Funfetti Bundt Cake
Ah. Funfetti Bundt cake. It’s sprinkles and spice and everything nice. Except the spice part. There are no spices in this sprinkle cake. Unless you count the salt.
This funfetti cake is bright and cheery and festive and adorable and also, so quick, so easy, dairy-free, delicious, and a can’t-help-but-help-yourself-to-second-servings typa cake recipe.
It’s fun. It’s kid friendly. (And lesssbereal, definitely also adult friendly.) And it’s yours for the taking.
I’m a BIG fan of a basic vanilla cake. One that’s sweet, but not too sweet. Fluffy, but with a decent denseness to it. Moist and tender and soft, with a nice crumb and crust. Full of rich flavor, yet light on the palate.
One that can be made by hand, quickly, in one bowl, that doesn’t require a machine for creaming.
And such is this funfetti Bundt cake. It is all the above things. It is an ideal vanilla cake, but also, it’s packed with colorful sprinkles. And topped with a sweet, glossy glaze. And finished off with a garnishing of some more sprinkles.
Stick a candle in it. Call it a (birth) day. See what I did there?
No seriously. Next time you have a celebration that requires a celebratory cake. And you don’t wanna bother with a finicky, time-consuming, cream-filled layer cake. Pick this funfetti Bundt cake instead.
It’s got all the festive vibes of a layer cake, but with a fraction of the amount of time and effort.
When I make a dairy-free cake, I usually opt for orange juice as my liquid of choice. I find that it adds so much flavor to cakes, along with lovely hints of fruity undertones. Definitely not tastes a non-dairy milk could muster up, aye?
And the other flavors. We’ve got a full tablespoon of pure vanilla extract. Cuz we ain’t messin around.
And three large eggs plus an extra egg yolk for extra richness, moistness, and tenderness.
And a generous amount of oil. Cuz we want this funfetti cake rich and fluffy.
And white sugar. We keepin things light and sweet. But not too sweet.
Quick and easy. Soft and moist. Tender and fluffy. Rich and hefty. Dairy-free and festive.
Funfetti Bundt cake - let’s throw a partayyyyyyyy.
Funfetti Bundt Cake
Yield: 12-16 servings
1 1/3 cups oil (canola, vegetable)
1 cup orange juice
1 3/4 cups granulated sugar
3 large eggs + 1 large egg yolk
1 tablespoon vanilla extract
3 cups flour
4 teaspoons baking powder
½ teaspoon salt
2/3 cup sprinkles*
Glaze:
2 cups confectioners sugar
1 teaspoon vanilla extract
Pinch of salt
2-4 tablespoons milk (or non-dairy milk)
-1/3 cup sprinkles, for garnishing
1. Preheat oven to 350°F. Grease a large Bundt pan well.
2. In a large bowl, whisk together the oil, orange juice, sugar, eggs, and vanilla extract until smooth.
3. Pour the flour, baking powder, and salt over the wet ingredients and mix everything together until just combined. Gently stir in the sprinkles last.
4. Pour batter into prepared pan. Bang the pan against the countertop a few times to remove air bubbles.
5. Bake for 50-65 minutes, until the cake springs back when touched and a toothpick inserted into the center comes out just clean.
6. Let cake cool somewhat before running a knife along the edges of the Bundt pan to help release the cake from the pan. Invert the cake onto a sheet of parchment paper or foil. Let cake cool completely before glazing.
7. Whisk together the glaze ingredients until you have a thick yet pourable consistency. Pour glaze over the cake and let it drizzle down the sides. Garnish top with sprinkles.
*Note: use the short stick sprinkles (called jimmies), not the tiny dotted sprinkles (called nonpareils).
