Description
Celebrate any occasion with this delightful Funfetti Bundt Cake, a moist and fluffy vanilla cake packed with colorful rainbow sprinkles. Perfectly baked in a Bundt pan, this cake delivers a fun twist on a classic dessert, making it a cheerful treat for birthdays, parties, or any festive gathering.
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 ideal temperature for baking the cake evenly.
- Prepare Bundt Pan: Thoroughly grease and flour your Bundt pan to prevent the cake from sticking and to allow for easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and aerated.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, creamy, and fluffy, which helps create a tender cake texture.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to fully emulsify and incorporate air for structure.
- Add Vanilla Extract: Mix in the vanilla extract to infuse the batter with its signature sweet aroma and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter and sugar mixture, alternating with the milk. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
- Fold in Sprinkles: Gently fold the rainbow sprinkles into the batter to distribute them evenly without causing them to bleed color.
- Transfer Batter: Pour the batter into the prepared Bundt pan, smoothing out the top to ensure even baking.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating thorough baking.
- Cool and Unmold: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack to cool completely before serving.
Notes
- Be careful not to overmix the batter once the flour is added to maintain a tender crumb.
- Use high-quality vanilla extract for the best flavor.
- Rainbow sprinkles may bleed color if overmixed or if the batter is too wet; fold them in gently.
- Ensure the Bundt pan is well-greased and floured to prevent sticking.
- For extra moisture, you can brush the cooled cake with a simple syrup before serving.
