Vanilla Bundt Cake with Chocolate Sprinkles
A soft and gently sweet vanilla cake with chocolate sprinkles, perfect for cozy coffee moments and simple celebrations.
This vanilla Bundt cake with chocolate sprinkles is the kind of cake that makes your whole kitchen smell like a warm hug. It’s soft, wonderfully moist, gently sweet, and flecked with little chocolatey bits in every bite. You’ll love how easily it comes together and how beautifully it pairs with your favorite cozy drinks. Whether you’re baking for a slow Sunday or a gathering with friends, this vanilla cake with chocolate sprinkles is here to make it extra special.
Want to know what makes this simple cake so perfect for any occasion?
Let’s talk pairings! Serve this vanilla beauty with a cup of Cointreau Coffee for a citrusy kick, or warm things up with a glass of Gluhwein Mulled Wine. Feeling indulgent? Try it alongside my Lumumba Hot Chocolate with Rum, or sip it with something creamy like Irish Cream on the Rocks. This subtly sweet vanilla cake with sprinkles was made to mingle with your favorite drinks.
You can keep it classic with a dusting of powdered sugar or serve it with a scoop of Vanilla Ice Cream, a little Chocolate Chip Vanilla Ice Cream, or a dollop of Flavored Whipped Cream.
I love this cake for its gentle, balanced flavor. It’s never too sweet, never too rich, and always welcome at the table. It’s the kind of bake you’ll turn to again and again—reliable, cozy, and made with love. Just like every treat I share with you here. 💛
So go ahead, preheat your oven, pour yourself a warm drink, and let’s make something lovely together. You deserve it.
See the recipe card for quantities and detailed instructions.
🌡️ Storage
Once cooled, you can store this Bundt cake at room temperature in an airtight container for up to 3 to 4 days. It stays wonderfully moist thanks to the milk and eggs. If you’re making it ahead, you can freeze the cake (either whole or sliced). Just wrap it well in plastic wrap and place it in a freezer-safe container. It will keep for up to 2 months. Thaw at room temperature and give it a fresh dusting of powdered sugar before serving.
🍫 Variations
- Rainbow sprinkles: Turn this into a funfetti-style cake perfect for birthdays or kids’ parties.
- Mini chocolate chips: Swap the sprinkles for mini chocolate chips for a rich, chocolatey twist.
- Citrus zest: Add the zest of one lemon or orange for a bright, fresh flavor that pairs beautifully with tea.
- Nutty touch: A handful of chopped toasted hazelnuts or almonds folded into the batter adds great texture and flavor.
🍽 Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 10 to 12 cup Bundt pan (like the Blossom or Crown Nordic Ware pan)
- Cooling rack
- Fine mesh sieve or sifter (for dusting with powdered sugar)
- Toothpick or cake tester
💭 Top tips
Bundt cakes are beautiful, but they can be tricky if the pan isn’t prepped just right. To make sure your cake releases cleanly, generously butter every nook and cranny of the pan using a soft pastry brush or your fingers. Get into all the creases, especially if you’re using a detailed pan like the Blossom or Crown. After buttering, dust the pan with flour, then gently tap out the excess.
For chocolate-heavy recipes or sprinkle-filled batters, I recommend using a mix of flour and cocoa powder for dusting, or even finely ground almonds or dry breadcrumbs if you’re feeling fancy. And always let the cake cool in the pan for 15 to 20 minutes before turning it out. Too early or too late, and it might break.
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Vanilla Bundt Cake with Chocolate Sprinkles
Equipment
- Hand or stand mixer
- 10 to 12 cup Bundt Pan
- Fine mesh sieve or sifter
- Toothpick or cake tester
Ingredients
- 3 cups all-purpose flour 375 g
- 3 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter 240 g, softened
- 1 ½ cups granulated sugar 300 g
- 6 medium eggs
- 1 egg white
- 1 tbsp vanilla extract
- 1 ¼ cups whole milk 300 ml
- ⅓ cup chocolate sprinkles 50 g, tossed in 1 tsp flour
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease your Bundt pan well with butter, then dust with flour.
- In a medium bowl, whisk together 3 cups all-purpose flour, 3 tsp baking powder, and ½ tsp salt. Set aside.3 cups all-purpose flour, 3 tsp baking powder, ½ tsp salt
- In a large bowl, beat 1 cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy.1 cup unsalted butter, 1 ½ cups granulated sugar
- Add 6 medium eggs one at a time, mixing well after each. Add 1 egg white and 1 tbsp vanilla extract.6 medium eggs, 1 egg white, 1 tbsp vanilla extract
- Alternate adding the flour mixture and 1 ¼ cups whole milk, starting and ending with flour. Mix until just combined.1 ¼ cups whole milk
- Fold in ⅓ cup chocolate sprinkles, making sure they’re coated with flour to prevent sinking.⅓ cup chocolate sprinkles
- Pour the batter into the prepared Bundt pan and smooth the top. Tap gently to remove air bubbles.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 to 20 minutes, then carefully turn out onto a wire rack to cool completely.
- Dust with Powdered sugar before serving.Powdered sugar
Nutrition
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling – FDA.
I made this for our weekend dessert! My husband has already cut a sliver to sample and gave it two thumbs up!!!
Wohoo! That is awesome, Liza! Thank you! 🙂
Bundt cakes I’ve made in the past have been very dry. This was moist and literally melts in your mouth.
I am so happy you’Ve enjoyed it, Mary! 🙂 Thanks!
I love how moist and tender this cake was. The chocolate sprinkles are a fun touch!
Thank you, Kathy! Glad you liked it! 🙂
I love how easy this bundt cake was to make! A delicious new favorite
Thank you, Elaine!
I love Bundt cakes and this one didn’t disappointed. So delicious!
That’s wonderful! Thank you, Christina!