Jan 20, 20232 min read

Big E's Birthday Bundt Cake

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.