Go Back
+ servings
This Funfetti Bundt Cake topped with White Chocolate Ganache (and even more sprinkles) is the perfect, go to cake recipe. It's crunchy on the outside and has a delicious texture when cut, it's oh so pretty to look at but simply to make and it keeps well for a few days. What's not to love?
Print Recipe
5 from 1 vote

Funfetti Bundt Cake Recipe

A great fun bundt cake for any family occassion
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12
Author: Sarah Rossi

Ingredients

  • 150 g Unsalted butter plus extra for greasing
  • 350 g Caster sugar
  • 4 Medium free range eggs
  • 300 g Plain flour plus extra for dusting
  • 1 tsp Bicarbonate of Soda
  • 150 g Natural yoghurt
  • 1 tsp Vanilla extract
  • 50 g Sprinkles

To decorate:

  • 100 ml Double cream
  • 200 g White chocolate
  • 50 g Sprinkles

Instructions

  • Pre-heat the oven to 160C.
  • Beat the butter and sugar until pale, light and fluffy.
  • Beat in each egg, one at a time, until fully combined.
  • Stir in the flour and bicarbonate of soda until fully combined, then add the yoghurt, vanilla and sprinkles and mix until totally combined.
  • Grease your bundt tin very thoroughly and then cover the inside with a dusting of flour, tapping out the excess.
  • Fill the bundt tin with your batter, evenly spreading it.
  • Bake for 50 - 60 minutes.
  • Meanwhile, make the ganache. Chop the chocolate very finely and heat the cream in a small saucepan until almost bubbling.
  • remove from the heat and add the white chocolate. Stir until the chocolate is melted and you have a thick ganache. Put to one side (at room temperature).
  • The cake is ready when a skewer comes out clean. (Depending on the shape of the bundt tin you are using, it could need a little more or a little less time. It's worth checking at 45 minutes and if it's not cooked at 60, obviously leave it in until it is.)
  • Allow to cool in the tin for 15 minutes and then tap firmly on the worksurface and turn out.
  • When the cake is totally cold, top with the ganache and extra sprinkles.

Nutrition

Calories: 457kcal | Carbohydrates: 67g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 130mg | Potassium: 103mg | Sugar: 47g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1.2mg