Homemade Funfetti Bundt Cake!
June 13, 2016 | By Jeremy Scheck | Leave a Comment
Deliciously moist pound cake with sprinkles. Like the box but so much better.Bake in a regular 10″ bund pan (baking for 60 mins)
adapted from thekitchn.com
Homemade Funfetti Bundt Cake!
Ingredients
- 3 cups (360g) cake flour (can substitute AP) + more for flouring the pan
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup, 16 tbsp (226g) unsalted butter at room temp
- 2 1/2 cups (300g) granulated sugar
- 6 eggs
- 1 cup, 8oz (226g) full fat sour cream
- 2 tsp vanilla extract or paste
- 1/4 tsp almond extract (optional)
- Sprinkles, to taste
- 2 cups (227g) confectioners/powdered/icing sugar
- 6 tbsp milk
- 1/2 tsp vanilla extract or paste
- 1/8 tsp almond extract (optional)
- Food dye (optional)
- Sprinkles, to taste
Instructions
- Preheat oven to 325°.
- Prepare bundt pan with butter and flour (grease with butter or non stick spray and add a heaping tablespoon of flour. Move the flour around to coat the inside of the pan, and then lightly tap the pan against the sink wall to get rid of excess flour in the sink)
- In a medium bowl whisk together flour, baking soda, salt and sprinkles
- Cream the butter and sugar with an hand held mixer or an electric stand mixer fitted with a paddle attachment until very light and fluffy, about 5 mins.
- Add eggs, one at a time, scraping down the bowl and beating well after each addition.
- Beat in sour cream, vanilla, and almond extract.
- With a rubber spatula or the mixer on low, fold in flour mixture until just combined.
- Bake 60-65 minutes until a toothpick or cake tester inserted in the middle of the cake comes out clean.
- When done, let cool in pan for 15 mins before inverting on a wire rack.
- When the cake is cooled completely, make icing as follows.
- Place the powdered sugar in a medium sized mixing bowl.
- Whisk in milk, a tablespoon at a time, until the frosting is thick but pourable
- Stir in food and flavoring dye as desired.
- Pour icing over cooled cake and let drip down the sides.
- Before the icing sets, sprinkle more sprinkles as desired on top.
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Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.