If you are searching for a show-stopping dessert that’s as delightful to make as it is to eat, then this Easy Butterfinger Bundt Cake Recipe is exactly what you need. Imagine a moist, tender white cake enriched with buttery goodness, subtle hints of orange, and crowned with a creamy cream cheese icing sprinkled generously with crunchy Butterfinger crumble. It’s a fantastic treat that effortlessly combines smooth, crunchy, sweet, and tangy flavors in every bite. Whether you’re baking for a family gathering or just craving something special, this cake will quickly become your new favorite go-to recipe.
Ingredients You’ll Need
Nothing complicated here—just simple, everyday ingredients that come together harmoniously to create a cake that’s moist, flavorful, and irresistible. Each component adds a distinct quality, from the richness of butter to the zing of orange food coloring boosting its visual appeal.
- 2 boxes white cake mix: The foundation of your cake, providing an easy, reliable base for fluffiness and subtle sweetness.
- 6 eggs: These bind everything together while creating structure and moisture for a soft crumb.
- 1 2/3 cups water: Provides the necessary liquid to hydrate the cake mix; swap 1 cup for milk if you want an extra creamy flavor.
- 1 stick softened butter: Adds depth of flavor and richness to the batter, making the cake tender and flavorful.
- 1/3 cup oil: Keeps the cake moist and adds a silky texture that makes every bite delightful.
- 6 drops orange food coloring (optional): Just a touch to create a lovely golden-orange hue that feels festive and inviting.
- 1 can whipped cream cheese icing: A creamy, tangy topping that perfectly complements the cake’s sweetness and adds luscious texture.
- 1 cup Butterfinger crumble topping (or crushed Butterfinger bars): The star crunch topping that provides contrast and that unforgettable Butterfinger candy flavor.
How to Make Easy Butterfinger Bundt Cake Recipe
Step 1: Mix the Cake Batter
Start by beating together the white cake mix, eggs, water, softened butter, oil, and the optional orange food coloring. Allow the mixer to run for about two minutes to ensure everything is fully incorporated and the batter is smooth and luscious. The hint of orange color adds both fun and a subtle vibrancy that’s sure to impress.
Step 2: Prepare the Bundt Pan
Grease your bundt pan thoroughly and dust lightly with flour to prevent sticking. Pour the batter evenly into the pan, filling it about three-quarters full. It’s important not to overfill so the cake can rise beautifully without spilling over, ensuring a perfect shape.
Step 3: Bake to Perfection
Place the bundt pan in a preheated oven at 325 degrees Fahrenheit. Bake for about 50 to 55 minutes, or until a cake tester inserted in the center comes out clean. This lower temperature keeps the cake tender and evenly cooked, preventing any dryness.
Step 4: Cool and Decorate
Let the cake cool completely in the pan to maintain its structure, then carefully flip it out onto a cake plate. Next, top the cake with generous swirls of whipped cream cheese icing. Use an icing pipette or place the icing inside a large ziplock bag with a small corner cut off for easy application. Finally, shower the top with the Butterfinger crumble for that irresistible crunch and candy goodness.
How to Serve Easy Butterfinger Bundt Cake Recipe
Garnishes
To add a touch of elegance, try sprinkling extra crushed Butterfinger bars around the plate or dusting the cake lightly with powdered sugar. Fresh orange zest scattered over the icing can also brighten the flavors and add a fresh twist to the presentation.
Side Dishes
This Butterfinger Bundt cake pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For a contrasting texture and temperature, try serving alongside fresh berries; they add a natural tartness that balances the sweetness perfectly.
Creative Ways to Present
If you’re serving guests, consider slicing the cake into neat wedges and placing each on a decorative plate with a drizzle of caramel sauce and a sprinkle of chopped nuts for added texture and flair. Presenting the cake on a wooden board with rustic touches makes for a warm, inviting feel that will wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully if you cover it with plastic wrap or store it in an airtight container at room temperature for up to three days. The cake maintains its moist crumb and the icing stays luscious without drying out.
Freezing
You can freeze the bundt cake if you want to prepare ahead or extend freshness. Wrap the cake tightly in plastic wrap, then in aluminum foil to avoid freezer burn. Freeze for up to two months. When ready to enjoy, thaw overnight in the refrigerator before serving.
Reheating
Since this is a cake rather than a bread, reheating is usually unnecessary, but if desired, warm individual slices in the microwave for about 10-15 seconds to bring back that fresh-from-the-oven softness. Be cautious not to overheat as the icing may melt.
FAQs
Can I use a different type of cake mix?
Absolutely! While white cake mix offers a nice neutral base that lets the Butterfinger flavors shine, yellow or even funfetti mixes could add an interesting twist. Just be mindful that changes might affect the cake’s texture and color slightly.
Is it possible to make this cake gluten-free?
Yes, you can substitute the white cake mix with a gluten-free version. Many stores carry excellent gluten-free cake mixes that will work well here. Just follow the package instructions for liquid adjustments when mixing.
Can I substitute frosting instead of cream cheese icing?
You can, but the cream cheese icing adds an amazing tanginess that cuts through the cake’s sweetness and complements the Butterfinger topping perfectly. If you prefer, a simple vanilla glaze might work, but the flavor profile will differ.
How do I crush Butterfinger bars without making a mess?
Place the Butterfinger bars inside a ziplock bag and gently crush them with a rolling pin or the bottom of a heavy pan. This keeps the crumbs contained and easy to sprinkle over the cake.
What’s the best way to transport this cake?
Use a cake carrier or a sturdy box with a flat base to avoid damage. Keep the icing protected by letting it set completely before transport, and try to keep the cake cool in warmer weather to prevent the icing from melting.
Final Thoughts
This Easy Butterfinger Bundt Cake Recipe is such a joy to make and share. Its delightful balance of tender cake, luscious cream cheese icing, and crunchy candy topping makes it a true crowd-pleaser. Don’t hesitate to give it a try—once you do, it’s bound to become a treasured favorite in your baking repertoire!
Print
Easy Butterfinger Bundt Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Butterfinger Bundt Cake combines the moist and fluffy texture of a classic white cake with the irresistible crunch and flavor of Butterfinger candy pieces. Enhanced with a touch of orange food coloring for a festive appearance and finished with creamy whipped cream cheese icing, this bundt cake is perfect for celebrations or as a delightful treat any day. Simple to make and sure to impress, it yields a generous 16 servings.
Ingredients
Cake Ingredients
- 2 boxes white cake mix (adjust quantity if using a smaller bundt pan)
- 6 eggs
- 1 2/3 cups water (or substitute 1 cup milk for a richer flavor)
- 1 stick butter, softened
- 1/3 cup oil
- 6 drops orange food coloring (optional, can use red + yellow food coloring to achieve orange)
Topping Ingredients
- 1 can whipped cream cheese icing
- 1 cup Butterfinger crumble topping (or crushed Butterfinger bars)
Instructions
- Prepare the batter: In a large mixing bowl, beat together the white cake mix, eggs, water, softened butter, oil, and food coloring for 2 minutes until fully combined and smooth. The food coloring is optional and can be made by mixing red and yellow drops to create an orange hue.
- Prepare the bundt pan: Grease your bundt pan thoroughly and dust it lightly with flour to prevent the cake from sticking. This will help with easy removal once baked.
- Fill the pan: Pour the prepared cake batter evenly into the bundt pan, filling it only about 3/4 full to allow room for the cake to rise during baking. Avoid overfilling to prevent spillover.
- Bake the cake: Place the bundt pan in a preheated oven and bake at 325°F (163°C) for 50-55 minutes. Check doneness by inserting a cake tester or toothpick into the center; it should come out clean when the cake is fully baked.
- Cool and remove: Once baked, allow the cake to cool completely in the pan. Then, gently invert the bundt pan onto a cake plate to release the cake.
- Decorate the cake: Using an icing piper or a large ziplock bag with a small hole cut in the corner, generously pipe the whipped cream cheese icing over the cake. Finish by sprinkling the Butterfinger crumble topping evenly on top for added texture and flavor.
Notes
- You can substitute 1 cup of water with milk for a richer cake.
- If you don’t have orange food coloring, mixing red and yellow drops creates a similar shade.
- If your bundt pan is small, consider halving the recipe to prevent overflow.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- Use a cake tester or toothpick to check for doneness to avoid under- or over-baking.
- Butterfinger crumble can be replaced with crushed Butterfinger bars if preferred.
