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Butterfinger Bundt Cake

A decadent and impressive Butterfinger Bundt Cake that combines crunchy Butterfinger bars with soft, buttery cake for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Let sit at room temperature
  • 1 cup granulated sugar
  • 2 large eggs Let sit at room temperature
  • 2 cups all-purpose flour, sifted
  • 1 cup milk Can substitute some with buttermilk for added flavor
  • 2 teaspoons baking powder
  • 1 cup crushed Butterfinger bars Leave some chunkiness for texture
For the Glaze
  • 1 cup powdered sugar Adjust to desired sweetness
  • 2 tablespoons milk To make it drizzle easily
  • 1 cup chopped Butterfinger bars For topping the glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, combine the flour and baking powder.
  5. Gradually add the flour mixture to the creamed mixture, alternating with milk. Mix until just combined.
  6. Fold in the crushed Butterfinger bars gently to maintain chunkiness.
Baking
  1. Pour the batter into the prepared Bundt pan.
  2. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
Glazing
  1. In a bowl, mix the powdered sugar and milk until smooth to create the glaze.
  2. Drizzle the glaze over the cooled cake.
  3. Sprinkle chopped Butterfinger bars on top for garnish.

Notes

For mini Bundt cakes, use non-stick spray generously and adjust cooking time. You can substitute with store-bought cake mix in a hurry.