Birthday Bundt Cake
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This Birthday Bundt Cake is a simple vanilla sour cream cake that’s topped with marshmallow frosting and rainbow sprinkles. There’s no better way to celebrate… anything than with this organic cake!
If you’re looking for more celebration cakes, check out some of my other favorites like Eggless Birthday Cake, Simple Naked Birthday Cake, or Vegan Chocolate Sheet Cake.

While everything is red, white, and blue, for Forth of July, you could make my Chocolate Berry Flag Cake! But, I wanted to make something simple and fun this year instead. This simple Bundt cake recipe is festive and fun!
This sprinkle cake with no artificial colors is the perfect way to celebrate literally anything! I love a bundt cake because it’s a great cake to make ahead of time for any party. A bundt cake is best when it can cool completely so I love baking them at night and letting them cool until the following morning. This makes it easy to remove and frost before the party.


Why You’ll Love This Recipe
Simple and Stunning: I love bundt cake because it is just stunning because of its unique shape. While this is a simple organic cake, it still is a show stopper!
No Artificial Colors: This sprinkle cake with no artificial colors is made using plant based sprinkles. So you can feel good about indulging in something fun!
Classic with a Twist: This Birthday Bundt Cake is a classic sour cream cake that I top with a marshmallow frosting.
Tender Crumb: This sprinkle cake with no artificial colors has a tender and moist crumb thanks to the addition of sour cream in the cake.
Organic Cake: I use organic ingredients and sprinkles with plant based dyes. While traditional sprinkle cakes are loaded with artificial colors, this sprinkle cake with no artificial colors is one that is totally worth celebrating!

Ingredients
- Butter: I use Organic Valley Salted Butter in this organic cake, you can use your favorite.
- Cane Sugar: For this recipe I use Wholesome.
- Vanilla Extract: My favorite is Simply Organic.
- Eggs: Be sure to use organic large eggs, my favorite are Organic Valley.
- Sour Cream: I used Organic Valley.
- Milk: I prefer to use grassfed milk, I love Organic Valley or Alexandre Family Farm A2 Milk.
- Pastry Flour: I use organic whole wheat pasty flour in this organic cake. Cake flour also works!
- Baking Powder and Salt: Both are necessary in this cake!
- Marshmallow Creme: I use Toonie Moonie Organic Marshmallow Creme for the frosting, this is basically fluff! They are the only organic fluff I’ve found.
- Powdered Sugar: I use Wholesome.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in the frosting to make it light and creamy.
- Sprinkles: India Tree Nature’s Colors Fiesta Sprinkles are super bright and colorful sprinkles without artificial colors!

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Bundt Pan: You'll need a 10-inch bundt pan for this organic cake.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
Add the milk, eggs, and sour cream and mix on low until combined.
In a separate bowl, add the pastry flour, baking powder, and sea salt and whisk together. Add into the butter mixture and mix on low until combined into a smooth batter.






Step 3
Lightly spray the bundt pan with avocado oil cooking spray. Immediately transfer the batter to the prepared pan and spread evenly. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, marshmallow crème, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high and mix for 1 to 3 minutes or until smooth.
Step 5
Frost the cake with the frosting and sprinkle with rainbow sprinkles.


Baker’s Tips
- Make sure your butter is soft. It’s best to let it soften at room temperature.
- You can also use yogurt in place of sour cream if you prefer.
- You can add sprinkles into the batter if you’d like. The natural sprinkles don’t bake as well as conventional ones do, so I usually leave them out for this reason.
- Be sure to store extra cake in an airtight container.


FAQ’s
You can make this in a 9×13-inch baking pan instead of a Bundt pan if you prefer. You should check the cake after 35 to 40 minutes if you bake it in this pan.
Yes, just be sure to store the cake in a.m cake dome if you bake and frost the day before. Otherwise, you can make the cake ahead of time and leave it in the pan overnight and then frost it the day of the party.
Store in a cake dome or in an airtight container to prevent it from drying out if you have extra.

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Birthday Bundt Cake
Ingredients
Batter
- 226 grams salted butter (softened)
- 340 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 4 large eggs (room temperature)
- 1 cup milk (room temperature)
- ⅓ cup sour cream (room temperature)
- 340 grams pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- Avocado oil cooking spray
Frosting
- 57 grams salted butter softened
- 43 grams marshmallow crème
- 212 grams powdered sugar sifted
- 3 tablespoons heavy whipping cream
Instructions
- Preheat the oven to 350°F.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, eggs, and sour cream and mix on low until combined.
- In a separate bowl, add the pastry flour, baking powder, and sea salt and whisk together. Add into the butter mixture and mix on low until combined into a smooth batter.
- Lightly spray the bundt pan with avocado oil cooking spray. Immediately transfer the batter to the prepared pan and spread evenly. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely in the baking pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, marshmallow crème, powdered sugar, and heavy whipping cream. Mix on low until combined, then speed mixer up to high and mix for 1 to 3 minutes or until smooth.
- Frost the cake with the frosting and sprinkle with rainbow sprinkles.
- Store in an airtight container for up to 3 days.
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Notes
Nutrition
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