Easy Butterfinger Chocolate Bundt Cake
This delightful dessert combines rich chocolatey goodness with the irresistible crunch of Butterfinger candy bars, making it perfect for any occasion.
Ingredients
For the cake
- 1 box chocolate cake mix This is the base of your cake.
- 1 cup sour cream Adds moisture.
- 1/2 cup unsalted butter, melted Contributes to the cake's decadence.
- 1 cup water Combines the ingredients.
- 3 large eggs Binds everything together.
- 1 teaspoon vanilla extract Enhances chocolate flavor.
- 1 cup Butterfinger candy bars, chopped The star of the show.
For the frosting
- 1/2 cup heavy cream Needed for a silky frosting.
- 1 cup semi-sweet chocolate chips Finishes the cake.
- 1/2 cup Butterfinger candy bars, chopped Garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
- In a large mixing bowl, combine the chocolate cake mix, sour cream, melted butter, water, eggs, and vanilla extract. Beat until smooth, about 2-3 minutes.
- Gently fold in the chopped Butterfinger pieces.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Frosting
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl. Stir until smooth.
- Drizzle the frosting over the cooled Bundt cake and top with chopped Butterfinger.
Notes
Be gentle when folding in Butterfinger to maintain crunch. Check for doneness a few minutes early.