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

Glaze:

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.

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.

Nutrition

Calories: 360kcal | Carbohydrates: 57g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 208mg | Potassium: 62mg | Sugar: 42g | Vitamin A: 420IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1.1mg