This rainbow sprinkle vanilla Bundt cake is soft, buttery, and loaded with classic birthday cake flavor in every bite.
It’s a fun, party-ready dessert that feels special enough for birthdays and holidays, yet simple enough for any weekend treat.
Rainbow Sprinkle Vanilla Bundt Cake
1 h 15 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 50 min | 1 h 15 min |
Introduction
Ingredients (12 servings)
Adjust servings:
Ingredients for the Cake
Ingredients for the Vanilla Glaze
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How to Make Rainbow Sprinkle Vanilla Bundt Cake
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Prepare pan and oven
Preheat your oven to 350°F with a rack in the center position.
Generously grease a 10 to 12 cup Bundt pan with butter, then dust with flour.
Make sure every nook of the pan is coated, especially around the center tube and decorative grooves.
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Combine the dry ingredients
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl until well combined.
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Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar until pale, fluffy, and slightly increased in volume.
Use a stand mixer with paddle attachment or a hand mixer on medium speed for about four minutes.
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Add eggs and flavorings
Add the eggs one at a time, beating well after each addition until the mixture looks smooth and silky.
Beat in the vanilla extract and almond extract just until fully blended into the batter.
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Mix in dry ingredients and dairy
In a small bowl or measuring cup, stir together the sour cream and milk until fairly smooth.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream mixture.
Stop and scrape the bowl a few times so no dry pockets hide near the bottom.
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Fill the pan and bake
Pour the batter into the prepared Bundt pan and spread it into an even layer with a spatula.
Tap the pan firmly on the counter a few times to release large air bubbles.
Bake the cake for 45 to 55 minutes, until the top is golden and a tester comes out clean.
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Cool the Bundt cake
Let the cake cool in the pan on a wire rack for 15 minutes so it firms slightly.
Carefully invert the pan onto the rack and lift it away, then cool the cake completely.
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Prepare the vanilla glaze
In a medium bowl, whisk the powdered sugar, milk, and vanilla extract until smooth and pourable.
Add a few extra drops of milk if the glaze seems too thick for drizzling.
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Glaze and decorate with sprinkles
Place the fully cooled cake on a serving plate, with parchment strips under the edges for easier cleanup.
Slowly spoon or drizzle the glaze over the top of the Bundt cake, letting it run down the ridges.
While the glaze is still wet, shower the top generously with rainbow sprinkles so they stick firmly.
Substitutions
- Sour cream -> full fat Greek yogurt
- Use the same amount of full fat Greek yogurt in place of sour cream for similar richness and tang. The crumb stays tender, but the cake tastes slightly lighter and less buttery.
- Whole milk -> buttermilk
- Swap the whole milk for buttermilk using the same volume to add extra tang and moisture. This makes the cake taste a bit more like a bakery pound cake.
- Unsalted butter -> neutral vegetable oil
- Replace the butter with an equal amount of neutral oil if you prefer a very soft, moist crumb. The flavor is milder and less rich, but the cake stays tender even when chilled.
Tips
- Grease the Bundt pan thoroughly
- Brush melted butter into every detail of the pan, then dust with flour and tap out all excess. This prevents sticking and preserves the cake's sharp edges.
- Check doneness correctly
- Test the cake in several spots, especially near the center tube, since Bundt cakes bake unevenly. A toothpick should come out clean or with just a few moist crumbs.
- Use room temperature ingredients
- Bring the eggs, sour cream, and milk to room temperature so they blend smoothly into the butter mixture. This helps the batter emulsify, giving the cake a fine, even crumb.
- Adjust glaze consistency
- For thicker stripes, keep the glaze relatively stiff so it clings to the cake. For a thinner, more translucent finish, add milk drop by drop until it flows slowly.
- Add sprinkles at the right time
- Sprinkle the cake while the glaze is still shiny and wet so the pieces adhere well. If the glaze crusts over, lightly brush with a bit of milk before adding more sprinkles.
Nutrition Facts *
| Energy | 485 | kcal |
|---|---|---|
| Protein | 7 | g |
| Total Fat | 22 | g |
| Carbohydrates | 67 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep my Bundt cake from sticking to the pan?
- Use a heavy, good quality Bundt pan and grease every surface, including the center tube and any ridges. Let the cake rest fifteen minutes after baking, then invert while still slightly warm so it releases more easily.
- What if my cake is browning too quickly on top?
- If the cake darkens before the center sets, tent the pan loosely with foil to shield the surface. You can also lower the oven temperature by 15 to 25 degrees and extend the baking time a little.
- Why is my Bundt cake dry or crumbly?
- Overbaking usually causes a dry cake, especially in deeper pans like Bundts. Check for doneness early and pull the cake as soon as a tester comes out clean. Also measure flour with the spoon and level method so you do not pack in extra.
- Can I bake this cake ahead of time?
- Yes, this Bundt cake keeps well and works nicely as a make-ahead dessert. Cool it completely, wrap tightly in plastic, and store at room temperature for up to two days. Add the glaze and sprinkles within a few hours of serving so the colors stay bright.
Serving Suggestions
This colorful Bundt makes a fun centerpiece dessert for birthdays, showers, or any gathering that needs a bright, nostalgic treat.
Try pairing slices with fresh strawberries or raspberries, or serve with a scoop of vanilla ice cream for a classic diner-style plate.
For holidays or theme parties, swap the rainbow sprinkles for seasonal colors to match your table and create custom celebration cakes.
Reviews
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Mary, New York, NY: OMG...I just finished baking this cake and it was delicious. I baked it as is with the exception of 2 things. I omitted the almond extract and used a loaf pan instead. That's all I had. It still came out great. Will bake again with less sugar. I think 1 1/2 cups would've been better :)
: Glad it worked well in a loaf pan, Mary!
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Angeline Smith, Denver, CO: Very good and flavourful. Grease the bundt pan real well first and then let the cake cool before adding the glaze. Makes for easy cleanup.
: Glad you enjoyed it, Angeline, and thanks for the helpful tips!
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