Vanilla Confetti Bundt Cake

Generously butter (or spray with butter-flavored Pam) a 9″ or 10″ bundt pan. Preheat oven to 350 degrees F and place a rack in the center.

Whisk together the flour, baking soda and salt. In a separate bowl using an electric mixer, beat the butter until it is creamy. Add in the sugar and continue mixing at medium speed until the mixture is light and fluffy.

Beat in the vanilla and the eggs, one at a time. Dorie is very adamant about beating for one minute after the addition of each egg, and I trust Dorie. Reduce the mixer speed to low (or “stir” if you have a fancy artisan Kitchen Aid) and add half of the dry ingredients, mixing just to blend. Scoop in the yogurt and mix to blend, then mix in the remaining dry ingredients.

Using a rubber spatula, mix in 2 tablespoons of sprinkles by hand. Pour the batter into the bundt pan. You may have to do some shaking of the pan and prodding of the batter to ensure that it is evenly spread around the pan. The original recipe instructs one to bake the cake for 60-75 minutes, but I found mine finished in about 45 minutes. Check after half an hour and, if the bottom is getting too dark, cover it loosely with foil.

When done, remove the cake from the oven and place the bundt pan on a wire rack. Allow the cake to cool COMPLETELY in the pan before turning out.

For the ganache, melt the chocolate and cream over very low heat, stirring until smooth and glossy. For an icing effect, drizzle over the cake immediately. For a frosting, allow the ganache to set a bit before spreading over the cake. Sprinkle the remaining tablespoon of, well, sprinkles on top.

Best eaten while wearing silly party hats or birthday crowns.