Pink Confetti Bundt Cake

A Barbie inspired soft, fluffy bundt cake topped with a pastel pink glaze and sprinkled with pretty candy confetti!

If you are loving all the pink things out there lately because of the incredible Barbie craze,
then this is the cake for you!

It’s pretty, it’s pink, and it’s delicious!

And this Pink Confetti Bundt Cake is the perfect summertime Barbie inspired treat!

For me, I have loved Barbie ever since I was a young girl. I had a few Barbie dolls, but my childhood friend, who lived down the street, had a huge box filled with Barbies.

You better believe it, I was at her house all the time! She even had an amazing selection of Barbie outfits and cool Barbie accessories — like her car and dream house, and all other kinds of cool things that made my eyes big and ooze pinkness!

Ok, and she may have had a Ken doll or two. These compiled with my brother’s G.I. Joe dolls, we always had a great time playing and using our imaginations for hours and hours!

Those were the days! And I was definitely a Barbie girl!

And when I heard about the Barbie movie, well, I was pretty much all in!

If you know me, I have always loved everything pink, so in honor of Barbie and all things pink, I made this light and fluffy bundt cake, topped with a pink glaze and sprinkled with pretty confetti.

It’s easy to make — you probably have all the ingredients in your pantry — and it’s even better to eat.

Barbie Inspired Pink Confetti Bundt Cake

Servings: 16
Difficulty: easy
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By: Sheila | Sweet Baked Life Pink Bundt Cake-8 REV Small

Ingredients:

For the white cake:

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup avocado oil (or other flavorless oil)
4 large egg whites
1 tablespoon pure vanilla extract
1/4 teaspoon almond extract
1 cup milk
2 tablespoons confetti sprinkles

For the pink glaze:

2 cups confectioners sugar
2-4 tablespoons milk
2 teaspoons pure vanilla extract
1-2 drops pink gel food coloring

Instructions:

Preheat your oven to 325F degrees. Liberally spray an 10-inch bundt pan non-stick spray and set aside.
Into a medium bowl, whisk the flour, baking powder, and salt until incorporated, then set aside.
In a large bowl of an electric stand mixer, fitted with the paddle attachment, add the butter and beat on high until smooth (approx 5 minutes). With the mixer on low, add the sugar and oil and beat on medium-high until pale in color (approx 3 minutes). Reduce speed and add the egg whites one at a time, fully incorporating after each addition. Then add the vanilla and almond extracts and mix.
With the mixer on low, alternate adding 1/3 of the flour mixture and 1/2 of the milk, beginning with flour . Fully incorporate after each addition. Then gently incorporate the confetti sprinkles.
Pour mixture into prepared pan and bake for approx. 50-60 minutes or until a toothpick inserted into the center comes out clean.
Place cake on wire rack to cool for 15 minutes, then turn out onto a wire rack and cool completely.
When the cake is completely cool, transfer the cake to a plate and make the glaze by adding the confectioners sugar, milk, vanilla and pink food coloring into a small bowl and whisking until smooth and it has the consistency and color you desire. Pour the glaze over the cake and garnish with confetti sprinkles. Slice and enjoy!