Mini Butterfinger Bundt Cakes

I’ve partnered with Butterfinger to make these adorable mini Butterfinger® Bundt cakes! They’re just as delicious as they are adorable!!

image of mini butterfinger bundt cakes topped with a chocolate peanut butter glaze

Chopped-up Butterfinger® is baked right into these mini cakes and used generously as a garnish, so they are bursting with Butterfinger® flavor.

A Recipe Inspired by Butterfinger®

Butterfinger® is known for its iconic crispety, crunchety, peanut-buttery flavor.

image of a butterfinger bar being chopped up

To incorporate those notes of peanut butter and toffee into these mini Bundt cakes, I use brown sugar in the batter along with a delicious peanut butter Butterfinger® filling.

The filling adds a beautiful ripple through the Bundt cakes, along with a delicious pop of flavor and texture. Those little pieces of chopped-up Butterfinger® give every bite a wonderful crunch!!

image of peanut butter mini bundt cakes baked with a butterfinger ripple through the middle

What Type of Bundt Pan Should I Use?

Picking the right pan for this recipe can make all the difference in how these mini Bundt cakes turn out. But that’s the fun of making a Bundt cake, its shape is solely reliant on the pan it bakes in.

I like to use this Bundt pan to make mini Bundt cakes, which has 6 cavities with a 1 cup capacity. I bake 6 mini cakes at a time and let the remaining batter sit at room temperature until I can bake the next batch.

However, a lot of people have a classic Bundt cake pan which can also be used to make this Butterfinger® Bundt cake.

This recipe will bake up great in just about any regular sized Bundt pan as long as it has a capacity of at least 8 cups. Most large Bundt pans are be able to hold this much batter.

Bake time will vary based on the size of your Bundt pan. If you make one large Bundt cake I recommend baking it at 350F for 40-50 minutes. Be sure to check on your cake every few minutes once it’s been in the oven for 40 minutes.

One word of advice. No matter what pan you use be sure to properly butter and flour or heavily grease your pan before adding the batter. Make sure you get into every nook and cranny!!

It sounds dramatic but you’ll thank yourself later when your gorgeous Bundt cake pops right out of the pan.

Tips to Make the Best Mini Butterfinger® Bundt Cakes

  • Mix your cake batter just until the ingredients are incorporated. This will ensure your cake has a tender crumb.
  • Bake time can vary a lot based on your pan. Keep an eye on your mini bundt cakes and check in every couple minutes once they’ve been in the oven for 20 minutes.
  • Butter and flour or heavily spray your bundt pan to help your cakes easily release
  • Only fill your bundt cake cavities 2/3 full to ensure they bake up properly.
  • Don’t add more peanut butter to the cake center than the recipe recommends! It can make it difficult to bake the center of the Bundt cakes and cause them to separate.
  • Use a cookie scoop or piping bag to easily fill your mini Bundt pan cavities.
image of butterfinger bits being added to mini butterfinger bundt cakes

How to Store These Mini Butterfinger® Bundt Cakes

Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. If you make this cake in advance, the same rules apply.

These mini bundt cakes can also be frozen for up to 1 month if stored in an airtight container. I recommend waiting to add the glaze until you thaw the cakes.

image of a mini butterfinger bundt cake topped with a chocolate glaze and chopped up Butterfinger

Let Me Know What You Think!

I’d love to hear what think of this recipe for mini Butterfinger® Bundt cakes!

Please leave a rating and let me know your thoughts by sharing a comment.

image of a mini butterfinger bundt cake that's been cut into to show it's peanut butterfinger ripple
Yield: 12 mini Bundt cakes

Baby Butterfinger® Bundt Cakes

image of butterfinger bits being added to mini butterfinger bundt cakes

These mini Butterfinger® bundt cakes are layered with chopped-up Butterfinger and peanut butter and topped with a delicious peanut butter glaze.

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes

Ingredients

Mini Butterfinger Bundt Cake

  • 1 cup salted butter, room temperature (226 grams)
  • 1 1/2 cups brown sugar (300 grams)
  • 4 large eggs (224 grams)
  • 3/4 cup buttermilk (170 grams)
  • 2 cups all-purpose flour (260 grams)
  • 1/2 tsp baking powder (2 grams)
  • 1/3 cup peanut butter (80 grams)
  • 1 1/2 cups chopped-up Butterfinger® (195 grams)
  • 3 Tbsp milk (45 grams)
  • 1 cup powdered sugar (125 grams)
  • 2 Tbsp cocoa powder (10 grams)

Instructions

Baby Butterfinger Bundt Cake

    1. Preheat oven to 350°F. Grease mini Bundt pan and set aside.
    2. Cream together butter and brown sugar. Add in the eggs, two at a time.
    3. Mix in buttermilk, then flour and baking powder.
    4. Fill the greased pan 1/3 full. Top with 1 tsp of peanut butter and 1 ½ Tbsp chopped-up Butterfinger®. Cover with additional batter, filling the cavities 2/3 full.
    5. Bake for 20-23 minutes or until baked through.
    6. Mix remaining peanut butter, milk, powdered sugar and cocoa together to make a glaze.
    7. Top each cake with glaze and chopped-up Butterfinger®

Notes

Alterations

Make a regular sized Bundt cake using a Bundt pan with a 10 cup capacity and bake for 40-50 minutes at 350 F.

Tips to Make The Best Mini Butterfinger® Bundt Cakes:

  • Mix your cake batter just until the ingredients are incorporated. This will ensure your cake has a tender crumb.
  • Bake time can vary a lot based on your pan. Keep an eye on your mini bundt cakes and check in every couple minutes once they've been in the oven for 20 minutes.
  • Butter and flour or heavily spray your bundt pan to help your cakes easily release
  • Only fill your bundt cake cavities 2/3 full to ensure they bake up properly.
  • Don't add more peanut butter to the cake center than the recipe recommends! It can make it difficult to bake the center of the Bundt cakes and cause them to separate.
  • Use a cookie scoop or piping bag to easily fill your mini Bundt pan cavities.

How to Store These Mini Butterfinger® Bundt Cakes:

Store any leftover cakes in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. If you make this cake in advance, the same rules apply.

These mini bundt cakes can also be frozen for up to 1 month if stored in an airtight container. I recommend waiting to add the glaze until you thaw the cakes.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 511Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 104mgSodium 287mgCarbohydrates 67gFiber 2gSugar 42gProtein 8g

One thought on “Mini Butterfinger Bundt Cakes

  1. Another absolute winner from Chelsweets … who but she would have thought of adding Butterfingers to the batter? This will be a great treat for my family … I will try it with the large-enough bundt pan as I do not have the cute mini-pans. Thank you, Chelsweets … and thank you Butterfinger!

Let me know what you think!