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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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The Easy Butterfinger Bundt Cake is a decadent and moist dessert featuring crunchy chopped Butterfinger candy bars folded into a tender bundt cake. This recipe offers a quick and simple way to enjoy a rich peanut buttery crunch balanced with a golden, fluffy crumb. Perfect for celebrations, family gatherings, or anytime a comforting sweet treat is desired.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract

Additional Ingredients

  • 3–4 Butterfinger candy bars, chopped finely (about 1 ½ cups)

Instructions

  1. Prepare the Pan and Ingredients: Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup bundt pan with butter or non-stick spray for easy release. Chop the Butterfinger candy bars into small, uniform pieces and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color. This step is essential for a tender and airy cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract to deepen the flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition to avoid overworking the batter and maintain a soft texture.
  6. Fold in Butterfinger Pieces: Carefully fold the chopped Butterfinger candy bars into the batter, evenly distributing them to guarantee crunchy bites in every slice.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the surface. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Let the cake cool in the pan for about 15 minutes to set, then invert it onto a wire rack. Allow the cake to cool completely before slicing to preserve its shape and texture.

Notes

  • Bring eggs and butter to room temperature prior to mixing for smoother batter and improved texture.
  • Do not overmix the batter; mix only until combined to prevent a tough cake.
  • Chop Butterfinger pieces evenly to avoid sinking and ensure consistent texture distribution.
  • Thoroughly grease and flour the bundt pan for easy release and prevent sticking.
  • Cool the cake in the pan for the recommended time to avoid breakage when unmolding.

Nutrition

Keywords: butterfinger bundt cake, easy bundt cake, candy bar cake, peanut butter cake, moist bundt cake, crunchy cake

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