A homemade funfetti cake recipe with swirled batter and lots of sprinkles that is sure to win over any child, just as it did myself when I was young. What’s better than a birthday cake from scratch? A funfetti bundt birthday cake from scratch.
I honestly think I will enjoy this cake more than my one year old today… and that’s okay. Homemade cakes aren’t something I make often, but when I do, I’m always surprised at how much I enjoy them. Especially a homemade birthday cake, like this funfetti recipe, that is just so adorable.
Funfetti cake is typically made with a soft white layered cake, but let’s be real. I don’t have time for that! This is a one pan recipe, and there is no layering, no buttercream, rather a glaze you drizzle and call it good. I love shortcut recipes. And those that are enjoying the cake don’t seem to mind either.
This bundt recipe also lasts longer on the counter than most cakes, so given my need to make this ahead, it was a simple solution to the timing for E’s birthday.
Whisk together dry ingredients and set aside.
There’s a lot of mixer work in this cake recipe, so I highly recommend getting out your stand mixer.
With the paddle attachment, throw in the shortening first and break up for a minute, then add in the butter and sugar. Now set it on medium and come back every few minutes to scrap down the sides of the bowl.
Next is FIVE eggs, yes you read that right. Add one at a time. Wait until it’s incorporated before adding the next. Next add the extracts and stir until combined.
Bring back that bowl of dry ingredients and add half.
Mix on low until just combined. Then pour the milk in slowly until all combined and then throw in the remaining dry ingredients. Scrap down the sides of the bowl and get to the bottom hidden pockets of flour and butter.
Now for the fun part. Add 1/3 to 1/2 of the batter to a new bowl and throw in a food color of choice. Whip it up, then add a 1/2 cup of sprinkles to each bowl. SO FUN!
Get out that heavily greased bundt pan and dollop each color, every other, all the way around. Swirl with a butter knife in a figure 8 pattern.
Bake for 1 hour. I had to add tin foil half way through as the top of the cake was getting too brown. Start checking if it’s done around 45 minutes.
Remove and set on a drying rack to cool for 20-30 minutes. Then flip out of the pan for the remainder of the cooling time. It MUST be totally cool before glazing.
For the glaze, whisk together the powdered sugar, milk and food coloring. Drizzle on the bundt cake and add some sprinkles.
If you want the making of this homemade cake
click h
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Big E’s Birthday Bundt Funfetti Cake
Ingredients
- 3 cups 375 grams all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 2 sticks unsalted butter well softened
- ½ cup vegetable shortening
- 2 1/2 cups granulated sugar
- 5 large eggs at room temperature
- 1 teaspoons vanilla extract
- 1 teaspoon of almond extract
- 1 cup whole milk at room temperature
- 1 cup sprinkles
- Food coloring
- 2 cups powdered sugar
- 1-2 Tablespoons whole milk
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, salt, baking powder
- In a stand mixer with paddle attachment, beat the shortening until broken up, then add the butter and sugar. Beat for 5 minutes on medium speed. Make sure scrape down the sides of the bowl every now and again.
- Add room temperature eggs, one at a time. Wait until its combined before adding the next.
- With mixer running on low, add vanilla and almond extracts.
- Next add half the dry ingredients. Mix on low until just combined, the slowly pour in the milk. When that’s incorporated, add the last of the dry ingredients. Beat on low until combined and again, scrape down the sides and the bottom of the bowl to get all the hidden pockets of flour and butter.
- Transfer 1/3 - 1/2 of the dough to a new bowl and add food coloring. Mix to combine.
- Add 1/2 cup of sprinkles to each batter and stir.
- In a well greased bundt pan, dollop the dough, every other color. Then use a butter knife to swirl it together. I use a figure 8 pattern.
- Bake for 55 minutes to 1 hour, making sure to check at 45 minutes, so it doesn’t burn. Add tin foil over the cake if top is getting too done. Once the knife comes out clean, remove cake and set to cool on a drying rack for at least 20 minutes.
- Then flip out on to drying rack to cool the remainder of the time.
- Once cooled completely, whisk the powdered sugar, milk, and food coloring together to get a thick glaze. Pour over top of the cake. Add sprinkles and celebrate!
If you’re looking for the how-to video,
check out my Instagram reel for this recipe.
Product Links:
Kitchen Aid Mixer
Bundt Pan
Small Whisk
