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This Funfetti Bundt Cake recipe is moist, delicious and full sprinkles. It’s an easy to make bundt cake that is sure to brighten any day and perfect for birthdays!
If you like this funfetti cake recipe you might also like my classic Homemade Funfetti Cake and this Funfetti Millionaire Cake recipe!
Funfetti Bundt Cake
So we are supposed to have some painters coming to the house today to paint the inside of the house and redo some of the paining on the outside. Unfortunately the painters haven’t been terribly great about communicating, so I imagine tomorrow will mainly consist of figuring things out and getting paint colors selected and purchased.
I’m a little unsure of how the whole thing will go since we’ve done all other painting in the past ourselves. I imagine the house being a bit torn apart, furniture everywhere and general chaos. I am excited to see it all finished though!
The hubs is convinced that once the house is repainted, I won’t want to move. I kind of think that paining will just make me want to completely redecorate. I kind of want to do that already, so the painting will just re-inforce it, I’m sure. 🙂
And then of course I have to figure out moving things around in the kitchen so that they can paint. My kitchen is so FULL of baking supplies, it’s nutty! Even the counters have plenty of things out and about most of the time. We’ll see how that goes. Not sure I’ll get much baking done. 🙁
Is Homemade Funfetti Cake Easy To Make?
But not to worry for now, we’ve got Funfetti Bundt Cake!
It’s a wonderfully easy cake to make. That’s one of the lovely things about bundt cakes. Mix, bake, add icing, done. While I love a fun, involved layer cake, sometimes a bundt is the way to go. Plus, they travel easily if you are going somewhere. A nice, low center of gravity. 🙂
How To Make This Funfetti Bundt Cake
For the cake batter, it’s relatively straight forward. Just be sure to fully cream the butter and sugar together and the rest should be a breeze. Fill the batter with sprinkles and you’ve got a super festive and colorful cake great for any occasion – even a Monday night.
The icing is one of my favorites to use. It doesn’t just soak into the cake. It’ll last for days and look nice, plus it tastes great. It just takes a touch more effort by cooking it on the stove for a few minutes.
Once you’ve drizzled the icing on the cake, cover it with your favorite sprinkles! The best part, obviously. I hope you enjoy this sprinkle-filled cake as much as we did!
Funfetti Bundt Cake
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Funfetti Bundt Cake recipe is moist, delicious and full sprinkles. It’s an easy to make bundt cake that is sure to brighten any day and perfect for birthdays!
Ingredients
FUNFETTI CAKE
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 1 tsp almond extract
- 1 1/2 tsp vanilla extract
- 4 large eggs
- 2 1/2 cups (325g) all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (180ml) milk
- 1/4 cup (60ml) water
- 6 tbsp sprinkles
ICING
- 2 tbsp (28g) salted butter
- 1/3 cup (69g) sugar
- 1/2 cup (60ml) heavy whipping cream
- 1/2 tsp vanilla extract
- 2 tsp corn syrup
- 1 1/4 – 2 cups (144g-230g) powdered sugar, sifted
- Sprinkles
Instructions
1. Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla and almond extracts and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated, then stir in the sprinkles.
7. Pour the batter into the prepared bundt pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.
9. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
10. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
11. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
12. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with sprinkles.
Nutrition
- Serving Size: 1 Slice
- Calories: 439
- Sugar: 45.6 g
- Sodium: 248.1 mg
- Fat: 20.1 g
- Carbohydrates: 64.6 g
- Protein: 6.7 g
- Cholesterol: 99.6 mg
Filed Under:
Enjoy!
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Have you made this recipe as cupcakes instead of cake? I made the cake a week ago and it was delicious. I wanted to make cupcakes out of this recipe for her birthday. What would be the cooking time? Does anything need to be adjusted?
Glad you enjoyed it! I’m not sure about the cupcakes, but would probably recommend you try my Funfetti Cupcakes.
I meant to say on my previous comment I cooked the full time + 20 min! Oops
I tried this recipe and the first time I cooked for 20 min. I inserted a toothpick and it came out clean. However, once I took it out of the pan the entire cake crumbled and the inside was filled with raw batter. Tried a second time and had to add 30 min to the cook time. Cake came out dry with no taste. Not sure what I did wrong but not a fan.
Thanks for replying. I think maybe you’re right about the cooking time but it turned out ok and was a hit. I will definitely try it again and I will use the cake recipe as my ‘go to’ for future birthdays. It is delicious.
I tried this cake and it turned out great, however the frosting isn’t white and too runny with only 3/4 c powdered sugar so kept adding pwd sugar, almost double. It still was ok but sure didn’t look like the picture. Wouldn’t the butter and vanilla change the color?
If the frosting was quite a bit too thin, it may not have cooked for long enough. As for the color, there really isn’t enough butter in there to greatly affect the color. Especially if you use unsalted butter, which has less color to it. And vanilla extract could change the color a little, yes. But still, what you see in the photos is how mine turned out. It’s hard for me to say why yours may have been different.
Have been wanting to try one of your recipes. I made this cake for one of my student workers. It tastes so good and have to love the sprinkles. My glaze didn’t look as good as yours but the taste is fantastic.
Looking forward to trying more of your recipes!
Wonderful! So glad you enjoyed it!
can i make this cake in a loaf pan.
I have never tired it in a loaf pan so I’m not sure. It would probably be a good amount of batter that you would need two loaf pans if you want to try it.
Hello!
Do you need a stand mixer for this recipe? Or can everything be done by hand? I want to attempt this cake, but already know it won’t look as good as yours!
Thank you!
Kim
You can use a hand mixer, but you’ll need a mixer of some kind to be able to cream the butter and sugar.
How long would you have to cook these as mini bundt cakes? Would the temp stay the same also?
I haven’t ever made mini bundts so I’m not entirely sure. The baking temperature should stay the same though.
I don’t care for almond extract. Could you suggest a different flavor that might work well or could I just leave it out? I’m anxious to make this cake. My grandson loves sprinkles and this sounds delicious!
I’d suggest just replacing it with a little more vanilla extract.
My daughter is getting married soon and she wants a funfetti cake, can i use a regular white cake mix and add my own sprinkles? will they hold up or melt while baking?
That should be fine.
How long can it be stored at room temperature?
I made this and it was AWESOME!! It is one of the BEST cakes I’ve ever eaten. I will defiantly be making this many times over. Thank you so much!
I’m so glad you enjoyed it!
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!
hey girl- this looks amazing! yummy!
I dread the thought of painters in the house while we are living here! At least you can sit in a corner and eat this great cake!
Hi Lindsay
Your cake looks moist thus, I will certainly try to bake this cake.
I will give you update of the outcome.
Thank you for sharing your talent in baking,
Regards
Cynthia
Great, thanks so much