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Butterfinger Bundt Cake

Ingredients

for 12 servings

Cake

  • nonstick cooking spray, for greasing
  • 15 tablespoons unsalted butter
  • 1 ice cube
  • 2 ½ cups cake flour (310 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar (300 g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ¾ cup full fat greek yogurt (180 g)
  • ½ cup Butterfinger Bits or crushed Butterfinger bars (125 g)

Glaze

  • 1 tablespoon reserved browned butter, melted
  • 1 cup powdered sugar (110 g)
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon whole milk

For Garnish

  • ¼ cup Butterfinger Bits or crushed Butterfinger bars (60 g)

Nutrition Info

  • Calories 352
  • Fat 17g
  • Carbs 44g
  • Fiber 0g
  • Sugar 25g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
  2. Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
  3. Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
  6. Add the dry ingredients and mix on low speed until just combined.
  7. Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
  8. Transfer the batter to the prepared pan, smoothing the top.
  9. Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  10. While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
  11. Turn the cake out of the pan. Let cool for another 10–15 minutes, or until no longer warm to the touch.
  12. Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
  13. Slice and serve.
  14. Enjoy!

Ingredients

for 12 servings

Cake

  • nonstick cooking spray, for greasing
  • 15 tablespoons unsalted butter
  • 1 ice cube
  • 2 ½ cups cake flour (310 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups granulated sugar (300 g)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla bean paste
  • ¾ cup full fat greek yogurt (180 g)
  • ½ cup Butterfinger Bits or crushed Butterfinger bars (125 g)

Glaze

  • 1 tablespoon reserved browned butter, melted
  • 1 cup powdered sugar (110 g)
  • ½ teaspoon vanilla bean paste
  • 1 tablespoon whole milk

For Garnish

  • ¼ cup Butterfinger Bits or crushed Butterfinger bars (60 g)

Nutrition Info

  • Calories 352
  • Fat 17g
  • Carbs 44g
  • Fiber 0g
  • Sugar 25g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
  2. Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
  3. Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
  6. Add the dry ingredients and mix on low speed until just combined.
  7. Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
  8. Transfer the batter to the prepared pan, smoothing the top.
  9. Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  10. While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
  11. Turn the cake out of the pan. Let cool for another 10–15 minutes, or until no longer warm to the touch.
  12. Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
  13. Slice and serve.
  14. Enjoy!
Butterfinger Bundt Cake

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