Confetti Bundt Cake
A soft and fluffy vanilla bundt cake bursting with rainbow sprinkles and topped with a sweet vanilla glaze.
Ingredients
For the Cake:
- 115 g unsalted butter melted
- 250 g caster sugar
- 3 eggs
- 120 ml milk
- 60 ml neutral vegetable oil
- 2 tsp vanilla essence
- 225 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 50 g large coloured sprinkles
For the Glaze:
- 1 tsp melted butter
- 2 tbsp milk
- 1 tsp vanilla essence
- 1 cup icing sugar
- Pinch of salt
- 20 g large coloured sprinkles for decorating
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour your Nordic Ware Lotus Bundt pan to ensure an easy release. It works best to brush the pan with melted butter and sift over flour.
- In a large bowl, whisk together the melted butter and caster sugar until smooth. Add the eggs one at a time, whisking well after each addition. Mix in the milk, vegetable oil, and vanilla essence until well combined.
- In a separate bowl, sift together the plain flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the sprinkles, ensuring even distribution without overmixing to prevent the colours from bleeding.
- Pour the batter into the prepared Bundt pan, smoothing the surface. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a wire rack to cool completely.
- In a small bowl, whisk together the melted butter, milk, vanilla essence, icing sugar, and a pinch of salt until smooth. Adjust the milk quantity if needed to achieve your desired consistency.
- Drizzle the glaze over the cooled cake and top with sprinkles for that festive, celebratory touch.
- Serve and Enjoy
