This yummy homemade Funfetti Birthday Bundt Cake, slathered in a sweet and sour lemon glaze, is the perfect way to celebrate birthdays, baby showers, graduations, or anywhere else sprinkles might be appropriate. Not only does this Funfetti Bundt Cake look and taste amazing, but it is also super easy to make.
Besides as a birthday cake, this recipe is also perfect for mini bundt cakes for a shower or just as a fun sprinkle cake to bring to a potluck. And if you love all things Funfetti, be sure to try our Funfetti Rice Krispies Treats too.
Funfetti Birthday Bundt Cake
This Birthday Bundt Cake is made with the best funfetti cake recipe, hands down. It’s super fluffy and moist, ever so lightly flavored with fresh lemons, and packed full of rainbow sprinkles.
We top things off with a pretty white lemon glaze and even more sprinkles. All you need to complete the party is a dollop of whipped cream, some fresh berries or a scoop of your favorite ice cream. Adults and kids alike will absolutely love this super fun, super delicious Birthday Cake Bundt Cake.
Key Ingredients
- Flour – either all-purpose flour or cake flour will work best.
- Baking Powder – this is what makes the cake rise in the oven.
- Sour Cream – any type of sour cream will work great. You can also substitute whole fat Greek yogurt, or even low-fat Greek yogurt if you are trying to cut calories.
- Sugar – you’ll need regular white granulated sugar.
- Eggs – any type of large eggs will work.
- Lemon Zest – use fresh lemon zest saved from the lemons you use to make the glaze.
- Vegetable Oil – you can also substitute avocado oil which is relatively flavor-free.
- Rainbow Sprinkles – you can find these in the bakery section of your local grocery store. You can feel free to use other types of festive sprinkles, too, depending on the holiday or occasion.
- Powdered Sugar – any type of confectioner’s sugar will work. We suggest sifting it first.
- Lemon Juice – use fresh lemon juice and be sure and save the zest for the cake.
How to Make Funfetti Bundt Cake
- Mix batter. Grease and flour a 9 or 10 cup bundt cake pan and set aside. In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest and oil. Add the dry ingredients to the egg mixture, stirring until combined. Fold in the sprinkles very gently, then pour cake batter into the prepared bundt cake pan.
- Bake. Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Invert cake. Once baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
Lemon Icing for Bundt Birthday Cake
- Mix ingredients together. In a large bowl, add the powdered sugar, lemon juice, vanilla extract and lemon extract. Whisk well to combine.
- Adjust. Add a bit more lemon juice or powdered sugar if necessary to reach your desired consistency.
How to Frost a Bundt Cake
- Drizzle the glaze over the cake and let it cool for about 5 minutes before adding more sprinkles over the top as desired.
- Slice and serve with a dollop of whipped cream and fresh raspberries, or a scoop of vanilla ice cream. Enjoy!
Birthday Bundt Cake Tips
- Add the rainbow sprinkles to the top of the glaze after it has set for about 5 minutes, rather than mix them in. This way they won’t bleed into the pretty white glaze.
- Likewise, you don’t want to overmix the batter once you have added the sprinkles because the colors will start to blend and turn into a funky unattractive color.
- Don’t over bake your cake! It will get dry, crumbley and just not very pretty. Keep an eye on it and if you are unsure, you can insert a toothpick into the center and see if it comes out clean.
Frequently Asked Questions
Nope – you can substitute any of the following (keeping in mind that the baking time will vary):
-Two 8”x4”x2 ½” loaf pans
-One 9”x3” angel food cake pan
-One 9”x3” regular springform pan
You can use either a 9 cup or 10 cup bundt cake pan for this recipe. Obviously, the 10 cup cake pan will yield a slightly shallower cake. This is also a great recipe for making mini bundt cakes – just be sure and adjust the bake time accordingly.
Rainbow sprinkles are the kind used in Funfetti cake mix. However, there are so many sprinkles options these days and you can use any type that you like!
The trick to preventing bundt cake from sticking to the pan is two parts. First, you need to properly prepare your bundt pan. It’s important to grease and then add a dusting of flour, patting out any extra flour that doesn’t stick to the butter/oil. Second, let your cake cool for about 5-10 minutes before flipping it over and inverting onto your serving plate to cool completely.
If you are still having a hard time, you can use a knife and gently pull the cake away from the pan.
Storing and Freezing Instructions
- Room Temperature: wrap in aluminum foil or place in a cake carrier with an airtight lid and store at room temperature for up to 2 days.
- Refrigerator: wrap your bundt cake with aluminum foil and store in the fridge for up to 4 days.
- Freezer: wrap unglazed bundt cake with plastic wrap and then aluminum foil and store frozen for up to 2 months. Thaw in the fridge or at room temperature overnight before glazing.
More Bundt Cake Recipes You’ll Love
Birthday Bundt Cake Recipe
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons lemon zest, (from 2-3 lemons)
- 1/2 cup vegetable oil
- 3 tablespoons rainbow sprinkles, (plus more for decorating)
Lemon Glaze
- 2/3 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9-10 cup bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, whisk together sour cream, sugar, eggs, lemon zest and oil. Add the flour mixture to the egg mixture, stirring until combined.
- Once the batter is mixed, gently fold in the rainbow sprinkles, then pour cake batter into the prepared bundt cake pan.
- Bake in a preheated 350 degree oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool for about 5-10 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- In a large bowl, whisk together the powdered sugar, lemon juice, lemon extract and vanilla extract, adding more lemon juice if necessary to reach your desired consistency.
- Drizzle the lemon glaze over the cake, then let it set for about 5 minutes before decorating with more sprinkles. Serve with a dollop of whipped cream and fresh raspberries, or a scoop of vanilla ice cream. Enjoy!
Notes
Nutrition
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This homemade Birthday Funfetti Cake is super fluffy and moist, flavored with lemon and vanilla and packed full of rainbow sprinkles. Not only does this cake taste and look amazing, but it is also super simple to make.
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