Looking for a festive and crowd-pleasing dessert? This Vanilla Confetti Bundt Cake is the ultimate celebration treat! With its moist vanilla cake base and a colorful sprinkle surprise, it’s perfect for ringing in the New Year or as a birthday showstopper. The velvety glaze and cheerful rainbow confetti make this cake as fun to look at as it is to eat.
This recipe is an adaptation of my Lemon Bundt Cake with Cream Cheese Frosting, but I’ve transformed it into a vanilla lover’s dream by removing the lemon, adding vanilla pudding mix for extra flavor and moisture, and folding in colorful confetti sprinkles for a party-ready look. Let’s dive in!
Why You’ll Love This Vanilla Confetti Bundt Cake
- Moist and Flavorful: Thanks to the addition of sour cream and instant vanilla pudding, this cake has a soft, tender crumb.
- Festive and Fun: Rainbow confetti sprinkles baked into the batter make every slice a celebration.
- Versatile: Perfect for New Year’s parties, birthdays, or any occasion that calls for cake.
Recipe Tips
- Use the Right Pan: A 10-cup bundt pan works best for this recipe. Make sure it’s well-greased to prevent sticking.
- Prevent Sprinkle Bleeding: Use confetti quins rather than jimmies or nonpareils. Quins hold their color better in the batter.
- Check for Doneness: Ovens vary, so keep an eye on your cake after 45 minutes. A toothpick should come out clean or with a few crumbs, but not wet. Mine took exactly 1 hour to bake perfectly!
- Customize the Glaze: Adjust the heavy cream to control the consistency of the glaze—thicker for a more defined drizzle or thinner for a delicate coating.
- Storage: Store the cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Let it come to room temperature before serving for the best flavor.
Storage and Shelf Life for Vanilla Confetti Bundt Cake
- Room Temperature Storage:
- The cake can be stored at room temperature in an airtight container for up to 3 days. If your kitchen is warm or humid, consider refrigerating to preserve freshness.
- Refrigeration:
- For longer storage, cover the cake tightly and refrigerate it for up to 7 days. Let the cake come to room temperature before serving for the best flavor and texture.
- Freezing:
- Yes, this cake freezes beautifully! Here’s how to freeze it:
- Allow the cake to cool completely before freezing. If the glaze has already been added, let it fully set before wrapping.
- Wrap the cake tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn.
- Place the wrapped cake in a freezer-safe bag or airtight container.
- The cake can be frozen for up to 3 months.
- Yes, this cake freezes beautifully! Here’s how to freeze it:
- Thawing:
- To thaw, move the wrapped cake to the refrigerator and let it defrost overnight. For quicker thawing, leave it at room temperature for a few hours. Serve as is, or add a fresh drizzle of glaze and sprinkles after thawing to refresh its look.
These storage tips make it easy to prepare this festive cake ahead of time and enjoy it at its best!
This Vanilla Confetti Bundt Cake is more than just a dessert—it’s a celebration baked into every slice. The soft, buttery cake paired with the sweet vanilla glaze and bursts of colorful sprinkles makes it the perfect centerpiece for any party or gathering. Whether you’re ringing in the New Year, celebrating a birthday, or simply sharing joy with loved ones, this cake is guaranteed to bring smiles to the table. Bake it, share it, and let the festivities begin!
Vanilla Confetti Bundt Cake
Ingredients
For the cake:
- ¾ cup salted butter room temperature, 12 tbsp
- 1 ¾ cups granulated sugar
- 1 tbsp vanilla extract
- ½ cup vegetable oil
- 4 eggs room temperature
- ½ cup full fat sour cream
- 1 ¼ cups buttermilk room temperature
- 3 cups all-purpose flour
- 1 3.5 oz box of instant vanilla pudding
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup sprinkles I used confetti quins
For the icing:
- 2 cups powdered sugar
- ¾ tsp vanilla extract
- 2-4 tbsp heavy cream you can use milk too!
- ¼ cup sprinkles
Instructions
For the cake:
- Preheat the oven to 350° and grease and flour bundt pan. In the the bowl of a stand mixer combine the butter, sugar and vanilla extract. Beat on medium-high speed until light and creamy, 3-5 minutes.
- Add flour, buttermilk, oil and sour cream. Mix on low until just combined. Stir in the instant pudding, eggs, baking soda and salt. Mix on low until combined. Add the sprinkles and use a spatula to gently mix them in.
- Pour into the prepared bundt pan and bake for 50 minutes to 1 hour, or until golden brown and baked through. Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. Allow to cool completely.
For the icing:
- In a medium sized bowl whisk together the powdered sugar, vanilla and heavy cream until smooth. Add additional heavy cream, 1 tablespoon at a time, until it reached desired consistency. I like this icing to pour over the top but not be too thin where it all runs off the cake.
- Once the cake has completely cooled, pour and spread the icing over the top. Add sprinkles, slice and serve!