Funfetti Bundt Cake – A festive marbled vanilla cake, studded with rainbow sprinkles and topped with a vanilla glaze!
You guys! This homemade funfetti cake is SO moist! It has the softest and most tender crumb, thanks to a combination of sour cream, oil, and buttermilk. Not only is it delicious, it’s also incredibly easy to make!
Ingredients For Funfetti Bundt Cake
- Flour – We are using all-purpose flour.
- Baking Powder & Baking Soda
- Salt – Just a little to balance out the sugar and flavors.
- Unsalted Butter – We’ll be using room temperature butter.
- White Sugar – Do not use less sugar than what is called for in this recipe. The cake isn’t very sweet. Using less will result in a dry cake.
- Oil – Oil will keep your cake moist. You can use any neutral oil such as avocado, canola or vegetable oil.
- Eggs – Make sure your eggs are at room temperature.
- Sour Cream – Sour cream will create a moist cake. Again make sure your sour cream is at room temperature.
- Clear Vanilla – Clear vanilla is what gives funfetti that cake batter taste. I use Watkins brand. If you do not have clear vanilla, you can use regular vanilla extract.
- Almond Extract – Almond extract is a must. It adds another layer of flavor.
- Buttermilk – It will create a more tender cake, thanks to the acid in your buttermilk. The acid will break down the gluten in the flour. Your buttermilk should also be at room temperature.
- Sprinkles – I use rainbow jimmies. Do not use nonpareils because they bleed.
- Pink Food Coloring – This is totally optional. I used pink gel food coloring to create the marbled effect.
Instructions For Funfetti Bundt Cake
1. With a hand held mixer or in the bowl of your stand mixer fitted with a whisk attachment, mix butter and sugar on medium until light and fluffy. About 4 to 5 minutes. Make sure to scrape the sides and bottom of the bowl periodically.
2. Slowly pour in the oil and mix well until combined. About 2 minutes.
3. Add eggs one at a time, beating on medium/low for 45 seconds after each addition. Scrape the sides and bottom of the bowl after each egg.
4. Add sour cream, clear vanilla and almond extract and mix on medium until well combined. About 2 minutes.
5. Alternate between dry ingredients (flour, salt, baking soda and baking powder) and buttermilk. Start with dry, then wet, then dry, then wet and end with dry. Mix on low just until combined, remembering to scrape down the sides and bottom of the bowl.
6. Gently fold in sprinkles with a rubber spatula. Try not to overwork it, as the sprinkles may bleed.
7. This next step is optional. Transfer 2 cups (405 g) of batter to a clean medium sized bowl. Add a few drops of food coloring (color of your choice) and mix until combined. I used 2 drops of pink gel food coloring.
8. Transfer half of your white batter to your prepared 10 or 12 cup bundt pan. Next, add all of your pink batter and then the rest of the white batter. Do not overfill you pan. Make sure to leave at least a 1.5 inch (3.8 cm) clearance from the top. Depending on the size of your bundt pan, you may have a little bit of batter left over.
10. Gently swirl with a knife. Bake at 350ºF (176ºC) for 45 to 55 minutes. Do not over bake. It’s done when the internal temp reaches 200ºF (93ºC).
Expert Tips
- Measure your ingredients correctly – When measuring your flour, aerate and fluff up your flour first, then spoon into your measuring cup, and then level off with the back of a knife. Do not pack your flour.
- Make sure your ingredients are at room temperature – This includes the butter, eggs, sour cream and buttermilk. Quickly bring your butter to temp, by cutting into small cubes and letting it sit on the counter. To quickly bring eggs to room temp, submerge them in a bowl of hot tap water for 15 minutes. To quickly bring your sour cream and buttermilk to temp, microwave them separately for 15 to 20 seconds.
- Do not overmix your batter – Be careful not to overmix when adding your flour and buttermilk. Overworking the batter can result in a dry and crumbly cake.
- Follow the recipe exactly – I know it can be tempting to alter a recipe, but doing so can change the final outcome. For instance, 2 cups of sugar may seem like a lot, but it’s the perfect amount of sweetness and sugar is needed to keep the cake soft.
- Do not overbake – Overbaking will dry out your cake. It will take between 45 to 55 minutes to bake. Check on your cake after 35 minutes. You’ll know when it’s done when an inserted toothpick comes out with very few crumbs or when the internal temperature reaches 200ºF (93ºC)
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Recipe
FUNFETTI BUNDT CAKE
Description
Funfetti bundt cake – A festive marbled vanilla cake, studded with rainbow sprinkles and topped with a vanilla glaze!
Ingredients
Funfetti Cake Batter
- 3 Cups (360 g) All-Purpose Flour, measured correctly
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Salt
- 2 Sticks (226 g) Unsalted Butter, room temp
- 2 Cups (400 g) Granulated Sugar
- 4 Large Eggs, room temp
- ½ Cup (124 g) Sour Cream, room temp
- 1 Cup (225 g) Buttermilk, room temp
- ½ Cup (100 g) Oil
- 4 Tsp Clear Vanilla or Vanilla Extract
- 1 Tsp Almond Extract
- ¾ Cup (124 g) Sprinkles, extra for garnish
- Pink Food Coloring, optional
Vanilla Glaze
- 3 Cups (300 g) Confectioners’ Sugar (aka icing sugar or powdered sugar), sifted
- ¼ (56 g) Cup Milk
- 1 Tsp Clear Vanilla
- ½ Tsp (or to taste) Almond Extract
- Pinch of Salt
Instructions
- Prepare your 10 to 12 cup bundt pan and set aside. You can use a spray such as Baker’s Joy or generously butter and lightly flour your pan.
- Preheat oven to 350ºF (176ºC).
- In a medium sized bowl combine sifted flour, baking powder, baking soda and salt and set aside.
- With a hand held mixer or in the bowl of your stand mixer fitted with a whisk attachment, beat butter and sugar on medium until light and fluffy. About 4 to 5 minutes. Make sure to scrape the sides and bottom of the bowl periodically.
- Slowly pour in the oil and mix well until combined. It will be nice and fluffy. About 2 minutes.
- Add eggs one at a time, beating on medium/low for 45 seconds after each addition. Scrape the sides and bottom of the bowl after each egg.
- Add sour cream, clear vanilla or regular vanilla and almond extract and mix on medium until well combined. About 2 minutes.
- Alternate between mixing your dry ingredients (flour, salt, baking soda and baking powder) and buttermilk on low. Start by mixing a third of the dry ingredients, then half of the buttermilk, then another third of the dry, then the rest of the buttermilk and finally, the rest of the dry. Remembering to scrape down the sides and bottom of the bowl periodically.
- Gently fold in sprinkles with a rubber spatula. Try not to overwork it, as the sprinkles may bleed.
- This next step is optional if you would like to marble your cake. Transfer 2 cups (405 g) of batter to a clean medium sized bowl. Add a few drops of food coloring (color of your choice) and mix until combined. I used 2 drops of pink gel food coloring.
- Transfer half of your white batter to your prepared bundt pan. Add your pink batter on top and then the rest of the white batter. Gently swirl with a knife. Make sure to not overfill your bundt. Leave a 1.5 inch (3.8cm) clearance from the top.
- Bake at 350ºF (176ºC) for 45 to 55 minutes. Do not over bake. It’s done when an inserted toothpick comes out nearly clean or until the internal temp reaches 200ºF (93ºC). Keep in the pan for 20 minutes, then invert the cake onto a wire rack to cool completely.
Vanilla Glaze
- In a medium sized bowl, combine sifted confectioners’ sugar, milk, clear vanilla and almond extract. Whisk until combined. You can add more milk or more sugar depending on your desired consistency. Keep in mind that the thinner your glaze the more it disappears in the cake and won’t be as white.
- Glazed your cooled cake and garnish with additional sprinkles. Enjoy!
Notes
- When measuring your flour, aerate and fluff up your flour first, then spoon into your measuring cup, and then level off with the back of a knife. Do not pack your flour. 120 grams = 1 Cup
- Store in an airtight container at room temp and enjoy up to 4 days.
If you have made this recipe, I would love to know how it turned out for you! Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. Thank you so much!
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