Funfetti Bundt Cake
This Funfetti Bundt Cake is colorful, moist, and super soft. Made with a rich vanilla cake batter, loaded with rainbow sprinkles, and topped with a homemade buttercream frosting. It makes the best dessert to celebrate a birthday or celebration and is so much better than cake mix from a box!
Servings: 10 servings
Ingredients
Funfetti Cake
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup salted butter softened at room temperature
- 8 ounces full-fat cream cheese softened at room
- 2 cups granulated sugar
- 2 teaspoons vanilla extract or paste
- 1 teaspoon almond extract
- 5 large whole eggs room temperature
- 1/2 cup whole milk room temperature
- 1/3 cup vegetable or canola oil
- 1/3 cup rainbow jimmies sprinkles plus more to sprinkle on top
Frosting
- 1/4 cup salted butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2-4 tablespoons milk more if needed
Instructions
To make the funfetti cake
- In a medium bowl, whisk the flour, baking powder, and baking soda together until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and cream cheese together on medium speed until smooth and creamy, about 1 minute.
- Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla and almond extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the milk and oil.
- Reduce the speed to low and add in the flour mixture, mixing just until combined. Finally, fold in the sprinkles.
- Generously grease a bundt pan and pour the batter into the prepared pan.
- Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then flip the cake onto the cooling rack and cool completely for a few more hours.
To make the frosting
- In a large mixing bowl, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat together until combined.
- Add in the milk and beat together for a minute or until creamy and smooth.
- If the frosting seems too thin, add more powdered sugar, if it's too thick, add in more milk. Transfer cake to a serving plate, spread frosting over cooled cake and top with more rainbow sprinkles of choice.