A soft, gently sweet vanilla Bundt cake studded with chocolate sprinkles — perfect for quiet coffee moments and easy celebrations.
This vanilla Bundt cake with chocolate sprinkles fills the kitchen with a warm, inviting aroma. The crumb is tender and moist, delicately sweet, and dotted with tiny chocolate bites that add texture and a hint of indulgence. It’s an uncomplicated bake that comes together easily and pairs wonderfully with hot drinks or a simple scoop of ice cream. Whether you’re baking for a relaxed weekend at home or a casual get-together, this vanilla cake with chocolate sprinkles is a reliable crowd-pleaser.
Why this cake works so well: it’s balanced, unfussy, and adaptable to the occasion.
Pairings: serve slices with a strong coffee for contrast, a citrus-spiked warm drink for brightness, or a creamy hot chocolate for an indulgent treat. A scoop of vanilla or chocolate-chip ice cream, a dollop of flavored whipped cream, or just a light dusting of powdered sugar all complement the cake without overpowering its gentle vanilla flavor.
The recipe yields a classic Bundt silhouette that looks special with minimal effort. The chocolate sprinkles are tossed in a little flour so they don’t sink, leaving even distribution throughout the batter. The result is a cake that slices cleanly and presents beautifully, whether you’re serving it for dessert or as a sweet accompaniment to afternoon coffee.
See the recipe card below for ingredient quantities and step-by-step instructions.
Storage
After the cake cools completely, store it at room temperature in an airtight container for 3 to 4 days. The milk and eggs help it stay moist. If you need to make it ahead, the cake freezes well — whole or sliced. Wrap tightly in plastic wrap and place in a freezer-safe container; it will keep up to 2 months. Thaw at room temperature and refresh with a light dusting of powdered sugar before serving.
Variations
- Rainbow sprinkles: swap the chocolate sprinkles for rainbow ones to make a funfetti-style cake for birthdays or kids’ parties.
- Mini chocolate chips: use mini chips instead of sprinkles for a richer chocolate note.
- Citrus zest: fold in the zest of a lemon or orange for a bright lift that pairs nicely with tea.
- Toasted nuts: fold in chopped toasted hazelnuts or almonds for crunch and a nutty 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
- Cooling rack
- Fine mesh sieve or sifter (for dusting powdered sugar)
- Toothpick or cake tester
Top tips
Prep the Bundt pan carefully: generously butter every crevice with a soft brush or your fingers, then dust with flour and tap out the excess. For batters with chocolate or sprinkles, consider dusting with a mix of flour and cocoa powder or using finely ground nuts or dry breadcrumbs to help prevent sticking. Let the cake cool in the pan for 15 to 20 minutes before turning it out — this helps it release cleanly without breaking.
Other recipes to try
- Bailey’s Bundt Cake
- 6 Egg Yolk Bundt Cake
- The Ultimate Double Chocolate Bundt Cake
- Cranberry Bundt Cake
- Firecracker Bundt Cake
- Old-fashioned Whipping Cream Bundt Cake
- Spelt Cake — a lighter alternative
- Chestnut Flour Cake
–> more Cake Recipes
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Vanilla Bundt Cake with Chocolate Sprinkles
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 10 to 12 cup Bundt pan
- Cooling rack
- 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, softened (240 g)
- 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 the oven to 350°F (175°C). Grease the Bundt pan thoroughly with butter and dust with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the egg white and vanilla extract.
- Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in the chocolate sprinkles that were tossed in flour so they don’t sink.
- Pour the batter into the prepared Bundt pan, smooth the top, and tap gently to remove air bubbles.
- Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar just before serving.
Nutrition
| Calories: 277 kcal
| Carbohydrates: 36 g
| Protein: 5 g
| Fat: 13 g
Food Safety
- Cook foods to safe internal temperatures.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands thoroughly after handling raw meat or eggs.
- Do not leave perishable foods out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a suitable smoke point to avoid harmful compounds.
- Ensure good ventilation when cooking with a gas stove.
For official guidance on safe food handling, consult your local food safety authority.