Butterfinger Bundt Cake
Butterfinger Bundt Cake
Ingredients
- For the Glaze:
2 cups powdered sugar
3–4 tbsp heavy cream (or milk, adjust for consistency)
2 tbsp creamy peanut butter
1 tsp vanilla extract
For the Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream (or Greek yogurt)
½ cup whole milk
2 tsp vanilla extract
1 cup crushed Butterfinger candy bars
½ cup peanut butter chips
½ cup milk chocolate chips
- For the Topping:
1 cup crushed Butterfinger candy bars
Extra chocolate chips (optional)
Directions
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a Bundt pan.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, mixing well after each. Stir in vanilla.
- Add Wet & Dry: Mix in sour cream. Then add dry ingredients alternately with milk, beginning and ending with dry.
- Fold in Candy & Chips: Gently fold in crushed Butterfinger pieces, peanut butter chips, and chocolate chips.
- Bake: Pour batter into prepared Bundt pan. Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool 15 minutes before inverting onto a wire rack.
- Make the Glaze: Whisk powdered sugar, peanut butter, vanilla, and cream until smooth and pourable.
- Assemble: Drizzle glaze generously over cooled cake. Sprinkle with crushed Butterfinger pieces and chocolate chips on top.
- Serve & Enjoy: Slice and enjoy the rich peanut butter-chocolate crunch!
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
