Butterfinger Bundt Cake

If you’re craving something irresistibly sweet, rich, and crunchy, this Butterfinger Bundt Cake is about to become your new go-to dessert. Packed with crushed Butterfinger candy bars, topped with a luscious chocolate ganache and more candy crumbles, this cake delivers that perfect mix of moist cake, chocolatey goodness, and a satisfying crunch in every bite.

Sweet tooths, get ready. You’re in for a treat.

There’s something so nostalgic and comforting about baking with candy bars.

I first made this Butterfinger Bundt Cake on a whim after Halloween one year when I had way too many Butterfingers left over.

Instead of snacking on them piece by piece, I chopped them up, folded them into a chocolate cake batter, and the rest is delicious history.

The first bite was a total surprise.

The candy bar pieces added such a unique texture to the cake, and the caramel-peanut butter crunch paired beautifully with the chocolatey base.

I brought it to a friend’s dinner party and it disappeared faster than any other dessert.

Since then, this cake has made many repeat appearances in my kitchen, always to rave reviews.

It’s easy to make, incredibly fun, and a little bit indulgent in the best way possible.

Why You’ll Love This

1. Loaded with Real Butterfinger Candy Bars
This cake isn’t just “inspired by” Butterfingers. It’s packed with real crushed Butterfinger pieces both in the batter and on top. The crunchy, peanut-buttery candy melts just slightly into the cake as it bakes, giving you those magical pockets of chewy crunch.

2. Moist and Chocolatey Cake Base
The cake itself is ultra-moist and rich thanks to a combination of buttermilk, oil, and sour cream. It’s chocolatey, but not overwhelmingly so, which makes it the perfect backdrop for the caramel and peanut butter notes from the Butterfingers.

3. Perfect for Parties and Celebrations
This cake has that wow-factor thanks to the bundt pan’s beautiful shape and the glistening ganache topping. It looks like something from a bakery but is easy enough for a beginner to bake at home. It’s great for birthdays, potlucks, or even holiday gatherings.

4. Easy to Customize and Make Ahead
You can easily swap out candy bars, adjust the frosting, or add a scoop of ice cream on the side. Plus, it stores really well, so you can make it a day or two in advance and it’ll still taste amazing.

Recipe Details

Prep Time: 20 minutes
Cook Time: 50–55 minutes
Total Time: About 1 hour 15 minutes
Cuisine Type: American, Dessert
Servings: 12 slices
Estimated Cost: $10–$12

Equipment Needed:

• Bundt cake pan (10-cup)
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Whisk
• Spatula
• Saucepan (for ganache)
• Cooling rack
• Nonstick spray or butter/flour for greasing pan

Ingredients

For the Cake:

• 1 box (15.25 oz) chocolate cake mix (devil’s food or chocolate fudge)
• 1 cup buttermilk (or whole milk + 1 tbsp vinegar, let sit 5 mins)
• ½ cup sour cream
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup crushed Butterfinger candy bars (about 5 fun-size bars)

For the Ganache Topping:

• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tsp butter (optional for extra shine)

Topping:

• ½ cup chopped Butterfinger candy bars (for sprinkling on top)

Notes:

• You can use Greek yogurt instead of sour cream.
• Store leftover Butterfinger bars in a zip-top bag in the freezer for future use.
• Want more peanut butter flavor? Add 2 tbsp of peanut butter to the ganache while melting.

Step-by-Step Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Generously grease a 10-cup bundt cake pan with nonstick spray or butter and flour. Make sure to get into every crevice to ensure easy release.

Step 2: Make the Cake Batter
In a large mixing bowl, combine the cake mix, buttermilk, sour cream, oil, eggs, and vanilla extract. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until the batter is smooth and creamy. Scrape down the sides of the bowl as needed.

Step 3: Add the Butterfingers
Gently fold in the crushed Butterfinger pieces with a spatula. Stir just until evenly distributed. You want little pockets of candy goodness throughout the cake.

Step 4: Bake the Cake
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to remove air bubbles. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. The top should spring back lightly when pressed.

Step 5: Cool and Remove
Let the cake cool in the pan for 10–15 minutes. Carefully invert it onto a wire cooling rack and let it cool completely before adding the ganache. Don’t rush this step or the ganache might slide right off.

Step 6: Make the Ganache
In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in the butter if using.

Step 7: Decorate and Serve
Pour the ganache over the cooled cake, letting it drip down the sides. Sprinkle chopped Butterfinger pieces on top while the ganache is still soft. Let set for 10 minutes before slicing and serving.

Nutrition Facts (Per Slice, Approximate)

• Calories: 390
• Protein: 4g
• Carbohydrates: 48g
• Fiber: 2g
• Fat: 21g
• Sodium: 370mg
• Calcium: 6% DV
• Iron: 10% DV
• Vitamin A: 4% DV
• Vitamin C: 0% DV

Tips for Success

1. Crush the Butterfingers Gently
Don’t pulverize the candy bars. A rough chop works best so you get distinct crunchy bits in the cake rather than a peanut butter dust.

2. Use Room Temperature Ingredients
Room temperature eggs and dairy help the batter mix more evenly and create a lighter texture. Pull them out of the fridge 30 minutes before baking.

3. Grease the Bundt Pan Well
Bundt cakes can be tricky to remove, so make sure every nook and cranny is well-greased. A baking spray with flour works best.

4. Let the Cake Cool Fully Before Topping
If the cake is even slightly warm, the ganache will melt right off. Give it at least 45 minutes to an hour to cool completely.

Common Questions

Can I use a homemade chocolate cake instead of a box mix?
Absolutely! Any moist chocolate cake recipe will work here, just make sure the batter yields enough for a bundt pan.

What if I don’t have buttermilk?
No worries. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. It works the same way.

How do I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. You can also freeze slices for up to 2 months.

Can I use other candy bars?
Yes! Try it with Snickers, Milky Way, or Reese’s for a fun twist. Just make sure they have a similar texture to Butterfingers so they bake well.

Variations and Substitutions

• Peanut Butter Drizzle: Melt 2 tablespoons of peanut butter and drizzle it over the ganache for extra flavor.
• Mini Bundts: Divide the batter into mini bundt pans for individual servings. Adjust baking time to about 20–25 minutes.
• Gluten-Free: Use a gluten-free chocolate cake mix and check the candy bar’s label to ensure it’s gluten-free.
• Chocolate Chips: Mix in ½ cup mini chocolate chips along with the Butterfingers for extra chocolatey bites.

Serving and Pairing Suggestions

• With Ice Cream: A scoop of vanilla bean or peanut butter ice cream pairs beautifully with a warm slice of this cake.
• Coffee or Milk: Serve with a cold glass of milk or a rich cup of coffee to balance out the sweetness.
• Holiday Table: This cake is a great addition to your Thanksgiving or Halloween dessert table. It also makes a fun birthday cake for candy lovers.

Storage and Reheating Tips

• Room Temperature: Store covered for up to 3 days. The ganache may soften but the cake stays moist.
• Fridge: Refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap slices individually and store in freezer-safe bags. Thaw overnight or microwave in short bursts until warm.

There you have it!

A delicious, moist, candy-filled Butterfinger Bundt Cake that’s easy to make and even easier to love.

Whether you’re making it for a party or just a little sweet escape from your day, this cake never disappoints.

Thanks for stopping by my kitchen today.

I hope you give this fun and flavorful dessert a try.

And if you do, be sure to let me know how it turns out.

Sharing these recipes with you makes baking even sweeter.

Happy baking, friend!