Butterfinger Bundt Cake

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butterfinger cake recipe cravings always hit me at the worst possible time, like when friends text, “We’re on the way,” and I realize I have nothing fun for dessert. If you have ever wanted a cake that looks fancy but feels totally doable on a weeknight, this is it. This Easy Butterfinger Bundt Cake Recipe is sweet, a little crunchy, and basically guaranteed to disappear fast. It tastes like something from a bake sale table where everyone fights over the last slice. And the best part is you do not need any special skills to pull it off.

Why This Butterfinger Bundt Cake Is a Showstopper

I love a Bundt cake because it instantly looks like you tried harder than you did. You get that pretty shape, the tall slices, and a cake that feels celebratory even if you are just wearing pajamas in your kitchen.

This Butterfinger version has my heart because you get two textures in every bite, soft cake plus little pockets of crunchy candy. It is also one of those desserts that makes people ask for the recipe before they are even done chewing. If you are baking for a potluck, a birthday, or just a Friday night treat, it checks all the boxes.

Also, if you are a Butterfinger fan in general, you might want to peek at these Butterfinger cupcakes later. Same candy bar energy, different vibe.

Ingredients You’ll Need

Nothing weird here, and you can absolutely lean on a cake mix to keep things simple. This is a casual food blog moment, not a baking competition.

• 1 box yellow cake mix
• Instant vanilla pudding mix (small box, dry)
• 4 large eggs
• 1 cup sour cream (this is the moisture helper)
• 1 half cup vegetable oil
• 1 half cup water or milk (milk makes it a touch richer)
• 1 cup crushed Butterfinger candy bars (plus extra for topping)
• Nonstick spray plus a little flour, or baking spray with flour

One quick note: crush your Butterfingers right before using them. If they sit too long, they can get a little sticky. I toss the bars in a zip bag and gently smack them with a rolling pin. Very therapeutic.

How to Make Butterfinger Bundt Cake (Step by Step)

This is the part where you realize it is basically a stir, pour, bake situation. Here is how I do it every time.

1) Prep the pan really well. Bundt pans are dramatic. If you do not grease them properly, they will absolutely cling to your cake out of spite. Spray every curve, then dust with flour, and tap out the extra.

2) Mix the batter. In a large bowl, add cake mix, dry pudding mix, eggs, sour cream, oil, and water or milk. Mix until smooth. You do not need to overdo it. Just get it combined and creamy.

3) Fold in the crushed Butterfinger. Save a small handful for later if you like extra crunch on top.

4) Bake. Pour into the pan and bake at 350 F. Most Bundt cakes like this take about 45 to 55 minutes. Start checking at 45. When a toothpick comes out mostly clean with a few moist crumbs, you are good.

5) Cool, then flip. Let the cake cool in the pan for about 10 to 15 minutes. Then flip onto a plate or rack. Do not rush this part or the cake can break.

If you like having a fully guided version with lots of extra details and photos, I also have a full post on Butterfinger bundt cake that you can check anytime.

How to Make the Butterfinger Glaze

This glaze is my favorite because it looks pretty, tastes like a bakery, and takes maybe 3 minutes. It is sweet, so you do not need a super thick layer. A little drip down the sides is perfect.

In a bowl, whisk together:

1 cup powdered sugar, 2 to 3 tablespoons milk, and 1 teaspoon vanilla.

Start with 2 tablespoons milk, then add a splash more if needed. You want it pourable but not watery. Drizzle over the cooled cake, then sprinkle crushed Butterfinger on top while the glaze is still wet so it sticks.

Quick tip: if your kitchen is warm, the glaze sets fast. Have your toppings ready before you start pouring.

Tips for a Moist Bundt Cake Every Time

I have made enough dry cakes in my life to learn a few things the hard way. Here is what actually helps.

Use sour cream. It makes the crumb soft and gives the cake a richer taste without making it heavy.

Do not overbake. Set a timer, then check early. Bundt cakes keep cooking a little after you pull them out.

Let it cool before glazing. If you glaze a warm cake, the glaze melts right off and disappears into the cake. Still tasty, but not the look you want.

Measure the candy after crushing. If you measure whole bars, you might end up with way more or less than you intended.

“I made this for my husband’s birthday and everyone asked for seconds. The candy crunch on top is the best part. I was nervous about the Bundt pan, but it came out perfectly.”

Variations Poke Cake Style

Sometimes you want that extra gooey, soaked in sweetness vibe. If that is you, turn this idea into a poke cake style dessert. You can still bake it in a Bundt pan, but a 9 by 13 pan is easier for poking and filling.

Here is the simple approach:

Bake the cake as directed in a 9 by 13 pan. When it is warm, poke holes all over using the handle of a wooden spoon. Then pour over sweetened condensed milk or caramel sauce, let it soak in, and finish with whipped topping and crushed Butterfingers.

If you want a full dedicated version, I have a whole post on Butterfinger poke cake that walks you through it.

How to Store and Freeze

This cake keeps surprisingly well, which is great because it is one of those desserts that tastes even better the next day. The flavors settle in, and the cake stays soft.

To store: Keep it covered at room temperature for up to 2 days. If your kitchen runs hot or you used a lot of glaze, store it in the fridge for up to 5 days. Bring slices to room temp before serving for the best texture.

To freeze: Freeze the cake without glaze if you can. Wrap it tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours on the counter, then add glaze and candy topping.

Little real life note: if you freeze it with the candy topping, the Butterfinger pieces can get slightly chewy after thawing. Still delicious, just different. I prefer adding fresh crushed candy right before serving.

Frequently Asked Questions About Butterfinger Cake Recipe

Q: Can I make this Butterfinger bundt cake ahead of time?
A: Yes. Bake it a day ahead, keep it covered, and glaze it the day you serve for the nicest look.

Q: What if I do not have sour cream?
A: Plain Greek yogurt works great as a swap. Use the same amount.

Q: How do I keep it from sticking to the pan?
A: Grease every nook, then flour it. Also let it cool 10 to 15 minutes before flipping. Too soon and it breaks, too late and it sticks more.

Q: Can I use chocolate cake mix instead of yellow?
A: Totally. It becomes more of a chocolate candy bar cake. Still amazing with the glaze and topping.

Q: How crushed should the Butterfingers be?
A: I like a mix of small chunks and crumbs. If it is all powder, you lose that crunchy bite.

More Easy Bundt Cake Recipes

If you are like me, once you make one Bundt cake successfully, you suddenly want to make five more. They are just so reliable for parties and holidays, and nobody complains about having leftover cake on the counter.

For a festive baking day, I love pairing this candy bar cake with something seasonal like this Christmas Yule Log Cake recipe. It is a fun change of pace when you want a dessert that feels extra special.

A Sweet Little Wrap Up Before You Bake

This Easy Butterfinger Bundt Cake Recipe is the kind of dessert that looks impressive, tastes nostalgic, and still feels simple enough for a normal day. Keep the pan well greased, do not overbake, and go generous on the crushed candy for that signature crunch. If you want to explore another version later, I also enjoy reading and comparing twists like Butterfinger Poke Cake – Southern Plate because it is always fun seeing how other home bakers do it. Now go grab those candy bars and make it happen, and if you share it with friends, do yourself a favor and hide one slice for later.