Description
This Funfetti Bundt Cake is a delightful and colorful dessert perfect for celebrations and everyday treats. Moist, fluffy, and studded with rainbow sprinkles, this classic cake offers a fun twist on traditional vanilla Bundt cake, making it irresistible for both kids and adults alike.
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 the oven: Set your oven to preheat at 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Prepare the Bundt pan: Grease and flour your Bundt pan thoroughly to prevent the cake from sticking and to achieve a clean release after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender cake texture.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to maintain the batter’s emulsification.
- Mix in vanilla extract: Add the vanilla extract and mix to evenly distribute its flavor throughout the batter.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently after each addition to avoid overworking the batter.
- Fold in sprinkles: Gently fold the rainbow sprinkles into the batter to evenly distribute them without causing color bleeding.
- Fill the pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and release: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before serving.
Notes
- For even baking, do not open the oven door frequently during the baking time.
- Use high-quality rainbow sprinkles that won’t bleed colors into the batter.
- Allow the cake to cool completely before glazing or frosting, if desired.
- You can store the cake in an airtight container at room temperature for up to 3 days.
- If you prefer a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter alternatives.
