Homemade Funfetti Bundt Cake: A Colorful Celebration in Every Slice

Introduction

There’s something downright magical about a cake full of rainbow sprinkles. This Funfetti Bundt Cake isn’t just a treat—it’s a whole celebration baked into every bite. The moment you slice into it and reveal that confetti-like interior, you know it’s going to bring a smile. Whether you’re celebrating a birthday, a graduation, or just the fact that it’s Friday, this cake brings a cheerful vibe to the table. It’s made completely from scratch, with buttery vanilla flavor and a rich crumb that feels like the kind of nostalgic dessert your grandma would have baked—if grandma had a stash of sprinkles and a flair for flair.

This recipe is all about bringing fun back into baking without sacrificing flavor or quality. And yes, it’s absolutely Pinterest-worthy. Make sure to follow along and share your own slice of joy at Cooking with Callie on Pinterest.

Why You’ll Love This Recipe

Key Benefits

• Ridiculously easy – You won’t need any boxed mix or fancy techniques here. Just some basic ingredients and a good bundt pan.
• Party-ready presentation – That colorful sprinkle pop makes it ideal for birthdays, kids’ parties, or even baby showers.
• Kid-approved – Children love the sweetness, parents love the nostalgia, and let’s be honest, sprinkles make everyone happy.

Taste & Texture

Think buttery, vanilla-forward cake that’s moist and tender on the inside with a slight crunch from the rainbow sprinkles. When you glaze it and let that sweet, creamy icing drizzle into those bundt ridges—perfection.

Dietary Attributes

This isn’t a low-cal or gluten-free cake by design, but it can easily be adapted. Use a gluten-free 1:1 flour mix or a dairy-free butter substitute to tweak the recipe as needed.

Ingredients & Substitutions

Ingredient List

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup sour cream or plain Greek yogurt
• ½ cup whole milk
• ⅔ cup rainbow sprinkles (use the jimmies-style, not nonpareils)

For the glaze:

• 1 ½ cups powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract
• Additional sprinkles for topping

Notes on Quality

Fresh eggs and real vanilla extract make a difference in flavor. I recommend using full-fat sour cream or Greek yogurt for that rich texture. If you’re buying sprinkles, avoid the tiny round nonpareils—they tend to bleed into the batter. Go for classic jimmies.

Possible Substitutions

• Butter – Can sub with plant-based butter sticks for a dairy-free version.
• Sour cream – Use Greek yogurt or a dairy-free version.
• Milk – Almond milk or oat milk works fine here.
• Eggs – If needed, try using a flaxseed egg or commercial egg replacer for a vegan option.

Step-by-Step Instructions

1. Preheat your oven to 350°F and grease a 10-cup bundt pan generously with butter and flour or a baking spray with flour.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
5. Alternate wet and dry: Add the flour mixture in three parts, alternating with sour cream and milk. Start and end with flour. Don’t overmix.
6. Fold in the sprinkles: Gently fold in sprinkles with a spatula. Be careful not to overmix or they might bleed.
7. Pour into pan: Pour the batter evenly into your prepared bundt pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
9. Cool: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
10. Glaze: Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the cooled cake and top with extra sprinkles.

Expert Tips & Tricks

Best Practices

• Grease your bundt pan really well—nothing ruins the moment more than a cake that sticks.
• Let your ingredients come to room temp. It helps everything mix evenly.
• Gently fold the sprinkles at the very end to avoid streaking your batter with color.

Common Mistakes

• Using the wrong sprinkles: Nonpareils bleed! Stick with jimmies.
• Overmixing: This toughens the cake. Mix just until combined.
• Removing too soon from the pan: Wait 10 minutes before inverting or you risk a messy break.

Time-Saving Tips

• Make the cake a day ahead and glaze before serving.
• Freeze the unglazed cake, then thaw and glaze when ready to serve.
• Use store-bought frosting if you’re in a pinch, though homemade glaze is worth the extra minute.

Serving Suggestions

Pairings

• Serve with a scoop of vanilla ice cream or whipped cream
• Add fresh berries on the side for a bright contrast
• A light fruit salad also makes a refreshing companion

Presentation Ideas

• Garnish with pastel sprinkles for Easter, red and green for Christmas, or themed colors for birthdays.
• Serve on a white cake stand to let the colors pop.
• Add edible glitter for a little extra sparkle.

Beverage Pairings

• Cold glass of milk (classic, especially for the kiddos)
• Vanilla chai tea or fruity herbal teas
• Sparkling rosé or a sweet Moscato for grown-up parties

Storage & Reheating

Leftover Storage

• Store covered at room temperature for up to 3 days.
• For longer storage, wrap tightly and refrigerate for up to a week.
• Freeze slices in an airtight container for up to 3 months.

Reheating Methods

• Room temp is ideal, but if you want it warm, microwave a slice for 10–15 seconds.
• For a crisp edge, toast a slice in a toaster oven for a few minutes.

Frequently Asked Questions

Substitutions & Adjustments

Can I use a cake mix?
Yes, but the texture and flavor won’t be as rich or homemade. This recipe gives you that “from-scratch” wow factor.

Can I bake this in a regular cake pan?
Sure! Divide between two 8-inch round pans and reduce the bake time to 30–35 minutes.

Can I make it dairy-free?
Absolutely—use plant-based butter, yogurt, and milk. Works great!

Troubleshooting

Why did my cake stick?
Most likely the pan wasn’t greased well enough or the cake didn’t cool long enough. Use a baking spray with flour for best results.

Why did my sprinkles melt?
Wrong kind of sprinkles. Always use the long, soft “jimmies.”

Why is my cake dry?
It may have overbaked. Check your oven temp with a thermometer and test for doneness at the 45-minute mark.

Variations & Customizations

Dietary Adaptations

• Gluten-free: Use a 1:1 gluten-free baking blend and check that your sprinkles are certified GF.
• Vegan: Replace butter with vegan margarine, use plant-based milk, and substitute eggs with applesauce or flax eggs.

Flavor Twists

• Add lemon zest or almond extract for a different flavor profile
• Mix in white chocolate chips for added sweetness
• Swirl in strawberry jam for a fruity surprise

Seasonal/Holiday Versions

• Use red, white, and blue sprinkles for the Fourth of July
• Try green and gold for St. Patrick’s Day
• Top with crushed peppermint for a winter holiday cake

Conclusion

This homemade Funfetti Bundt Cake is your new go-to for festive, colorful baking that’s as fun to make as it is to eat. It’s buttery, moist, and totally customizable for any celebration. I’d love to hear how your cake turns out—share your pictures and stories in the comments or tag me on Pinterest at Cooking with Callie. Whether it’s for a birthday or just because, this is one cake that guarantees smiles all around.

And if you’re loving vintage-inspired desserts with flair, check out these other reader favorites:

• Old-Fashioned Fruit Cake Recipe
• Iyengar Bakery Style Eggless Mawa Sooji Cake Recipe
• Old-Fashioned Southern Tea Cakes

Happy baking and don’t forget—the more sprinkles, the better!

Print