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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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This Easy Butterfinger Bundt Cake is a quick and indulgent dessert featuring a moist, tender crumb with chunks of Butterfinger candy bar folded throughout. Perfect for last-minute gatherings or cozy weekends, it combines rich caramel peanut butter flavors with a soft, fluffy texture baked in a beautiful bundt shape. Ready in under an hour, it’s a simple treat that satisfies any sweet tooth with minimal effort.

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 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk (whole or 2%)

Add-ins

  • 1 ½ cups chopped Butterfinger candy bars (about 3 full bars)

Instructions

  1. Prepare and Preheat: Start by preheating your oven to 350°F (175°C). Lightly grease and flour your bundt pan 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. This ensures even distribution of leavening agents and seasoning for consistent texture and flavor.
  3. Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and sugar until light and fluffy. This step adds air into the batter, contributing to a soft cake crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract to deepen the flavor with warm, inviting aromas.
  5. Combine Wet and Dry: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and toughening the cake.
  6. Fold in Butterfinger Pieces: Gently fold the chopped Butterfinger candy bars into the batter, ensuring even distribution without breaking the candy into too-small pieces.
  7. Bake: Pour the batter evenly into the prepared bundt pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs attached.
  8. Cool and Remove: Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

  • Use room temperature butter, eggs, and milk for smooth batter blending.
  • Don’t overmix the batter once flour is added to avoid a dense cake.
  • Chop Butterfinger candy bars into uniform pieces to prevent sinking.
  • Use a silicone spatula to gently fold ingredients maintaining airiness.
  • Let the cake rest in the pan before removing to prevent breaking or sticking.
  • Coating candy pieces lightly in flour can help prevent them from sinking.

Nutrition

Keywords: Butterfinger cake, bundt cake, easy dessert, candy bar cake, quick cake recipe, peanut butter caramel cake

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