This confetti bundt cake is moist white funfetti cake loaded with crunchy rainbow sprinkles. Most confetti cakes are paired with a white frosting, but this cake is topped with a chocolate ganache glaze. Chocolate and sprinkles are meant to go together. It topped with even more sprinkles.
How To Make White Cake Batter
- Beat butter, oil, and sugar- Beat these together on medium-high for 3 minutes. It will become very pale and fluffy. It reminds me of whipped cream! This is how to get the cake so white and airy. Don’t skip this step.
- Add in sour cream and vanilla- Use full fat sour cream to get most moist texture.
- Add in eggs- Mix in each egg one at a time.
- Mix in dry ingredients and buttermilk- Next, add these in 3 separate intervals. Once combined, scrape the bowl and mix again for 20 seconds to make sure it is all combined.
- Fold in sprinkles- Take the bowl off the mixer and use a rubber spatula to fold in sprinkles. Be gentle so they don’t bleed into the batter.
What Type of Sprinkles To Use
Did you know there is a difference between grocery store sprinkles and good crunchy sprinkles?
Grocery store sprinkles are chewy and more likely to bleed into your cake. They also change the flavor in the actual cake itself.
My favorite sprinkles are from Sweetapolita! They are crunchy, bright, and don’t affect the flavor of the bake. This isn’t an ad, I just love them SO much.
What Bundt Pan To Use
My favorite bundt pan is this one. This is a 10 cup bundt pan and it creates those fun lines for the chocolate to run down.
To prevent the cake from sticking, use baking non-stick spray. The one with flour in it. Spray the pan very well. Get every nook and cranny.
Then, once the cake is done baking, let it sit in the pan for 10 minutes before transferring to a cooling rack. That 10 minutes allows the cake to shrink away from the pan and it will slide right out.
Preventing Over Browning
Since the cake is in the oven for a long time, it can get a little brown on top. To prevent this, about 35 minutes in, place foil loosely on top to prevent it from browning more.
Chocolate Ganache Glaze
To make this glaze, first pour in chocolate chips into a bowl. I use semi-sweet chocolate chips. You can use dark if you desire.
Next, heat the heavy cream in a sauce pan over medium-low heat. Heat the cream until it is hot and steaming. Then, pour the hot cream over the chocolate chips and let it sit for 1 minute and 30 seconds. This lets the cream melt the chocolate. Then, stir until smooth.
If there are any chocolate chip specks, heat in the microwave for 15 seconds. Then, stir again.
Pour the glaze over the completely cooled cake. To prevent a mess, place cake on top of the cooling rack with a cookie sheet underneath. Then, the glaze will drip on to the cooling rack and not all over everything else.
To finish this cake off, top with extra sprinkles!
Getting The Perfect Cake Slice
To get the perfect cake slice without the chocolate smearing into the cake, use a very sharp knife. Then, very simply, after each cut wipe the knife. Wiping the knife will prevent chocolate build up and will be less likely get all over the colorful insides.
Storing The Cake
The confetti bundt cake should be stored at room temperature in an air tight container. Use a cake carrier or store each slice separately. The cake will last up to 5 days.
Freezing The Cake
The confetti bundt cake can be frozen before it is decorated or after it is decorated. After the cake is completely cool, wrap it tightly in cling wrap and freeze. Store in the freezer up to 1 week. Thaw the cake by placing on the counter 2 hours before decorating.
After the cake is decorated, slice the cake and wrap each slice in cling wrap. Then, freeze the slices. To thaw, place on the counter for 1 hour before eating.
Other Cake Recipes To Try
Confetti Bundt Cake
- 3 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 3/4 cup Unsalted butter room temperature
- 1/4 cup Oil canola or vegetable
- 1 1/2 cups White granulated sugar
- 1/2 cup Sour cream room temperature
- 1 TBSP Imitation clear vanilla
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
- 3/4 cup Crunchy rainbow sprinkles
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
- Sprinkles for decoration
- Preheat oven to 350°F. Spray a 10 cup bundt pan with baking non-stick spray. Spray well.
- In a mixing bowl, mix the flour, baking powder, and salt together. Set aside. Using a mixer, beat the butter, oil, and sugar on medium-high for 3 minutes. It should be super light and fluffy.
- Add in sour cream and vanilla. Mix until combined. Scrape the bowl. Add in eggs one at a time and mix on low. Scrape the bowl.
- Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until slightly combined. Add in another third of the dry ingredients and the rest of the buttermilk and mix. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix for 10-15 seconds.
- Pour batter into bundt pan. It should fill the pan 3/4 of the way. Bake for 45-50 minutes. The cake is done baking when a toothpick inserted comes out clean.
- Let the cake sit in the hot pan for 10 minutes before flipping onto a cooling rack. Let the cake cool completely before glazing.
- Pour chocolate chips into a bowl. Set aside. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over the chocolate chips. Let it sit for 1 minute and 30 seconds. Stir until smooth. If any chip chunks remain, heat in microwave for 15 seconds and stir.
- Pour chocolate over cake. Top with rainbow sprinkles.