Irresistible Brown Butterfinger Bundt Cake Recipe

It’s hard to resist the allure of a Brown Butterfinger Bundt Cake. Imagine sinking your teeth into a moist, buttery cake that is studded with chunks of creamy Butterfinger candy, its rich aroma wafting through the kitchen like a warm hug. indulge in coconut cream balls The golden crust gives way to a tender crumb that practically dances on your tongue, while hints of nutty brown butter elevate this dessert to a whole new level of indulgence. For more inspiration, check out this Thick and Chewy Cookies recipe.

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Now, picture this: it’s a cozy family gathering, and you unveil this stunning cake, its glossy glaze glistening under the warm kitchen lights. Everyone’s eyes widen in anticipation as they catch a whiff of that heavenly scent. The first slice reveals a treasure trove of Butterfinger goodness, and you can’t help but smile at the delighted reactions around you. This cake isn’t just dessert; it’s the star of the show.

One time my cousin tried this recipe at her birthday party, and let’s just say everyone was fighting over the last slice—it was pure chaos but oh-so-fun! try lemon cheesecake truffles.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butter: Use unsalted butter for the best control over seasoning and flavor.
• Brown Sugar: Light or dark works; dark will give it a deeper flavor.
• Granulated Sugar: Balances the richness from the brown sugar and adds sweetness.
• Eggs: Fresh large eggs provide moisture and structure to your cake.
• All-Purpose Flour: Essential for structure; sifted flour ensures lightness.
• Baking Powder: Helps the cake rise beautifully; ensure it’s fresh for best results.
• Vanilla Extract: Pure vanilla extract enhances overall flavor; avoid imitation if possible.
• Butterfinger Bars: Chop these up to add bursts of crunchy chocolatey goodness throughout your cake. classic chocolate thumbprint cookies.
• Powdered Sugar: For glazing; adds sweetness without overwhelming the flavors.
• Milk: Adds moisture; start with whole milk for richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Getting started with your Brown Butterfinger Bundt Cake is easier than you might think! Just follow these simple steps:

Preheat Your Oven: Preheat oven to 350°F (175°C). Grease your bundt pan generously with non-stick spray to prevent sticking later.

Brown the Butter: In a saucepan over medium heat, melt your butter until it turns golden brown, releasing that nutty aroma. Stir constantly—this step is key!

Cream Sugars and Eggs: In a mixing bowl, combine browned butter with granulated sugar and brown sugar. Beat in eggs one at a time until mixture is smooth and fluffy.

Add Dry Ingredients: Gradually mix in sifted flour and baking powder. Stir until just combined—don’t overmix or your cake could be tough!

Add Vanilla and Milk: Pour in vanilla extract and milk. Mix gently until everything is well incorporated but still lumpy—lumps are okay!

Add Butterfingers!: Gently fold in chopped Butterfinger bars into the batter for delightful pockets of chocolatey goodness throughout.

Bake It Up!: Pour your batter into the greased bundt pan. Bake for about 45-50 minutes or until a toothpick inserted comes out clean.

Create Your Glaze!: While cake cools down, whisk together powdered sugar with milk until smooth. Drizzle generously over cooled bundt cake.

And there you have it—the Brown Butterfinger Bundt Cake! Enjoy sharing (or not) this delicious creation with friends and family!

Perfecting the Cooking Process

Start by browning the butter first; this enhances the flavor immensely. While the butter cools, mix dry ingredients to keep everything moving smoothly.

Add Your Touch

Feel free to swap out Butterfingers for other candies like Snickers or Milky Way for a unique twist. You can even add nuts for extra crunch!

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For a warm treat, microwave individual slices for about 15 seconds.

Baking this cake reminds me of family gatherings where desserts were always the highlight. Watching my cousin sneak away with an extra slice made every effort worthwhile.

FAQ

Can I use different types of candy in Browns Butterfinger Bundt Cake?

fall-inspired pumpkin dump cake.

Yes, feel free to experiment with your favorite candy bars for unique flavors.

How do I know when my cake is fully baked?

Insert a toothpick into the center; if it comes out clean, the cake is done.

Can I make this recipe gluten-free?

Absolutely! Substitute regular flour with gluten-free flour blend for great results.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Brown Butterfinger Bundt Cake

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• Author: Emma Taylor
• Total Time: 1 hour 10 minutes
• Yield: Approximately 12 servings 1x

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Description

Brown Butterfinger Bundt Cake is a decadent dessert that combines the nutty richness of brown butter with the sweet crunch of Butterfinger candy bars. This moist, buttery cake features a tender crumb and is topped with a silky glaze, making it the perfect centerpiece for any gathering. Easy to prepare, this cake will surely impress family and friends alike as they savor each delicious bite.

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Ingredients

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• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar (light or dark)
• ½ cup granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp pure vanilla extract
• 1 cup chopped Butterfinger bars
• 1 cup powdered sugar (for glaze)
• 3 tbsp milk (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan with non-stick spray.
2. In a saucepan, melt the butter over medium heat until golden brown and aromatic. Set aside to cool.
3. In a mixing bowl, combine browned butter, brown sugar, and granulated sugar. Beat in eggs one at a time until smooth.
4. Gradually mix in sifted flour and baking powder until just combined.
5. Stir in vanilla extract and milk until incorporated; lumps are acceptable.
6. Gently fold in chopped Butterfinger bars.
7. Pour batter into the bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.
8. While cooling, whisk together powdered sugar and milk for the glaze; drizzle over the cooled cake.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 70mg