Go Back
chocolate sprinkled vanilla bundt cake 3

Chocolate sprinkled vanilla bundt cake

A delicious vanilla bundt cake recipe with a twist. Chocolate sprinkles add a nice color contrast and tiny bursts of chocolate flavor!

Course Dessert, Snack, Sweet
Cuisine American, Mediterranean
Keyword bundt, cake, chocolate sprinkles, simple, vanilla
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 -14
Author The Hungry Bites


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 cup milk, room temperature
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour, measure first and then sift the flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • A pinch of salt
  • 1 small/medium carrot, grated
  • 1 cup real chocolate sprinkles
  • For the chocolate ganache (optional):
  • 3.5 oz (100 grams) chocolate, 55% cocoa, finely chopped.
  • 2 tablespoons milk
  • 2 tablespoons hazelnut butter or almond butter, peanut butter or butter
  • 1-2 tablespoons chocolate sprinkles


  1. Preheat your oven to 350°F (175°C).

    Grease and flour a 10-cup bundt pan.

  2. Combine the flour, cornstarch, and baking powder in a bowl.

  3. Beat the butter, sugar and a couple tablespoons of flour in a large bowl using your electric mixer. (Adding some flour to the mixture will later help the eggs to mix more properly).

    When the mixture is very light and fluffy, add the eggs, one at a time, beating well after each addition.

    Add the vanilla and the salt.

    Add one third of the flour and mix gently with a spatula.

    Add half of the milk, mix and repeat with one third of the flour, the rest of the milk and the rest of the flour.

  4. Add the carrot and the sprinkles and mix until just combined.

    Pour the mixture in the pan and bake for approximately 50-55 minutes or until a toothpick inserted in the center comes out clean.

    Wait 10 minutes to cool, invert onto a rack and cool completely.

  5. To make the ganache, heat milk, hazelnut butter and chopped chocolate over very low heat, until melted.

    Let it cool and thicken a bit, and pour over cake. Sprinkle some chocolate sprinkles.


Recipe Notes

If you skip the ganache, serve this cake with a light dusting of icing sugar