Kennedy Family Recipes

Funfetti Bundt Cake

Dessert

Dairy-Free

Soy-Free

Funfetti bundt cake is an incredible cake, especially for a birthday!

The outside of the cake gets crunchy, the inside is like a sweet bread, and the frosting provides the perfect sweetness.

Funfetti Bundt Cake

Ingredients

Cake:

  • 4 Large Eggs, room temperature
  • 3/4 cup of Extra-Virgin Olive Oil
  • 1 cup of (Unsweetened) Almond Milk
  • 1 tablespoon of Vanilla Extract
  • 3 cups of All-Purpose Flour
  • 1 3/4 cups of Granulated Sugar
  • 1 1/2 teaspoons of Baking Powder
  • 3/4 teaspoon of Salt
  • 1 cup of Rainbow Sprinkles

Frosting:

  • 2 cups of Powdered Sugar
  • 3.5 tablespoons of Water
  • 1/2 teaspoon of Vanilla Extract

Directions

  1. Preheat the oven to 350 degrees (Fahrenheit).
  2. Mix together equal parts (2 Tablespoons each) of Extra-Virgin Olive Oil and Flour in a bowl and then use a silicone basting brush to coat the Bundt pan all over.
  3. Using a stand mixer on medium speed, beat the Eggs until light and airy (about 10 minutes).
  4. Add the Oil, Almond Milk, and Vanilla Extract and mix for 2 minutes.
  5. Reduce speed to low and slowly add in the Flour, Sugar, Baking Powder, and Salt. Continue to beat until ingredients are fully incorporated and smooth.
  6. Mix in the Rainbow Sprinkles with a rubber spatula.
  7. Pour batter into the prepared Bundt Pan.
  8. Bake 50 minutes, until a tester inserted into the cake comes out clean.
  9. Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
  10. To make the Glaze, whisk together the Powdered Sugar, Water, and Vanilla extract until smooth.
  11. Add additional powdered sugar for thicker glaze. Pour over the cooled cake, letting the glaze drip down the sides of the cake.

Tips

  • To prevent the cake from sticking to the cake pan, make a mixture of equal parts (2 Tablespoons each) of Extra-Virgin Olive Oil and Flour; use a silicone basting brush to add this mixture to all parts of the cake pan before adding the cake mixture to the pan.
  • Allow the cake to fully cool before adding the glaze; a hot cake will melt the glaze.
  • It seems like a long time, but the eggs should be beaten for 10 minutes to get the proper texture of the cake.