The Best Homemade Funfetti Bundt Cake

a slice of funfetti bundt cake on a white plate with a silver fork next to it

This Homemade Funfetti Bundt Cake is seriously the BEST. Moist, tender, packed with rainbow sprinkles and topped with a cream cheese frosting.

So as per usual, I am a bad blogger and forgot my blog’s TWELTH birthday last month. *smacks forehead*

I cannot believe I have been blogging for twelve years, but here we are. It has been a long, fun, strange, surreal and VERY cool journey, and whether you’ve been rocking with me since day one or you’re a newer rider, I welcome and thank you all for joining me!

To make up for my forgetfulness on such a momentous occasion, I figured I owed you guys a cake and this cake defo delivers some serious goodness! Nothing says celebration quite like Funfetti cake, so I set out to create the best dang Funfetti cake I could.

a super close up of a slice of funfetti bundt cake to show the texture and detail in the cake

Funfetti Cake From Scratch

This Homemade Funfetti Cake recipe has pantry ingredients you probably have on hand and comes together very quickly, which I love! It is super easy to make, too. Ingredients for this cake include:

Vegetable oil: imparts moisture into the cake and is the “fat” we are working with
Whole milk: another source of moisture and flavor
Vanilla extract: I used both clear vanilla and pure vanilla extract here – clear vanilla because it offers that true, nostalgic Funfetti flavor, and pure because of its great, true vanilla flavor
Granulated sugar: for sweetness
All-purpose flour: for structure, of course!
Baking soda & baking powder: for helping the cake rise and structure
Salt: for flavor
And you did read the recipe correctly… there are NO eggs in this recipe! Trust and believe, it is so light and fluffy, you’ll be wondering how this sorcery is possible, but it is!

For the frosting, I opted for a cream cheese frosting because 1) I knew this cake was going to be sweet and cream cheese frosting would offset some of that sweetness, and 2) because I recently had a Nothing Bundt Cakes cake and it was heavy on my mind (I looove that they use cream cheese frosting on their cakes) so I kind of wanted to make this taste like a copycat version! However, you can totally make your own buttercream frosting if you prefer!

a piece of homemade funfetti bundt cake on a little white plate with a silver fork next to it

an aerial shot of a piece of funfetti bundt cake with a bite missing out of it. A silver and wooden fork rests on the plate with a chunk of cake on the fork.

This cake comes out perfectly moist, absolutely tender, stuffed with rainbow sprinkles and has the most nostalgic and delicious classic Funfetti cake flavor that’s even better than a box mix! You guys are going to LOVE it!

A photo of the Funfetti Bundt cake's side to show the inside of the cake's texture as it rests on a pink cake stand.

Best Homemade Funfetti Bundt Cake

This Funfetti Bundt Cake is seriously INCREDIBLE! Moist, tender, packed with rainbow sprinkles and full of that nostalgic box-mix flavor but is entirely homemade!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Cake, Dessert

Cuisine: American, Dessert

Servings: 12 servings

Ingredients

For the Cake:

1/2 cup vegetable oil
1½ cups whole milk
1½ cups granulated white sugar
1 Tbsp vanilla extract, pure or clear* (I used a mixture of pure vanilla and clear vanilla, but you can use all of one or half and half)
2¼ cups all-purpose flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup rainbow jimmies sprinkles (see Note)

For the Frosting:

4 Tbsp unsalted butter, softened
8 oz (1 package) cream cheese, softened
2 tsp pure vanilla extract
3 cups confectioners’ sugar

Instructions

Preheat oven to 350° degrees Fahrenheit. Liberally grease a 10-cup Bundt pan with cooking spray or butter and flour the pan. Set aside.
Meanwhile, in the bowl of a stand mixer, combine the oil, milk, granulated sugar, and vanilla extract with the paddle attachment until incorporated. Add in the flour, baking powder and soda, and the salt and mix until well blended. Stir in the rainbow jimmies until combined.
Pour the batter (it will be thin and runny) into the prepared Bundt pan. Bake for approximately 35-45 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. Cool for about 15 minutes, then carefully invert the cake onto a wire rack to cool completely.
After the cake has cooled, make your frosting. In a large bowl, combine the softened butter, cream cheese, and vanilla and mix with a handheld electric mixer until soft and creamy. Add in the confectioners’ sugar until well mixed. Spoon the frosting into a disposable piping bag or Ziploc bag (you do not need a piping tip for this). Snip off the corner of the bag and drizzle stripes onto the cake.
Store the cake covered airtight in the fridge.

Notes

A note about the vanilla: Classic bakery cakes are typically made with clear imitation vanilla extract, so to get that nostalgic flavor, I used a mixture of half pure vanilla extract and half clear imitation vanilla extract. You can use both, or all pure vanilla extract if you prefer.
Another note: you read the recipe correctly – this cake has NO eggs in it!

A piece of funfetti bundt cake sits on a white plate with a forkful of cake is in the foreground to show texture and detail of the crumb.

This cake is on another level of goodness, but thankfully I went to that level and shared it with you! I hope you enjoy!