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.
Servings 12 slices
Calories 390kcal
Cost $10-$12
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
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.