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Side view of confetti bundt cake.
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5 from 1 vote

Confetti Bundt Cake

This confetti bundt cake is a very moist and fluffy funfetti bundt cake. It is topped with a chocolate ganache drip and topped with extra sprinkles.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Servings: 12 slices
Calories: 542kcal

Ingredients

Confetti Cake

  • 3 ½ cups All-purpose flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Salt
  • ¾ cup Unsalted butter room temperature
  • ¼ cup Oil canola or vegetable
  • 1 ½ cups White granulated sugar
  • ½ cup Sour cream room temperature
  • 1 tablespoon Imitation clear vanilla
  • 4 Large eggs room temperature
  • 1 cup Buttermilk room temperature
  • ¾ cup Crunchy rainbow sprinkles

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • Sprinkles for decoration

Instructions

Confetti Cake

  • 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 ⅓ 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 ¾ 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.

Chocolate Glaze

  • 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.

Notes

Flour- Spoon and level the flour or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 tablespoon of flour.
All dairy ingredients should be pulled out 2 hours before baking.

Nutrition

Calories: 542kcal | Carbohydrates: 63g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 303mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 3mg