Description
A delicious Butterfinger Bundt Cake topped with a rich chocolate drizzle, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup crushed Butterfinger candy bars (about 4 fun-size bars)
- 1 cup semi-sweet chocolate chips (for drizzle)
- 2 tablespoons unsalted butter (for drizzle)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the crushed Butterfinger candy bars.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.
- For the chocolate drizzle, melt the chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Once the cake is completely cool, drizzle the melted chocolate over the top.
Notes
- For a richer flavor, try adding ½ cup of chopped walnuts or pecans to the batter.
- If you want a more decadent treat, serve slices of the cake with a scoop of vanilla ice cream on the side.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg