Finding pictures of a recipe that you haven’t posted is one of the greatest blogger feelings ever! I made this Funfetti Cream Cheese Bundt Cake about the same time as my Dulce de Leche Cake and somehow it was left by the wayside. As the name implies Funfetti Cakes are fun and adding sprinkles to cake batter immediately elevates it to party status.
There’s a bakery/cake supply shop here in town that makes excellent Funfetti layer cakes and cupcakes and for a long time I wanted to try my hand at it. My intention was to make a Funfetti Layer Cake, but I had cream cheese sitting out and didn’t want to refrigerate it for the third time. The Cream Cheese Bundt Cake recipe I used is adaptable to lots of add ins and flavors so this was a good place to start.
One important thing when working with sprinkles is to do all you can so they don’t create a tie-dyed effect. Granted they will dissolve in the batter but you want them to dissolve in place. I hope that makes sense. Several things you can do to make that happen is to use good grade sprinkles, add them to the batter last and mix them in by hand. Sprinkles also referred to as jimmies, come in lots of color combos that allow for easy customizing for most holidays.
You’ll notice that my recipe calls for 1 ½ cups of butter and that’s quite a bit of fat especially when combined with 8 ounces of cream cheese. You can modify this by using only 1 cup of butter, and ¼ cup + 2 TBS Oil. Using reduced fat cream cheese is also an option, but not fat free. I’ve tried using fat free cream cheese before and the texture of the cake was less than pleasant. Also, the three cups of sugar can also easily be reduced to two. If you want to use a sugar substitute have at it.
This cake keeps very well covered and at room temperature for up to a week. If by some chance it lasts longer than a week, store in the refrigerator.
- 1 (8 ounce) package cream cheese
- 1 ½ cups butter
- 3 cups white sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 2 oz. bottle rainbow sprinkles
- Glaze (optional)
- ½ cups of powdered sugar
- 1 tsp of lemon extract
- 1 TBS milk
- Preheat the oven to 325°.
- Prepare a 12 cup Bundt pan with grease and flour or nonstick spray.
- In large bowl, cream butter and cream cheese until smooth.
- Add sugar beating until light and fluffy, about 5 minutes.
- The next step is to add the eggs one at a time, mixing well after each addition followed by the vanilla.
- Slowly add the flour about a cup at a time, scraping the bowl down after each addition.
- Add in sprinkles and mix by hand to thoroughly blend.
- Pour into prepared pan and bake for one hour and 10 minutes, check for doneness after one hour.
- Cake is done when toothpick inserted in the center comes out clean.
- For the Glaze: Combine powdered sugar, lemon extract and 1 tsp of water at a time to thin the glaze enough to brush on the cake.
- Glaze cake while it’s still warm.
I hope my party peeps are in the mood for a colorful cake because I’m taking it to the following parties.
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