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Butterfinger Bundt Cake

Butterfinger Bundt Cake
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Indulge in the delightful experience of Butterfinger Bundt Cake, a luscious dessert that beautifully marries rich chocolate and creamy peanut butter, enhanced by the crunch of Butterfinger candy pieces. This moist cake is perfect for any celebration or as a sweet treat to enjoy at home. Topped with a velvety peanut butter glaze and garnished with extra Butterfinger bits, it not only satisfies your sweet tooth but also impresses with its elegant presentation. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake captures the hearts of chocolate lovers everywhere.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup sour cream
  • 4 large eggs
  • 1 cup whole milk
  • 1 cup chopped Butterfinger candy bars
  • 1 cup powdered sugar
  • 3 tbsp creamy peanut butter
  • 2–3 tbsp milk (adjust for consistency)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a Bundt pan.
  2. In a bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing in vanilla and sour cream until combined.
  3. In another bowl, whisk dry ingredients: flour, baking powder, baking soda, and salt. Gradually add to wet mixture, alternating with whole milk until just combined. Fold in chopped Butterfinger bars.
  4. Pour batter into the prepared Bundt pan and bake for 50-55 minutes or until a toothpick comes out clean. Cool for 15 minutes before transferring to a wire rack.
  5. For the glaze, whisk together powdered sugar, peanut butter, milk, and vanilla in a bowl until smooth; drizzle over cooled cake and garnish as desired.

Nutrition

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