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Funfetti Bundt Cake
A delicious vanilla funfetti Bundt cake, topped with a simple glaze and lots of sprinkles.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
10
Calories
360
kcal
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 extract
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.
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:
360
kcal
|
Carbohydrates:
57
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
68
mg
|
Sodium:
208
mg
|
Potassium:
62
mg
|
Sugar:
42
g
|
Vitamin A:
420
IU
|
Vitamin C:
0.1
mg
|
Calcium:
34
mg
|
Iron:
1.1
mg