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Classic white cake loaded with sprinkles and covered in a buttery white chocolate ganache.
Four. Years. FOUR. Four years longer than I ever expected to be a “food blogger,” and four years longer than I ever thought I would dedicate to something that was just a “hobby” and a “thing” I thought might be fun.
Exactly 4 years ago, I posted my first recipe: DeAngelis Family Easter Pizza.
And then a few weeks ago, I posted the same recipe, redone, rephotographed, and “re-branded,” because that title was getting it nowhere around the interwebs because amateur blogger Lynn had no idea what SEO was or how to title recipes so people may be able to find it.
Food blogging is now a side job, something I never thought I would have, and certainly something I didn’t think I would still be doing almost 2 years after having a kiddo. And we’re adding another kiddo to this crazy life in just a month?
I hope to see you, 5 year blogiversary!
But today, we’re celebrating 4 years of Fresh April Flours bringing you all sorts of recipes. And what better way to do that than with SPRINKLES? And a giveaway?! This 4th birthday couldn’t get any better!
So before we get to the good stuff (a sprinkle-filled cake covered in some OMGoodness), I first want to say thank you. For reading, for baking, for sharing, for tasting, and for being the reason I keep doing this week after week.
Sharing my recipes is something I’ve become so passionate about and when I hear you’ve made a cake for a celebration or a side dish for a family gathering, it makes my heart happy. Deep down inside happy. So keep it up, friends! You all are my reason.
This is a cake you’ve seen before, but it’s disguised with lots of sprinkles. Sort of a food camouflage, but maybe the opposite? Because this show-stopping bundt cake will absolutely not blend in to any environment… Except maybe a unicorn birthday party.
But in that case, everyone looks for the cake, right? So you’ll be able to find this sprinklefied cake anywhere. Quite a looker, eh?
Like I said, this cake is something you’ve seen in my white layer cake and my red, white, and blue swirl bundt cake. This is my classic white layer cake, with a small tweak to make it work in a bundt pan.
Since we’re celebrating big time here today, you can read all about this cake’s whats and whys in the original recipe and why we’re changing things up just a tad for bundt pan purposes. Baking science is the best kind of science, but if you don’t agree, just carry on with the sprinkles.
What I want to focus most on today is the absolutely downright amazing frosting you’ll be topping your bundt cake with. We’re making white chocolate ganache, but we’re whipping it, because… Well…
One taste and you’ll see why.
Ganache is simple– it’s made of chopped quality chocolate, butter, heavy cream, and a tiny bit of almond extract.
Heated butter and heavy cream will do all the work in melting the chocolate, and you’ll be left with an incredibly buttery white chocolate mixture with the perfect touch of funfetti flavor thanks to the almond extract.
And we all know how much I love my almond extract. Shoutout to Rodelle for making my favorite kind! Psssst… They’re giving away the goodies today, too!
Unlike that chocolate ganache filling we used in our s’mores cake, we’re not keeping things silky smooth.
Instead, we’re going to whip our white chocolate ganache to make it sturdy, spreadable, and the perfect topping for a moist and tender cake with the heftiest dose of sprinkles… And of course, it makes itself completely available for more sprinkles.
What a kind little frosting, don’t you think?
How do we whip our white chocolate ganache? Easily. Only about 2-3 minutes with a mixer. Paddle or whisk attachment. Both will work just fine and you’ll be amazed to find that this mixture…
Turns into this dreamyyyyy business in just a few minutes. JUST LOOK AT IT.
And now that I have you drooling over this funfetti bundt cake, let’s talk giving away some goodies.
Thanks to my good friends at Rodelle, one lucky reader will receive a goodie box full of some of my favorite ingredients.
What you will win
How to enter
Simply leave a comment on this blog post telling me your favorite dessert!
This giveaway is open to the US and Canada and ends at 11:59pm on April 16th
As I said, thank you so much for reading and for staying around these parts for all these years. And if you’re new here, welcome! I hope you’ll stick around. I promise to always share the best of the best recipes, and never to have a shortage of sprinkles EVER.
Funfetti Bundt Cake with Whipped White Chocolate Ganache Frosting
- 2 cups all-purpose flour measured properly
- 2 Tablespoons cornstarch
- 1 and 3/4 cups granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (1 and 1/2 sticks) unsalted butter softened to room temperature1
- 1 cup heavy cream room temperature1
- 6 large egg whites room temperature1
- 1 and 1/2 teaspoons Rodelle almond extract
- 1 teaspoon vanilla extract
- 1 cup sprinkles not non-pareils
- 8 ounces high-quality white chocolate finely chopped2
- 4 ounces heavy cream
- 1 Tablespoon unsalted butter
- 1/2 teaspoon Rodelle almond extract
- Place oven rack on the middle setting and preheat the oven to 350ºF. Generously grease and flour (or use homemade cake release) a 10" bundt pan.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute. Add the room temperature butter and beat mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
- Combine the heavy cream, egg whites, and almond and vanilla extracts in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated. Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth. Carefully fold in the sprinkles with a spatula until just combined.
- Pour the batter into the prepared bundt pan and bake for 40-42 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool for 10 minutes on a wire cooling rack. Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
- Place the finely chopped chocolate into a medium size bowl. Set aside.
- In a small saucepan over medium heat, combine the heavy cream, butter, and almond extract and heat to steam. Remove from heat and immediately pour over the bowl of chocolate. Allow to sit for a few minutes, then carefully stir mixture until all of the chocolate is melted. Allow to cool at room temperature, then refrigerate until completely cool, about 4 hours.
- Place the cooled ganache in a large bowl or the bowl of a stand mixer. Using a handheld electric mixer or a stand mixer fitted with the paddle or whisk attachment, whip the ganache until soft peaks form, about 2-3 minutes.
- Spread over the cake using a spatula and decorate with more sprinkles. Cake stays fresh covered in the refrigerator for up to 7 days. Cake freezes well, up to 2 months. Wrap in plastic wrap, then in foil, then place in a large freezer bag or freezer-safe container. Thaw in the fridge overnight.
- It is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
- You must use high-quality chocolate for this ganache, like Ghirardelli. White chocolate chips will not work for ganache as they contain stabilizers that prevent them from melting smoothly.