No other flavor screams birthday like funfetti and I was determined to squeeze as much colorful fun into this birthday bundt cake as I could. Without the traditional cake layers and heaps of frosting to work with, I wondered how I could make sure this recipe was special enough for a birthday.
The solution? A lava flow of glaze combined with neon buttercream frosting and matching candles. Plus, this homemade funfetti recipe takes the boxed mix to the next level.
Tips for My Funfetti Birthday Cake
- It’s all about the confetti sprinkles. You can use any type of sprinkle you’d like for this cake, but I prefer the flat, confetti sprinkles to the long and round jimmies. Plus, confetti = funfetti. It just makes sense!
- Coat your sprinkles in flour. Have you ever made a cake and the “floating” ingredient (such as sprinkles, fruits, or chocolate chips) sinks into one big mess? To fix this problem, make sure to follow the recipe and coat the sprinkles in flour. This gives the batter something to grab onto as it bakes, ensuring your sprinkles stay put and evenly distributed.
- Invest in neon food coloring. Getting the right color for the buttercream frosting was a breeze because I used neon food coloring…and they just so happened to match the candles I already had. If you’re really looking for bright, vibrant colors, go neon.
- Let the cake cool. I was too impatient the first time I made this cake and it was still slightly warm when I put my glaze on. I know, I know. But I really thought it’d be fine! It wasn’t. My glaze slid right off and pooled at the bottom of the cake stand. Because this cake is meant to feature a fun presentation for a birthday, wait until the cake cools completely for that picture-perfect glaze.
- Use a wire rack for glazing. Bundt cakes can be hard to move around, so I often like to do my decorating right on the cake stand. However, because of the weight of this glaze, you’re going to want to elevate it on a wire rack with aluminum foil underneath. Your glaze will drip off beautifully without pooling on a plate. Try to keep a few clean areas you can touch when moving your cake back to a stand or get yourself a pizza lifter.
- Don’t be scared by this itty-bitty buttercream recipe. This buttercream frosting recipe was designed to give you exactly the amount you need for six dollops on top of the birthday bundt cake. No more, no less. If you’re craving more buttercream, simply double or quadruple the measurements to make more.
Funfetti Birthday Bundt Cake
With an abundance of confetti sprinkles and rainbow-colored frosting, this funfetti birthday cake is perfect for anyone's big day. It features a delicate sugar coating and a classic vanilla almond flavor.
Ingredients
Funfetti Bundt Cake
- 1 tablespoon vegetable oil
- 2 eggs
- 2 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ½ cups flour
- ¼ cup dry vanilla pudding mix
- 1 teaspoon baking powder
- 1 ½ cups buttermilk
- 8 ounces butter melted
- ⅓ cup confetti sprinkles
- 1 tablespoon flour
Vanilla Glaze
- 2 cups powdered sugar
- 4 tablespoons butter melted
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Buttercream Frosting
- 4 ounces butter room temperature
- 2 cups powedered sugar
- ½ teaspoon vanilla extract
- 1 ½ teaspoons heavy cream
- gel food coloring
Instructions
Funfetti Bundt Cake
- Preheat your oven to 350 degrees. Coat your bundt pan with 1 tablespoon of vegetable oil. Dust evenly with granulated sugar.
- Beat together 2 eggs and 2 ½ cups granulated sugar until light and fluffy. Add 1 teaspoon vanilla and 1 teaspoon almond extract.
- Whisk together 2 ½ cups flour with 1 teaspoon baking powder and ¼ cup dry vanilla pudding mix.
- Beat your dry mixture and 1 ½ cups buttermilk into sugar mixture, alternating between dry and wet ingredients until everything is fully incorporated.
- Melt 8 ounces of butter in a microwave-safe bowl. For fridge-cold butter, heat in 20-second increments. Beat into batter until glossy and combined.
- Mix together ⅓ cup confetti sprinkles with 1 tablespoon flour. Gently fold into batter with a rubber spatula.
- Pour into prepared bundt pan. Smooth top with a rubber spatula and tap on the counter a few times to release any air.
- Bake for 60 minutes. Cake tester should come out mostly clean. A few crumbs may stick.
- Allow to cool for 10-15 minutes before inverting on a plate or cake stand.
Vanilla Glaze
- Carefully whisk together 2 cups powdered sugar with 4 tablespoons melted butter.
- Stir in 2-4 tablespoons milk until desired consistency is achieved. Add 1 teaspoon vanilla extract.
Buttercream Frosting
- Beat together 4 ounces of softened butter, 2 cups powdered sugar, ½ teaspoon vanilla extract, and 1 ½ teaspoons heavy cream. Separate into six bowls.
- Add 2-4 drops gel food coloring into each bowl and mix until your desired color is achieved.
Cake Decorating
- Pour vanilla glaze over completely cooled bundt cake.
- With a tooth pick, evenly mark six dots around the entire bundt cake. This will act as a guide for your frosting.
- Using a star decorating tip (#21), pipe a single "ice cream" dollop of red frosting. Repeat with the orange, yellow, green, blue, and purple frostings.
- Place matching candles into the middle of each dollop of frosting.
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