Mini Butterfinger Bundt Cake

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Prep Time
10 MInutes
Cook Time
20-23 Minutes
Skill Level
Intermediate
Yield: 12 mini Bundt cakes or one 10” Bundt cake

Ingredients

  • 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 Butterfinger Baking Bits
  • 3 Tbsp milk (45 grams)
  • 1 cup powdered sugar (125 grams)
  • 2 Tbsp cocoa powder (10 grams)

How to make it

  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 3/10 Tbsp Butterfinger Bits. 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 powder together to make a glaze.
  7. Top each cake with glaze and Butterfinger Bits

Ingredients

  • 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 Butterfinger Baking Bits
  • 3 Tbsp milk (45 grams)
  • 1 cup powdered sugar (125 grams)
  • 2 Tbsp cocoa powder (10 grams)