If you are craving a decadent dessert that brings together crunchy, creamy, and chocolaty flavors all in one stunning presentation, then you have to try this Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe. This cake is a celebration of buttery cake richness combined with the irresistible crunch of Butterfinger candy bars, all smothered in luscious chocolate ganache with a perfect caramel drizzle. It’s one of those desserts that feels fancy but comes together effortlessly, making it a fantastic go-to recipe for family gatherings or impressing your friends without hours in the kitchen.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the flavor, texture, and overall magic of the cake. From the moist yellow cake base to the crunchy candy pieces, every element contributes to the final showstopper.
- Yellow cake mix: The foundation for a fluffy, moist cake that’s easy to whip up.
- Instant vanilla pudding mix: Adds extra richness and keeps the cake wonderfully soft.
- Large eggs (4): Help bind everything together and add structure to the batter.
- Milk (1 cup): Provides moisture, making the crumb tender and light.
- Vegetable oil (1/2 cup): Ensures a moist texture without weighing the cake down.
- Crushed Butterfinger candy bars (1 cup plus extra): Bring that iconic sweet, crispy texture that makes this cake unique and thrilling to eat.
- Chocolate ganache (1 cup): Rich and silky, it creates a decadent coating that elevates the whole dessert.
- Caramel sauce (1/2 cup, optional): Adds a sticky, buttery sweetness that pairs perfectly with chocolate and candy.
- Additional crushed Butterfinger candy bars for garnish: A finishing touch that’s both pretty and delicious.
How to Make Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe
Step 1: Prepare Your Pan and Oven
Start by setting the stage for baking success. Preheat your oven to 350°F (175°C), and generously grease and flour your Bundt pan. This step is key to ensuring the cake releases smoothly after baking, showing off those beautiful ridges.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Use a mixer set to medium speed and blend everything for about two minutes until the batter is smooth and velvety. The pudding mix adds that extra moistness that makes this cake unforgettable.
Step 3: Fold in the Crushed Butterfinger Pieces
Once your batter is silky, gently fold in one cup of crushed Butterfinger candy pieces. Be careful not to overmix; you want those crunchy bits perfectly distributed without losing their texture.
Step 4: Pour Batter and Bake
Pour the batter into your prepared Bundt pan, smoothing the surface for an even bake. Pop it in the oven and bake for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling a perfectly baked cake.
Step 5: Cool and Invert
Allow the cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely. Cooling is crucial to help the cake set and to make the ganache glazing process smoother.
Step 6: Add Ganache, Caramel Drizzle, and Butterfinger Topping
Once the cake is fully cooled, pour the luscious chocolate ganache over the top, letting it drip down the sides in a gorgeous cascade. If you like, add a caramel drizzle for an extra layer of sweetness, then sprinkle additional crushed Butterfinger bits on top for a crunchy, colorful finish.
Step 7: Slice, Serve, and Enjoy!
Slice your creation carefully to reveal the buttery crumb studded with candy pieces inside. Each bite delivers a happy marriage of soft, crunchy, chocolatey, and caramel flavors that will have everyone asking for seconds.
How to Serve Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe
Garnishes
Beyond the crushed Butterfinger candy pieces, consider topping your cake slices with a dollop of whipped cream or a scoop of vanilla ice cream. These additions add a cool, creamy contrast that complements the buttery sweetness and rich ganache beautifully.
Side Dishes
This cake is a dessert star on its own, but if you want to round out your serving table, fresh berries or a fruit compote on the side offer a refreshing note that balances all the richness. A hot cup of coffee or a cold glass of milk are also perfect pairings to mellow the sweetness.
Creative Ways to Present
Get playful with presentation by serving individual slices on pretty dessert plates with a drizzle of chocolate and caramel sauce around the edges. You can also crumble Butterfinger pieces on top of the plate for added texture and eye appeal. For parties, consider stacking mini Bundt cakes for a mini tower of delight.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, your Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe will stay fresh and delicious for up to 3 days. If you want to keep it a bit longer, refrigeration is best. Just make sure to bring it back to room temperature before serving for optimal taste.
Freezing
You can freeze the cake either whole (without ganache and caramel) or in slices wrapped tightly in plastic wrap and then aluminum foil. Frozen portions can last up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
To revive a previously refrigerated or thawed slice, warm it gently in the microwave for 15 to 20 seconds or until slightly warm to enhance the softness and flavor. Just be careful not to overheat and melt the ganache too much.
FAQs
Can I make the chocolate ganache from scratch?
Absolutely! Homemade ganache is simple: just heat heavy cream until hot but not boiling, then pour it over chopped chocolate chips and stir until smooth. It gives that extra homemade touch and allows you to control the chocolate flavor.
Is it necessary to add the vanilla pudding mix?
The vanilla pudding mix significantly enhances the cake’s moistness and density, preventing it from drying out. It’s a small step that makes a big difference in texture, so I highly recommend including it.
Can I substitute Butterfinger candy bars with something else?
You can try other crunchy candy bars like Heath or Almond Roca, but the unique flavor and crispiness of Butterfinger really make this cake special. If you substitute, expect a slightly different texture and flavor profile.
Do I have to use a Bundt pan?
While a Bundt pan gives this cake its classic shape and stunning presentation, you can bake it in a standard 9×13 inch pan. Just adjust the baking time accordingly—start checking for doneness around 35 minutes.
How soon can I serve the cake after baking?
It’s best to let the cake cool completely before adding the ganache and caramel drizzle. Cooling ensures the toppings don’t melt or slide off, and the cake slices more cleanly. Plan to wait about 1 to 1.5 hours after baking.
Final Thoughts
This Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe is one of those treats that brings a smile with each bite. It’s rich, exciting, and surprisingly easy to make—perfect for sharing with loved ones or treating yourself on a cozy afternoon. Don’t hesitate to dive in and give this gem a whirl; once you try it, it’s destined to become a favorite that’s requested time and time again!
Print
Butterfinger Bundt Cake with Chocolate Ganache and Caramel Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Butterfinger Bundt Cake is a delightful twist on classic yellow cake, enriched with instant vanilla pudding and studded with crunchy Butterfinger candy pieces. Topped with rich chocolate ganache, optional caramel drizzle, and extra Butterfinger crunch, this cake is perfect for candy lovers looking for a quick, impressive dessert.
Ingredients
Cake Batter
- 1 box yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup crushed Butterfinger candy bars (plus more for topping)
Toppings
- 1 cup chocolate ganache (store-bought or homemade with chocolate chips and heavy cream)
- 1/2 cup caramel sauce (optional, for extra drizzle)
- Additional crushed Butterfinger candy bars for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick during baking.
- Mix Cake Ingredients: In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, milk, and vegetable oil. Using an electric mixer at medium speed, blend the ingredients for about 2 minutes until the batter is smooth and uniform.
- Fold in Butterfinger Pieces: Gently fold in 1 cup of crushed Butterfinger candy bars with a spatula, ensuring the candy is evenly distributed without overmixing, which can deflate the batter.
- Pour and Smooth Batter: Pour the prepared batter into the greased Bundt pan. Use a spatula to smooth the top evenly to promote uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set. Then, carefully invert the Bundt pan onto a wire rack and let the cake cool completely to room temperature.
- Add Toppings: Once the cake has fully cooled, drizzle the chocolate ganache evenly over the top. Optionally, drizzle caramel sauce and sprinkle additional crushed Butterfinger pieces on the ganache for extra texture and flavor.
- Serve: Slice the cake into 12 servings and enjoy the rich, crunchy, and chocolatey flavors of the Butterfinger Bundt Cake.
Notes
- Ensure the Bundt pan is well greased and floured to prevent sticking.
- Using instant pudding mix in the batter enhances moisture and tenderness.
- Crushing Butterfinger bars with a rolling pin inside a sealed bag makes it easier and less messy.
- Chocolate ganache can be homemade by melting chocolate chips with heavy cream or purchased pre-made.
- The caramel sauce drizzle is optional but adds a delightful sweetness contrast.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
