There’s an undeniable charm to a slice of Funfetti Pound Cake that instantly elevates any day from ordinary to celebratory. This buttery, vanilla-infused loaf is my go-to recipe whenever I need a low-effort treat that still delivers a vibrant, festive “birthday cake” experience. Its rich, dense, and perfectly moist texture, a hallmark of any truly great pound cake, is enhanced by a subtle hint of almond extract, reminiscent of classic bakery confections. And, of course, the cascade of rainbow sprinkles baked directly into the batter guarantees instant joy and makes it an undeniable favorite with kids and adults alike. There’s nothing quite like the delight of waking up to this delicious pound cake for breakfast on a special birthday morning!
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Funfetti Loaf Cake: The Ultimate Celebration Treat
This Funfetti loaf cake isn’t just visually appealing; its exceptionally soft and tender crumb is the result of carefully selected ingredients working in harmony. A key secret lies in the addition of sour cream, which infuses the cake with incredible moisture without thinning the batter, contributing to that desirable rich density. The flavor profile is a nostalgic blend of pure vanilla extract and a touch of almond extract, recreating that beloved classic birthday cake taste we all adore. And, naturally, the generous scattering of rainbow sprinkles is essential, transforming each slice into a burst of color and cheer. Whether baked as a special birthday morning surprise or served at a lively gathering, this delightful loaf cake always vanishes in record time, leaving everyone craving another slice.
The Secret to Perfect Sprinkles: Choosing Jimmies for Vibrant Color
When it comes to baking with sprinkles, not all varieties are created equal, especially under the heat of the oven. For this Funfetti Pound Cake, I wholeheartedly recommend using classic jimmies – those cylindrical, soft sprinkles – for the most dazzling results. Jimmies are superior because they are designed to maintain their distinct shape and color when baked, preventing them from bleeding excessively into the batter. This ensures that each slice reveals clear, bold pops of rainbow color, exactly what you want in a funfetti cake.
In contrast, nonpareils, the tiny round sprinkles, tend to melt more easily and can quickly dissolve or streak into the batter. This often results in a muddy or grayish hue throughout your cake, losing the vibrant visual appeal that defines a funfetti treat. To achieve that picture-perfect, colorful interior, always opt for quality jimmie sprinkles. They make all the difference in creating a truly joyful and eye-catching dessert.
Classic Funfetti Pound Cake Recipe
15 minutes
1 hour
1 hour
45 minutes
30 minutes
8
slices
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Ingredients
Gathering your ingredients at room temperature is crucial for the best cake batter consistency. This ensures everything combines smoothly, creating a truly tender and moist pound cake.
For the Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup salted butter room temperature (2 sticks)*
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup sour cream room temperature**
- ¼ cup whole milk room temperature
- ½ cup rainbow sprinkles
For the Glaze (Optional)
- 2 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk
Equipment
Having the right tools makes baking this pound cake a breeze. Ensure you have these items ready for a smooth baking process.
- Kitchen Scale (optional, for precise measurement)
- 9×5-inch Loaf Pan
- Hand Mixer or Stand Mixer
- Large Mixing Bowls
- Whisk
- Spatula
Instructions
Follow these detailed steps to create your incredibly moist and festive Funfetti Pound Cake. Paying attention to each stage will ensure a perfect bake every time!
- Prepare Your Pan: Preheat your oven to a steady 325°F (160°C). Carefully line a 9×5-inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal. Then, lightly spray the lined pan with a nonstick cooking spray to prevent any sticking. Set this aside.
- Combine Dry Ingredients: In a spacious large bowl, thoroughly whisk together the 1⅔ cups of all-purpose flour and 1 teaspoon of baking powder. Whisking ensures these dry ingredients are evenly distributed, which is crucial for the cake’s rise and texture. Set this bowl aside for later use.1⅔ cups all-purpose flour,
1 teaspoon baking powder - Cream Butter and Sugar: In another large bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the 1 cup of room-temperature salted butter and 1 cup of granulated sugar. Beat this mixture on medium-high speed for about 2 minutes, or until it becomes noticeably light, fluffy, and airy. This creaming process incorporates air, essential for the pound cake’s tender crumb.1 cup salted butter,
1 cup granulated sugar - Add Eggs and Extracts: Incorporate the 4 large, room-temperature eggs into the creamed mixture, adding them one at a time. After each egg, mix until the yolk is fully incorporated, scraping down the sides of the bowl as needed to ensure everything is well combined. Once the eggs are added, mix in the 1 teaspoon of pure vanilla extract and ½ teaspoon of almond extract for that distinct bakery flavor.4 large eggs,
1 teaspoon pure vanilla extract,
½ teaspoon almond extract - Alternate Wet and Dry: Begin by stirring in half of the reserved flour mixture into the wet ingredients. Mix until just combined, being careful not to overmix. Next, add the ¼ cup of room-temperature sour cream and ¼ cup of room-temperature whole milk, mixing until smooth. Finally, add the remaining half of the flour mixture and mix only until the last streaks of flour disappear. Overmixing can develop the gluten in the flour, leading to a tough cake, so mix gently.¼ cup sour cream,
¼ cup whole milk - Fold in Sprinkles: With a spatula, gently fold in the ½ cup of rainbow sprinkles. The key here is gentle folding to distribute the sprinkles evenly without crushing them or overmixing the batter, which could cause them to bleed color.½ cup rainbow sprinkles
- Bake the Cake: Pour the prepared batter into your parchment-lined loaf pan. Use a spatula to gently smooth the top into an even layer. Bake for 55-60 minutes in the preheated oven. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, and the top of the cake springs back lightly when touched. This ensures it’s cooked through without being dry.
- Cooling Process: Once baked, remove the cake from the oven and allow it to cool in the loaf pan for about 10 minutes. This initial cooling helps the cake firm up before it’s moved. After 10 minutes, carefully lift the cake out of the pan using the parchment paper overhang and transfer it to a wire cooling rack to cool completely. Cooling on a rack allows air to circulate, preventing the bottom from becoming soggy.
- Prepare the Glaze (Optional): While the pound cake cools, prepare the optional, but highly recommended, glaze. In a medium bowl, whisk together the 2 cups of sifted powdered sugar, 1 teaspoon of pure vanilla extract, and ¼ cup of whole milk. Whisk until the mixture is completely smooth and free of lumps. Adjust the consistency by adding a tiny bit more milk if it’s too thick, or more powdered sugar if it’s too thin.2 cups powdered sugar,
1 teaspoon pure vanilla extract,
¼ cup whole milk - Glaze and Serve: Once the cake has cooled completely (this is important, as glazing a warm cake will cause the glaze to melt), generously drizzle the prepared glaze over the top. Allow the glaze to set for about 15-30 minutes before slicing into thick pieces and serving this delightful Funfetti Pound Cake.
Recipe Notes and Expert Tips
**No sour cream on hand? No problem! You can easily substitute an equal amount of plain full-fat yogurt or Greek yogurt for a similar moist and tender texture.
Essential Baking Tips for Success:
- Avoid Overmixing the Batter: This is a golden rule for pound cakes! Overmixing can overdevelop the gluten in the flour, resulting in a dense, tough, and chewy cake rather than the desired soft and tender crumb. Mix only until the ingredients are just combined.
- Don’t Skimp on Room Temperature Ingredients: Bringing butter, eggs, sour cream, and milk to room temperature ensures they emulsify properly. This creates a smooth, cohesive batter that traps air more effectively, leading to a lighter and more uniform cake texture. Plan ahead and take them out of the fridge 30-60 minutes before you start.
- Extra Sprinkles for Extra Fun: While the recipe calls for ½ cup, feel free to add a little more rainbow sprinkles if you desire an even more vibrant cake! Just be mindful not to add so many that it dramatically alters the batter consistency.
- Garnish for Visual Appeal: For an extra festive touch, consider adding a sprinkle of fresh rainbow jimmies on top of the Funfetti Pound Cake immediately after drizzling the glaze, while it’s still wet. This makes for a stunning presentation.
- Invest in an Oven Thermometer: Oven temperatures can vary greatly. An inexpensive oven thermometer ensures your oven is precisely at 325°F (160°C), preventing over or under-baking.
- Cool Completely Before Glazing: Patience is key! Glazing a warm cake will cause the glaze to melt right off, leading to a messy, uneven finish. Allow the cake to cool fully on a wire rack before applying any glaze.
Storage Guidelines for Freshness: To maintain its delightful moisture and flavor, store your Funfetti Pound Cake in an airtight container. It will stay fresh at room temperature for up to 2 days, in the refrigerator for up to 5 days, or can be frozen for up to 3 months. If freezing, wrap it tightly in plastic wrap and then in foil. To serve from frozen, thaw overnight in the refrigerator before slicing and enjoying.
Calories from Fat 252
Becky Hardin
@easydessertrecipes
for a chance to be featured on our page.
Frequently Asked Questions About Funfetti Pound Cake
Here are some common questions and helpful answers to ensure your Funfetti Pound Cake turns out perfectly every time.
Can I use self-rising flour?
No, it’s best to stick to all-purpose flour as specified in the recipe. Self-rising flour already contains baking powder and salt, which could throw off the delicate balance of ingredients and result in a cake that doesn’t rise or taste as expected.
How can I ensure my pound cake is moist and not dry?
Several factors contribute to a moist pound cake. Firstly, ensure all your wet ingredients (butter, eggs, sour cream, milk) are at room temperature. This allows them to emulsify properly, creating a smooth batter that retains moisture. Secondly, avoid overmixing the batter after adding the flour, as this develops gluten and can lead to a tough, dry cake. Finally, don’t overbake! Use a toothpick test and pull the cake from the oven as soon as it comes out clean.
Can I add other flavor extracts?
Absolutely! While vanilla and almond provide that classic birthday cake flavor, you can experiment with other extracts like lemon, orange, or even a touch of rum extract for a different twist. Just remember to start with a small amount and adjust to taste, as some extracts can be quite potent.
My sprinkles bled into the batter. What went wrong?
As mentioned earlier, the type of sprinkles matters! Nonpareils (tiny round ones) are more prone to bleeding color into the batter. Always use jimmie sprinkles (the long, soft kind) for the best results, as they hold their color and shape much better during baking. Also, avoid overmixing the batter once the sprinkles are added.
Can I make this cake ahead of time?
Yes, pound cakes are excellent for making in advance! You can bake the cake up to 2-3 days ahead of time. Store it in an airtight container at room temperature. If you plan to glaze it, do so closer to serving for the freshest appearance and texture.
What’s the best way to slice a pound cake?
For clean slices, ensure the cake is completely cooled before cutting. A serrated knife works best for pound cakes, as it glides through without tearing. For precise cuts, you can gently warm the knife under hot water and wipe it dry between slices.
Serving Suggestions for Your Funfetti Pound Cake
This Funfetti Pound Cake is delicious enough to enjoy on its own, but here are some ideas to make it even more special:
- Breakfast Treat: A slice pairs perfectly with your morning coffee or tea, making any ordinary weekday feel like a mini-celebration.
- Dessert Delight: Serve it as a classic dessert after dinner.
- With Fresh Fruit: Complement the rich cake with a side of fresh berries (strawberries, raspberries, blueberries) for a burst of freshness and color.
- A Scoop of Ice Cream: A warm slice of pound cake with a scoop of vanilla bean ice cream or whipped cream is a decadent treat.
- For Parties: It’s inherently festive, making it ideal for birthday parties, potlucks, or any occasion where you want to add a touch of cheer.
More Funfetti Recipes to Try!
If you love the whimsical charm and delightful flavor of funfetti, you’re in luck! We have a collection of other fantastic funfetti-inspired recipes that promise to bring smiles and vibrant colors to your table. Explore these easy and delicious desserts to keep the celebration going:
Funfetti Cookies
Birthday Cake Cheesecake
Sprinkle Shortbread
Homemade Funfetti Cake