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Butterfinger Bundt Cake

Butterfinger Bundt Cake
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Butterfinger Bundt Cake is a delightful dessert that masterfully combines rich chocolate and creamy peanut butter, resulting in a moist and tender cake that’s sure to impress. This easy-to-make bundt cake is perfect for birthdays, celebrations, or simply as a sweet indulgence at home. With its eye-catching presentation enhanced by a luscious peanut butter glaze and crunchy Butterfinger candy pieces, this cake will be the star of your dessert table. Whether served warm or at room temperature, it’s an irresistible treat that pairs beautifully with milk or vanilla ice cream.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup sour cream
  • 4 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chopped Butterfinger candy bars
  • 1 cup powdered sugar
  • 3 tbsp creamy peanut butter
  • 2–3 tbsp milk (adjust for consistency)
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and sour cream, mixing until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with whole milk until just combined. Fold in the chopped Butterfinger bars gently.
  4. Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick comes out clean. Let cool for about 15 minutes before transferring to a wire rack.
  5. For the peanut butter glaze, whisk together powdered sugar, creamy peanut butter, milk, and vanilla extract until smooth. Adjust consistency if necessary.
  6. Drizzle the glaze over the cooled cake and garnish with additional chopped Butterfinger bars.

Nutrition

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