If you have a sweet tooth that loves a bit of crunch and a whole lot of chocolatey goodness, then this Easy Butterfinger Bundt Cake Recipe is about to become your new best friend in the kitchen. Moist, fluffy, and speckled with crunchy Butterfinger candy pieces, this cake combines the nostalgic flavors of a classic candy bar with the comforting warmth of a Bundt cake. Whether it’s for a birthday, a weekend treat, or just because, this recipe delivers rich layers of flavor with minimal fuss, making it a seriously irresistible dessert that everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays its part perfectly. From the yellow cake mix providing a tender crumb to the vanilla pudding ensuring extra moistness, every component brings something special to the table.
- Yellow cake mix: The base of the cake, it guarantees a soft and fluffy texture every time.
- Instant vanilla pudding mix: Adds moisture and a creamy richness that elevates the cake’s softness.
- Large eggs (4): Provide structure and help bind everything together smoothly.
- Milk (1 cup): Hydrates the dry ingredients, contributing to the batter’s perfect consistency.
- Vegetable oil (1/2 cup): Keeps the cake tender and adds just the right amount of fat for moistness.
- Crushed Butterfinger candy bars (1 cup plus more for topping): Bring that signature crunchy, chocolate-coated peanut butter flavor right into the cake.
- Chocolate ganache (1 cup): For the ultimate luscious topping that ties the whole dessert together beautifully.
- Caramel sauce (1/2 cup, optional): Adds a lovely buttery sweetness and a sticky glaze when drizzled on top.
How to Make Easy Butterfinger Bundt Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grease your Bundt pan thoroughly and dust it with flour to prevent the cake from sticking. This step ensures a flawless shape and an easy release once your cake has baked perfectly.
Step 2: Mix the Batter
In a large mixing bowl, combine your yellow cake mix and instant vanilla pudding mix with the eggs, milk, and vegetable oil. Use an electric mixer on medium speed and whip everything together for about 2 minutes until the batter is smooth and well combined. This is where the magic starts to happen—the pudding mix adds a velvety softness that makes this cake stand out.
Step 3: Fold in the Butterfinger
Gently fold in one cup of the crushed Butterfinger candy pieces. Be gentle to avoid breaking them down too much, as those crunchy bits scattered throughout the batter bring that delightful texture contrast that sets this cake apart.
Step 4: Pour Batter into the Bundt Pan
Transfer your smooth, Butterfinger-studded batter into the prepared Bundt pan, smoothing out the top with a spatula for an even bake and a beautiful presentation.
Step 5: Bake Until Golden and Perfect
Pop the pan into your preheated oven and bake for 45 to 50 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean. The aroma of buttery candy and warm cake filling your kitchen is an absolute tease that you’re almost there!
Step 6: Cool the Cake
After baking, let your Bundt cake cool in the pan for 15 minutes. Then gently flip the pan over onto a wire rack to release the cake and let it cool completely. This cooling step is crucial so your ganache doesn’t melt when added.
Step 7: Add the Decadent Toppings
Once cool, generously drizzle the chocolate ganache over the cake, letting it cascade down those beautiful ridges. For an extra indulgent touch, drizzle some caramel sauce and sprinkle more crushed Butterfinger on top—this adds a stunning visual appeal and extra layers of flavor and texture.
Step 8: Slice and Enjoy!
Slice your Easy Butterfinger Bundt Cake Recipe and serve to delighted friends or family. Each forkful offers a comforting blend of moist cake, crunchy candy, and gooey chocolate for a sensational dessert experience.
How to Serve Easy Butterfinger Bundt Cake Recipe
Garnishes
Besides the crushed Butterfinger candy pieces and glossy chocolate ganache, you can add a dusting of powdered sugar or even a sprinkle of chopped peanuts for a bit more texture and visual pop. These simple touches make your cake look as good as it tastes.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance its richness. If you want to lighten things up, serve it alongside some fresh berries—like raspberries or strawberries—for a little tartness that complements the sweetness.
Creative Ways to Present
Try serving individual slices with a drizzle of warm caramel or chocolate sauce on the plate for a restaurant-worthy presentation. You can also use small edible flowers or sprigs of mint to add an elegant touch, turning your Easy Butterfinger Bundt Cake Recipe into a stunning centerpiece at any gathering.
Make Ahead and Storage
Storing Leftovers
This Bundt cake stays moist and delicious when stored properly. Wrap the cooled cake tightly with plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days.
Freezing
If you want to enjoy the cake later, freezing is a fantastic option. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and place it in the freezer. It can stay fresh for up to 3 months. Just thaw overnight in the fridge before serving.
Reheating
To bring back that just-baked warmth, slice the cake and microwave individual servings for about 15-20 seconds. You can also warm it gently in the oven at 300°F for 10 minutes to keep it soft and ready to enjoy with your favorite ice cream or topping.
FAQs
Can I use a different type of candy instead of Butterfinger?
Absolutely! While Butterfinger candy bars give this cake its distinctive crunch and flavor, you can experiment with other crunchy candy bars like Heath bars or Nestle Crunch. Just be sure to crush them finely so they mix evenly throughout the batter.
Do I really need to use instant pudding mix in the cake? What does it do?
The instant pudding mix is key to achieving an extra moist and tender crumb in the cake. It adds moisture and richness without making the batter too dense, helping create that soft, melt-in-your-mouth texture that keeps everyone coming back for more.
Can I make the chocolate ganache from scratch?
Definitely! Homemade ganache is simple to make by heating heavy cream just until simmering and pouring it over chopped chocolate chips. Stir until smooth and glossy. This fresh ganache adds a luxurious finish that complements the Butterfinger flavors perfectly.
Is this cake suitable for a large party? How many does it serve?
This Easy Butterfinger Bundt Cake Recipe is perfect for sharing. It yields about 12 slices, making it a great option for family gatherings, potlucks, or any festive occasion where you want to impress with minimal effort.
What can I do if my cake sticks to the pan?
To prevent sticking, ensure your Bundt pan is well greased and floured before adding the batter. If pieces do stick, gently run a thin spatula or knife around the edges to loosen the cake. Using a non-stick pan or applying a baking spray with flour can also help the next time.
Final Thoughts
Trust me, once you try this Easy Butterfinger Bundt Cake Recipe, it will quickly become a beloved staple in your dessert rotation. The incredible combination of creamy cake with crunchy candy bits, finished off with luscious ganache and caramel, is pure bliss in every bite. Go ahead, dive into this sweet adventure, and watch how it lights up smiles around your table.
Print
Easy Butterfinger Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Butterfinger Bundt Cake is a decadent and delightfully moist yellow cake enhanced with instant vanilla pudding and loaded with crushed Butterfinger candy bars. Topped with rich chocolate ganache and optional caramel drizzle, this cake is perfect for candy lovers looking for an indulgent dessert that’s simple to prepare.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup crushed Butterfinger candy bars (plus more for topping)
Toppings
- 1 cup chocolate ganache (store-bought or homemade with chocolate chips and heavy cream)
- 1/2 cup caramel sauce (optional, for extra drizzle)
- Additional crushed Butterfinger candy bars for garnish
Instructions
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan to ensure the cake releases easily after baking.
- Mix Batter: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Fold in Butterfinger: Gently fold in 1 cup of crushed Butterfinger candy bars, making sure they are evenly dispersed throughout the batter without overmixing.
- Pour into Pan: Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 45 to 50 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then carefully invert the pan onto a wire rack to release the cake and cool completely, preventing sogginess.
- Add Toppings: Once fully cooled, drizzle the chocolate ganache evenly over the cake. For extra indulgence, add a drizzle of caramel sauce and sprinkle more crushed Butterfinger pieces on top for garnish.
- Serve: Slice and serve this rich, candy-studded Bundt cake to enjoy a delightful blend of textures and flavors.
Notes
- Use a light hand when folding in the crushed Butterfinger bars to avoid breaking them down too much.
- Ensure the cake is completely cool before adding ganache and caramel to prevent melting and sliding.
- If homemade ganache, heat equal parts chocolate chips and heavy cream gently until smooth.
- This cake stores well in an airtight container for up to 3 days at room temperature or up to a week refrigerated.
- For a decorative touch, garnish with whole Butterfinger pieces or chocolate shavings.
