Butterfinger Bundt Cake Recipe
Ingredients
For the Glaze:
2 cups powdered sugar
3–4 tbsp heavy cream (or milk)
1 tsp vanilla extract
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream (or Greek yogurt)
1 cup whole milk
2 tsp vanilla extract
1 ½ cups crushed Butterfinger candy bars
For Topping:
½ cup caramel sauce (store-bought or homemade)
1 cup crushed Butterfinger candy bars
Instructions
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Add sour cream & vanilla: Mix in sour cream and vanilla until smooth.
Combine wet & dry: Alternately add the dry ingredients and milk, starting and ending with dry. Mix until just combined.
Fold in Butterfingers: Gently fold in crushed Butterfinger candy pieces.
Bake: Pour batter into prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Prepare glaze: In a small bowl, whisk powdered sugar, cream, and vanilla until smooth and pourable.
Assemble: Drizzle glaze over cooled cake. Top with crushed Butterfingers, then drizzle caramel sauce over the top.
Serve & Enjoy: Slice and enjoy this rich, candy-bar inspired cake! 🍰✨