Confetti Bundt Cake

I’m just here to say that, uh, bundt cake is for any actual time ever. This is a little birthday-sprinkled bundt cake, but it’s soft and dense like a pound cake, and it’s honestly the best little treat to have on hand.

We’re using confetti sprinkles plus all the best flavors to make this pillowy dream of a cake. As per usual, bundt cakes are super easy to make- we’re not frosting layers today- and it still feels like a celebration. Let me show you how to make it!

How to Make Confetti Bundt Cake

We’re using some pretty simple ingredients here but stepping it up with a few special items. First up, this recipe uses cake flour, which gives it a super silky, tender texture that I’m obsessed with. We’re using buttermilk to help keep everything super soft as well, and then of course lots of confetti sprinkles.

Start off by stirring up the dry ingredients until everything is combined, and then it’s time to beat the butter, sugar, and oil together until well combined and a little fluffy.

Then add in the sour cream and start mixing in your eggs one at a time, mixing well between each egg. Then stir in the vanilla extract, and it’s time to work on the dry ingredients.

You want to add the dry mixture and buttermilk in alternating additions starting and ending with the flour, and mixing well between each addition. This process helps create a silky smooth cake batter that is well combined and ready to bake.

Spread the batter into a 12-cup bundt pan and then it’s off to the oven to bake. One big tip for making sure your cake doesn’t stick is to grease your pan right before you put the cake batter in. This helps everything stay fresh and well coated with the non-stick mixture.

Once everything is baked and cooled, turn the cake out and then drizzle your icing over the top. I’m using a simple sour cream icing for a little bit of tang and the perfect amount of sweetness for this cake. Honestly I’m thrilled with how this confetti bundt cake turned out- I know you’ll love it!

Tips and Tricks for Making Confetti Bundt Cake

Here are my tips and tricks for the perfect Confetti Bundt Cake every time:

• Do I have to use cake flour? This recipe can use true cake flour, or a cake flour substitute if you’d prefer. Optionally, you can make the cake with all-purpose flour by reducing the total amount of flour by 1/2 cup. The cake will be less soft and pillowy, but still very delicious.
• What if I don’t have confetti sprinkles? You can use any sprinkles you prefer here- jimmy style sprinkles would also work great. You can also of course omit the sprinkles all together if you prefer, but where’s the fun in that?
• Why does this recipe use butter and oil? The combination of using butter and oil here creates a cake with great flavor from the butter, but one that stays moist from the oil. Don’t skip it!
• Spray or grease your cake pan right before putting the batter in. This will help avoid sticking and the grease that you use will not sink to the bottom of the pan.
• How do I know when the batter is finished mixing? This cake batter should be thick butter should be thick and smooth, and there should be no dry pockets of flour remaining in the batter.
• Can I use a different bundt pan? You can use any shape of bundt pan as long as it holds at least 10 cups. This cake works best in a 12-cup bundt pan, so if you are using a 10 cup pan, you may need to bake the cake slightly longer.
• How do I know when the cake is finished baking? The cake is finished baking when a cake tester inserted into the center of the cake comes out with just a few dry crumbs clinging to it.
• Let the cake cool in the pan for at least 20 minutes before turning it out onto a plate to finish cooling.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Confetti Bundt Cake

Servings 16 slices

Ingredients

For the cake:

• 4 1/2 cups cake flour
• 1 1/2 tsp baking powder
• 1 tsp. salt
• 1 1/2 cups softened butter
• 1/4 cup oil
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1 tbs. vanilla extract
• 1 tsp. almond extract
• 1 cup buttermilk
• 2/3 cup confetti sprinkles

For the icing:

• 2 cups powdered sugar
• 1/8 tsp. salt
• 2 tbs. sour cream
• 1 tsp. vanilla extract
• 1-3 tbs. milk

Instructions

For the cake:

1. Preheat your oven to 350 degrees and generously grease a 10 or 12-cup bundt pan with baking spray.

2. In a medium bowl, stir together the flour, baking powder, and salt, and set the mixture aside. In a large bowl, beat together the butter, oil, and sugar until smooth and fluffy, about 1-2 minutes. Add in the sour cream, vanilla extract, almond extract and one egg- stir until well combined. Then, beat in the remaining eggs one at a time until completely mixed through and all the eggs have been added.

3. Add in about 1/3 of the flour mixture and stir until well combined. Then add in about half of the buttermilk and stir to combine. Repeat until all of the buttermilk has been added. On the final addition of the flour mixture, add in your sprinkles as well, and beat the mixture until it’s well combined. The batter should be very thick.
4. Spread the batter into your prepared baking pan evenly. Bake in your preheated oven for 65-75 minutes, or until a cake tester comes out clean. Cool the cake for about 20 minutes in the pan before turning it out onto a plate to finish cooling.

For the icing:

1. In a small bowl, whisk together the powdered sugar and salt. Add in the sour cream, vanilla extract, and 1 tablespoon of milk and whisk to combine. The icing should be thick but somewhat drizzle-able in consistency. Add more milk if the mixture is too thick.
2. Ice the cooled cake as desired and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!