Funfetti Bundt Cake

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4.34 from 6 votes

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

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 360kcal

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

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