Before I tasted this funfetti bundt cake with a milkybar drizzle, I knew it was going to be trouble. Rainbow studded soft vanilla cake covered in a silky white chocolate sauce. COME ON! If this doesn’t make you want to come up with a reason to bake a celebration cake, then well, we can’t be friends. Jokes, we can be friends… kind of.
What is Funfetti Cake Flavour?
I love making all kinds of funfetti cake variations. From cupcakes to layer cakes and now I’ve been able to add a bundt cake to my funfetti repertoire. But I often get asked, “what flavour is funfetti”. Well, besides being the prettiest flavour, it basically is a good vanilla cake recipe with a ton of rainbow vermicelli sprinkles folded through the cake batter. And when baked the cake looks like it's dotted with all kinds of colours.
When discussing what is a funfetti cake, we can get quite technical here about the vanilla that needs to be used, the sprinkles, and even have the debate about oil vs butter. But really, we are home bakers and this is about making simple, delicious cakes.
The only thing I will say about the sprinkles that you use, is that this will affect how vibrant the colours are after your cake has been baked. It is surprisingly hard to find rainbow vermicelli in South Africa. But when you do, go for artificial. What? I know, but the naturally coloured rainbow vermicelli doesn’t colour the cake batter as well as its’ not-so-good-for-you friend. So, the choice is yours but either way, this cake is delicious and topped with extra sprinkles, you’ll get the point across.
Birthday Bundt Cake
Bundt cakes are my new favourite, this is because they are the easiest way to make simple and delicious cakes. And provided they pop out of their tins easily, they are really pretty too!
The simplicity of this funfetti bundt cake makes this the perfect cake to attempt for someone’s birthday if you are still finding your feet as a baker. It screams birthday, it tastes delicious, and it's super easy to make. Topped with extra sprinkles and shavings of milkybar, the birthday boy or girl couldn’t want more.
What is the Difference Between a Bundt Cake and a Regular Cake?
The difference between a bundt cake and a regular cake comes down to the shape it is baked in. Regular cakes are baked in round (or rectangle, or heart, or number, you get the point) shaped tins while a bundt cake is baked in a tin that has a hole in the centre. This means more of the batter is in contact with the sides of the pan while baking and each slice gets the perfect proportion of a caramelized outside and a fluffy inside.
Should You Let the Cake Cool Before Flipping It?
Let’s be honest, the most stressful thing about making a bundt cake is… will it come out of the tin? And I am here to tell you exactly how to get your bundt cake out of its tin, every single time without having half of it left behind. Because this is soul-destroying.
Are you listening? Step one, don’t skip step two! No matter how much of a rush you are in or what your tin says about being non-stick, don’t believe it. Step two, melt about a tablespoon of butter, and using a pastry brush, brush the inside of your tin, carefully. Making sure you get into each crevice because these days, bundt cake shapes are pretty wild. After you have brushed your tin with butter sprinkle in some plain flour. Using the palm of your hand swivel and tap the cake pan to ensure that every part of the tin is covered in both butter and flour. Simple but absolutely necessary.
Now, after you have baked your bundt cake you need to allow the cake to cool in the tin for about 10 to 15 minutes before flipping it onto your cake plate. If like me, you forget about the cake and it gets cold in the tin, fear not. Put the tin back in a hot oven for a minute or two and then immediately flip your cake onto your plate. Perfection every time.
Ok, so now you are ready to tackle this funfetti bundt cake! I’d love it if you tagged me in your creations on Instagram or leave a comment below!
Happy Baking,
With Love,
Kitty
📖 Recipe
Funfetti Vanilla Cake and Milkybar Sauce
Ingredients
- 115 grams oil
- 3 eggs
- 290 grams self raising flour
- 1 teaspoon salt
- 250 grams sugar
- 1 teaspoon vanilla essence
- 270 grams milk
- 60 grams rainbow vermecelli
- butter for brushing the pan
- 160 grams Milkybar
- ¼ cup ideal milk
Instructions
- Preheat your oven to 170°C and butter and flour a bundt cake pan.
- Place the oil, eggs and sugar in a bowl of an electric mixer fitted with a whisk attachment. Beat on high speed for about 3minutes until well mixed.
- Sift together the flour and salt.
- In a jug combine milk and vanilla.
- Add the wet and dry ingredients to your egg and sugar mixture by alternating between the two. Make sure you are doing this slowly to avoid lumps and scraping the bottom and sides of the bowl with a spatula to ensure everything is mixed properly.
- Fold through the sprinkles.
- Pour your mixture into the prepared cake pan and bake in a preheated oven for about 35 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Once the cake is cooked, allow it to stand for 20minutes before turning it out onto a cake plate.
- To make the sauce, place the Milkybar chocolate and ideal milk in a small saucepan set over medium to low heat. Make sure the sauce is the right pouring consistency and then drizzle the sauce over your cake. Enjoy!
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