Description
This delightful Funfetti Bundt Cake is a festive and colorful treat perfect for celebrations or any time you want a fun twist on classic vanilla cake. Loaded with rainbow sprinkles, this moist and fluffy bundt cake is easy to make and topped with vibrant confetti for a cheerful dessert that kids and adults alike will love.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Additional
- 1/2 cup rainbow sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the bundt cake.
- Prepare Pan: Grease and flour your Bundt pan thoroughly to prevent the cake from sticking and help it release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, mixing well after each addition to ensure the batter is smooth and evenly combined.
- Add Vanilla: Mix in the vanilla extract to infuse the cake batter with subtle vanilla flavor.
- Combine Mixtures: Gradually add the dry ingredients to the wet butter mixture, alternating with the milk. Begin and end with the dry ingredients to maintain batter consistency.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles to evenly distribute them without causing the colors to bleed excessively.
- Pour Batter: Pour the prepared batter into the greased and floured Bundt pan, smoothing the top for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes to firm up, then invert it onto a wire rack to cool completely before slicing and serving.
Notes
- To prevent sprinkles from bleeding colors, use coated or non-melting sprinkles if available.
- Ensure butter is softened but not melted for proper creaming with sugar.
- For an extra festive touch, top the cooled cake with a simple glaze or frosting and additional sprinkles.
- Make sure to fully grease and flour the Bundt pan to avoid sticking.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
