Hello! Long time no bake, huh? I know!!! I’ve been chasing hanging out with Titus =). But I’m back with a good one for you – Funfetti Bundt Cake! Because who doesn’t need sprinkles after 45 days of rain?? 😂 This cake couldn’t be easier – you don’t even need to use your stand mixer – and you probably have all the ingredients on hand. And Jason approved and he’s a tough critic! Enjoy!
Funfetti Bundt Cake
for the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup buttermilk
2/3 cup sour cream (or plain full-fat Greek yogurt)
1/2 cup canola or vegetable oil
3 teaspoons vanilla extract
1/2 teaspoon almond extract
3/4 cup sprinkles
for the frosting:
1/4 cup (half of 1 stick) unsalted butter, softened
2 cups confectioners’ sugar
2 to 3 teaspoons cream or milk
1/2 cup sprinkles, for garnishing
1. Preheat oven to 350 F degrees. Spray a 12-cup Bundt pan with cooking spray; set aside
2. For the cake: add the flour, granulated sugar, baking powder, and salt in large bowl and whisk to combine.
3. To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, almond extract and whisk to combine.
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
5. Gently stir in the sprinkles, taking care not to overmix or they could bleed.
6. Pour batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Place pan on a wire rack and allow cake to cool in pan for 10 minutes, then remove from pan. Allow cake to cool completely.
8. For the frosting: In bowl of stand mixer with paddle attachment, beat butter until light and creamy.
9. Add the confectioners’ sugar, vanilla, and beat until combined.
10. Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Spread frosting over cake. Top with sprinkles.
Note: Recipe can also be halved and baked in 6-cup bundt pan. Start checking cake at 30 minutes.
*barely adapted from Averie Cooks
