Homemade Funfetti Bundt Cake
2 cups all-purpose flour
1 ½ cups granulated sugar
4 teaspoons baking powder
½ teaspoon salt, or to taste
2 large eggs
1 cup buttermilk
⅔ cup sour cream, lite is okay
½ cup canola or vegetable oil
2 to 3 teaspoons vanilla extract, or to taste
¾ cup sprinkles, or to taste
Frosting:
one 14-ounce container store bought whipped fluffy white frosting
OR
¼ cup half of 1 stick unsalted butter, softened
about 2 to 2 1/4 cups confectioners’ sugar
¼ to ½ teaspoon vanilla extract
2 to 3 teaspoons cream or milk
½ cup sprinkles, or to taste for garnishing
Preheat oven to 350F. Spray a 12-cup Bundt pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, and whisk to combine.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Gently stir in the sprinkles, taking care not to overmix or they could bleed.
Turn batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool. After about 15 minutes, remove can from pan and set aside to cool.
Use store bought frosting (and skip to the frosting details) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
Evenly sprinkle the sprinkles before slicing and serving.
one 14-ounce container store bought whipped fluffy white frosting
OR
¼ cup half of 1 stick unsalted butter, softened
about 2 to 2 1/4 cups confectioners’ sugar
¼ to ½ teaspoon vanilla extract
2 to 3 teaspoons cream or milk
½ cup sprinkles, or to taste for garnishing
Preheat oven to 350F. Spray a 12-cup Bundt pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
To a separate medium bowl, add the eggs, buttermilk, sour cream, oil, vanilla, and whisk to combine.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Gently stir in the sprinkles, taking care not to overmix or they could bleed.
Turn batter out into prepared pan and bake for about 42 to 49 minutes (start checking at 40 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool. After about 15 minutes, remove can from pan and set aside to cool.
Use store bought frosting (and skip to the frosting details) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
Add the cream slowly in the amount necessary to achieve desired frosting consistency.
Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
Evenly sprinkle the sprinkles before slicing and serving.
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