Funfetti Bundt Cake
Get ready to celebrate with this festive sprinkle-filled funfetti bundt cake. Everyone’s favorite childhood cake flavor, baked entirely from scratch and turned into a bundt cake. It’s party time!
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Another bundt cake? Didn’t I just post one two days ago? You betchya (this patriotic red white and blue bundt cake, to be exact). So why two bundt cakes in a week?
Because today, friends, we are celebrating. Six years ago today, I hit “publish” on my very first post here on Bunsen Burner Bakery — a dark chocolate cheesecake.
Six years – it doesn’t sounds like that long ago, but I barely remember life back then.
Six year ago, I was a graduate student working on my Ph.D. in a pediatric oncology research laboratory. I baked all the cakes for my labmates birthdays and they encouraged me to start a food blog as a means of sharing my recipes with them.
And here we still are, six years later. Ph.D. finished. A move from Washington, D.C. to Philadelphia to join a biophysics lab as a postdoc. Buying a house. Adopting a dog. Adding a tiny human to our family.
Six years, but sometimes it feels more like sixteen.
Watch the Funfetti Bundt Cake Video ↓↓↓I’ve made (and rekindled) some wonderful friendships through food blogging, have an automatic “interesting fact” about myself for job interviews, and now, it’s even become a way to spend time with my two year old.
We recently gave him an old point-and-shoot camera, and he stands up on a chair next to me, taking pictures of my photo setup while I do. He’ll sit down at the computer and start pretend typing, telling me all about the recipe he’s food blogging.
“I blogging a salad! I blogging pasta salad. No, I blogging ICE CREAM SALAD!” <– he might be on to something there. Ice cream salad, coming to Bunsen Burner Bakery soon!
All this to say: I had no idea a little hobby would turn into such a big part of my life. Thanks to all of you who have joined me for the adventure! Now let’s celebrate with cake!
Of course, it’s a bundt cake, because… Bundt Cake of the Month series. And of course, there have to be sprinkles involved, because… I love sprinkles. So why not make it the sprinkliest of sprinkle cakes: funfetti bundt cake!
The Secret to Funfetti Flavor
With sprinkles inside and outside, this funfetti bundt cake is definitely ready to celebrate.
At the heart of it, a funfetti cake is a generic white cake. But have you ever noticed that there’s an extra little flavor? White cake with sprinkles doesn’t quite capture that cake batter/funfetti experience.
The secret ingredient? Just a little almond extract!
Less is definitely more with almond extract, so don’t overdo it — it’s not quite the same as vanilla extract, which is much more forgiving.
Allergic to nuts? Leave it out (obviously!). White cake with sprinkles is still really freaking good!
Top with a simple vanilla glaze and sprinkles. Then add more sprinkles. Then take a picture and decide you need to add even more sprinkles. You should probably just go ahead and buy sprinkles in bulk (Amazon links are affiliate) to make sure you have enough.
(You can never have too many sprinkles.) (Plus then you can funfetti all the things, like these sprinkle sugar cookies.)
Now to spend the next 364 days to figure out how to make an even more sprinkle-filled dessert for next year.
But in the meantime, join me in celebrating Bunsen Burner Bakery’s sixth blog-ivesary with a big slice of funfetti bundt cake.
Tips and Tricks for the Best Funfetti Bundt Cake
- New to baking in bundt pans? Looking for the best tips and tricks to ensure your cake doesn’t stick? Check out THIS POST for all my best bundt tips!
- Use good quality sprinkles! Inexpensive sprinkles or nonpareil-style sprinkles will bleed into the batter.
- Don’t overbake the cake — this will result in a drier, crumbly texture. Bake just until the edges begin to pull away from the pan and the top is springy when pushed back. An instant-read thermometer should register as 200 ºF when inserted into the middle of the thickest part of the cake.
- After removing the pan from the oven, run a knife along the edges of the pan to loosen the cake slightly, then set aside to cool for 10 minutes before inverting on a wire rack.
- Make sure the cake is fully cooled before adding the glaze. The glaze will not set and run off the cake if the cake is still warm.
More Sprinkle-Covered Desserts:
- Frosted Sprinkle Brownies
- Sprinkle Rice Krispie Treats
- Sprinkle Sugar Cookie Bars
- Funfetti Babka
- Sprinkle Sugar Cookies
2017 Bundt Cake of the Month Series
To freeze, wrap unglazed cake tightly in aluminum foil, followed by a layer of plastic wrap. Defrost fully and bring to room temperature before glazing. Glazed slices can be frozen, wrapped as above, but glaze may separate from the cake while thawing. A Bunsen Burner Bakery Original Protocol As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Cake:
For the Glaze:
Nutrition Information: Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 438Total Fat: 16.4gCarbohydrates: 69.3gProtein: 4.8g
To freeze, wrap unglazed cake tightly in aluminum foil, followed by a layer of plastic wrap. Defrost fully and bring to room temperature before glazing. Glazed slices can be frozen, wrapped as above, but glaze may separate from the cake while thawing.
A Bunsen Burner Bakery Original Protocol
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.