If you’re searching for a decadent treat that’s equal parts nostalgia and outright indulgence, look no further than this Butterfinger Bundt Cake Recope. Imagine a tender, buttery cake baked to golden perfection, loaded with melty chocolate and peanut butter chips, drizzled with a dreamy glaze, and generously topped with crunchy Butterfinger bits. This is the ultimate dessert for anyone with a soft spot for classic candy bars and the irresistible charm of homemade cakes. Every bite is a trip down memory lane, making gatherings feel extra special and turning ordinary days into sweet celebrations.
Ingredients You’ll Need
Gathering your ingredients for the Butterfinger Bundt Cake Recope is a breeze, and each component has a key job in making this cake truly unforgettable! From the softness imparted by sour cream to the rich crunch of Butterfinger candy, every piece has a role to play in the flavor and texture symphony.
- All-purpose flour: The backbone of your cake, providing structure and a lovely crumb.
- Baking powder & baking soda: Leavening agents that give your cake a beautiful rise and fluffiness.
- Salt: Just a touch brings out the sweetness and balances the flavor.
- Unsalted butter, softened: Contributes moistness and rich, classic taste.
- Granulated sugar: Sweetens the cake and helps give it that perfect golden crust.
- Large eggs: They provide structure and help emulsify the batter for an even texture.
- Sour cream (or Greek yogurt): Keeps the cake beautifully tender and adds a subtle tang.
- Whole milk: Ensures your cake turns out moist; don’t skip this!
- Vanilla extract: Infuses the batter and glaze with fragrant warmth.
- Crushed Butterfinger candy bars: The star ingredient, lending sweet, crunchy bits throughout and on top.
- Peanut butter chips: Extra pockets of creamy, peanut buttery flavor—so fun in every bite!
- Milk chocolate chips: They melt perfectly, pairing with the Butterfinger crunch perfectly.
- Powdered sugar: Essential for creating a smooth, pourable glaze.
- Heavy cream (or milk): Adjusts the thickness of your glaze—go with heavy cream for richness.
- Creamy peanut butter: Pops up in the glaze for even more nutty goodness.
How to Make Butterfinger Bundt Cake Recope
Step 1: Prep the Pan and Preheat the Oven
Kick off your Butterfinger Bundt Cake Recope adventure by preheating your oven to 350°F (175°C). Don’t forget to generously grease and flour your Bundt pan—even those non-stick pans benefit from it. You want every crumb to release perfectly when it’s time to unveil your masterpiece.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking powder, baking soda, and salt. This might seem simple, but it’s a sure-fire way to guarantee the leavening is evenly combined, leading to a cake that’s light and rises beautifully.
Step 3: Cream Butter and Sugar
In a separate large mixing bowl, beat the softened butter and granulated sugar until the mixture is airy and pale. Take your time—this step traps air, making your Butterfinger Bundt Cake Recope ultra fluffy. Beat in each egg, one at a time, followed by the vanilla. The batter should look luscious and smooth.
Step 4: Add the Dairy and Dry Ingredients
Now for the magic: gently mix in the sour cream (or Greek yogurt). Alternately add the dry ingredients and milk in batches, starting and ending with the dry. This gradual approach keeps the batter tender, avoiding overstirring while ensuring a smooth blend.
Step 5: Stir in Candy and Chips
With a spatula, fold in 1 cup of crushed Butterfinger candy bars, the peanut butter chips, and milk chocolate chips. This step is where the Butterfinger Bundt Cake Recope truly shines! Every single slice will be studded with surprise pockets of candy magic.
Step 6: Bake and Cool
Transfer the luscious batter into your prepared Bundt pan, smoothing out the top. Pop it in the oven and bake for 55–65 minutes. Check with a toothpick—it should come out clean or with a few moist crumbs. Let the cake cool for 15 minutes before carefully inverting it onto a wire rack. You’ll love how your kitchen smells right now!
Step 7: Make the Glaze
While your cake cools, whip up the glaze by whisking together powdered sugar, creamy peanut butter, vanilla extract, and heavy cream. Aim for a pourable consistency—the glaze should lazily drape over your cake, settling into every nook and cranny.
Step 8: Glaze and Garnish
Once your cake is fully cooled, drizzle that irresistible glaze all over. Immediately top with the remaining crushed Butterfinger bars and extra chocolate chips if you’re feeling extra generous. You’ve done it: Butterfinger Bundt Cake Recope perfection!
How to Serve Butterfinger Bundt Cake Recope
Garnishes
Take your Butterfinger Bundt Cake Recope to the next level by piling on even more crushed Butterfinger bars and a sprinkle of chocolate chips just before serving. A swirl of whipped cream or a dollop of vanilla ice cream makes every slice even more festive.
Side Dishes
This cake shines brightest at the center of the table, but if you’re throwing a dessert party, serve it alongside fresh berries, scoops of creamy ice cream, or a light fruit salad to balance out the sweetness. A strong cup of coffee is the perfect final touch alongside your Butterfinger Bundt Cake Recope.
Creative Ways to Present
For a truly playful presentation, arrange slices on a tiered cake stand at your next gathering or wrap individual slices in parchment and twine for adorable take-home treats. For birthdays, decorate with fun candles or sparkly sprinkles alongside that signature Butterfinger topping.
Make Ahead and Storage
Storing Leftovers
Store any leftover Butterfinger Bundt Cake Recope in an airtight container at room temperature for up to three days. If your kitchen runs warm, transfer it to the fridge to keep the glaze set and the candy pieces crunchy.
Freezing
This cake freezes like a dream! Just wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to two months. To keep that Butterfinger crunch, add the final candy and glaze after thawing, just before serving.
Reheating
While this cake is fabulous at room temperature, you can gently reheat individual slices in the microwave for a few seconds to soften the crumb and make the chocolate bits gooey. The aroma of warm Butterfinger Bundt Cake Recope is simply irresistible!
FAQs
Can I use cake flour instead of all-purpose flour?
You can swap in cake flour if you’d like a slightly finer crumb; just use about 2 3/4 cups of cake flour in place of the all-purpose flour. The resulting Butterfinger Bundt Cake Recope will be extra tender and delicate.
What’s the best way to crush Butterfinger bars?
Place them in a zip-top bag and gently break apart with a rolling pin or the back of a heavy spoon. This ensures you’ll get both little nuggets and fine shavings to mix throughout the cake and sprinkle over the top.
Can the cake be made gluten-free?
Absolutely! Use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose flour. The rest of the recipe stays the same, and you’ll still get a show-stopping Butterfinger Bundt Cake Recope.
Do I need to use heavy cream for the glaze?
Heavy cream gives the glaze extra richness, but you can use whole milk or even a nondairy alternative. Just adjust the amount to reach your desired consistency.
How do I keep my Bundt cake from sticking?
Make sure to thoroughly grease every nook of the Bundt pan with butter or nonstick spray, then dust with flour. This classic trick ensures your Butterfinger Bundt Cake Recope releases beautifully without losing any of its glorious edges!
Final Thoughts
Trust me, Butterfinger Bundt Cake Recope is a recipe designed to delight. With its lush crumb, candy bar crunch, and playful, peanut-buttery finish, it’s a treat you’ll want to share again and again. I can’t wait for you to wow your loved ones—happy baking!