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Homemade Easy Homemade FUNFETTI-Inspired Bundt Cake photo
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Easy Homemade FUNFETTI-Inspired Bundt Cake

This FUNFETTI Bundt Cake is a joyful treat! Moist, fluffy, and bursting with colorful sprinkles, it’s perfect for any celebration.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Birthday Cake, Celebration, Easy, Funfetti
Servings: 12 servings

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cup sour cream
  • 0.5 cup canola or vegetable oil
  • 2-3 teaspoons vanilla extract
  • 1 cup sprinkles

For the Frosting:

  • 1 14-ounce container store-bought whipped fluffy white frosting optional for topping
  • 0.5 cup unsalted butter softened
  • 2-2.25 cups confectioners sugar
  • 1-2 teaspoons vanilla extract
  • 2-3 teaspoons cream or milk to achieve desired frosting consistency
  • 0.5 cup sprinkles for garnishing

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Grease your Bundt pan with cooking spray or butter and dust it lightly with flour.
  • Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  • Step 4: In another bowl, beat the eggs, then add the buttermilk, sour cream, canola oil, and vanilla extract. Mix until smooth.
  • Step 5: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
  • Step 6: Fold in the sprinkles gently with a spatula.
  • Step 7: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  • Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Step 9: Cool in the pan for 10-15 minutes, then invert onto a cooling rack to cool completely.
  • Step 10: Frost the top of your cake and sprinkle additional sprinkles on top when completely cool.

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling Rack

Notes

  • Store cake in an airtight container at room temperature for up to 3 days.
  • Refrigerate for about a week for longer freshness.
  • Freeze unfrosted cake wrapped tightly for up to 3 months.