All my kiddos are in love with the "Nothing Bundt Cake" cakes. My son specifically asked for the Confetti Bundt Cake for his 8th birthday. I am to please - so tada! I pulled together this recipe. It is super moist, thick and tasty.
I really like to bake but am by no means an expert. I am just not afraid of failing and love the look on my husband's and kids' faces when I hit a home run (this was one of those moments). This was a fun one because tried a few recipes first before ending up with this one. Kids got to do a taste test, give their feedback and guess some 'secret' ingredients.
This being my son's birthday, it was fun to have him add the sprinkles on top of the cake - the picture shows his handy work. I am still working on my frosting skills - so be gentle with your comments. In our family it is all about the taste. We had about 15 kids and 10 parents for this party to I made two of these cakes.
4 eggs 1 ¾ cups sugar 1 teaspoon vanilla extract 1 pkg surprise ingredient 2 1/4 cups all purpose flour 2 1/4 teaspoons baking powder ½ teaspoon salt 1 cup sour cream ½ cup oil ½ cup water 2/3 cup sprinkles (not nonpareils)
Frosting: 2 Pkgs. Cream Cheese 8oz. each ½ cup Butter Softened 3 cups Powdered Sugar ½ tsp. Vanilla Extract
Directions: Preheat the oven to 350°. In a stand mixer, beat your eggs for about two minutes on medium speed until they are thick and pale yellow in color. Keeping the mixer on, add your sugar and vanilla.
Sift together the surprise, flour, baking powder, and salt. With the mixer on low speed, add to your egg mixture until just combined. Add the sour cream, water and oil last, mixing until just combined. Slowly stir in sprinkles by hand, but do not overmix because the sprinkles will bleed their color.
Pour into a greased and floured bundt pan. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. You want it to be just barely finished when you pull it from the oven, with moist crumbs sticking to the tester toothpick. Do not over-bake this.
Cool cake completely and mix your frosting ingredients together in a stand mixer until light and fluffy. Cream the butter and cream cheese first. Add powdered sugar in 2-3 steps. Add vanilla. Keep adding sugar until the frosting is thick. Put the frosting in a zip bag and cut the corner. If the frosting is too thick you can add more sugar or put in the fridge to harden up. Pipe over the sides of your completely cool cake, sprinkle on the sprinkles, and enjoy!