Copycat Nothing Bundt Cakes Confetti Bundt Cake Recipe
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| Bake up that birthday-cake magic at home with a soft vanilla confetti Bundt cake and thick cream cheese frosting in every sweet, bakery-style bite. |
If you love the cheerful, sprinkle-filled look of a confetti Bundt cake, this easy homemade version is for you. It’s soft, buttery, moist, and topped with a rich cream cheese frosting that gives major bakery-style vibes. This is a copycat Nothing Bundt Cakes Confetti Bundt Cake recipe made for home bakers who want that same festive flavor without leaving the house.
Whether you need a birthday cake, a party dessert, or just want something fun for the weekend, this recipe is simple enough for beginners and pretty enough to impress a crowd. Let’s bake it together.
Why People Love Nothing Bundt Cakes and Their Confetti Cake
Nothing Bundt Cakes has become a favorite bakery in the USA because it takes a classic cake shape and makes it feel special again. Their cakes are known for being extra moist, rich, and topped with those signature thick ribbons of cream cheese frosting. The brand has built a loyal following around celebration cakes that feel a little nostalgic and a little fancy all at once.
Their confetti-style cake stands out because it’s bright, playful, and perfect for birthdays or happy moments. Every slice is soft and tender, with little pops of color from rainbow sprinkles baked into the batter. Then comes that sweet-tangy frosting, which melts into the ridges of the Bundt cake like a fluffy blanket of cheesecake-style icing. It smells buttery and vanilla-forward, and the crumb is plush and delicate.
This recipe is inspired by the popular bakery cake and is not the original recipe. Since Nothing Bundt Cakes is a brand name, this is shared as a fan-made copycat recipe for home baking.
Why This Copycat Confetti Bundt Cake Works
I’ve found that the secret to a bakery-style Bundt cake is moisture. Nobody wants a dry cake, right? This recipe uses a mix of butter, sour cream, and buttermilk to keep every bite soft and rich. The sprinkles give it that classic funfetti look, and the cream cheese frosting brings the whole thing home.
Think of it like your favorite birthday cake, but dressed up in a prettier shape.
- Soft, moist crumb with plenty of vanilla flavor
- Rainbow sprinkles for that fun confetti look
- Easy cream cheese frosting piped over the top
- Perfect for birthdays, Easter, baby showers, and office parties
- Made with common grocery store ingredients
Ingredients You’ll Need
This recipe makes 12 servings.
For the confetti Bundt cake:
- 2 3/4 cups all-purpose flour
- 1 box instant vanilla pudding mix, 3.4 ounces
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 3/4 cup buttermilk
- 1/2 cup rainbow jimmies sprinkles, plus extra for topping
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 1/2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk, if needed
Prep Time, Bake Time, Yield, and Nutrition
- Prep time: 20 minutes
- Bake time: 45 to 55 minutes
- Cooling time: 1 1/2 to 2 hours
- Total time: About 2 hours 30 minutes
- Yield: 12 slices
Approximate nutrition per serving:
- Calories: 520
- Carbohydrates: 63g
- Protein: 6g
- Fat: 27g
- Saturated Fat: 16g
- Sugar: 43g
- Sodium: 260mg
Nutrition values are estimates and can vary based on exact ingredients used.
Best Tools for a Home Baker
You do not need a bakery kitchen to make this Nothing Bundt Cakes confetti cake copycat. A few basic tools will do the job well.
- 10- to 12-cup Bundt pan
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Cooling rack
- Piping bag or zip-top bag for frosting
If you’ve ever worried about cakes sticking in a Bundt pan, you’re not alone. It happens to the best of us. The trick is to grease every little curve and dust lightly with flour, or use a baking spray that contains flour.
How to Make Copycat Confetti Bundt Cake
Step 1: Prepare the oven and pan.
Preheat your oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan with butter or nonstick baking spray. Make sure to get into every groove. Then dust lightly with flour if your spray does not already include it. This step matters a lot because Bundt cakes can cling to the pan like a stubborn sticker.
Step 2: Mix the dry ingredients.
In a medium bowl, whisk together the flour, vanilla pudding mix, baking powder, baking soda, and salt. Whisking helps break up lumps and spreads the leavening evenly through the batter.
Step 3: Cream the butter and sugar.
In a large bowl, beat the softened butter and granulated sugar together for about 3 to 4 minutes. The mixture should look pale and fluffy. Don’t rush this. This step adds air to the batter and helps create a soft cake.
Step 4: Add the eggs.
Add the eggs one at a time, mixing well after each one. Scrape down the sides of the bowl as needed. Then mix in the vanilla extract.
Step 5: Add the sour cream.
Mix in the sour cream until smooth. The batter may look a little thick here, and that’s perfectly normal.
Step 6: Alternate dry ingredients and buttermilk.
Add the dry mixture in three parts, alternating with the buttermilk in two parts. Start with the dry ingredients and end with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing can make the cake tough, so stop once you no longer see big streaks of flour.
Step 7: Fold in the sprinkles.
Gently fold in the rainbow jimmies using a spatula. Use jimmies rather than nonpareils if possible. Nonpareils can bleed color into the batter and turn the cake muddy-looking.
Step 8: Fill the pan.
Spoon the batter into the prepared Bundt pan and smooth the top. Tap the pan gently on the counter a couple of times to release big air bubbles.
Step 9: Bake.
Bake for 45 to 55 minutes, or until a toothpick inserted into the thickest part comes out with a few moist crumbs but no wet batter. The top should spring back lightly when touched.
Food safety note: For egg-based baked goods, the center should reach at least 160°F if you are checking with an instant-read thermometer.
Step 10: Cool in the pan.
Let the cake cool in the pan for 15 to 20 minutes. This gives the structure time to set. If you flip it too soon, the cake may break. If you wait too long, it may stick more.
Step 11: Unmold and cool completely.
Carefully invert the cake onto a cooling rack and let it cool completely before frosting. This can take 1 to 1 1/2 hours. Frosting a warm cake will turn into a melty mess.
Step 12: Make the cream cheese frosting.
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar a little at a time, then mix in the vanilla. If needed, add 1 to 2 tablespoons of cream or milk to loosen the frosting just enough to pipe. You want it thick, not runny.
Step 13: Frost the cake.
Spoon the frosting into a piping bag fitted with a round tip, or use a zip-top bag with the corner snipped off. Pipe thick ribbons of frosting from the top edge down the sides of the cake, leaving some cake visible between each line. Sprinkle extra rainbow jimmies on top.
Step 14: Slice and serve.
Use a sharp serrated knife to slice. Wipe the blade between cuts for cleaner pieces if you want those pretty bakery-style slices.
Tips for the Best Confetti Bundt Cake
- Use room temperature ingredients. They blend more smoothly and help the batter mix evenly.
- Choose jimmies sprinkles. They hold their shape better in the oven.
- Don’t overmix. A gentle hand keeps the cake tender.
- Grease the pan well. This is one of the most important steps for a clean release.
- Cool fully before frosting. Patience pays off here.
One little kitchen habit that helps me? I set out my butter, eggs, cream cheese, and sour cream about 30 to 45 minutes before baking. It makes everything easier, and the batter turns out smoother.
Easy Shortcuts and Time-Saving Ideas
Want to make this easy confetti Bundt cake recipe even simpler? Here are a few smart shortcuts for busy days.
- Use a boxed white or yellow cake mix as the base, then add sour cream, pudding mix, and sprinkles for a richer texture.
- Use store-bought cream cheese frosting if you are in a hurry. Pipe it on after whipping it briefly for a fluffier texture.
- Make it ahead. Bake the cake one day and frost it the next.
- Turn it into mini Bundt cakes. These bake faster and feel extra cute for parties.
If you’re baking for a school event or office birthday, mini cakes can be a game changer. They’re easy to serve and don’t need much decorating to look festive.
Allergy-Friendly and Diet Preference Modifications
Need to tweak this copycat confetti cake recipe for allergies or food preferences? Here are some helpful options. Results may vary a little, but these swaps can still give you a delicious cake.
Gluten-free option
- Use a 1:1 gluten-free baking flour blend that includes xanthan gum.
- Double-check that your pudding mix and sprinkles are labeled gluten-free.
- Watch the bake time closely. Gluten-free cakes can dry out a little faster.
Dairy-free option
- Use dairy-free butter sticks in place of butter.
- Swap the sour cream for a dairy-free sour cream or thick unsweetened dairy-free yogurt.
- Use unsweetened almond milk or oat milk with 2 teaspoons of vinegar in place of buttermilk. Let it sit 5 minutes before using.
- For frosting, use dairy-free cream cheese and dairy-free butter.
Egg-free option
- Replace each egg with a commercial egg replacer made for baking, following package directions.
- You can also test flax eggs, though the texture may be a little denser and less fluffy.
Vegan option
- Use dairy-free butter, dairy-free sour cream, plant milk plus vinegar, and vegan cream cheese.
- Use an egg replacer rather than regular eggs.
- Check that your sprinkles are vegan, since some contain confectioner’s glaze or other animal-derived ingredients.
Lower-sugar idea
- Reduce the frosting amount used on top.
- Skip extra sprinkles on top.
- Try a reduced-sugar pudding mix if available.
Naturally colored confetti cake idea
- Use naturally colored sprinkles if you want to avoid artificial dyes.
Nut safety note
- This recipe does not require nuts, but always check labels on sprinkles, pudding mix, and frosting ingredients if you are baking for someone with a nut allergy.
How to Store and Serve
Because of the cream cheese frosting, this cake should be stored properly.
- Room temperature: If your kitchen is cool, the unfrosted cake can sit out covered for up to 1 day.
- Refrigerator: Store frosted cake in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the unfrosted cake well wrapped for up to 2 months. Thaw overnight in the fridge, then frost before serving.
For the best flavor and texture, let chilled slices sit at room temperature for about 20 to 30 minutes before eating. Cold cake is good, but slightly softened cake is even better.
Common Questions
Can I use nonpareil sprinkles?
You can, but I don’t recommend it. They tend to bleed into the batter and can create streaks of color.
What if I don’t have buttermilk?
No problem. Add 2 teaspoons of white vinegar or lemon juice to 3/4 cup milk and let it sit for 5 minutes.
Why did my Bundt cake stick?
Usually it comes down to not greasing the pan thoroughly enough or trying to unmold the cake at the wrong time. A detailed pan prep makes a big difference.
Can I make this as cupcakes?
Yes. Fill lined muffin cups about 2/3 full and bake at 350°F for around 18 to 22 minutes, or until the centers test done.
Final Thoughts
This copycat Nothing Bundt Cakes Confetti Bundt Cake is bright, sweet, and celebration-ready. It has that soft bakery-style crumb, plenty of vanilla flavor, and the creamy frosting everyone looks for in a good Bundt cake. Best of all, you can make it in your own kitchen without any tricky steps.
If you give this recipe a try, I’d love to hear how it turned out for you. Did you make it for a birthday? Did you try a gluten-free or dairy-free version? Please share in the comments and pass this recipe along to friends and family who love fun, festive desserts.
And if you snapped a photo, even better. Share it and tag the people you baked it for. Cakes like this are meant to spread a little joy.
Disclaimer
This recipe is a copycat recipe inspired by a popular bakery-style cake from Nothing Bundt Cakes. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or representing Nothing Bundt Cakes in any way.
Simply Copycat Recipes is also an Amazon affiliate, which means we may earn from qualifying purchases made through affiliate links.
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