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Homemade Funfetti Bundt Cake
4.4 from 240 votes

Homemade Funfetti Bundt Cake

The Homemade Funfetti Bundt Cake is a vanilla-based cake speckled with colorful sprinkles throughout. The batter includes buttermilk and sour cream for richness and moistness, with baking powder as the leavening agent. Baked in a Bundt pan, the cake has a tender crumb with a light sweetness and festive appearance, often topped with whipped or buttercream frosting and additional sprinkles.

Prep Time
15 mins
Cook Time
49 mins
Total Time
1 hr 4 mins
Servings: 16
Calories: 360 kcal
Course: Cake
Cuisine: American

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:
    Cup of Yum
  1. Preheat oven to 350F. Spray a 12-cup Bundt pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
  3. To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, and whisk to combine.
  4. 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.
  5. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
  6. 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.
  7. 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:
  1. 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.
  2. Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
  3. Add the cream slowly in the amount necessary to achieve desired frosting consistency.
  4. Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
  5. 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

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%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 360

% 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.