Ingredients
Scale
For the Cake:
- 4 large eggs, room temperature
- 3/4 cup (149 grams) vegetable oil
- 1 cup (227 grams) whole milk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups (360 grams) all-purpose flour
- 1 3/4 cups (347 grams) sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (176 grams) rainbow sprinkles
For the Glaze:
- 2 1/2 cups (284 grams) confectioners sugar
- 1/4 cup (56 grams) milk
- 1 teaspoon vanilla extract
- 1/2 cup (88 grams) sprinkles (more if desired)
Instructions
- Preheat the oven to 350 °F. Grease and flour a 12 cup metal bundt pan.
- Make the cake batter. Using an electric mixer on low speed, beat together the eggs, oil, milk, vanilla extract, and almond extract for 2 minutes, or until well combined. Reduce speed to low and slowly add in the flour, sugar, baking powder, and salt. Continue to beat until ingredients are fully incorporated and smooth. Add in the sprinkles and mix until evenly dispersed.
- Bake the cake. Pour batter into the prepared bundt pan. Bake 45 to 50 minutes, until a tester inserted into the cake comes out clean and the cake springs back gently when pressed with a finger. Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely before glazing.
- Make the glaze and decorate. To make the glaze, whisk together the confectioners sugar, milk, and vanilla extract until smooth. Add additional powdered sugar for thicker glaze or more milk to thin. Pour over the cooled cake, letting the glaze drip down the sides of the cake. Decorate liberally with sprinkles.