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Easy Butterfinger Chocolate Bundt Cake

A delightful dessert blending rich chocolate cake with crunchy Butterfinger pieces, topped with a luscious chocolate glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 cup water
  • 3 large eggs room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 cup Butterfinger candy bars, chopped into small pieces
Frosting Ingredients
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Butterfinger candy bars, chopped for garnish for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
  2. In a large mixing bowl, combine the chocolate cake mix, sour cream, melted butter, water, eggs, and vanilla extract. Beat until smooth.
  3. Gently fold in the chopped Butterfinger pieces until evenly distributed in the batter.
  4. Pour the batter into the prepared Bundt pan, spreading it evenly.
Baking
  1. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Frosting
  1. Heat the heavy cream over medium heat until just simmering.
  2. Pour the hot cream over the chocolate chips in a heatproof bowl and stir until melted and smooth.
  3. Drizzle the chocolate frosting over the cooled cake and sprinkle additional chopped Butterfinger on top.

Notes

For best results, ensure all ingredients are at room temperature. You can also experiment with various toppings or fill the cake with other candies.