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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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Easy Butterfinger Bundt Cake is a delightful dessert that combines a moist, tender crumb with crunchy Butterfinger candy pieces for a rich, peanut buttery, and chocolatey flavor. Perfect for any occasion, this beginner-friendly recipe offers a unique twist on classic Bundt cake with effortless baking, great texture contrast, and an impressive presentation.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Special Ingredient

  • 2 cups Butterfinger candy bars, chopped finely

Instructions

  1. Prepare Your Bundt Pan: Thoroughly grease your Bundt pan with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases smoothly and retains its shape.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents for an even rise and tender crumb.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and sugar until light and fluffy, incorporating air to create a soft cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract to infuse the batter with warmth and aroma.
  5. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients in three parts, alternating with buttermilk in two parts to prevent overmixing and ensure a moist, tender cake.
  6. Fold in Butterfinger Pieces: Carefully fold in the chopped Butterfinger candy bars, distributing the crunchy bits evenly without breaking them.
  7. Bake: Pour the batter into the prepared Bundt pan, smooth the top, and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Remove: Allow the cake to cool in the pan for at least 15 minutes before inverting onto a wire rack to cool completely, helping preserve its beautiful shape.

Notes

  • Use room temperature ingredients for even mixing and moist cake.
  • Do not overmix to avoid dense, tough texture.
  • Chop Butterfinger candy finely to distribute evenly and prevent sinking.
  • Check doneness starting at 50 minutes to avoid drying out.
  • Cool the cake in the pan before unmolding to prevent breaking.

Nutrition

Keywords: Butterfinger cake, Bundt cake, easy dessert, peanut butter candy, chocolate dessert, holiday cake

Find it online: https://recipesbykaeli.com/easy-butterfinger-bundt-cake/