Homemade Funfetti Bundt Cake
User Reviews
4.4
240 reviews
Good
Homemade Funfetti Bundt Cake
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NO cake mix in this 100% HOMEMADE funfetti cake and it tastes amazing!! Fast, EASY, and the BEST scratch funfetti cake recipe that’s loaded with sprinkles!!
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Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt or to taste
- 2 large eggs
- 1 cup buttermilk
- ⅔ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ½ cup canola or vegetable oil
- 2 to 3 teaspoons vanilla extract or to taste
- ¾ cup Sprinkles or to taste
Frosting
- one 14-ounce container storebought whipped fluffy white frosting
- OR
- ¼ cup unsalted butter, softened
- about 2 to 2 1/4 cups confectioners’ sugar
- ¼ to ½ teaspoon vanilla extract
- 2 to 3 teaspoons cream or milk
- ½ cup Sprinkles or to taste for garnishing
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Instructions
Cake:
- Preheat oven to 350F. Spray a 12-cup Bundt pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
- To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Gently stir in the sprinkles, taking care not to overmix or they could bleed.
- Turn batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. After about 15 minutes, remove can from pan and set aside to cool.
Frosting:
- Use storebought frosting (and skip to step 11) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
- Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
- Add the cream slowly in the amount necessary to achieve desired frosting consistency.
- Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
- Evenly sprinkle the sprinkles before slicing and serving.
Notes
- Storage: Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months.
- Cake base adapted from Easy Homemade Funfetti Cake.
Nutrition Information
Show Details
Serving
1
Calories
360kcal
(18%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Cholesterol
32mg
(11%)
Sodium
240mg
(10%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 360kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 32mg | 11% |
| Sodium | 240mg | 10% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
240 reviews
Good
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