Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting the pan
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup (240ml) buttermilk
  • ½ cup (about 80g) rainbow sprinkles (jimmies), not nonpareils
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (1 stick) (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons (30-60ml) milk or cream (for desired consistency)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the bundt pan thoroughly.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Gently fold in the sprinkles.
  7. Pour the batter into the prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth and creamy.
  10. Gradually beat in the powdered sugar until smooth. Stir in the vanilla extract.
  11. Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
  12. Once the cake is completely cool, frost it with the cream cheese frosting.
  13. Slice and serve. Watch those smiles light up!