If you’re a fan of Butterfinger candy bars, this Easy Butterfinger Bundt Cake is a must-try. With a soft, moist cake loaded with crushed Butterfinger bits, topped with a luscious chocolate ganache and optional caramel drizzle, this dessert is both decadent and easy to make. It’s perfect for birthdays, holidays, or whenever you’re craving a dessert with a candy-inspired twist.
Why You’ll Love This Recipe
- Quick and Easy: Made with boxed cake mix and pudding for simplicity.
- Candy Bar Heaven: Packed with crunchy Butterfinger pieces for bursts of flavor in every bite.
- Show-Stopping Presentation: The Bundt shape, chocolate ganache, and caramel drizzle make it visually stunning.
- Versatile: Perfect for special occasions or casual family gatherings.
Ingredients
For the Cake
- 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)
For the Topping
- 1 cup chocolate ganache (store-bought or homemade using chocolate chips and heavy cream)
- 1/2 cup caramel sauce (optional)
- Additional crushed Butterfinger candy bars for garnish
Step-by-Step Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake releases easily.
Step 2: Prepare the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil.
- Mix on medium speed for about 2 minutes until the batter is smooth and well-combined.
- Fold in 1 cup of crushed Butterfinger candy bars, distributing them evenly throughout the batter.
Step 3: Bake the Cake
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Cool the Cake
- Allow the cake to cool in the pan for about 15 minutes.
- Carefully turn the cake out onto a wire rack to cool completely before adding the toppings.
Step 5: Add the Toppings
- Once the cake is completely cooled, drizzle the chocolate ganache evenly over the top of the cake.
- If desired, drizzle caramel sauce over the ganache for extra sweetness.
- Sprinkle additional crushed Butterfinger pieces on top for decoration and crunch.
Step 6: Serve and Enjoy
Slice and serve your Butterfinger Bundt Cake as is, or pair it with a scoop of vanilla ice cream for an even more indulgent dessert.
Kitchen Equipment Needed
- Bundt pan
- Mixing bowl
- Electric mixer or whisk
- Wire rack
- Spatula
Serving and Storage Tips
Serving Suggestions
- Serve with a dollop of whipped cream or a side of ice cream for a classic dessert pairing.
- Pair with a hot cup of coffee or a tall glass of milk to complement the sweetness.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days; bring to room temperature before serving.
- Freezer: Wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator or at room temperature.
Variations
- Peanut Butter Twist: Add 1/2 cup of creamy peanut butter to the batter for extra richness.
- Chocolate Lover’s Dream: Use chocolate cake mix instead of yellow for a double-chocolate Butterfinger cake.
- Mini Bundts: Divide the batter into mini Bundt pans for individual servings; reduce baking time to 20–25 minutes.
- Holiday Flair: Sprinkle colorful sprinkles on top for festive occasions.
Helpful Notes
- Crush the Butterfinger bars in a Ziploc bag using a rolling pin for easy cleanup.
- Let the cake cool completely before adding toppings to prevent the ganache from melting off.
- If making homemade ganache, use a 1:1 ratio of heavy cream to chocolate chips for a smooth, glossy finish.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use room-temperature eggs for better mixing and a more uniform batter.”
- Chef Mary Berry: “Grease and flour your Bundt pan thoroughly to ensure the cake releases cleanly.”
- Chef Alton Brown: “For best results, let the ganache sit for a few minutes after pouring to firm up slightly before serving.”
Frequently Asked Questions
1. Can I use a different candy bar?
Yes, Snickers, Reese’s, or Heath bars would work well for a fun twist.
2. What if I don’t have a Bundt pan?
You can use a 9×13-inch pan; just adjust the baking time to around 30–35 minutes.
3. Can I make this cake without the caramel topping?
Absolutely! The chocolate ganache and Butterfinger pieces alone are delicious, but caramel adds an extra layer of sweetness.
4. How do I make homemade ganache?
Heat 1/2 cup of heavy cream until steaming, then pour it over 1 cup of chocolate chips. Let sit for 1 minute, then stir until smooth.
5. Can I use a sugar-free cake mix or pudding?
Yes, for a lighter version, substitute with sugar-free cake mix and pudding, but the texture may vary slightly.
Easy Butterfinger Bundt Cake is a show-stopping dessert that’s simple to make yet incredibly satisfying. With its rich flavors, moist texture, and candy crunch, it’s bound to become a favorite in your home. Give it a try—you won’t be disappointed!
