Ingredients:

  • 1 box (432 g) white or yellow cake mix
  • 1 cup (240 g) sour cream
  • 4 large eggs
  • 1/2 cup (120 ml) vegetable oil
  • 1/2 cup (60 g) rainbow sprinkles
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 cups (500 g) powdered sugar
  • 2 tsp (10 ml) vanilla extract
  • 2 tbsp (30 ml) whole milk

Instructions:

  1. Preheat the oven to 350°F (180°C). Generously grease a 10-12 cup Bundt pan with butter or baking spray, ensuring all crevices are coated.
  2. In a large mixing bowl, combine the cake mix, sour cream, eggs, and vegetable oil. Beat on medium speed for approximately 2 minutes until the batter is smooth and thick.
  3. Gently fold in the 1/2 cup of rainbow sprinkles by hand using a spatula.
  4. Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 40–45 minutes, or until the edges slightly pull away from the pan and a toothpick inserted into the center comes out clean.
  5. Allow the cake to cool in the pan for 10 minutes, then flip it onto a wire cooling rack to cool completely before frosting.
  6. To make the frosting, beat the softened cream cheese and butter together until velvety. Gradually add the powdered sugar, vanilla extract, and milk, whipping until the mixture is fluffy.
  7. Transfer the frosting to a piping bag fitted with a large round tip and pipe thick swirls over the top of the completely cooled cake.