen cake, thaw it overnight in the refrigerator if frozen. Then, warm slices gently in the microwave for 10 to 15 seconds to bring back that soft, fresh-baked sensation. Avoid overheating to keep the texture just right.
FAQs
Can I use a different candy bar instead of Butterfinger?
Absolutely! This recipe is flexible. You could try Snickers, Heath bar, or even Twix for different textures and flavors, but Butterfinger’s crisp peanut butter crunch is hard to beat.
Do I have to use instant pudding mix in this recipe?
Using instant vanilla pudding mix is what makes this cake reliably moist and tender. While you can skip it, you might notice a drier texture and less density in the final cake.
Is it okay to make the ganache from scratch?
Definitely. Homemade ganache made from good quality chocolate and heavy cream tastes incredible and lets you control sweetness and texture. But store-bought ganache works great too if you’re in a hurry.
Can I make this recipe gluten-free?
You can if you substitute the yellow cake mix with a gluten-free cake mix and double-check all other ingredients for gluten-free certification. The texture might vary slightly, but the cake will still be delicious.
What’s the best way to crush Butterfinger bars for the cake?
Place the candy bars in a zip-top bag and gently crush them with a rolling pin or heavy pan. Aim for uneven chunks to keep interesting texture rather than fine powder that could melt into the batter.
Final Thoughts
This Easy Butterfinger Bundt Cake Recipe is an absolute joy to make and share, blending simple ingredients into a wonderfully rich dessert bursting with candy bar goodness. It strikes the perfect balance of ease and impressive flavor that will have everyone asking for seconds. Trust me, once you try it, it’ll become a staple in your baking rotation. So grab your mixing bowl and Butterfinger candy bars—you’re about to bake happiness into every slice!
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Easy Butterfinger Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
This Easy Butterfinger Bundt Cake is a decadent and crowd-pleasing dessert that combines a moist yellow cake enhanced with instant vanilla pudding and loaded with crushed Butterfinger candy bars. Topped with rich chocolate ganache and optional caramel drizzle, this cake offers layers of buttery, crunchy, and chocolatey goodness perfect for any celebration or indulgent treat.
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
Mix-ins & Toppings
- 1 cup crushed Butterfinger candy bars (plus more for topping)
- 1 cup chocolate ganache (store-bought or homemade with chocolate chips and heavy cream)
- 1/2 cup caramel sauce (optional, for extra drizzle)
- Additional crushed Butterfinger candy bars for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Mix on medium speed for about 2 minutes until the batter is smooth and well combined.
- Fold in Butterfinger: Gently fold in 1 cup of crushed Butterfinger pieces to evenly distribute the candy bits throughout the batter, adding texture and flavor.
- Pour Batter: Pour the batter into the prepared Bundt pan, smoothing the top evenly with a spatula for an even bake.
- Bake Cake: Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely, ensuring it sets properly and is easy to decorate.
- Decorate: Once cooled, drizzle the chocolate ganache over the cake. For extra sweetness and flavor, optionally drizzle caramel sauce and sprinkle additional crushed Butterfinger pieces on top.
- Serve: Slice and serve the rich and indulgent Butterfinger Bundt Cake to your guests or family.
Notes
- Use room temperature ingredients for better batter consistency.
- To make homemade chocolate ganache, heat heavy cream and pour over chopped chocolate chips, stirring until smooth.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to one week.
- The caramel sauce is optional but adds a nice extra layer of sweetness and moisture.
- For added decoration, dust with powdered sugar instead of or alongside crushed Butterfinger.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
