If you’re looking to celebrate, this Funfetti Bundt Cake Birthday Cake is here for you! Ultra moist and loaded with rainbow sprinkles, this happy cake is perfect for birthday parties, bridal brunches, or baby showers! Skip the boxed funfetti Cake mix and make this delightful pound cake instead!
Funfetti Bundt Cake
Christmas in July rolls on! And today, we’re celebrating with cake.
Today is my 35th birthday!!! So popping in to share a slice of cake with you was a must! I opted for happy rainbow sprinkles (yes, I’m definitely still a kid at heart lol), but this cake will work wonderfully with Christmas colored sprinkles once the holidays roll around. So it really is the perfect Christmas in July recipe!
What you’ll Need:
- All-purpose Flour: I do NOT recommend substituting this ingredient with any other flour variety! That being said, there are a ton of great 1 for 1 GF flours out there now, so if you’re willing to experiment, they may work for you.
- Baking powder: Make sure it’s fresh! And that you use baking powder, not baking soda.
- Salt: Just a dash balances the flavors and sweetness. Don’t worry, your cake and frosting won’t taste salty!
- Butter: As always, I suggest using unsalted. But salted will work in a pinch, simply omit the salt called for in the recipe. And make sure your butter is at room temperature!
- Cream Cheese: Block (or brick) cream cheese works best here. Make sure it’s full-fat and at room temperature.
- Granulated Sugar: Do not sub brown sugar here, or your cake will look much darker and have a much different flavor.
- Vanilla Extract: 1 whole tablespoon gives the cake batter that pudding mix flavor funfetti is famous for, without adding any artificial flavor or taste. You could also add a 1/4 teaspoon of almond extract if you like that flavor.
- Eggs: You’ll need 5 of them! Make sure they’re large eggs, and at room temperature.
- Milk: For best results, use whole milk, aka full-fat milk. And make sure it’s at room temperature. I don’t suggest subbing a plant based milk or sour cream here.
- Oil: Canola oil is what I call for, but vegetable oil or refined coconut oil can also be used.
- Confectioners’ Sugar: Make sure your powdered sugar is sifted before adding it to the frosting. And use more if needed. Which may be the case if you plan on piping your frosting (instead of spreading it).
- Sprinkles: You’ll want to use rainbow sprinkles or “jimmies” in the cake, NOT nonpareils, which will bleed into the cake batter.
- Nonpareils: While these shouldn’t be used in the cake batter, they can be used to decorate the frosting! They add a fun pop of color and a nice sugary crunch.
Let’s Bake this Easy Cake:
- Unlike many baking recipes that call for the oven to 350 degrees, we’ll preheat the oven to 325 degrees. Be sure your oven doesn’t run hot! Otherwise this cake will bake too quickly on the outside. Low and slow is the way to go with bundt cakes.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set your dry ingredients aside until needed.
- Beat the butter and cream cheese, then add in the sugar and vanilla extract. You REALLY want to make sure all of these ingredients are at room temp, or they won’t bond evenly!
- Add in the eggs, one at a time! The trick here is to beat well after each addition, and scrape down the sides of the bowl as needed. THEN add in the milk and oil. Again, you really want to make sure everything is combing evenly. Take your time here!
- When you add in the dry ingredients, it’s important to mix JUST until everything is combined. Then quickly fold in the sprinkles! The sprinkles should not bleed into the batter (but nonpareils will!).
- Grease your bundt pan RIGHT before adding the batter! Why? Because if you spray it at the beginning of assembly, the spray has time to drip from the edges, leaving parts of the pan unprotected. So spray right before you scrape the batter into the pan. And be sure to spray every nook and cranny!
- Finally: BAKE! About 55 to 60 minutes. The cake top should be golden brown AND a toothpick inserted into the center of the cake comes out clean.
- To avoid the bundt from sticking to the pan, allow the cake to cool in the pan, set on a wire rack, for 10 minutes before inverting!
- As your cake cools (it’ll take a few hours) you can gather the ingredients needed to make your frosting. And whip it up about 30 minutes before you plan on decorating!
- You’ll need an electric mixer to beat the cream cheese and butter, so make sure you have one on hand.
- To avoid a huge mess, make sure to reduce the speed to low as you add in the confectioners’ sugar, and add it very gradually (a little bit at a time).
- Once all of the ingredients have been incorporated, be sure to increase the speed to medium-high and beat for two minutes, or until super fluffy.
- When it comes to decorating, you have options! You can use a knife or spatula to simply spread the frosting all over the cake. Or you can get fancy and scrape the frosting into a piping bag fitted with a star tip. Then pipe swirls or rosettes all over the cake!
- Finally, it’s time to decorate! I’m a more is more glamorous, especially with funfetti, so I say pile on the rainbow sprinkles and the rainbow colored nonpareils! Some fun colored candles or sparkler candles don’t hurt either! Especially if you’re celebrating!
P.S. If you’re not a cream cheese frosting person, feel free to use this white chocolate frosting recipe instead! Simply omit the almond extract.
More Funfetti Cake Recipes:
- Ultimate Funfetti Birthday Cake Recipe
- Brown Butter Funfetti Cake with Bourbon Buttercream
- Vanilla Frosted Funfetti Cake Donuts
- Brown Butter Funfetti Cupcakes
- Super Easy One-Bowl Funfetti Cupcakes
Funfetti Bundt Cake Birthday Cake
For the Cake:
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (227 g) unsalted butter room temperature
- 8 ounces full-fat cream cheese room temperature
- 2 cups (397 g) granulated sugar
- 1 Tablespoon (14 ml) vanilla extract
- 5 large eggs room temperature
- 1/2 cup (113 ml) whole milk (full-fat) room temperature
- 1/3 cup (76 ml) canola oil
- 2/3 cup rainbow sprinkles do NOT use nonpareils
For the Frosting:
- 1 cup (227 g) full-fat cream cheese room temperature
- 1/2 cup (113 g) unsalted butter room temperature
- 3 and 1/2 cups (399 g) confectioners' sugar sifted, more if needed
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 and 1/2 Tablespoons (21 ml) milk
- rainbow sprinkles for decorating
- rainbow nonpareils for decorating
- sparkler candles optional
For the Cake:
- Preheat the oven to 325°F.
- In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese 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 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.
- 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 invert the cake onto the rack and cool completely, about 2 and ½ hours.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
- Add in the salt and vanilla extract and beat smooth. Beat in the milk. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes, or until fluffy. If the frosting looks too thin, beat in more confectioners' sugar, a 1/4 cup at a time. If the frosting looks too thick, beat in more milk, 1 teaspoon at a time, until desired texture has been reached .
- Spread or pipe the frosting on the top and sides of the cooled cake. Top with sprinkles and nonpareils. Slice and serve!