Vanilla Bundt Cake with Cream Cheese Icing

There’s something wonderfully nostalgic about a vanilla cake covered in colorful sprinkles. This Funfetti Vanilla Bundt Cake is simple, soft, and buttery, with just enough sweetness to make it feel celebratory without being over the top. Inspired by the German Gugelhupf, the bundt cake is one of my favorite tea-time bakes, and I love how the simple shape makes an everyday cake feel a little more special. It’s the kind of cake that works just as well for a birthday as it does with a cup of tea on a quiet afternoon.

This is a yellow vanilla cake, made richer and more tender by the addition of egg yolks. I prefer it with a tangy cream cheese frosting, which balances the sweetness of the cake and lets the vanilla flavor shine through. The key to keeping the crumb soft is using enough moisture without weighing the cake down, so ingredients like yogurt, sour cream, or cream cheese can be especially helpful in homemade cakes. Finish it with plenty of sprinkles and a little lemon and vanilla in the frosting, and you have a classic cake that feels both nostalgic and completely your own.

Yield: 12-14

Author: Dontmissmyplate

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Vanilla Bundt Cake with Cream Cheese Icing

Bundt cakes when done right are the perfect tea companion. They are moist, fluffy, and rich. Add some funfetti sprinkles and you have a birthday worth celebrating when the time comes! And just because it is vanilla, that does not mean it is plain.

Prep time: 30 MinCook time: 60 MinTotal time: 1 H & 30 M

Ingredients

Cake

• 3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 5 eggs
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 1 1/4 cups low fat vanilla yoghurt, room temperature
• 1 cup butter, room temperature
• 1/2 cup heavy cream
• 1/3 cups vegetable oil

Icing

• 8 ounces cream cheese, room temperature
• 1/2 cup butter, room temperature
• Pinch of salt
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice or 1/2 teaspoon lemon zest/extract
• 3 1/2 cups icing sugar
• Funfetti sprinkles

Instructions

1. In a medium bowl, whisk the dry ingredients for the cake except for the sugar, and set aside.
2. Whisk the yoghurt and butter in a large bowl with a hand or stand mixer until smooth.
3. Whisk in the vanilla and lemon.
4. On medium-low speed, beat the sugar incrementally until slightly fluffy.
5. On medium speed, add the eggs one at a time, beating until integrated. Use a spatula to get anything on the sides into the bowl.
6. Whisk in the oil and milk until well incorporated.
7. Whisk in the flour gradually on low speed until the wet and dry ingredients are just combined. Don't overmix; this could result in a dense cake!
8. Spray a bundt cake tin, and pour in the batter—Smoothen with a spatula. Bake at 325F/163C until the cake is golden. Use a wooden stick or fork to ensure the thickest part of the cake is dry.
9. Remove from the stove and cool on a rack for 30 minutes. Remove the cake from the tin and complete the cooking process for another hour before icing.
10. Mix the cream cheese and butter in a separate bowl using an electric mixer. Add the icing sugar in three parts gradually, and then mix in the vanilla.
11. Add the milk, and whisk until the icing continues to smoothen.
12. Add the salt and lemon and adjust to your liking.
13. When ready to frost the cake, move to a piping or plastic bag using the end and design you prefer.
14. Decorate with sprinkles, and enjoy! Store in the fridge for up to five days.

Nutrition Facts

Calories

657

Fat (grams)

34.3

Carbs (grams)

83.1

Sugar (grams)

61.3

Protein (grams)

7.4

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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