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Home Β» Bundt Cakes Β» Funfetti Bundt Cake

Funfetti Bundt Cake

By Olivia, 60 Comments

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A delicious vanilla funfetti Bundt cake, topped with a simple glaze and lots of sprinkles.

A cake sitting on top of a table

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, usuallyΒ 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 veryΒ enthralled. Let’s just get down to business and talk about this pretty, colorful Bundt.

A close up of a piece of cake on a plate

This month’s #BundtBakers theme — Sprinkles — comes fromΒ Terri atΒ 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.

A close up of a cake

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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!

A piece of cake on a plate

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 DonutΒ inspiredΒ 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 lookedΒ 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.

A close up of a piece of cake on a plate

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 flavour of vanilla, paired with a sweet glaze and crunchy sprinkles. What’s not to love??

A cake sitting on top of a table
Print Rate
4.34 from 6 votes

Funfetti Bundt Cake

A delicious vanilla funfetti Bundt cake, topped with a simple glaze and lots of sprinkles.
Course Dessert
Cuisine Bundt, Cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10
Calories 360kcal
Author Olivia

Ingredients

Bundt:

  • 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

Glaze:

  • 2 cups powdered sugar
  • 2 Tbsp milk
  • 1 drop fuchsia gel color
US Customary - Metric

Instructions

Bundt:

  • 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.

Glaze:

  • 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.

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Notes

**Note: this recipe is for a 6-cup Bundt pan. If you have a 10 or 12-cup Bundt pan you will need to double it.
Calories: 360kcalCarbohydrates: 57gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 68mgSodium: 208mgPotassium: 62mgSugar: 42gVitamin A: 420IUVitamin C: 0.1mgCalcium: 34mgIron: 1.1mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

photo collage.

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August 19, 2015

Comments

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    Recipe Rating




  1. Kassie says

    March 7, 2020 at 12:08 AM

    Is there a reason you used all-purpose flour instead of cake flour?

    Reply
    • Olivia says

      March 7, 2020 at 2:54 AM

      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!

      Reply
  2. Lily says

    July 20, 2019 at 6:18 PM

    4 stars
    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 πŸ˜‹

    Reply
    • Olivia says

      July 22, 2019 at 1:18 PM

      Hi Lily! So glad you liked it! πŸ™‚

      Reply
  3. Kelli says

    February 9, 2019 at 4:56 PM

    2 stars
    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.

    Reply
    • Olivia says

      February 10, 2019 at 4:00 PM

      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.

      Reply
  4. Kelly says

    June 22, 2018 at 11:10 AM

    5 stars
    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?

    Reply
    • Olivia says

      June 22, 2018 at 4:27 PM

      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).

      Reply
  5. Julie Lawson says

    November 3, 2017 at 3:19 AM

    5 stars
    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??

    Reply
    • Olivia says

      November 5, 2017 at 9:06 AM

      Hi Julie! Aww, I hope everyone loves it πŸ™‚

      Reply
  6. Ananya says

    July 4, 2016 at 9:55 PM

    5 stars
    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! πŸ™‚

    Reply
    • Olivia says

      July 4, 2016 at 10:51 PM

      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.

      Reply
  7. Laura says

    August 31, 2015 at 12:44 PM

    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!

    Reply
    • Olivia says

      August 31, 2015 at 1:30 PM

      Thanks so much Laura! πŸ™‚

      Reply
  8. I love Bundt Cakes says

    August 26, 2015 at 1:45 PM

    Lovely Bundt with the sprinkles inside and at the top (we made it very similar but the inside sprinkles dindΒ΄t appear so much)! Great pictures as usual!!!

    Reply
    • Olivia says

      August 26, 2015 at 5:05 PM

      Thank you!! πŸ™‚

      Reply
  9. Margaret says

    August 25, 2015 at 12:06 PM

    Looks just right to me. So wonderfully colorful.

    Reply
    • Olivia says

      August 25, 2015 at 12:15 PM

      Thanks Margaret!

      Reply
  10. [email protected] Baking in Pyjamas says

    August 25, 2015 at 10:56 AM

    Beautiful cake Olivia, the sprinkles are in such pretty colours.

    Reply
    • Olivia says

      August 25, 2015 at 11:11 AM

      Thanks Laura! πŸ™‚

      Reply
  11. Kelster says

    August 25, 2015 at 9:10 AM

    It’s a really beautiful cake! The Simpsons donut reference is making me crave donuts.

    Reply
    • Olivia says

      August 25, 2015 at 11:19 AM

      Haha, thanks Kelly! :D.

      Reply
  12. Nancy @ gottagetbaked says

    August 24, 2015 at 2:00 PM

    Girl, just by looking at the cake, I would’ve never known there was a glaze fail! This looks fantastic. I love that you used the sprinkles simply by adding it to the batter and sprinkling over top. Soooooooo pretty. And beautiful photos as always!

    Reply
    • Olivia says

      August 24, 2015 at 3:38 PM

      Thanks Nancy! <3

      Reply
  13. Shilpi says

    August 23, 2015 at 9:41 PM

    Love the Funfetti cake…

    Reply
    • Olivia says

      August 23, 2015 at 10:49 PM

      πŸ˜€

      Reply
  14. Ansh says

    August 22, 2015 at 11:26 AM

    I love the fact that you used a simple vanilla cake to bring out the funfetti fun in this cake. It looks gorgeous. And sometimes it is just fun to write about how can’t write about something :))

    Reply
    • Olivia says

      August 22, 2015 at 12:24 PM

      Thanks Ansh! πŸ˜€

      Reply
  15. [email protected] Freshman Cook says

    August 21, 2015 at 8:31 PM

    I really understand a little writers block. The beginning of a post is always the hardest thing for me to write. I like what you wrote. It was a good way to handle it! What a beautiful cake ~Love it!

    Reply
    • Olivia says

      August 22, 2015 at 11:00 AM

      Thanks Teri! I agree, starting the post is the hardest. Once I get going it’s usually ok πŸ™‚

      Reply
  16. jacquee | i sugar coat it! says

    August 21, 2015 at 8:57 AM

    Writer’s block – oh how I am plagued by it these days. Loving this fun, colourful cake and the size is just perfect for a small crowd!

    Reply
    • Olivia says

      August 22, 2015 at 11:05 AM

      Thanks Jacquee! xo

      Reply
  17. Lynn @ Fresh April Flours says

    August 21, 2015 at 7:09 AM

    This is so pretty, Liv! Can you believe I JUST baked my first bundt cake ever just a couple weeks ago?! Unreal. I’m currently hooked. They’re just so darn nice to look at! I love your sprinkle-fied version!

    Reply
    • Olivia says

      August 22, 2015 at 11:05 AM

      Crazy!! The Bundts are SO addicting…welcome to my world! I can’t wait to see yours πŸ™‚

      Reply
  18. lindsay says

    August 21, 2015 at 5:25 AM

    sprinkles are my life! you know me so well already, how is that? YUMMED! PInned!

    Reply
    • Olivia says

      August 22, 2015 at 11:06 AM

      Haha! I’m so glad you approve. Thanks Lindsay! πŸ™‚

      Reply
  19. cali @ cali's cuisine says

    August 21, 2015 at 1:55 AM

    Love the look of your cake! Festive and fun!

    Reply
    • Olivia says

      August 22, 2015 at 11:06 AM

      Thanks Cali!

      Reply
  20. Christine @ Dimes & Donuts says

    August 20, 2015 at 9:26 PM

    Beautiful! Even more so because your photos are always so crisp and gorgeous.

    Reply
    • Olivia says

      August 22, 2015 at 11:06 AM

      Thanks so much Christine! πŸ™‚

      Reply
  21. Lauren @ Sew You Think You Can Cook says

    August 20, 2015 at 6:49 PM

    You really can’t go wrong with a classic.
    And as for your writer’s block – been there, blogged that paragraph about nothing, too. =)

    Reply
    • Olivia says

      August 22, 2015 at 11:06 AM

      Too funny! Glad I’m not alone :D.

      Reply
  22. Tammy says

    August 20, 2015 at 5:50 PM

    This cake is classic and I am totally in love with it! Gorgeous photos Olivia! ^_^

    Toodles,
    Tammy<3

    Reply
    • Olivia says

      August 22, 2015 at 11:08 AM

      Thanks Tammy! πŸ˜€

      Reply
  23. Kris - Passion for Baking says

    August 20, 2015 at 1:52 PM

    Liv, another lovely looking Bundt cake. I love how fresh and fun it is…

    Reply
    • Olivia says

      August 22, 2015 at 11:08 AM

      Thanks so much Kris! <3

      Reply
  24. Wendy, A Day in the Life on the Farm says

    August 20, 2015 at 11:35 AM

    I think it turned out lovely and it is all about the taste, bout the taste no trouble…..or something like that LOL

    Reply
    • Olivia says

      August 22, 2015 at 11:08 AM

      LOL, thanks Wendy πŸ™‚

      Reply
  25. Tara says

    August 20, 2015 at 10:15 AM

    5 stars
    Hey Liv, I was excited to see your cake today after chatting the other night, looks simply divine!!

    Reply
    • Olivia says

      August 22, 2015 at 11:09 AM

      Thanks Tara! Good chatting the other night πŸ™‚

      Reply
  26. June @ How to Philosophize with Cake says

    August 20, 2015 at 6:04 AM

    This cake looks perfect! Can’t go wrong with classic funfetti πŸ™‚ Love the cute bundt pan too!

    Reply
    • Olivia says

      August 22, 2015 at 11:09 AM

      Thanks June! Love the smaller pan πŸ™‚

      Reply
  27. Rebekah @ Making Miracles says

    August 20, 2015 at 5:05 AM

    Your cake is absolutely gorgeous!

    Reply
    • Olivia says

      August 22, 2015 at 11:09 AM

      Thanks Rebekah!

      Reply
  28. Renee says

    August 20, 2015 at 3:56 AM

    I can so relate to writer’s block. I struggle with it often. Way too often. Anyway, your cake is lovely as I knew it would be. I can’t wait to see your cake each month.

    Reply
    • Olivia says

      August 22, 2015 at 11:09 AM

      Renee you are too sweet, thank you! xo

      Reply
  29. Mary says

    August 20, 2015 at 3:38 AM

    YouΒ΄re pictures are amazing like always. You ever do a great job.

    Reply
    • Olivia says

      August 22, 2015 at 11:09 AM

      Thanks so much Mary!

      Reply
  30. Terri/Love and Confections says

    August 19, 2015 at 10:31 PM

    Even though it didn’t turn out how you envisioned, it is still absolutely gorgeous and I bet it tastes amazing. I can totally relate on sometimes staring at the screen not knowing what to type. Thanks for making such a pretty funfetti cake!

    Reply
    • Olivia says

      August 22, 2015 at 11:10 AM

      Thanks Terri! You chose a great theme πŸ™‚

      Reply
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