There is absolutely no reason to be spending $45 on a bundt cake when you can make this at home with pantry staples, one bowl, and about 10 minutes of prep. This Funfetti Bundt Cake is my homemade take on a Nothing Bundt Cake classic, and honestly… it might be even better.
It’s soft, moist, perfectly sweet, loaded with sprinkles, and finished with that iconic cream cheese glaze that melts into every little groove of the bundt. I made this for a New Year’s celebration because I wanted something festive but effortless, and this cake absolutely delivered. If you’re celebrating anything at all, this cake makes it feel special without making baking feel like a chore.
Ingredient Breakdown:
- Vegetable Oil: Vegetable oil is what gives this bundt cake its ultra-moist, bakery-style texture. Unlike butter, oil stays liquid at room temperature, which means the cake stays soft for days instead of drying out. This is a big reason Nothing Bundt Cake-style cakes have that signature tender crumb. It also helps the cake bake evenly in a thick bundt pan.
- Eggs: Eggs provide structure, richness, and stability to the cake. They help bind all the ingredients together and give the cake enough strength to rise properly without collapsing. Using four eggs ensures the cake is sturdy enough to hold its shape when turned out of the bundt pan while still staying soft and fluffy.
- Whole Milk: Whole milk adds moisture and richness to the batter while helping dissolve the sugar and dry ingredients evenly. The fat in whole milk contributes to a softer crumb and better flavor compared to low-fat milk. It also helps create a smooth, pourable batter that bakes up evenly.
- Sour Cream: Sour cream is a secret weapon for moist cakes. It adds richness and a slight tang that balances the sweetness of the sugar and sprinkles. Because it’s thick and high in fat, it keeps the cake tender and prevents it from drying out, even after refrigeration.
- Vanilla Extract (Cake): Vanilla extract enhances all the other flavors in the cake without overpowering them. Using a full tablespoon gives the cake that classic bakery-style vanilla flavor instead of tasting flat or one-dimensional. It’s especially important in funfetti-style cakes where vanilla is the base flavor.
- Almond Extract: Almond extract adds a subtle bakery-style depth that you don’t necessarily taste directly, but you would miss if it wasn’t there. It gives the cake that nostalgic, “store-bought but better” flavor. A little goes a long way, which is why only one teaspoon is needed.
- Granulated Sugar: Sugar does more than sweeten the cake. It helps create a tender crumb, encourages browning, and adds moisture by holding onto liquid in the batter. The amount used here keeps the cake sweet without being overwhelming, especially since the glaze adds extra sweetness.
- All-Purpose Flour: Flour provides the structure of the cake. All-purpose flour gives the perfect balance of strength and softness for a bundt cake. Too little flour and the cake would collapse; too much and it would be dense and dry.
- Baking Powder: Baking powder is the main leavening agent that helps the cake rise. It creates air pockets in the batter, giving the cake a light, fluffy texture instead of a heavy one. The amount used here ensures a tall, evenly baked bundt without spilling over the pan.
- Salt: Salt balances the sweetness and enhances the overall flavor of the cake. Without it, the cake would taste flat and overly sweet. Even a small amount makes a big difference in bringing out the vanilla and almond flavors.
- Vanilla Jell-O Mix: The Jell-O mix adds extra sweetness, color, and that classic funfetti cake flavor. It helps intensify the vanilla notes while keeping the cake vibrant and festive. This is a key component in achieving that bakery-style taste and texture.
- Sprinkles: Sprinkles add color, texture, and that unmistakable funfetti look. Folding them in gently prevents the colors from bleeding into the batter. They don’t just make the cake pretty, they make it feel celebratory and fun.
- Cream Cheese: Cream cheese creates the rich, tangy base of the glaze. It balances the sweetness of the powdered sugar and gives the glaze that signature Nothing Bundt Cake-style flavor. Using room temperature cream cheese is crucial for a smooth, lump-free glaze.
- Butter: Butter adds richness and helps smooth out the glaze. It softens the cream cheese and gives the icing a more luxurious mouthfeel. Room temperature butter blends seamlessly, preventing separation or graininess.
- Powdered Sugar: Powdered sugar sweetens and thickens the glaze without making it gritty. Because it dissolves easily, it creates a smooth, pourable consistency. The amount used gives that thick, bakery-style drizzle that clings to the cake.
- Vanilla Extract (Glaze): Vanilla extract enhances the cream cheese flavor and ties the glaze back to the cake. It adds warmth and depth without overpowering the tangy cream cheese. Even a small amount makes the glaze taste more intentional and finished.
- Milk: Milk is used to thin the glaze to the perfect consistency. Adding it gradually allows you to control how thick or drippy the glaze becomes. A little goes a long way, and it helps the glaze settle beautifully into the grooves of the bundt cake.
Why You’ll Love This Recipe
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It’s a $45 bakery cake dupe made at home
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Comes together in one bowl
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Super moist thanks to oil, sour cream, and milk
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Perfect for birthdays, holidays, showers, or just because
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No fancy decorating required, the bundt pan does the work
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Feeds a crowd without the bakery price tag
Cost Breakdown: Bakery vs Homemade
Nothing Bundt Cake (Bakery)
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10–12 inch bundt cake: $40–$45
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Limited flavor customization
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Requires ordering ahead and pickup
Homemade Funfetti Bundt Cake
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Estimated ingredient cost: $12–$15 total
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Makes 15 generous slices
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You control the flavor, sweetness, and freshness
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One bowl, no mixer required for the cake
Bottom line: You’re saving about $30+ per cake, and honestly, it tastes just as good if not better.
Substitutions and Modifications
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No sour cream: Use full-fat Greek yogurt
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No almond extract: Leave it out or replace with more vanilla
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Gluten-free: Use a 1:1 gluten-free flour blend
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Different flavors: Swap Funfetti Jell-O mix for vanilla or white cake mix flavor
Equipment Needed
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9-inch bundt pan – Gives that classic bakery-style shape and even baking
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Large mixing bowl – Everything comes together in one bowl
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Whisk – Helps fully combine wet ingredients smoothly
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Rubber spatula – Perfect for gently folding in dry ingredients and sprinkles
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Hand or stand mixer – Needed for a smooth, lump-free cream cheese glaze
Easy Funfetti Bundt Cake (Nothing Bundt Cake Copycat)
Ingredients
Funfetti Bundt Cake
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup whole milk
- ½ cup sour cream
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1½ cups granulated sugar
- 3 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup Vanilla Jell-O mix
- ½ cup rainbow sprinkles
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 4 tablespoons butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk plus more as needed
Instructions
Make the Cake
- Preheat oven to 350°F. Grease a 9-inch bundt pan very well, making sure to get into every crevice.
- In a large bowl, whisk together the vegetable oil, eggs, milk, sour cream, vanilla extract, and almond extract until smooth.
- Add the granulated sugar and whisk again until fully combined.
- Gently fold in the flour, Jell-O mix, baking powder, and salt. Do not overmix. Stop as soon as no dry streaks remain.
- Using a spatula, gently fold in the sprinkles. Be careful here so the colors don’t bleed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely in the pan, about 2 hours, before glazing.
Make the Frosting
- Beat the cream cheese, butter, and vanilla extract until smooth and creamy.
- Add powdered sugar and beat until fully combined.
- Add milk one tablespoon at a time until the glaze is thick but pourable.
- Spoon or drizzle glaze over the cooled cake. Let it drip naturally down the sides.
- Slice and enjoy.
Video
Notes
- Room temperature ingredients matter for the glaze. Cold cream cheese = lumpy glaze.
- Don’t rush cooling. If the cake is warm, the glaze will slide right off.
- Grease the bundt pan generously. This is not the place to be shy.
Nutrition
Storage and Reheating
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Store covered at room temperature for 2 days
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Refrigerate for up to 5 days
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Bring to room temperature before serving for best texture
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Do not microwave, as it will melt the glaze
Frequently Asked Questions
Can I make this ahead of time?
Yes. Bake the cake one day ahead and glaze the day of serving.
Why oil instead of butter?
Oil keeps the cake ultra moist, even after refrigeration.
Can I freeze this cake?
Freeze the unglazed cake for up to 2 months. Thaw overnight and glaze fresh.
What sprinkles work best?
Jimmies work best. Nonpareils tend to bleed color into the batter.
Do you LOVE Copycat Recipes!? Check Out MORE of my Favs:
Copycat Milk Bar Birthday Cake Recipe
Starbucks Pumpkin Cream Cold Brew Copycat Recipe
Copycat Sweetgreen Harvest Bowl (Better Than Takeout!)
This Funfetti Bundt Cake proves that celebrating doesn’t need to be expensive or complicated. It’s festive, fun, and ridiculously easy, and honestly, once you make this at home, it’s really hard to justify bakery prices again.
If you make this Funfetti Bundt Cake, I need to see it. Leave a comment, rate the recipe, and tag me on Instagram. And if you’re looking for more easy, bakery-style desserts you can make at home, be sure to check out the rest of my recipes.
Because celebrating should always be fun, not overpriced. 🎉🍰
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