Christmas Funfetti Cake

Christmas Funfetti Cake is a soft Funfetti bundt cake topped with a sweet cream cheese frosting and dressed up with your favorite holiday sprinkles. 

WHAT YOU’LL NEED

Milk – Any type of milk.  I used whole milk.  Do not use soy milk. 

Extract – Vanilla extract.  I use prue but imitation will work. 

Butter – Unsalted.  Salted will work also .

Sugar – Granulated or pure cane sugar and powdered or confectioners sugar 

Flour – All purpose or plain flour 

Baking Powder – Any brand.   I use a store brand. 

Egg Whites – Whites from large eggs 

Christmas Sprinkles – Any kind, but I don’t recommend the small round ones. 

Cream Cheese – I used the whole fat name brand but any type will work. 

STEP BY STEP INSTRUCTIONS

Step 1. Preheat the oven to 350 degrees and spray the bundt cake pan with pam baking spray.

Step 2. In a medium mixing bowl, whisk together the milk and vanilla and set aside.

Step 3. Using a standing mixer, beat together the butter and sugar until light and fluffy.

Step 4. In a large mixing bowl, whisk together the flour and baking powder.

Step 5. Alternating between the milk and dry ingredients, gradually pour into the butter mixture. Mixing on low to medium speed until combined.

Step 6. Using another large mixing bowl and a hand mixer, beat the eggs until stiff peaks form.

Step 7. Fold the egg whites into the cake batter.

Step 8. Mix in the 2 C of sprinkles.

Step 9. Pour the cake batter into the bundt pan.

Step 10. Bake in the oven for 45-60  minutes or until a toothpick comes out clean in the center.

Step 11. Allow to cool for 15 minutes before turning out onto a wire rack.

Cream Cheese Frosting Directions

Step 12. Using a standing mixer, beat together the cream cheese and butter until combined and smooth.

Step 13. Beat in the vanilla extract.

Step 14. Gradually beat in the powdered sugar until combined and smooth.

Step 15. Pour the frosting over the bundt cake.

Step 16. Sprinkle the sprinkles on top.

TIPS AND FAQS

If you want to use a liquid egg replacement you can use 2 tablespoons of liquid egg white replacement for every egg white.  So, you will need ten tablespoons of liquid egg white replacement all together for your cake. 

I prefer to use the long slim sprinkles in my Christmas funfetti cake.  The small round ball shaped sprinkles tend to stay hard and not soften.  You can find sprinkles at your local grocery store or craft store on the baking aisle.  I used these sprinkles found here. 

Store your cake for up to five days at room temperature.  Make sure to keep your cake tightly covered to prevent it from drying out.  

If your bundt pan is known for sticking, instead of using baking spray grease your bundt pan with butter or shortening and then lightly flour the entire inside of the pan before adding your batter. 

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