Vanilla Confetti Bundt Cake
This Vanilla Confetti Bundt Cake is the ultimate dessert for bringing joy to any celebration. Whether you're welcoming the New Year or making someone’s birthday extra special, this cake is a showstopper that’s sure to impress!
Servings: 12 servings
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!