Funfetti Pound Cake
This Funfetti Pound Cake is a classic vanilla pound cake filled with rainbow sprinkles and topped with a vanilla glaze. It’s an easy funfetti cake to make when you’re looking to do some procrastibaking or you want a birthday cake pound cake.
Read on for all the detailed tips and tricks for making this funfetti pound cake recipe. Or just grab your rainbow sprinkles, hit that Jump to Recipe button, and let’s make a funfetti loaf cake!
Ingredients
This funfetti cake follows the classic pound cake baking ratio just like my chocolate chip pound cake and my coffee walnut cake. That means you’ll find equal amounts of flour, butter, sugar, and eggs. For this funfetti pound cake, I’ve added vanilla extract for a vanilla pound cake, a generous amount of rainbow sprinkles, and topped the funfetti loaf cake with a vanilla glaze.
You can buy rainbow sprinkles, or you can also make homemade rainbow sprinkles. That way you can control the rainbow of food coloring you use in the sprinkles for your funfetti muffins, chocolate peanut butter Rice Krispie treats or all your other rainbow desserts.
Please see the recipe card below for complete information on ingredients and quantities.
Recipe tips and tricks
The key to pound cake is using room temperature ingredients and creaming the butter and sugar together well before you start adding the eggs.
Cream the butter and sugar together until they are really light and fluffy. This should take several minutes.
Add the eggs one at a time and beat for at least one minute after each addition. If your mixture starts to curdle (usually after the third or fourth egg), add about a quarter cup of your dry ingredients and beat to bring it back together.
Add the dry ingredients to the pound cake batter, and beat until just incorporated.
Add the rainbow sprinkles and pour the batter into the prepared loaf pan. Don’t go too wild with extra sprinkles, or the cake may not bake evenly.
Bake your funfetti pound cake in the lower part of the oven, and cover it loosely with aluminum foil if it starts to brown.
Recipe FAQs
It depends if you used milk or cream to make the vanilla glaze. If you used any dairy in the glaze, then the cake should be wrapped and refrigerated. If you didn’t use any dairy for the glaze, you can keep your funfetti cake at room temperature, wrapped or in an air-tight container.
Yes, unglazed pound cakes freeze well once cool. Simply wrap in plastic wrap and place in a freezer bag for three to six months.
Related loaf cake recipes
Check out other easy loaf cakes from the Ugly Duckling Bakery archives, like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Funfetti Pound Cake
Equipment
- Stand mixer or hand mixer
- 9 by 5 inch or 8.5 by 4.5 inch loaf pan
Ingredients
Funfetti pound cake
- 1⅞ cup (227 grams) cake flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons (227 grams) unsalted butter softened plus more for greasing the pan
- 1 cup plus 2 tablespoons (227 grams) granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles
Vanilla glaze
- 2 cups (230 grams) powdered sugar
- 2 to 3 tablespoons vanilla or combination of vanilla and cream or milk
Instructions
- Heat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper.
- Sift or whisk the flour, baking powder, and salt together into a medium bowl.1⅞ cup (227 grams) cake flour, ½ teaspoon baking powder, ½ teaspoon salt
- Cream the butter and sugar together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.16 tablespoons (227 grams) unsalted butter, 1 cup plus 2 tablespoons (227 grams) granulated sugar
- Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.4 large eggs
- Beat in the vanilla. Add the dry ingredients and mix in on low or stir in by hand just until mixed, then stir in the rainbow sprinkles.1 tablespoon vanilla extract, ½ cup rainbow sprinkles
- Transfer the cake batter to the prepared loaf pan and give it a few thwacks on the countertop to even it out.
- Bake for 65 to 70 minutes in the lower third of the oven for 80 to 90 minutes until the top is a light brown and a toothpick inserted into the cake comes out clean. Check the cake at about 40 minute and cover it with foil if the cake is browning too quickly.
- Let the cake cool in the pan for 10 minutes before removing from the pan onto a rack. Let the cake cool completely before glazing.
- To make the glaze, put the powdered sugar into a small bowl. Add two tablespoons of the milk or other liquid you are using and stir. If the glaze is too thick, add a bit more liquid, a teaspoon at a time. You want the glaze to be pourable and drip but not run right off the cake.2 cups (230 grams) powdered sugar, 2 to 3 tablespoons vanilla
- If there is no dairy in the glaze, you can store the funfetti pound cake at room temperature, well-wrapped, for up to one week.
Notes
Nutrition
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