Butterfinger Bundt Cake with Rich Chocolate Drizzle

Butterfinger Bundt Cake with Decadent Chocolate Drizzle: The Ultimate Dessert for Candy Lovers

In just under an hour, you can have an incredibly moist and tender bundt cake packed with crushed Butterfinger pieces and topped with a silky chocolate drizzle. This is the dessert you bring to every potluck, every family dinner, and every moment that calls for something sweet and unforgettable. The combination of buttery cake, crunchy candy bits, and rich chocolate glaze creates a texture and flavor experience that feels both nostalgic and indulgent. I remember the first time I made this for a summer cookout at my aunt’s house in Savannah; the cake disappeared before the burgers even hit the grill.

The beauty of this recipe lies in its simplicity. No complicated techniques, no rare ingredients, just pure, crowd-pleasing flavor. It’s a dessert that delivers every single time.

Why You’ll Love This Recipe

• Moist and tender crumb that stays fresh for days
• Crunchy Butterfinger pieces in every bite add the perfect texture contrast
• Rich, glossy chocolate drizzle that hardens to a beautiful shell
• One-bowl batter means less cleanup and more time enjoying
• Feels special enough for holidays but easy enough for a Tuesday night treat

Ingredients

• 1 box yellow or vanilla cake mix
• 1 cup sour cream, room temperature
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups crushed Butterfinger candy bars (about 6-8 fun-size bars)
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream
• 1 tablespoon butter
• Extra crushed Butterfinger for garnish

Instructions

• Preheat your oven to 350°F. Grease and flour a 10-inch bundt pan thoroughly, making sure to get into all the crevices.
• In a large mixing bowl, combine the cake mix, sour cream, oil, eggs, milk, and vanilla extract. Beat on medium speed for 2 minutes until smooth and well combined.
• Gently fold in the crushed Butterfinger pieces using a spatula. Be careful not to overmix, you want the candy bits distributed evenly.
• Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles.
• Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
• Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely before adding the glaze.
• For the chocolate drizzle, combine the chocolate chips, heavy cream, and butter in a small saucepan over low heat. Stir constantly until smooth and glossy.
• Let the glaze cool for 5 minutes, then drizzle generously over the cooled cake. Sprinkle with extra crushed Butterfinger while the glaze is still wet.

Pro Tips

• Crush the Butterfinger bars in a sealed plastic bag using a rolling pin for even pieces without making dust.
• Grease your bundt pan with shortening or a baking spray with flour, not just butter, to ensure the cake releases cleanly.
• Let the cake cool completely before adding the drizzle, or the glaze will melt into the cake instead of sitting on top.
• Use a toothpick to test for doneness, but look for moist crumbs rather than a completely clean toothpick to keep the cake from drying out.
• For a thicker glaze, add an extra tablespoon of chocolate chips and reduce the cream slightly.

Variations

• Swap Butterfinger for crushed peanut butter cups or Heath bars for a different candy twist.
• Add 1/2 cup of mini chocolate chips to the batter for even more chocolate in every slice.
• Top with a salted caramel drizzle instead of chocolate for a sweet and salty combination.
• Use a chocolate cake mix instead of yellow for a double-chocolate version that is extra decadent.

Frequently Asked Questions

• Can I make this cake ahead of time? Yes, you can bake the cake a day in advance and add the drizzle just before serving for the best texture.
• How should I store leftover cake? Store it in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
• Can I freeze this bundt cake? Absolutely, wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before glazing.
• Why did my cake stick to the pan? Make sure you grease every nook and cranny of the bundt pan, and let the cake cool for exactly 15 minutes before turning it out.
• Can I use homemade cake batter instead of a mix? Yes, use your favorite vanilla or yellow cake recipe, just adjust the baking time as needed.
• What if I don’t have heavy cream for the glaze? You can substitute with whole milk and an extra tablespoon of butter, but the glaze will be slightly thinner.

More Recipes You’ll Love

• Irresistible Mini Chocolate Peanut Butter Pies
• Butterfinger Caramel Crunch Mini Pies
• Butterfinger Caramel Crunch Cookies
• Creamy White Chocolate Blueberry Cheesecake
• Hawaiian Pineapple Coconut Truffles

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.