Welcome, dessert enthusiasts! If you’re on the hunt for a show-stopping cake that combines the rich flavors of caramel, chocolate, and Butterfinger, then this Decadent Chocolate Drizzle Butterfinger Bundt Cake is just what you need. Imagine biting into a moist, fluffy cake filled with crushed Butterfinger candy and a sweet caramel layer—every slice promises a burst of buttery chocolate goodness with a delightful crunch! Ready to bake? Let’s get started!
Introduction
The Butterfinger Bundt Cake isn’t just any cake; it’s a chocolatey, caramel-filled creation that celebrates everything wonderful about Butterfinger candy bars. Originating as a variation on traditional Bundt cakes, this dessert brings together classic flavors and textures into a single treat. The appeal lies in the combination of tender yellow cake, gooey caramel, chocolate chips, and a luscious chocolate drizzle. It’s an easy-to-make recipe that’s ideal for special occasions or simply when you crave something extra decadent. Try it out—you won’t be disappointed!
Ingredients for Decadent Chocolate Drizzle Butterfinger Bundt Cake
To make this irresistible Butterfinger Bundt Cake, you’ll need the following ingredients:
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
Filling:
- 1 cup caramel sauce
- 1/2 cup crushed Butterfinger candy bars
Chocolate Drizzle Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Additional crushed Butterfinger candy bars for garnish
Optional Substitutions:
For those with dietary restrictions, you can substitute a gluten-free yellow cake mix or use a dairy-free caramel sauce and heavy cream alternative.
How to Make Butterfinger Bundt Cake – Step by Step
Let’s jump into the process of creating this delicious dessert! Follow these steps carefully, and your Butterfinger Bundt Cake will turn out perfectly every time.
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure easy removal of the cake. - Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Beat on medium speed until smooth, usually around 2 minutes. - Add the Mix-Ins:
Fold in the crushed Butterfinger candy and chocolate chips, stirring gently until evenly incorporated into the batter. - Layer the Batter and Filling:
Pour half of the cake batter into the prepared Bundt pan. Drizzle the caramel sauce over this layer, then sprinkle with additional crushed Butterfinger. - Add the Final Layer:
Pour the remaining batter over the caramel layer, smoothing the top with a spatula. - Bake the Cake:
Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. The cake should feel springy to the touch and pull away from the sides of the pan slightly. - 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. - Prepare the Chocolate Drizzle:
Heat the heavy cream in a small saucepan until it simmers, then pour over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy. - Decorate with Drizzle and Garnish:
Drizzle the chocolate sauce over the cooled cake, letting it cascade down the sides. Sprinkle additional crushed Butterfinger candy bars on top as a final touch.
Helpful Tips for Butterfinger Bundt Cake
- Caramel Placement: When layering the caramel in the Bundt pan, be careful not to let it touch the edges too much, as this can make the cake sticky and harder to remove.
- Consistent Mixing: Gently fold in the Butterfinger pieces to prevent them from sinking to the bottom. Over-mixing can also break up the candy pieces, which could alter the texture.
- Cool Completely: Ensure the cake cools fully before applying the chocolate drizzle to keep it from melting and becoming too runny.
Cooking Tips for the Best Butterfinger Bundt Cake
- Choosing a Non-Stick Bundt Pan: A quality non-stick pan helps with smooth cake removal. Silicone Bundt pans also work well and reduce the risk of sticking.
- Using High-Quality Chocolate Chips: For a richer chocolate drizzle, use good-quality semi-sweet chocolate chips. They will melt better and create a glossy finish.
- Proper Baking Time: Keep an eye on the cake during baking. Bundt cakes can sometimes over-bake quickly, so it’s wise to start checking 5 minutes before the listed bake time.
Serving Suggestions for Butterfinger Bundt Cake
This cake is a decadent treat on its own, but here are a few serving ideas:
- With Whipped Cream: Add a dollop of whipped cream on each slice for a light and airy contrast to the dense cake.
- Paired with Ice Cream: Serve with a scoop of vanilla or chocolate ice cream for a cool, creamy pairing.
- Topped with Extra Caramel Drizzle: For an extra touch of indulgence, drizzle a bit of warm caramel sauce over each slice.
Nutritional Information
Each serving of Butterfinger Bundt Cake offers a delightful mix of flavors and textures, but it’s also quite rich.
Nutritional Information (per serving):
- Calories: 430
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 380mg
- Total Carbohydrates: 54g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 4g
Storage and Leftovers for Butterfinger Bundt Cake
Storing this Butterfinger Bundt Cake is easy, and it keeps well for a few days:
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. It can be served cold or allowed to reach room temperature before enjoying.
- Freezing: You can freeze the cake by wrapping individual slices tightly in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to 2 months.
- Reheating: If desired, warm individual slices in the microwave for about 10-15 seconds to restore the gooey caramel texture.
Frequently Asked Questions (FAQs) for Butterfinger Bundt Cake
- Can I make this cake without a Bundt pan?
Yes! Use a standard 9×13-inch pan if a Bundt pan isn’t available. Adjust the baking time to 30-35 minutes. - How can I prevent the cake from sticking?
Generously grease and flour the Bundt pan, or use a non-stick spray with flour to help with easy removal. - Can I substitute the caramel sauce?
Sure! For a twist, try using chocolate or butterscotch sauce in the filling. - What’s the best way to crush Butterfinger bars?
Place the Butterfinger bars in a zip-top bag and use a rolling pin to crush them to your desired texture.
Related Recipes for Butterfinger Bundt Cake Lovers
Here are two more dessert recipes that Butterfinger fans will love:
Conclusion
With its delicious layers of caramel, chocolate, and Butterfinger pieces, this Decadent Chocolate Drizzle Butterfinger Bundt Cake is bound to become a favorite. Perfect for celebrations or any day you’re in the mood for a sweet treat, this cake is easy to make and impressively flavorful. Give it a try and let us know in the comments below—how did your cake turn out? Happy baking!
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Butterfinger Bundt Cake with Decadent Chocolate Drizzle
Description
Welcome, dessert enthusiasts! If you’re on the hunt for a show-stopping cake that combines the rich flavors of caramel, chocolate, and Butterfinger, then this Decadent Chocolate Drizzle Butterfinger Bundt Cake is just what you need. Imagine biting into a moist, fluffy cake filled with crushed Butterfinger candy and a sweet caramel layer—every slice promises a burst of buttery chocolate goodness with a delightful crunch! Ready to bake? Let’s get started!
Ingredients
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
Filling:
- 1 cup caramel sauce
- 1/2 cup crushed Butterfinger candy bars
Chocolate Drizzle Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Additional crushed Butterfinger candy bars for garnish
Optional Substitutions:
For those with dietary restrictions, you can substitute a gluten-free yellow cake mix or use a dairy-free caramel sauce and heavy cream alternative.
Instructions
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to ensure easy removal of the cake. - Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, water, oil, and eggs. Beat on medium speed until smooth, usually around 2 minutes. - Add the Mix-Ins:
Fold in the crushed Butterfinger candy and chocolate chips, stirring gently until evenly incorporated into the batter. - Layer the Batter and Filling:
Pour half of the cake batter into the prepared Bundt pan. Drizzle the caramel sauce over this layer, then sprinkle with additional crushed Butterfinger. - Add the Final Layer:
Pour the remaining batter over the caramel layer, smoothing the top with a spatula. - Bake the Cake:
Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean. The cake should feel springy to the touch and pull away from the sides of the pan slightly. - 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. - Prepare the Chocolate Drizzle:
Heat the heavy cream in a small saucepan until it simmers, then pour over the chocolate chips. Let it sit for a minute, then stir until smooth and glossy. - Decorate with Drizzle and Garnish:
Drizzle the chocolate sauce over the cooled cake, letting it cascade down the sides. Sprinkle additional crushed Butterfinger candy bars on top as a final touch.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Caramel Placement: When layering the caramel in the Bundt pan, be careful not to let it touch the edges too much, as this can make the cake sticky and harder to remove.
- Consistent Mixing: Gently fold in the Butterfinger pieces to prevent them from sinking to the bottom. Over-mixing can also break up the candy pieces, which could alter the texture.
- Cool Completely: Ensure the cake cools fully before applying the chocolate drizzle to keep it from melting and becoming too runny.
