Butterfinger Bundt Cake with Indulgent Chocolate Drizzle
A moist and buttery Bundt cake filled with crushed Butterfinger bars and drizzled with a rich chocolate glaze, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed Butterfinger bars for mixing in the batter
Chocolate Drizzle Ingredients
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk for the drizzle
- 1/4 cup chocolate chips for melting in the drizzle
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the chocolate cake mix, milk, vegetable oil, and eggs. Mix on medium speed until smooth and well combined.
- Gently fold in the crushed Butterfinger bars.
- Grease and flour a Bundt pan generously to prevent sticking.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Gently invert the cake onto a wire rack to cool completely.
Making the Chocolate Drizzle
- In a small bowl, mix the powdered sugar, cocoa powder, and milk until smooth.
- Melt the chocolate chips in a microwave-safe bowl and add them to the icing mixture, blending well.
Serving
- Once the cake is completely cooled, place it on a serving plate.
- Drizzle the chocolate sauce generously over the top, letting it cascade down the sides.
Notes
Let the cake cool completely for best results. Experiment with toppings like extra crushed Butterfinger or whipped cream. Store leftovers in an airtight container at room temperature for up to three days.