Birthday Bundt Cake
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 With Cream Cheese Frosting, Simple Naked Birthday Cake, or Vegan Chocolate Cupcakes.
A Quick Look At The Recipe
- Recipe Name: Birthday Bundt Cake
- Ready In: 2 hours 15 minutes
- Makes: 12 servings
- Main Ingredients: salted butter, cane sugar, cake flour, rainbow sprinkles
- Flavor Profile: light and sweet vanilla cake with marshmallow
- Difficulty: Medium
- Why You’ll Love It: crowd pleasing vanilla cake perfect for any party!
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Why You’ll Love This Recipe
- Simple and Stunning: I love bundt cakes because they are just stunning because of the unique shape. While this is just a simple cake recipe, 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!
This Birthday Bundt Cake is a fun celebration cake for any occasion. With a simple sour cream cake, vanilla marshmallow frosting, and rainbow sprinkles it is sure to be a crowd pleaser! Plus, I use plant based sprinkles so there is no artificial colors!
If you are looking for more celebration desserts using natural dyes and plant based sprinkles, check out some of my other favorites like Organic Sugar Cookie Bars With Frosting, Eggless Cosmic Brownie Cookies, Eggless Sprinkle Cookies, Cherry Cake With Whipped Cream Frosting, or Mixed Berry Hand Pies with Glaze.
Ingredients
- Pastry Flour: I use organic whole wheat pasty flour in this organic cake. But, cake flour also works!
- Baking Powder: Make sure to use baking powder, not soda. Check out the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- 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.
- Heavy Whipping Cream: I use organic heavy whipping cream in the frosting to make it light and creamy. If you don't have it, you can use whole milk.
- Sprinkles: India Tree Nature’s Colors Fiesta Sprinkles are super bright and colorful sprinkles without artificial colors!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Birthday Bundt Cake
- Always weigh ingredients for the best results.
- 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 grease your bundt pan really well so it's easy to remove. I prefer using a cooking spray for this as I find it works best. If you don't have a cooking spray, you can use butter, just ensure to get a little into every little crease of the bundt pan.
- Be sure to store extra cake in an airtight container.
How to Make a Birthday Bundt Cake
- 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.
- 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.
Recipe 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.
More Celebration Cake Recipes
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Birthday Bundt Cake
Equipment
- Digital Food Scale
- Stand Mixer
- Bundt Pan
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.
Video
Notes
- Always weigh ingredients for the best results.
- 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 grease your bundt pan really well so it's easy to remove. I prefer using a cooking spray for this as I find it works best. If you don't have a cooking spray, you can use butter, just ensure to get a little into every little crease of the bundt pan.
- Be sure to store extra cake in an airtight container.
Nutrition
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I always make this cake for friends who love vanilla, but it is a little more fancy because of the bundt shape and the marshmallow frosting!