Thursday, November 26, 2020



Get ready to celebrate with a festive funfetti bundt cake crammed with sprinkles. Everyone's favorite childhood cake flavor, completely baked from scratch and made into a bundt cake



4 large eggs, temperature

3/4 cup (149 grams) oil

1 cup (227 grams) milk , temperature

1 tablespoon vanilla

1 teaspoon flavorer

3 cups (360 grams) all-purpose flour

1 3/4 cups (347 grams) sugar

1 1/2 teaspoons leaven

3/4 teaspoon salt

1 cup (176 grams) of rainbow sprinkles


2 1/2 cups (284 grams) powdered sugar

1/4 cup (56 grams) milk

1 teaspoon vanilla

1/2 cup (88 grams) of nuggets (more if desired)


1.Preheat oven to 350 ° F. Grease and flour a 12 cup metal plate.

2.Prepare the cake dough. Using an electrical mixer on low speed, beat the eggs, oil, milk, vanilla and flavorer for two minutes or until well combined. Mix. Reduce speed to low and slowly add flour, sugar, leaven and salt. still beat until all the ingredients are well blended and smooth. Add the nuggets and blend well.

3.Bake the cake. Pour the mixture into the prepared baking sheet. Bake for 45 to 50 minutes, until the toothpick inserted into the cake comes out clean and therefore the cake rises slowly when squeezed together with your fingers. Let the cookies cool within the pan for 10 minutes, then return to the wire rack and funky completely before freezing.

4.Make icing and decorate. to form the frosting, beat the powdered sugar , milk and vanilla until smooth. Add additional granulated sugar for a thicker frosting or more milk to thin it out. Pour over the cooled cake, allowing the frosting to drip down the edges of the cake. Garnish with sprinkles.