Birthday Bundt Cake
This Birthday Bundt Cake is a simple bundt cake recipe that is perfect for any celebration! Moist sour cream cake is topped with a creamy marshmallow frosting and naturally colored plant-based sprinkles for a cake you can feel good about indulging in!
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
Tips
- 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
Calories: 515kcalCarbohydrates: 71gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 116mgSodium: 431mgPotassium: 173mgFiber: 3gSugar: 49gVitamin A: 799IUVitamin C: 0.1mgCalcium: 87mgIron: 1mg
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