Easy Homemade Funfetti Bundt Cake — NO cake mix in this 100% HOMEMADE funfetti cake and it tastes amazing!! Fast, EASY, and the BEST scratch funfetti cake recipe that’s loaded with sprinkles!!
Easy Funfetti Cake … From Scratch!
I almost called this “Easy Homemade Funfetti Birthday Cake” because it’s a perfect celebration cake.
I made it as a belated birthday cake for myself and another friend because we both had June birthdays that we didn’t get around to celebrating together until much later. Better late than never.
The recipe is as close to Funfetti cake mix that I’ve been able to replicate at home. Nothing against cake mix, and it definitely comes in handy, but it’s nice to be able to make a scratch cake in literally 5 minutes.
It’s an easy, no mixer cake that’s adapted from me Classic Funfetti Cake. I basically doubled the recipe, baked it as a Bundt, and changed up the frosting slightly.
It’s my favorite buttermilk cake base that I’ve used for so many cakes, including Vanilla Cake with Vanilla Bean Browned Butter Glaze, Lemon Buttermilk Cake with Lemon Glaze, The Best Pineapple Upside-Down Cake, and Caramelized Banana Upside-Down Cake.
I love the cake base because it’s fast and easy to make, you only use two bowls, and the cakes always turn out supremely moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. That trifecta of moisturizing and tenderizing ingredients makes it impossible to have a dry cake.
Between the sprinkles inside and on top of the cake and the creamy frosting, it’s a total winner. Make this confetti bundt cake for the next birthday party or shower you’re hosting or going to because it’ll be gobbled up.
What’s in the Funfetti Bundt Cake?
For the homemade Funfetti cake, you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Eggs
- Buttermilk
- Sour cream
- Oil
- Vanilla extract
- Sprinkles
For the frosting, you can go the store-bought route or you can make your own. If making your own white frosting, you’ll need:
- Unsalted butter
- Confectioners’ sugar
- Cream or milk
How to Make a Funfetti Bundt Cake
Whisk together the dry ingredients, then stir in the wet. Turn the batter into a greased and floured 12-cup bundt pan.
Bake the Funfetti cake until the center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Let the cake cool completely before frosting.
Once the cake is cool, make the homemade frosting (if using). Spread a thick layer atop the cake and top with more sprinkles.
Do I Have to Use a Bundt Pan?
If you don’t have a bundt pan, you can likely bake this cake in two 9-inch cake tins or one 9×13-inch baking dish. The bake times will differ if using different sized pans, so use your best judgement.
Tips for Making a Funfetti Cake From Scratch
I used pure vanilla extract in this cake recipe because that’s what I always have on hand. However, in this instance imitation vanilla extract will make the recipe taste more like a classic birthday cake (if that’s what you’re going for).
Add the sprinkles to the batter last and mix just until combined. Do NOT over mix once the sprinkles are added, otherwise they’ll bleed into the batter and the cake will come out a funny color.
I prefer adding sprinkles to the top of the cake rather than mixing them into the frosting. Mixing them into the frosting makes them bleed and crushes them.
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Homemade Funfetti Bundt Cake
NO cake mix in this 100% HOMEMADE funfetti cake and it tastes amazing!! Fast, EASY, and the BEST scratch funfetti cake recipe that’s loaded with sprinkles!!
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt, or to taste
- 2 large eggs
- 1 cup buttermilk
- 2/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
- 1/2 cup canola or vegetable oil
- 2 to 3 teaspoons vanilla extract, or to taste
- 3/4 cup sprinkles, or to taste
Frosting
- one 14-ounce container storebought whipped fluffy white frosting
- OR
- 1/4 cup (half of 1 stick) unsalted butter, softened
- about 2 to 2 1/4 cups confectioners’ sugar
- 1/4 to 1/2 teaspoon vanilla extract
- 2 to 3 teaspoons cream or milk
- 1/2 cup sprinkles, or to taste for garnishing
Instructions
Cake:
- Preheat oven to 350F. Spray a 12-cup Bundt pan with floured cooking spray, or grease and flour the pan; set aside.
- To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
- To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, and whisk to combine.
- Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
- Gently stir in the sprinkles, taking care not to overmix or they could bleed.
- Turn batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Place pan on a wire rack and allow cake to cool. After about 15 minutes, remove can from pan and set aside to cool.
Frosting:
- Use storebought frosting (and skip to step 11) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
- Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
- Add the cream slowly in the amount necessary to achieve desired frosting consistency.
- Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
- Evenly sprinkle the sprinkles before slicing and serving.
Notes
Storage: Cake will keep airtight at room temperature for up to 5 days (I’m comfortable storing frosted cakes at room temp, if you’re not store in the fridge) or in the freezer for up to 6 months.
Cake base adapted from Easy Homemade Funfetti Cake.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 240mgCarbohydrates: 64gFiber: 0gSugar: 50gProtein: 4g
More Easy Cake Recipes:
Easy Homemade Funfetti Cake — Move over store-bought cake mix! This easy cake only takes minutes to make and tastes wayyyy better!!
Vanilla Cake with Vanilla Bean Browned Butter Glaze — Move over chocolate, because vanilla has arrived. This no mixer, easy vanilla cake is topped with a browned butter glaze that’s impossible to resist!
Glazed Cinnamon Roll Cake — The flavor of cinnamon rolls in a soft, tender, EASY cake!! One bowl, no mixer, and you’re going to love the tangy-sweet GLAZE!!
Rum Cake — A double dose of rum in this EASY cake that’s supremely moist, buttery, and literally juicy from all the rum!! The perfect make-ahead holiday entertaining cake that everyone will LOVE!!
Snickerdoodle Cake — The interior of this addicting snickerdoodle cake is soft, buttery, dense, and has an almost pound cake-like texture. The cinnamon-sugar filling is my favorite part!
Homemade Yellow Cake — This is the easiest yellow cake from scratch and it tastes like a million bucks! This yellow cake recipe always turns out supremely moist, springy, soft and fluffy cake thanks to buttermilk, sour cream, and oil. Who needs the bakery?
Cinnamon Coffee Cake — Between the cinnamon-sugar crust AND the cinnamon-sugar swirled through the center, this EASY coffee cake is IRRESISTIBLE!
I just took this cake out of the oven & waiting to remove it from the pan. I was just reading the frosting instructions, it says to add vanilla & there is no vanilla listed in the ingredients – is there vanilla in the frosting, & how much should I use? Thank you!!
Apologies, no one has ever caught that typo/omission until now but I updated the recipe.
It’s just a very small amount of vanilla 1/4 to 1/2 teaspoon with the confectioners’ sugar and butter, but if you omitted it, I’m sure it was no big deal.
Hi!! I will be making this recipe in a few days. But a have a question. Are 4 teaspoon of baking power correct? aren’t they to much for 2 cups of flower?. Thank you for your response
4 teaspoons is correct and works perfectly here so I recommend doing that.
Thanks so much! Does the baking time or temp change for a 9×13?
Temp no, time perhaps but likely not by much. Bake until it’s done, however long that takes.
Can this be made the night before? And also how many does it serve? We are having about 35 people so assuming I need two. Thank you!
Yes
Depends on how thin/thick you slice the cake but I would say 8-10
You definitely need at least 2 cakes. You may want to consider my 8×8 recipe for this https://www.averiecooks.com/easy-homemade-funfetti-cake-with-vanilla-buttercream/ but double it and bake in a 9×13 pan. And then do that again and make another 9×13 cake. So you’re making 4x the batch. I feel like you can ‘stretch’ a 9×13 cake more so than a Bundt cake.
I made it for a client. They loved it!
Thanks for the 5 star review and I am glad to hear your client loved the cake!
This was a very good, although if I make it again I would replace the oil with melted butter—I prefer the taste. Kids (and adults) enjoyed it very much!
Thanks for the five star review and I’m glad everyone enjoyed the cake!
This is literally one of the BEST cakes I have ever made at home and tastes better than most that I’ve bought at a bakery. True to Averie’s word, the cake is perfectly moist and tender. It didn’t even need frosting! I love that you don’t have to cream any butter, just whisk, dump, pour and done. Definitely saving this one in the binder. One slight change, I did substitute one teaspoon of almond extract for one of the teaspoons of vanilla. Highly recommend if you like that flavor profile.
Thanks for the 5 star review and glad you concur with my word and explanations of the cake! Glad you are saving the recipe!
i made this cake for our ‘oneg Shabbat’ at my synagogue this past Friday. It was gone in a FLASH!!!! Super moist and good. I was already told I will have to make it again!! I think I will try the cookies too. Thanks, and I am so glad I am getting your recipes, so many of them look wonderful!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it was a bit hit at your synagogue!
Oh my goodness, this recipe looks so good! The pictures of it before it’s cut remind me of a giant sprinkle donut and I am 100% fine with that. Self-professed donut addict over here.
I love making bundt cakes of all flavors (I just made a traditional butter pound cake bundt), so this will definitely be put on my “Must Bake” list. I can’t wait to try it out. I’ll be sure to let you know how it goes, when I do.
Someone else told me it reminded them of a giant sprinkle donut and I would have to agree! I love Bundt cakes too because honestly…they are so much easier than layer cakes!
Oh man this looks incredible! My husband and I both love funfetti so I’ll have to make this for us soon!
best cake for kids
what a fund fun recipe and love that it is from scratch, love the buttermilk, sour cream too, thank you for this and for the other funfetti inspiration!
This is the prettiest cake ever. I love Jesse’s comment and I agree; this is birthday approved from me!!
Thank you! It did make a great (belated) birthday cake!
Unicorn approved, and that’s my official stance on it! <3 <3 <3
Lol and yes agreed re the unicorns!
So pretty Averie! Love the funfetti look, and it’s so even thoughout the cake–did you need to do anything to the sprinkles to get them to separate that evenly? Can’t wait to make this!
I just took my time in sprinkling them on so they were evenly dispersed.
This is such a pretty cake! Forget the kids, I think I want this for MY birthday!
Lol! It makes a perfect birthday cake for any age :)
You’re right, it looks like a birthday cake! Or a giant donut, but that would be good, too! ;)
Totally agree that it could double as a giant donut! :)
This is a bright, cheery cake–very pretty for summer! The texture looks great–I remember your tips over the years for tender cakes (and cookies) and they work!!
Tip that work are the best kind, right :) Have a great weekend!