Baby Butterfinger Bundt Cakes

image of butterfinger bits being added to mini butterfinger bundt cakes

5 from 1 rating

Baby 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 Time10

Cook Time20

Additional Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: 12 mini Bundt cakes

Calories: 511kcal

Author: Chelsey White

Ingredients

Mini Butterfinger Bundt Cake

1 cup salted butter, room temperature 226g
1 1/2 cups packed light brown sugar 300g
4 large eggs, room temperature 224g
3/4 cup buttermilk, room temperature 180g
2 cups all-purpose flour 260g
1/2 tsp baking powder 2g
1/3 cup peanut butter 80g
1 1/2 cups chopped-up Butterfinger 195g
3 Tbsp milk 45g
1 cup powdered sugar 125g
2 Tbsp unsweetened cocoa powder, sifted 10g

Instructions

Baby Butterfinger Bundt Cake

Preheat oven to 350°F. Grease mini Bundt pan and set aside.
Cream together butter and brown sugar. Add in the eggs, two at a time.
Mix in buttermilk, then flour and baking powder.
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.
Bake for 20-23 minutes or until baked through.
Mix remaining peanut butter, milk, powdered sugar and cocoa together to make a glaze.
Top each cake with glaze and chopped-up Butterfinger.

Video

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.

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