Funfetti Bundt Cake

This Funfetti Bundt Cake is an easy homemade dessert with amazing real vanilla flavor and vibrant sprinkles. If you want a dessert that’s simple but stunning, you’ve found it!

Prep Time20

Cook Time55

Cool Time1

Total Time2 15

Servings:

Calories: 565kcal

Author: Karin and Ken

Ingredients

Funfetti Cake

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter softened
1 ¾ cups granulated sugar
4 large egg whites room temperature
1 tablespoon vanilla extract
1 ¼ cups whole milk room temperature
¾ cup rainbow sprinkles

Vanilla Buttercream Frosting

½ cup unsalted butter softened
2 cups powdered sugar
2-3 tablespoons heavy cream or milk
1 teaspoon vanilla extract

Topping

Extra rainbow sprinkles

Instructions

For the cake

Preheat the oven to 350°F (177°C). Generously grease and flour a 10–12 cup Bundt pan, making sure to get into all the crevices. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl with a hand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2–3 minutes.
Add the egg whites and vanilla extract Mix until fully incorporated, scraping down the sides of the bowl as needed.
Alternate adding the dry ingredients and the milk. Mix just until combined. The batter will be thick.
Gently fold in the sprinkles with a spatula, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely before frosting.

For the buttercream

In a medium mixing bowl with a hand mixer, beat the butter and vanilla extract until smooth and creamy.
Add the powdered sugar gradually until completely combined. Beat until light and fluffy. Add the milk as needed until the frosting is smooth and pipeable.
Transfer the frosting to a piping bag fitted with a round tip. Pipe the frosting over the cooled Bundt cake in a back and forth or drizzled pattern.
Top with extra sprinkles before the frosting sets. Slice and enjoy!

Notes

Use a toothpick to check if the funfetti bundt cake is fully baked. It must come out clean and free of any wet batter.
To get clean and even slices, cut your funfetti cake with a serrated knife.
Ensure that you grease all the crevices of your bundt pan generously so the cake comes out easily when it cools.

Nutrition