Description

A joyful, sprinkle-filled cake with a rich, buttery crumb and a pop of color in every slice. Perfect for birthdays, gatherings, or any day that needs a little fun.

Ingredients

2 1/2 cups all-purpose flour, sifted
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, at room temperature
1 cup whole milk
2 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt
1/2 cup rainbow sprinkles (jimmies)
Powdered sugar or icing for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Generously grease and flour a Bundt pan, ensuring all curves are coated.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
With mixer on low, alternate adding the flour mixture and milk, starting and ending with flour. Mix until just combined.
Gently fold in rainbow sprinkles using a spatula.
Pour batter into prepared Bundt pan and smooth the top.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with icing and top with additional sprinkles, if desired.

Notes

Use jimmies (rod-shaped sprinkles) to avoid color bleeding.
Add whipped cream or ice cream when serving for a festive dessert.
To freeze, wrap the cooled cake in plastic and foil and store up to 3 months.