Homemade Funfetti Bundt Cake
User Reviews
4.4
Homemade Funfetti Bundt Cake
Description
This cake combines all-purpose flour, granulated sugar, baking powder, and salt as the dry base. The wet ingredients—eggs, buttermilk, sour cream, oil, and vanilla—add moisture and texture. The batter is mixed gently to preserve some lumps and prevent sprinkles from bleeding their color. Once folded with sprinkles, the batter is poured into a prepared Bundt pan and baked until a toothpick comes out clean or with a few moist crumbs, indicating doneeness.
After cooling, the cake is typically frosted with either storebought whipped frosting or homemade buttercream, garnished with extra sprinkles to highlight its festive character. The cake's crumb is moist and soft, suitable for celebrations or casual desserts.
Storage recommendations include keeping the cake airtight at room temperature for up to five days or freezing for up to six months. If frosting or storage concerns arise, refrigeration is an option.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt or to taste
- 2 egg large
- 1 cup buttermilk
- ⅔ cup sour cream lite is okay (plain Greek yogurt may be substituted)
- ½ cup canola oil or vegetable oil
- 2 to 3 teaspoons vanilla extract or to taste
- ¾ cup Sprinkles or to taste
Frosting
- whipped frosting storebought, fluffy, white, 14-ounce container
- OR
- ¼ cup butter unsalted, softened
- confectioners’ sugar about 2 to 2 1/4 cups
- ¼ to ½ teaspoon vanilla extract
- 2 to 3 teaspoons cream or milk
- ½ cup Sprinkles or to taste for garnishing
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
- Keep the cake airtight at room temperature for up to five days to maintain freshness.
- If preferred, store the frosted cake in the refrigerator to prolong shelf life.
- The cake can be frozen for up to six months, well wrapped to prevent drying.
- Gentle mixing preserves sprinkles' color and prevents batter overdevelopment, ensuring a tender crumb.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.4
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