If you have a sweet tooth that craves that perfect balance of rich, buttery cake and crunchy candy goodness, then this Butterfinger Pound Cake Recipe is about to become your new best friend. Imagine a dense, moist pound cake infused with the nostalgic flavor of Butterfinger bars, crowned with a creamy frosting and a sprinkle of crushed candy for that irresistible crunch. This delightful treat combines simplicity and decadence effortlessly, making it a show-stopping dessert for family gatherings, potlucks, or whenever you need a little extra happiness on a plate.
Ingredients You’ll Need
Gathering these ingredients is the first step toward creating a dessert that’s both comforting and exciting. Each one is simple and straightforward, yet every element plays a crucial part in achieving the texture, tenderness, and that signature crunch of the Butterfinger Pound Cake Recipe.
- Yellow cake mix: The versatile base that ensures a moist, fluffy cake with minimal fuss.
- Vanilla instant pudding mix (3.4-oz pkg): Adds a creamy texture and extra moisture to keep the cake tender.
- Large eggs (4): Bind the batter together and contribute to the rich structure.
- Water (1 cup): Hydrates the dry ingredients perfectly for that soft crumb.
- Vegetable oil (â…“ cup): Keeps the cake moist and adds subtle richness.
- Vanilla extract (2 tsp): Enhances the cake’s sweet, comforting flavor.
- Butterfinger candy bars (4, 1.9-oz each, finely crushed): The star ingredient that brings crunch and that unmistakable peanut butter and chocolate combo.
- Butter (½ cup, softened): Base of the frosting for a creamy, luxurious finish.
- Powdered sugar (3 cups): Sweetens and thickens the frosting to a perfect spreadable consistency.
- Vanilla extract (1 tsp): Adds depth and warmth to the frosting.
- Milk (2 Tbsp): Lightens the frosting so it spreads smoothly over the cake.
How to Make Butterfinger Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350ºF to hit the perfect baking temperature. Grease and flour a 10-inch Bundt pan thoroughly. This step is essential for ensuring the cake releases cleanly from the pan once baked, keeping those beautiful ridges intact.
Step 2: Mix the Batter
In a large bowl, combine the yellow cake mix and vanilla instant pudding mix for an extra moist texture. Add the eggs, water, vegetable oil, and vanilla extract. Beat the mixture on medium speed for two minutes until everything is beautifully incorporated and silky smooth. Then fold in the finely crushed Butterfinger bars, reserving a couple of tablespoons for decorating the top later. This is where the cake magic truly begins, as those candy pieces promise bits of delightful crunch in every bite.
Step 3: Bake the Cake
Pour your batter into the prepared Bundt pan. Pop it into the preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for about 25 minutes. This cooling period helps the cake set perfectly before you invert it onto a serving plate.
Step 4: Cool Completely
After inverting, allow the cake to cool completely. This step is crucial before frosting because it prevents the frosting from melting and sliding off, maintaining that clean look and texture we all love.
Step 5: Prepare the Frosting
Using an electric mixer with a paddle attachment, cream the softened butter for 2 to 3 minutes until smooth and creamy. With the mixer running on low, add the powdered sugar, vanilla extract, and milk. Beat until the frosting is light, fluffy, and spreadable. If it feels too thin, gradually add more powdered sugar until it reaches your perfect consistency.
Step 6: Frost and Decorate
Spread the luscious frosting over the cooled Bundt cake evenly. Finally, sprinkle the reserved crushed Butterfingers on top, adding that extra layer of crunch and a beautiful finishing touch that screams indulgence.
How to Serve Butterfinger Pound Cake Recipe
Garnishes
Beyond the crushed Butterfinger topping, consider adding a light dusting of cocoa powder or a drizzle of caramel sauce for an extra dimension of flavor. Fresh whipped cream pairs beautifully as well, balancing the sweetness with a fluffy lightness.
Side Dishes
This pound cake shines on its own but pairing it with fresh berries or a scoop of vanilla ice cream takes the experience to a whole new level of deliciousness. Serve alongside a hot cup of coffee or tea to complement the buttery, crunchy flavors.
Creative Ways to Present
Try serving individual slices on pretty dessert plates with a small dollop of the frosting piped decoratively on the side. For special occasions, layer thin slices between layers of whipped cream and chopped Butterfinger bits to create a trifle-inspired dessert. The Butterfinger Pound Cake Recipe is versatile and ready to shine in any presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container to keep it moist and fresh. Stored at room temperature, it will stay delicious for up to three days. Refrigeration can extend its life by a couple more days but may slightly dry out the texture.
Freezing
If you want to enjoy your Butterfinger Pound Cake Recipe later, freezing is a great option. Wrap the cake or slices tightly in plastic wrap and then aluminum foil to prevent freezer burn, and store for up to three months. Thaw overnight in the refrigerator before serving for best results.
Reheating
To bring out fresh-baked warmth, reheat slices gently in the microwave for 15-20 seconds or place them in an oven preheated to 300ºF for about 10 minutes. Avoid overheating to maintain that tender crumb and creamy frosting texture.
FAQs
Can I use other candy bars instead of Butterfinger in this recipe?
Absolutely! While Butterfinger candy bars give the cake a unique peanut butter and chocolate crunch, you can experiment with other crunchy candy bars like Snickers, Heath, or even chopped Reese’s for delicious variations.
Is there a way to make this recipe gluten-free?
To make a gluten-free version, choose a gluten-free yellow cake mix and ensure that the instant pudding mix and other ingredients are certified gluten-free. Crushing gluten-free candy bars will maintain the signature crunch as well.
Can I make this cake without the frosting?
Yes! The cake itself is moist and flavorful enough to enjoy on its own. You can also dust it lightly with powdered sugar or drizzle some melted chocolate for a simpler finish.
How should I crush the Butterfinger bars for the cake?
Place the Butterfinger bars in a sealable plastic bag and use a rolling pin or the bottom of a heavy pan to crush them into small, uneven pieces. Avoid pulverizing them into dust — the delightful texture comes from having small chunks throughout the cake.
What is the best way to cut and serve a Bundt cake?
Using a serrated knife, slice the cake into even portions by first cutting it in half, then quarters, and so on. Serving on individual plates with a bit of frosting or garnish makes for an inviting presentation.
Final Thoughts
This Butterfinger Pound Cake Recipe is one of those desserts that feels like a warm, sweet hug with every bite. Its combination of moist cake, rich frosting, and that unforgettable candy crunch makes it a guaranteed crowd-pleaser. Trust me, once you bake this, it will become a staple for your celebrations and everyday treats alike. Don’t wait to dive into this delicious adventure—bake one today and share the magic!
Print
Butterfinger Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Butterfinger Pound Cake is a decadent and flavorful dessert combining a moist yellow cake base with crushed Butterfinger candy bars for a delightful crunch. Topped with a creamy homemade buttercream frosting and additional Butterfinger pieces, this Bundt cake is perfect for special occasions or anytime you crave a sweet, indulgent treat.
Ingredients
Cake
- 1 box yellow cake mix
- 1 (3.4-oz) package vanilla instant pudding mix
- 4 large eggs
- 1 cup water
- â…“ cup vegetable oil
- 2 teaspoons vanilla extract
- 4 (1.9-oz) Butterfingers candy bars, finely crushed (reserve 1–2 tbsp for topping)
Frosting
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking, then set it aside.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, vanilla instant pudding mix, eggs, water, vegetable oil, and vanilla extract. Using an electric mixer at medium speed, beat the mixture for 2 minutes until well combined and smooth. Gently fold in the crushed Butterfingers candy bars, reserving 1 to 2 tablespoons to sprinkle on top later if you like.
- Bake the Cake: Pour the cake batter evenly into the prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the Bundt pan for 25 minutes. Then, carefully invert the cake onto a serving plate and let it cool completely to room temperature.
- Make the Frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter on medium speed until smooth and creamy, about 2 to 3 minutes. Reduce the mixer speed to low and gradually add the powdered sugar, milk, and vanilla extract. Continue mixing until the frosting is light and fluffy. If the frosting is too thin, add more powdered sugar a little at a time to reach your desired thickness.
- Frost and Garnish: Spread the frosting evenly over the top of the completely cooled cake. Sprinkle the reserved crushed Butterfingers over the frosted cake for a decorative and flavorful finish.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For finer Butterfinger pieces in the batter, place the candy in a sealed bag and crush with a rolling pin or pulse briefly in a food processor.
- You can substitute the Bundt pan with a tube pan if necessary, but baking time might slightly vary.
- Store leftover cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
- For an extra rich flavor, substitute vegetable oil with melted butter.
