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Christmas Funfetti Bundt Cake

This delightful Funfetti Bundt Cake, filled with vibrant sprinkles, captures the essence of holiday cheer and is easy to make for any festive occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 ¾ cups all-purpose flour Use a high-quality flour for best results. King Arthur Flour is a trusted brand.
  • 1 tablespoon baking powder Ensure your baking powder is fresh for perfect rising.
  • ½ teaspoon baking soda For extra fluffiness.
  • ½ teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter, room temperature Use high-quality butter for a rich flavor, such as Kerrygold.
  • 2 cups granulated sugar Adds sweetness; feel free to substitute with coconut sugar for a caramel-like flavor.
  • 4 large eggs, room temperature Eggs should be at room temp for better blending.
  • 1 tablespoon vanilla extract Use pure vanilla extract for the best flavor.
  • 1 cup whole milk, room temperature Creamy milk makes for a moist cake.
  • 1 cup rainbow sprinkles Use jimmies (not nonpareils) to prevent bleeding in the batter.
For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • extra sprinkles for decoration Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare your Bundt pan by greasing it generously with butter or a non-stick spray. Dust with flour or sugar to ensure your cake slides out easily.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter and sugar together using an electric mixer at medium speed for 3-4 minutes until fluffy and pale.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined—don’t overmix!
  6. Gently fold in the rainbow sprinkles; be careful not to over-mix, as we want to keep those cute colors intact!
Baking
  1. Pour the batter into the prepared Bundt pan, smoothing the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
Glazing
  1. While cooling, make the glaze by mixing powdered sugar and milk in a bowl until smooth. Drizzle over the cooled cake and top with additional sprinkles.

Notes

Use room temperature ingredients to ensure smooth blending. Avoid overmixing for best texture. The cake can last at room temperature for 3-4 days, and can be frozen for up to three months.