Easy Funfetti Bundt Cake
This Easy Funfetti Bundt Cake is a soft, vanilla cake loaded with rainbow sprinkles and finished with a simple vanilla glaze.
It’s the kind of cake that makes any day feel like a celebration, and the bundt pan gives it a beautiful shape without any decorating skills required.
What Makes This Funfetti Cake So Good
The crumb is tender and moist, thanks to a combination of butter and oil. It stays soft for days, and the rainbow sprinkles add little pops of color that never bleed into the batter.
I love how the bundt pan does all the work for presentation. A simple powdered sugar glaze drizzled over the ridges makes it look like you spent hours decorating, but it comes together in one bowl and bakes into that classic, pull-apart ring.
Ingredients
- 2 ½ cups (315g) all-purpose flour: spooned and leveled, not scooped, to avoid a dense cake
- 2 tsp baking powder: gives the cake its lift
- ½ tsp fine sea salt: balances the sweetness
- ½ cup (113g) unsalted butter, softened: brings richness and structure
- 1 ½ cups (300g) granulated sugar: sweet without being heavy
- ¼ cup (60ml) vegetable oil: keeps the crumb tender for days
- 3 large eggs, at room temperature: for a smooth, even batter
- 1 tbsp pure vanilla extract: the main flavor backbone
- ½ tsp almond extract, optional: adds a subtle bakery note
- 1 cup (240ml) buttermilk, at room temperature: tang that cuts the sweetness; use whole milk with 1 tbsp lemon juice if needed
- ½ cup (80g) rainbow jimmies sprinkles: the classic funfetti look, never nonpareils
For the glaze
- 1 ½ cups (180g) powdered sugar: sifted if lumpy
- 2 to 3 tbsp whole milk: to thin the glaze
- ½ tsp vanilla extract: rounds out the flavor
Variations / Substitutions
- Make it citrusy: rub 1 tablespoon of lemon or orange zest into the sugar before creaming; skip the almond extract.
- Dairy-free: use a dairy-free butter stick, replace buttermilk with 1 cup unsweetened oat milk plus 1 tablespoon lemon juice, and use a dairy-free milk for the glaze.
- No buttermilk: stir 1 tablespoon white vinegar into 1 cup whole milk and let it sit for 5 minutes.
- Chocolate funfetti: replace ¼ cup of flour with unsweetened cocoa powder and use chocolate jimmies.
- For a festive twist, you might also enjoy my Chocolate Peppermint Bundt Cake.
How to Make Easy Funfetti Bundt Cake
Step 1: Cream the Butter Mixture
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or nonstick spray, then dust it lightly with flour, tapping out the excess. This is the most important step for a clean release later.
In a large bowl, beat ½ cup softened butter with 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl, then drizzle in ¼ cup oil while mixing on low. Add 3 eggs one at a time, beating well after each, then mix in 1 tablespoon vanilla and the optional ½ teaspoon almond extract.
The mixture should look pale and doubled in volume. Rub a little between your fingers, you should no longer feel any sugar grit.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together 2 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt until the leavening and salt are evenly distributed.
This quick step ensures there are no pockets of baking powder in the batter, which can cause uneven rise or a bitter taste.
Step 3: Alternate the Wet and Dry
With the mixer on low, add a third of the dry ingredients to the butter mixture, blending just until the streaks of flour disappear. Pour in half of the 1 cup buttermilk and mix just to combine. Repeat with another third of dry, then the remaining buttermilk, and finally the last of the dry. The moment the batter comes together, stop the mixer. Use a spatula to gently fold in ½ cup rainbow sprinkles with a few broad strokes. Overmixing at any stage will make the cake tough.
The batter will be thick, pale, and studded with bright pops of color. You might see a few tiny flecks of flour, and that is exactly right.
Step 4: Bake the Bundt Cake
Scrape the batter into the prepared pan and spread it into an even layer. Bake for 45 to 50 minutes, until a long toothpick inserted halfway between the outer edge and the center tube comes out with just a few moist crumbs.
The top will be golden, and the edges will have pulled slightly away from the pan. The whole kitchen will smell warmly of vanilla.
Step 5: Drizzle the Glaze and Serve
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely, about 1 hour. Whisk 1 ½ cups powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla until smooth and thick but pourable. Add the last tablespoon of milk if it seems too thick. Drizzle the glaze over the fully cooled cake, letting it run down the ridges and pool around the base. Slice and serve while the glaze is fresh.
Tips for a Bundt Cake That Releases Every Time
- Grease like you mean it: Use butter and a pastry brush, or a baking spray with flour built in. Get into every crevice and coat the center tube. A missed spot is the most common reason the cake sticks.
- Pick the right sprinkles: Jimmies (the long skinny ones) hold their shape and color. Nonpareils bleed into the batter and disappear into sad pastel streaks.
- Room temperature matters: Pull the butter, eggs, and buttermilk out about an hour before you start. Cold dairy can cause the batter to curdle and affect the rise.
- Cool before glazing: A warm cake will absorb the glaze right in, leaving you with no pretty drizzle. Even a slightly warm cake can cause the glaze to thin and slide off.
Bake times by pan size:
| Pan Size | Material | Bake Time |
|---|---|---|
| 6-cup mini bundt | any | 30 to 35 mins |
| 10-cup standard | light metal | 45 to 50 mins |
| 10-cup standard | dark nonstick | 40 to 45 mins |
| 12-cup large | any | 55 to 60 mins |
Check for doneness with a toothpick in the thickest part.
Keeping Your Cake Fresh
- Refrigerate: Store the glazed cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring refrigerated cake to room temperature before serving for the best texture.
Frequently Asked Questions
Can I freeze this cake?
Yes, freeze the cooled, unglazed cake. Wrap it tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight at room temperature and glaze before serving.
My cake sank in the middle; what went wrong?
The cake likely needed a few more minutes in the oven, or the oven door was opened too early. Always test with a toothpick in the deepest section, and avoid peeking before 40 minutes.
Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works just as well. Beat the butter and sugar on high speed until very light and fluffy, which may take a minute or so longer.
What can I use instead of almond extract?
Leave it out for a straight vanilla cake, or use 1 teaspoon of finely grated lemon or orange zest for a bright, fresh note.
Easy Funfetti Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan well with butter or baking spray and dust with flour.
- In a large bowl, beat butter and sugar on medium-high until fluffy, about 3 to 4 minutes. Mix in oil, then eggs one at a time, vanilla, and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt. With the mixer on low, alternate adding the dry ingredients and buttermilk to the butter mixture in three additions, beginning and ending with dry. Gently fold in sprinkles.
- Scrape batter into the prepared pan. Bake 45 to 50 minutes, until a toothpick comes out with moist crumbs. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
- Whisk powdered sugar, 2 tablespoons milk, and vanilla until smooth, adding the last tablespoon of milk if needed. Drizzle over the cooled cake and serve.
