I baked you a cake that looks like a giant doughnut. HALLELUJAH.
Seriously tell me what could be better.
Okay, besides me marrying Zac Efron.
For reals though, I love baking a big fat bundt cake. Call me an old grandma, but I think this cake looks freaking fantastic. And if you could taste a slice of this fluffy buttery sprinkled homemade treat, you’d be all like, “F THAT BOX MIX, THIS IS EVERYTHING I NEED IN LIFE.” I mean just check out that glaze. I’ve already convinced you that you’re totally making this, right?
I find that when it comes to cake baking, it can be difficult to find the time to make a three layered mind-blowingly delicious cake from scratch. Those things take decades to frost and it’s quite easy to overbake or crack one of the layers in half. However, bundt cakes provide a little bit of safety from all of those dangers, yet still have an incredible amount of flavor.
Yep, I’m all about those bundts baby.
This cake isn’t just for birthdays either, I just thought that all of the sprinkles make it quite appropriate for one. Heck, maybe you should just pretend it’s your birthday and ask someone to bake this for you. That’s what I would do.
I actually created this special cake as apart of a virtual bridal shower for Sally. She’s getting married next month and some friends and I wanted to do something special for the girl who is absolutely obsessed with all things sprinkles. If you haven’t had a chance to check out Sally’s blog yet, it’s full of easy baking recipes (including some healthy ones!). I especially love her muffins.
But then again, I LOVE ALL THE MUFFINS. I’m telling you, that muffin man’s job is on the line.
On my quest to bake something special for Sally, my mind immediately went to yellow cake. My Dad was the one who taught me how to make the perfect yellow cake so baking this brought some sweet memories of late nights baking sheet cakes and hand whipping chocolate frosting with a touch of coffee. My favorite.
You’ll find that cake is certainly simple to make, but it’s extraordinarily good. You can always switch it up and glaze it with chocolate or omit the sprinkles all together. Either way, I know you will absolutely enjoy this recipe as much as I do.
Check out more of these lovely sprinkle themed recipes for Sally’s Bridal Shower:
- Chocolate Swiss Roll Cake from Lauren’s Latest
- Funfetti Cookie Dough Balls from Averie Cooks
- Cake Batter Funfetti Cookies from Diethood
- Cake Batter Popcorn from I Heart Naptime
- Confetti Cookie Milkshake from Bake Your Day
- Cake Batter Ice Cream Balls from Oh, Sweet Basil
- Frosted Sugar Cookies from Roxana’s Home Baking
- Peanut Butter Filled Doughnuts from Crazy For Crust
- Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet
- Shirley Temple from Damn Delicious
- Funfetti Pudding Mix Cookies from Cooking Classy
- Cherry Chocolate Chip Cupcakes from The Messy Baker
- Chocolate Frosted Sugar Cookie Bars from Handle the Heat
- Vanilla Banana Muffins from Love From the Oven
- Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen
- Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel
- 1 1/2 cups unsalted butter
- 3 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups granulated sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup 2% plain greek yogurt or sour cream
- 1/2 cup buttermilk
- 1/2 cup jimmies sprinkles, plus more for the glaze
- For the glaze
- 6 oz white chocolate bar or chips
- 2 tablespoons milk or heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Prepare a 12 cup bundt pan by generous spraying it with nonstick cooking spray (or you can grease it with butter) and dusting it with flour. Tap out any excess flour.
- In a large bowl, whisk together the cake flour, baking powder, baking soda and salt; set aside.
- In the bowl of an electric mixer with a paddle attachment, beat the butter and sugar together on medium speed for 2 minutes or until light and fluffy. Turn the mixer to low speed and add in the eggs, egg yolks, vanilla, and almond extract mixing until just combined. Scrape the sides of the bowl as necessary, add in the yogurt and beat for another minute.
- With the mixer still on low speed, alternate adding in the flour and buttermilk mixture to the butter mixture (in two increments); mixing until just combined. Once all incorporated, remove paddle attachment and slowly stir in 1/2 cup of sprinkles. Pour batter into the prepared pan, smooth the top of it, and bake for 50-60 minutes or until the top is nice and golden brown and the cake tester (or knife) comes out clean with just a few crumbs attached. Let the cake cool completely in the bundt pan before flipping it upside down and removing it from the pan. Place cake on serving platter and drizzle with white chocolate glaze (instructions follow). Cut into 12-16 slices a serve with more glaze, if desired!
- To make glaze: In a small saucepan over low heat, melt white chocolate. Add in milk and vanilla and continuously stir until the glaze it smooth. If you want a thicker glaze, add in a few tablespoons of powdered sugar. Drizzle over cooled cake.
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