Funfetti, confetti, whatever you want to call it, white cake dotted with rainbow sprinkles is one of my favorite things on earth. Like, I logically know that sprinkles don’t qualify as a flavor, but that won’t keep me from saying that sprinkles are my favorite flavor. Seriously, add sprinkles to pretty much anything and I’ll love it. Those little pops of color are just so…happy. Is happiness a flavor?
I haven’t made many layer cakes in the last year—it’s hard to believe I used to make 10-20 a month!—but that doesn’t mean I haven’t fed my craving for rainbow sprinkles. Last summer’s Funfetti Cookie Cupcakes are one of my favorite recipes in a long time, as is this Funfetti Bundt Cake.
Like the traditional layer cake, this is a moist sour cream white cake positively loaded with rainbow sprinkles. Unlike the traditional cake, this batter takes exactly four minutes to mix; just dump everything in a bowl and let your electric mixer have at it until it’s impossibly smooth, thick and voluminous, then stir in 3/4 cup of rainbow sprinkles before baking.
Like most bundt cakes, this one takes its sweet time to bake and cool, but I promise your patience will be rewarded. Once your cake hits room temperature, pour on a glaze, scatter on some more sprinkles and slice it up! Funfetti Bundt Cake would be great for birthdays, picnics, holidays or any old time.
I know that restrictions are starting to loosen as vaccines becomes more available, but if you’re not attending gatherings that require a cake of this size, don’t worry, I’m not either. What that means is that I happen to know that this recipe halves well and can be baked in a loaf pan for your immediate pod or just yourself. I don’t know about you, but dipping into my own personal Funfetti cake over the course of a week sounds a lot like happiness to me.
Funfetti Bundt Cake
makes one 10-cup capacity bundt*
Cake:
2 3/4 cups all-purpose flour
2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large egg whites, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon pure almond extract or imitation butter extract (optional)
3/4 cup full-fat sour cream, room temperature
1/4 cup whole milk, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)
Icing & Garnish:
1 1/2 cups confectioner’s sugar
2 tablespoons whole milk
1/2 teaspoon pure vanilla extract
pinch of Kosher or sea salt
rainbow sprinkles (jimmies or nonpareils)
Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust well with flour. Set aside.
Make the cake. Combine flour, sugar, baking powder, salt, butter, egg whites, vanilla, almond extract, sour cream and milk in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick. Use a silicone spatula or wooden spoon to fold rainbow sprinkles into batter.
Transfer batter to prepared pan and smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.
Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap.
Make the icing. In a small bowl, use a fork to whisk together confectioners sugar, milk, vanilla and salt. Mixture should be very thick, but pourable. If it’s too thick, add more milk by the teaspoon up to 3 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 2 tablespoon increments. Pour over cake. Scatter rainbow sprinkles on immediately. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.
Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.
Note:
This recipe may be halved and baked in a parchment-lined 9×5-inch loaf pan. Start checking the cake for doneness at the 55 minute mark.
Soft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.
In trying to work with the baking supplies I’ve 
Yes, this Super Sprinkle Popcorn is loaded with rainbow sprinkles—absolute heaven for a sprinkle enthusiast like myself. The popcorn is popped in oil (you can also use the plain microwave stuff), then tossed with melted white chocolate, sprinkles, and Funfetti crumbs.
Yeah, Funfetti crumbs. Like crispy, crunchy pieces of Funfetti cookie that are the size and texture of what you’d find on top of a crumb cake, which is exactly what these are. I’ve simply taken the crumb topping from my 
All that said, if you don’t have the ingredients for the crumbs, this popcorn can be made without them and still be sweet, sprinkly and colorful. You can also toss in a couple of cups of broken Oreos (regular, Golden or Birthday Cake!), vanilla wafers, graham crackers, or any other crispy addition you can think up.
This popcorn is so delicious! If you are a texture person, you’re in for a treat. Light, airy popcorn, crispy crumbs, creamy white chocolate coating and crunchy sprinkles make for texture heaven! No two bites are the same; you might get equal parts popcorn and crumb, big crumbs, little crumbs, or a big cluster of sprinkles. It’s all part of the fun!
Super Sprinkle Popcorn is the perfect treat to have for a movie or game night, for spending some time outside, or as an alternative to a traditional celebration cake. Or, you know, just another thing to spend time making and sharing during this quarantine weekend.
It’s no secret that I love sprinkles. Like big pink puffy heart ❤ ❤ ❤ them. You’d be surprised at the amount of restraint I have to practice so that half the recipes on this site aren’t loaded with rainbow-colored 
I know it’s silly, but I don’t care. You can tell me all you want that 
Sprinkles make me happy. Don’t rain on my 
I mean, how could anyone be anything but beaming while eating a soft, chewy sugar cookie bursting with color and studded with white chocolate chips? This batch is long gone, but just looking at the photos makes me smile 🙂 
You know what else makes me smile? Miniature schnauzers (also all dogs ever), 
This recipe starts with a buttery drop sugar cookie dough that you probably have all the ingredients for right now! #score 
You could, of course, skip the accoutrements and bake up a batch of really delicious plain sugar cookies, but I promise the sprinkles and white chocolate chips are worth the extra trip to the grocery store. They take an already great recipe and turn it up to 11.
I don’t know about you, but I simply don’t have time or spare calories for cookies that aren’t an 11.
Have you ever had 
Growing up, we’d forego Easter morning Mass in favor of the Easter Vigil service the night before. While choosing this service did allow us to miss the crowd on Sunday morning, it began at 8:30pm and lasted more than two hours. Luckily, if you’re into liturgical pageantry, the Vigil starts with candles in the dark, ends in the light, and has all sorts of incense, bell ringing, beautiful music, and probably another ten things I’m forgetting. Forgive me—I’m a 
Once the service was over, we’d race home in my dad’s Cadillac, put on pajamas, and reach for the box of petit fours in the fridge. There are few pleasures greater than a cold late-night petit four from 
I haven’t been home for Easter in many years now, but I always try to have petit fours on Easter Even. I’ve tried them at a few places around Brooklyn, but most that I’ve found are layered with jam. They’re delicious, but not what I crave this time of year.
I know my petit fours will never quite live up to the almond-scented Blue Bonnet Bakery version of my dreams, so I’ve decided not to try to recreate those, and instead to make a version that celebrates one of my favorite things: 
I’m positively in love with this combination of buttery 
I should say that this recipe is very long, but not too terribly difficult. In fact, as it has no layering or filling, it’s one of the simpler petit fours recipes you’ll find. With the exception of coating the petit fours with poured fondant (easier than it sounds), it’s a lot like making a regular frosted cake. But again, there are a lot of parts, and you will need to use three pans and at least three bowls. It’s a lot for one baker—this might be the sort of recipe you make with a friend.
No matter how (or with whom) you choose to address this recipe though, if you follow the directions, you will be rewarded with the sweetest, tiniest, happiest, most colorful petit fours you’ve ever seen ❤ Happy Easter, y’all!
e2 bakes brooklyn 