Butterfinger Bundt Cake with Decadent Chocolate Drizzle

A delightful combination of moist yellow cake, caramel filling, and the irresistible crunch of Butterfinger candy, this Bundt cake is a dessert lover’s dream. Topped with a rich chocolate drizzle and extra Butterfinger pieces, it’s perfect for special occasions or as a decadent treat for any day.

Why You’ll Love This Recipe

• Perfect Flavor Combo: Butterfinger, caramel, and chocolate make a heavenly trio.
• Moist and Indulgent: Each bite is rich, moist, and packed with flavor.
• Easy to Make: Starts with a simple yellow cake mix, elevated by delicious add-ins.
• Show-Stopping Presentation: The Bundt shape and chocolate drizzle make it a stunning centerpiece.
• Crowd-Pleasing Dessert: Perfect for parties, holidays, or potlucks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 box yellow cake mix
• 1 cup water
• 1/2 cup oil
• 3 large eggs
• 1 cup crushed Butterfinger candy bars
• 1/2 cup chocolate chips

For the Filling:

• 1 cup caramel sauce
• 1/2 cup crushed Butterfinger candy bars

For the Chocolate Drizzle Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• Additional crushed Butterfinger candy bars for garnish

Directions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake releases easily after baking.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Beat until smooth and well combined.

Step 3: Add the Mix-Ins

Gently fold in the crushed Butterfinger candy bars and chocolate chips, ensuring even distribution.

Step 4: Layer the Batter and Filling

Pour half of the cake batter into the prepared Bundt pan. Drizzle the caramel sauce over the batter and sprinkle with crushed Butterfinger candy. Pour the remaining batter on top and smooth the surface with a spatula.

Step 5: Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Remove from Pan

Allow the cake to cool in the pan for about 15 minutes. Then, carefully invert it onto a serving plate and let it cool completely.

Step 7: Prepare the Chocolate Drizzle

In a small saucepan, heat the heavy cream over medium heat until just simmering. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.

Step 8: Decorate with Drizzle and Garnish

Drizzle the chocolate sauce generously over the cooled cake. Sprinkle additional crushed Butterfinger candy on top for garnish.

Notes

• Caramel Placement: Drizzle caramel in the middle of the batter layers to prevent it from sticking to the pan.
• Mix Carefully: Gently fold in Butterfinger pieces to ensure even distribution without breaking them up too much.
• Cool Completely: Ensure the cake is fully cooled before adding the chocolate drizzle to prevent it from melting off.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12

Variations

• Peanut Butter Twist: Add a layer of peanut butter glaze under the chocolate drizzle.
• Double Chocolate: Use a chocolate cake mix instead of yellow for an extra rich flavor.
• Nut-Free Option: Substitute Butterfinger with your favorite nut-free candy.
• Salted Caramel: Sprinkle a pinch of sea salt over the caramel layer for a salty-sweet contrast.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Freeze unfrosted slices wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature before serving.
• Reheating: Serve at room temperature or microwave individual slices for 10-15 seconds for a fresh-from-the-oven feel.

FAQs

1. Can I use homemade caramel sauce?

Yes, homemade caramel works beautifully in this recipe.

2. Can I use a different type of candy?

Absolutely! Try chopped Snickers, Reese’s, or Twix for a variation.

3. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or nonstick spray, and dust with flour for extra insurance.

4. Can I make this without a Bundt pan?

Yes, use a 9×13-inch pan instead, adjusting the baking time to about 35-40 minutes.

5. How do I crush Butterfinger bars?

Place them in a zip-top bag and crush with a rolling pin for even pieces.

6. What’s the best way to drizzle chocolate?

Use a spoon or piping bag for controlled, decorative drizzles.

7. Can I use milk chocolate instead of semi-sweet?

Yes, but the drizzle will be sweeter with milk chocolate.

8. Can I make this ahead of time?

Yes, bake the cake a day ahead and add the chocolate drizzle just before serving.

9. How do I prevent the caramel from sinking?

Lightly pat the caramel and Butterfinger layer to keep it suspended in the batter.

10. Can I add frosting instead of chocolate drizzle?

Sure! A layer of chocolate buttercream would be a delicious alternative.

Conclusion

Butterfinger Bundt Cake with Decadent Chocolate Drizzle is the ultimate dessert for candy and cake lovers alike. With its moist texture, caramel-filled layers, and rich chocolate topping, this cake is a surefire hit for any gathering or celebration. Bake it today and enjoy every indulgent bite!

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