Funfetti Bundt Cake

This Funfetti Bundt Cake is covered in white chocolate glaze and plenty of rainbow sprinkles.

Funfetti Bundt Cake covered with white chocolate glaze and rainbow sprinkles

Funfetti Bundt Cake is a fun cake to make for celebrations.  All of those pretty sprinkles on top make it a nice cake to serve for a birthday party, and it’s also a good cake to bring to a potluck.  Little kids seem to really love their sprinkles, and this cake has plenty of those!

Funfetti cake without glaze

This cake has a great vanilla flavor.  And there are a lot of rainbow sprinkles mixed into the actual cake batter too.  That means the slices of cake are super pretty with splashes of rainbow everywhere!

What is the best bundt cake pan?

As pictured, the cake here was made in a traditional bundt cake pan.  My favorite bundt pan of all time is the super swirly Nordic Ware Platinum Collection Heritage Bundt Pan.  I just love the way that one comes out of the pan with such clean lines and a nice shape.

Drizzling white chocolate glaze

The glaze in this recipe is delicious.  It’s made with white chocolate melted with cream and powdered sugar.  It has great flavor, and it adds just the right amount of sweetness to the exterior of this cake.

White Chocolate Glaze

See how nice it looks?  Don’t worry about the glaze being gooey.  Given time to set, the glaze will set just fine and harden up a little bit.

Funfetti Bundt Cake drizzled with white chocolate glaze

What kind of sprinkles are best to use?

Funfetti is another name for rainbow sprinkles.  In some parts of the country, they’re also known as “Jimmies.”  They can be found in your market’s baking aisle.  The fun thing about rainbow sprinkles is that you can find them in different colors too.  Red, white and blue sprinkles can be used for a patriotic holiday cake.  Pastel sprinkles can be used for a baby shower!

Cutting a slice of the Funfetti Bundt Cake

Slice and serve!

Funfetti Bundt Cake sliced

I’ll add that I enjoy a scoop of vanilla ice cream served with my Funfetti Bundt Cake.  Enjoy!

Slice of Funfetti Bundt Cake

If you’re looking for more festive party cakes, you might like to try:

Funfetti Bundt Cake

Such a fun birthday cake!


  • 2 1/2 cups cake flour, (sifted)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups granulated white sugar
  • 1 cup (2 sticks) unsalted butter, (softened)
  • 1/4 cup vegetable oil
  • 2 large eggs, (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 2 large egg whites, (at room temperature)
  • 1/2 cup rainbow sprinkles ((see Recipe Notes below))
  • additional sprinkles for topping


  • 8 ounces white chocolate, (chopped)
  • 1/3 cup half and half cream
  • 1/8 teaspoon salt
  • 1 to 1 1/2 cups powdered sugar, (sifted)


  1. Preheat the oven to 350 degrees F.,  Spray a 10 to 12 cup bundt pan with nonstick spray.

  2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

  3. In a large bowl, use an electric mixer to combine the sugar, butter and oil at medium speed for 4 minutes or until light and fluffy.  Beat in whole eggs, one at a time.  Beat in the vanilla.  

  4. At low speed, beat in the flour mixture and buttermilk, making three additions of flour and two of buttermilk, and beating until incorporated.

  5. In another medium glass or stainless steel bowl, using the handheld mixer and clean beaters, beat the egg whites on medium-low speed until foamy.  Gradually increase to high speed and beat until firm peaks form.

  6. Using a spatula, carefully fold whites into batter in two additions. Fold in the sprinkles (see Recipe Notes below).  Transfer the batter to the prepared pan and smooth the top.

  7. Bake in a preheated oven for 45 to 55 minutes or until a tester inserted in the center comes out clean.  Let cool in pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.


  1. In a small saucepan, stir together the white chocolate, cream and salt over medium-low heat until melted and smooth.  Whisk in 1 cup of the sugar.  Whisk in more sugar, if necessary, 2 tablespoons at a time, until the glaze is thick but pourable.

  2. Pour the glaze over the cooled cake, letting it drip down the sides.  Decorate with plenty more sprinkles.  Let the glaze set for at least 20 minutes before serving.

  • Don’t use nonpareil sprinkles, which are the colored tiny round variety  Use the sprinkle variety shaped like short cylinders, sometimes called “jimmies.”  Fold sprinkles gently into the batter to avoid coloring the batter.

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