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Easy Butterfinger Bundt Cake

Easy Butterfinger Bundt Cake
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The Easy Butterfinger Bundt Cake is a delightful dessert that combines a moist, tender cake with crunchy Butterfinger candy pieces. Perfect for any occasion, this cake offers a perfect balance of textures and rich buttery flavor wrapped in an elegant Bundt shape. Simple to make with everyday ingredients, it’s a great treat for bakers of all skill levels and easily customizable for different tastes.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup milk

Add-ins

  • 3 Butterfinger candy bars, chopped into bite-size chunks

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or nonstick spray to ensure easy release. Chop the Butterfinger bars into bite-size chunks and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning for a consistent rise and flavor.
  3. Cream Butter and Sugars: Using a mixer, beat the butter with both granulated and brown sugar until the mixture is light and fluffy. This incorporates air for a tender, airy cake.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to prevent curdling, then stir in the vanilla extract for added fragrance and flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Fold in Butterfinger Chunks: Gently fold the chopped Butterfinger pieces into the batter, ensuring even distribution without breaking them down.
  7. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Remove from Pan: Let the cake cool in the pan for 15-20 minutes, then invert it onto a cooling rack. Allow to cool completely before slicing for the best texture and presentation.

Notes

  • Use room temperature eggs and butter for smoother batter and even baking.
  • Mix batter just until ingredients are combined to avoid a dense cake.
  • Toss Butterfinger chunks in a little flour before folding in to prevent sinking.
  • Test for doneness by inserting a toothpick in multiple spots to ensure it comes out clean.
  • Use a silicone spatula to fold gently and keep Butterfinger chunks intact.

Nutrition

Keywords: Butterfinger cake, Bundt cake, candy bar cake, easy dessert, crunchy cake, Butterfinger dessert

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