Homemade Funfetti Bundt Cake!
Updated: May 5, 2019
Deliciously moist pound cake with sprinkles. Like the box but so much better.
Bake in a regular 10" bund pan (baking for 60 mins)
adapted from thekitchn.com
For the cake:
3 cups (360g) cake flour (can substitute AP) + more for flouring the pan
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup, 16 tbsp (226g) unsalted butter at room temp
2 1/2 cups (300g) granulated sugar
1 cup, 8oz (226g) full fat sour cream
2 tsp vanilla extract or paste
1/4 tsp almond extract (optional)
Sprinkles, to taste
For the Icing:
2 cups (227g) confectioners/powdered/icing sugar
6 tbsp milk
1/2 tsp vanilla extract or paste
1/8 tsp almond extract (optional)
Food dye (optional)
Sprinkles, to taste
Preheat oven to 325°.
Prepare bundt pan with butter and flour (grease with butter or non stick spray and add a heaping tablespoon of flour. Move the flour around to coat the inside of the pan, and then lightly tap the pan against the sink wall to get rid of excess flour in the sink)
In a medium bowl whisk together flour, baking soda, salt and sprinkles
Cream the butter and sugar with an hand held mixer or an electric stand mixer fitted with a paddle attachment until very light and fluffy, about 5 mins.
Add eggs, one at a time, scraping down the bowl and beating well after each addition.
Beat in sour cream, vanilla, and almond extract.
With a rubber spatula or the mixer on low, fold in flour mixture until just combined.
Bake 60-65 minutes until a toothpick or cake tester inserted in the middle of the cake comes out clean.
When done, let cool in pan for 15 mins before inverting on a wire rack.
When the cake is cooled completely, make icing as follows.
Place the powdered sugar in a medium sized mixing bowl.
Whisk in milk, a tablespoon at a time, until the frosting is thick but pourable,
Stir in food and flavoring dye as desired.
Pour icing over cooled cake and let drip down the sides.
Before the icing sets, sprinkle more sprinkles as desired on top.
A subscriber favorite!