Today we’re making these adorable mini Butterfinger Bundt cakes! They’re just as delicious as they are adorable!!

And yes, that is a chocolate ganache drip on top of each little cake!

A Recipe Inspired by Butterfingers

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

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!!

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 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 350 F 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 of 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.

Let Me Know What You Think!

I’d love to hear what you think of this recipe for mini Butterfinger Bundt cakes! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.