Vanilla Celebrations Bundt with Confetti Glaze

• 3 cups flour
• 1 tsp salt
• 1/2 tsp baking soda
• 1 cup butter, softened
• 3 cups sugar
• 8 eggs
• 2 tsp vanilla extract
• 1 1/3 cups plain yogurt
• Glaze:
• 1 cup powdered sugar, sifted
• 1 Tbsp butter, softened
• 1 tsp vanilla or almond extract
• 2-3 Tbsp milk
• Sprinkles

*PLEASE NOTE: The ingredients above will fit a standard 10-12 cup Bundt Pan. To create a tiered cake with a 6 cup Bundt Pan to place on top, half this recipe to fill an additional 6 cup Bundt Pan and bake for 35-40 minutes at 350°F.

Cake:

Preheat oven to 350° F. Prepare 10-12 Cup Bundt pan with baking spray containing flour or with shortening and flour. In a small bowl, mix together flour, baking soda and salt. Set aside. In another bowl, blend sugar, butter and eggs. Add vanilla, flour mixture and yogurt. Blend until smooth. Pour into prepared Bundt pan and tap gently on counter to release air bubbles. Bake for 45-55 minutes or until toothpick inserted into center of cake comes out clean. Cool cake in pan for 10 minutes before inverting onto a cooling rack. If making a tiered display, half the recipe above and follow instructions to fill a 6 Cup Bundt Pan. Adjust baking time to 35-40 minutes or until toothpick comes out clean. Cool cake in pan for 8-10 minutes before inverting onto a cooling rack.

Glaze:

For glaze, combine sugar and butter in a medium bowl. Add extract and gradually add milk to achieve desired consistency. Stir until smooth.
Assembly:

For a single Bundt, pour glaze over cake and add desired sprinkles on top.
For a tiered Bundt, let cakes cool completely before moving. Carefully stack 6 cup Bundt on top of 10-12 Cup Bundt. Slowly pour glaze on top so its drizzles down the side of both cakes. Add desired sprinkles on top.