Description
A delightful Funfetti Bundt Cake that’s moist, fluffy, and packed with colorful rainbow sprinkles for a festive celebration. Perfect for birthdays or any special occasion, this cake combines classic vanilla flavors with a fun twist.
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
Add-ins
- 1/2 cup rainbow sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when your batter is ready.
- Prepare Bundt Pan: Grease and flour your Bundt pan thoroughly to prevent the cake from sticking and to help it release easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which helps create a light texture in the cake.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure full integration and a smooth batter.
- Add Vanilla: Stir in the vanilla extract for flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the butter mixture, alternating with the milk to maintain batter consistency and prevent lumps.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles to distribute them evenly without bleeding their colors too much.
- Pour Batter: Pour the batter into the prepared Bundt pan and smooth the top for even baking.
- Bake: Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Remove: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Make sure your butter is softened, not melted, for best creaming results.
- Do not overmix once you add the flour to keep the cake tender.
- Rainbow sprinkles can bleed color; folding them gently minimizes this.
- Use a toothpick to check doneness; it should come out clean or with a few crumbs attached.
- Letting the cake cool a bit in the pan helps it hold together when you invert it.
