A delicious vanilla funfetti Bundt cake, topped with a simple glaze and lots of sprinkles.
I’ve been sitting here for the past 2 hours (no joke) trying to figure out what to write. Like, what is going ooooon? I always have plenty to say, usually too much, but now I sit here staring at the screen and can’t think of a word. It’s like when you’re trying to fall asleep and you look at the time, then you can’t stop thinking of the time, making it harder to fall asleep. That’s me right now, but with writing this post. So finally I gave up and decided to write about how I couldn’t think of what to write about. Genius, right? I’m sure you’re very enthralled. Let’s just get down to business and talk about this pretty, colorful Bundt.
This month’s #BundtBakers theme — Sprinkles — comes from Terri at Love and Confections. I’m not sure why, but I rarely bake with sprinkles (aka funfetti). I have nothing against sprinkles, and I actually like them so much that I have multiple containers of them in my cupboard. I get easily distracted by pretty colors, so I buy them… but then I forget to use them and they sit there. The only other time I’ve baked with them was for Ryan’s birthday cake, which was epic and delicious.
So, with this month’s theme I decided to stick with traditional sprinkles. A few of my other #BundtBakers friends came up with WAY more creative ways to use the Sprinkles theme, so you’ll have to check out the links at the bottom of this post!
This yummy Funfetti Bundt is a simple vanilla cake, filled with sprinkles, topped with glaze, and… more sprinkles. The glaze was kind of a fail. I was going for a Simpson’s Donut inspired cake, and I should have used a frosting instead of a glaze. I did two layers of glaze: one light, and one pink. You can barely tell the pink though. It looked hot pink before I poured it on, but because the glaze was on the thinner side, the color just faded away. Next time, I would do a buttercream to get the desired effect and spread it on.
It’s important to note that I baked this in a smaller 6-cup Bundt pan rather than a standard 10 or 12-cup pan. So if you’re using one of those sizes, be sure to double the recipe.
Even though this Bundt didn’t turn out exactly like I wanted looks-wise, it tastes delicious. The classic flavor of vanilla, paired with a sweet glaze and crunchy sprinkles. What’s not to love??
Funfetti Bundt Cake
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 tsp vanilla
- 1/4 cup sprinkles + more for sprinkling on top
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 drop fuchsia gel color
- Preheat oven to 325F, grease and flour a 6-cup Bundt pan (I use homemade cake release).
- In a medium bowl, whisk together flour, baking soda, salt, and sprinkles. Set aside.
- In a small measuring cup, combine milk and sour cream. Set aside.
- Cream butter and sugar in med-high until pale and fluffy. Approx. 5mins.
- Add eggs, one at a time, fully incorporating after each addition. Add vanilla.
- Reduce speed to low. Alternate adding flour mixture and milk mixture — 2 additions of flour and 1 of milk. Mix just until combined.
- Spread evenly in prepared bundt pan.
- Bake for 35-40mins or until a cake tester comes out clean.
- Cool in pan on wire rack for 10mins. Whack pan against counter to loosen Bundt and turn out onto cooling rack to cool completely.
- In a medium measuring cup, combine sugar and milk. Stir well to ensure there are no lumps (I use a fork for this).
- Pour half of the glaze over the cooled Bundt Cake. Allow to set 10-20mins.
- Add 1 drop of color gel into remaining glaze and mix well to combine. Pour over cake and top with sprinkles.
Wow Olivia! Glorious cake! 👍🍰 Following the success I had with your Baileys bundt cake I made this funfetti cake and blow the cobwebs off my cute 6 cup bundt pan. It was for Mother’s Day. Absolutely delicious. Moist yet light and perfect with a cuppa! I baked for 40 minutes in total and rotated at 28 minutes in my oven for even baking. I went decadent and melted white chocolate and added cream for the glaze. I also added pink food gel colouring. It didn’t last long! Thank you for posting another trusted recipe. Hope you share more tested 6 cup bundt cakes in the future. Happy baking everyone!😋👩🍳🙂
Hi Deborah! Thanks so much for the wonderful feedback and your tips! Here’s a tip from me… most all of my Bundt cake recipes can be halved to work in 6 cup pans. Simply cut the Servings amount in half and that will adjust all the ingredient amounts. Baking time will be shorter so keep that in mind. Let me know what you try next 🙂
Is there a reason you used all-purpose flour instead of cake flour?
Hi Kassie! Only because it’s what most people tend to have in their kitchens. That and Bundts tend to be more on the dense side. Cak flour will work fine though!
This was a great recipe I made for my family, only thing is it didn’t completely fill my pan so I had to make a whole new batch to pour over top. Otherwise it’s delicious 😋
Hi Lily! So glad you liked it! 🙂
I don’t understand when people rate a recipe 5 stars and haven’t even made the cake yet!
Just made this cake for my kid’s birthday and the color from the sprinkles made the cake brown/purple while losing their individual colors. I’d recommend you instruct to add the sprinkles after the cake batter has been made.
Hi Kelli! Sorry to hear you had trouble with this one. It sounds like the sprinkles you used will bleed into the batter — this will happen no matter when you add them. Usually round sprinkles called nonpareils always bleed no matter what. I would recommend longer ones like you see in my photos.
I plan on making this cake but would like to double it as you mentioned for a 10 cup bundt. Should I adjust the baking time too?
Hi Kelly! Yes, you’ll need to increase the baking time slightly, maybe around 50mins, but I’d start checking at 40 just in case (leave the temp as is).
Julie Lawson says
I baked this cake last night and will be sharing with a friend and her 95-year old mother, who, when I asked her what her favorite cake was, she quickly exclaimed, “Confetti Cake!” Looking forward to her reaction when I deliver it this evening. Going to add just a touch of almond extract to the glaze. Is it dinner time yet??
Hi Julie! Aww, I hope everyone loves it 🙂
This bundt cake looks amazing and I really wanted to try it! But I can’t find sourcream where I live.
So can I substitute it with something else??
Thank you soo much! 🙂
Hi Ananya! Buttermilk or yogurt would both work well as a substitute. Do you have either of those available? If not, you can easily make your own buttermilk.
I actually like the barely pink effect as it is! And I also own tons of sprinkles and rarely bake with them. I like that you kept the sprinkles kind of reserved, not too many. Great cake!
Thanks so much Laura! 🙂
I love Bundt Cakes says
Lovely Bundt with the sprinkles inside and at the top (we made it very similar but the inside sprinkles dind´t appear so much)! Great pictures as usual!!!
Thank you!! 🙂
Looks just right to me. So wonderfully colorful.
Laura@ Baking in Pyjamas says
Beautiful cake Olivia, the sprinkles are in such pretty colours.
Thanks Laura! 🙂