Imagine a dessert that transforms an ordinary day into a celebration – that's exactly what this Easy Homemade Funfetti Bundt Cake does! With its vibrant rainbow sprinkles bursting through a moist, buttery crumb, this cake isn't just a dessert; it's a party on a plate. Whether you're hosting a birthday, looking to brighten up a weekend, or simply craving something that screams pure happiness, this recipe is your ticket to instant delight. Prepare to become the baking hero who can turn any moment into a festive occasion!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 10 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with butter or non-stick baking spray, ensuring every crevice is well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and free of lumps.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Pour in the vanilla extract and buttermilk, mixing on low speed until just incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in ¾ cup of rainbow sprinkles using a spatula, reserving some for topping. Fold carefully to prevent the sprinkles from bleeding their color into the batter.
- Transfer the batter to the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Gently tap the pan to release the cake if needed.
- Once completely cooled, dust with powdered sugar or prepare a simple vanilla glaze. Sprinkle the reserved rainbow sprinkles on top for extra decoration.
- Slice and serve at room temperature. Store any leftover cake in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest, most even cake batter.
- Sprinkle Strategy: Use high-quality rainbow sprinkles and fold them gently to prevent color bleeding. Fold just before adding to the pan to keep their vibrant colors intact.
- Pan Preparation is Key: Grease your bundt pan meticulously. Use a pastry brush to get into every curve and crevice to ensure easy cake release.
- Don't Overmix: Mix your batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Cooling is Crucial: Let the cake cool in the pan for 15 minutes before inverting. This helps the cake set and reduces the risk of breaking.
- Storage Tip: If you're not serving immediately, store the cake in an airtight container at room temperature. It stays moist and delicious for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
