So okay, you ever get a wild craving for something kinda chocolatey but not just chocolate? Like, you want cake, but the sort of cake that makes people ooh and ahh and outright beg for seconds? Butterfinger Bundt Cake. Yup. Right outta the gate, I’ll say it: this sweet mashup is an answer to boring desserts and those last-minute, what-am-I-bringing-to-the-potluck crises. I can’t count how many times I’ve shown up somewhere wishing my treat was a little more “wow.” If you’ve got leftover Butterfinger bars—or heck, you just want a legit excuse to buy a whole bag—you’re about to impress yourself.
The Story Behind This Recipe
Here’s why I love this Butterfinger Bundt Cake: it uses pantry staples and it tastes like home. So okay, you ever get a wild craving for something kinda chocolatey but not just chocolate? Like, you want cake, but the sort of cake that…
Why You’ll Love this Recipe
Alright, listen. If you love that crunch-creamy combo, you’re about to be obsessed. This Butterfinger Bundt Cake isn’t just another Bundt cake pretending to be special. Nope. It actually delivers.
Every bite has that unmistakable Butterfinger snap, with bits melting into the soft, buttery cake. I’ve tested, tasted, lost all willpower. Could say this is my five-star restaurant move, if five-star restaurants tossed candy bars into cake (honestly, maybe they should). The best part? Even “ehh, I’m not a cake person” folks go back for more. Not exaggerating at all.
Once you drizzle on the chocolate glaze, and watch those chopped Butterfinger chunks hug the top, people forget about every other dessert in the room. Plus, it looks way fancier than it actually is. My trick? No one needs to know how chaotic my kitchen looked making it.
“I made this for my cousin’s birthday and the whole family demanded the recipe. Easiest cake ever!”
– Jess from Austin
Tips to Make the Best Mini Butterfinger Bundt Cakes
Here’s the deal: a few tiny changes can take this from “good job” to “holy-cow-that’s-magic.” It’s all about texture and balance.
First, don’t overmix your batter. Seriously, stop as soon as things look blended or you’ll risk losing that moist, pound cake vibe. I always sift my flour—just makes everything smoother.
Crush the Butterfinger bars but leave a little chunkiness. You want every bite to surprise with a crunch. Avoid adding them too early or they’ll melt and disappear into the cake. Sprinkle some on top after baking for that unmistakable, crunchy magic.
For mini Bundt cakes, use non-stick spray generously. Memories of a perfect mini cake stuck in the pan? Ugh, the heartbreak. Also, let them cool before you think about flipping them out. Trust me, the anticipation is worth it.
Don’t forget to let your eggs and butter hang out at room temp. It makes everything blend smoother. Oh—and if you wanna take it over the edge, swap a little bit of the milk for buttermilk. Adds this tangy depth you won’t believe.
How to Store These Mini Butterfinger Bundt Cakes
Friends ask this probably more than any other question. So, let’s break it down.
You bake them, you marvel, you wanna make sure none of that Butterfinger goodness goes to waste. The trick is wrapping them tightly after they’ve cooled (seriously—no steam, or you get sog). I just use plastic wrap or hit them with an airtight container if I’m feeling organized.
Leave them out on the counter, they’re fine for a good couple of days. Longer than that? Move to the fridge. You can freeze ’em, too. Just wrap each cake, double-bag in freezer swag, and label so you don’t forget what ungodly treat is waiting in there.
Thing is, mini Bundt cakes usually get inhaled before storage becomes an issue. If you do have leftovers, warm a piece up in the microwave for about 10 seconds. Heaven.
Helpful Tips & Frequently Asked Questions
People throw a lotta questions my way after trying Butterfinger Bundt Cake. Here’s my two cents after dozens of bakes:
First, yes, you can use store-bought cake mix if you’re in a scramble for time. Will it taste exactly the same? Eh, not quite. But throw in the chopped Butterfinger and people will have no clue.
Worried it’ll be too sweet? Balance it by doing a simple vanilla glaze instead of the chocolate.
Not a fan of candy bits throughout? Only put them on top. (I don’t recommend skipping entirely, though—the crunch is kinda non-negotiable.)
And listen, use unsalted butter. That way you get to control the salty-sweet situation. Oh, yea—don’t skip the cooling part after you glaze. Otherwise, things just go swampy.
One last thing: have fun. Seriously, it’s cake with candy bars.
Easy Homemade Cake for a Crowd
Let me shout this from the rooftops—there’s no easier fancy crowd-pleaser than Butterfinger Bundt Cake, especially if you make mini ones. Wanna make everyone at your kid’s soccer party jealous? Show up with a plate of these. That’s suburban legend living right there.
Here’s how I’ve made serving/portions a total breeze:
- Slice thick, don’t skimp! These cakes hold up.
- Add whipped cream if you’re feeling extra. (Game-changer.)
- Top with extra Butterfinger chunks. Never regretted that decision.
- Pair with strong coffee or ice cold milk. Oh yes.
Plus, you can double the batch easy-peasy.
Common Questions
Q: Can I use full-size Bundt cake pans instead of mini ones?
A: Absolutely. Just up the baking time and check for doneness with a toothpick.
Q: Can I make this cake ahead of time?
A: For sure. Best flavor comes out after a day, actually.
Q: My candy bits melted. What did I do wrong?
A: Probably added them too soon or mixed them in too much. Fold them in gently at the end.
Q: Can I make it gluten-free?
A: Definitely try your favorite gluten-free baking mix, but texture might be a bit different.
Q: Do I have to use a glaze?
A: Nope. It’s great with just powdered sugar or, hey, nothing at all if you’re short on time.
Give This Cake a Try—You’ll Thank Me Later
We all deserve the kind of treat that gives our taste buds a standing ovation, and Butterfinger Bundt Cake is totally that dessert. You don’t need any fancy equipment—just some Butterfingers, a Bundt pan, and a little personal touch. Next time you’re eyeing those leftover candy bars (or nabbing them off your kid’s Halloween haul, no judgment), remember this gem. Oh, and if you want even more buttery-candy-cake goodness, check out Easy Butterfinger Bundt Cake – Mighty Mrs or see how it’s trending on Pinterest with Easy Butterfinger Bundt Cake – Mighty Mrs. Happy baking—and seriously, let me know if your family polishes it off in record time.
Butterfinger Bundt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the flour mixture to the creamed mixture, alternating with milk. Mix until just combined.
- Fold in the crushed Butterfinger bars gently to maintain chunkiness.
- Pour the batter into the prepared Bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- In a bowl, mix the powdered sugar and milk until smooth to create the glaze.
- Drizzle the glaze over the cooled cake.
- Sprinkle chopped Butterfinger bars on top for garnish.
