Funfetti Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 225ml milk mixed with 15ml lemon juice)</li><li class="ingredients-single-item">80g rainbow sprinkles (jimmy type, not nonpareils)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Extra sprinkles for decoration</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (9-10 inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour your bundt pan, ensuring you get into all the crevices. This careful preparation is crucial for a clean release - don't rush this step or your beautiful cake might stick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This uniform distribution of leavening agents will ensure your cake rises evenly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar on medium speed for 4-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that help give your cake structure and lightness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Then beat in the vanilla extract until well incorporated. The mixture should look smooth and creamy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with flour). Mix just until combined after each addition - overmixing will develop too much gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a rubber spatula, gently fold in the rainbow sprinkles by hand. Be careful not to overmix, as the colors can bleed. Use jimmy-type sprinkles (the longer rod-shaped ones) rather than nonpareils (tiny balls) as nonpareils tend to bleed their color more readily into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles that might cause holes in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden on top and will have pulled slightly away from the edges of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan on a wire rack for exactly 10 minutes - this timing is important! Too short and the cake may break; too long and it might stick. Then invert the pan onto the cooling rack and gently remove the pan. Let the cake cool completely before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the glaze, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a bowl until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency - it should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooling rack with the cake over a baking sheet to catch drips. Pour or spoon the glaze over the cooled cake, allowing it to drip down the sides. While the glaze is still wet, sprinkle additional rainbow sprinkles over the top for decoration.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 30 minutes before slicing. To serve, cut with a sharp knife and store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week (though the cake is at its most tender when served at room temperature).</li></ol>