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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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Discover a rich, moist, and easy-to-make Butterfinger Bundt Cake that combines the sweet, nutty crunch of Butterfinger candy with a tender crumb. Perfect for any occasion, this delightful cake is simple to prepare, stays wonderfully moist, and offers an irresistible flavor and texture balance that’s sure to become your favorite dessert.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk or buttermilk

Add-ins

  • 1 ½ cups Butterfinger candy bars, chopped

Instructions

  1. Preheat and Prep Your Pan: Preheat your oven to 350°F (175°C) and thoroughly grease your bundt pan to ensure the cake releases beautifully after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to create the perfect framework for a fluffy cake.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter and sugar on medium speed until the mixture is light and fluffy, incorporating air for a light texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract to infuse the batter with rich, aromatic sweetness.
  5. Alternate Dry Ingredients and Milk: Add the flour mixture to your batter in three parts, alternating with the milk or buttermilk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
  6. Fold in Butterfinger Pieces: Gently fold in the chopped Butterfinger candy bars, ensuring even distribution for crunchy bursts of flavor throughout the cake. Tossing the candy pieces in a little flour beforehand can help prevent sinking.
  7. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before turning out onto a wire rack.

Notes

  • Use room temperature butter, eggs, and milk for a smooth, even batter.
  • Do not overmix; stir ingredients just until combined to keep the cake tender and light.
  • Toss Butterfinger pieces in a little flour before folding them in to prevent sinking to the bottom.
  • Test doneness with a toothpick near the center and edges to avoid over- or under-baking.
  • Allow the bundt cake to cool before removing it from the pan to prevent crumbling.

Nutrition

Keywords: Butterfinger cake, bundt cake, easy cake recipe, moist cake, candy cake, dessert, simple baking, butter cake

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