Funfetti Bundt Cake Birthday Cake
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 and celebrations big or small. So much easier than baking a layer cake, but just as impressive.
Ingredients
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
Instructions
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.
- Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it. Scrape the batter into the prepared pan.
- 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!
- To make your cake look like mine, scrape the frosting into a large piping bag fitted with an open star tip. Then pipe rosette swirls all over the cake!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature