There’s just something about a slice of funfetti pound cake that can make any ordinary day feel like a celebration. I make this buttery vanilla loaf any time I need a low-effort treat that still brings big birthday energy. It’s rich, dense, and perfectly moist, just the way a pound cake should be, with a hint of almond for that nostalgic bakery flavor. And of course, the rainbow sprinkles baked right into the batter make it instantly more fun (and a guaranteed kid favorite). My kids love waking up to this yummy pound cake for breakfast on their birthdays!
Funfetti Loaf Cake
This funfetti loaf cake gets its soft, tight crumb from a few key ingredients that I never skip. Sour cream adds moisture without thinning the batter, and a blend of vanilla and almond extracts layers in that classic birthday cake taste. And of course, I can never forget the rainbow sprinkles! Whether I’m baking this for a birthday morning surprise or slicing it up for a party, it’s the kind of loaf that always disappears fast.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Use Jimmies for the Best Color
Not all sprinkles behave the same in the oven. For this cake, I recommend sticking with classic jimmies (the long, soft sprinkles) because they hold their shape and don’t bleed as easily into the batter. Nonpareils (those tiny round ones) tend to melt or create streaky color, which can turn your batter grayish or muddy. If you’re going for clean, bold pops of color in every slice, jimmies are the way to go.
Funfetti Pound Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×5-inch Loaf Pan
- Hand Mixer or Stand Mixer
Ingredients
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
Instructions
- Preheat oven to 325°F. Line a 9×5-inch loaf pan with parchment paper and spray with nonstick spray. Set aside.
- In a large bowl, whisk the flour and baking powder together. Set aside.1⅔ cups all-purpose flour, 1 teaspoon baking powder
- Use a hand or stand mixer to cream the butter and sugar together until light and airy in texture, about 2 minutes.1 cup salted butter, 1 cup granulated sugar
- Add the eggs one at a time, mixing after each addition to incorporate the yolk. Add the vanilla and almond extracts.4 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
- Stir in half of the flour mixture, followed by the sour cream and milk. Add the remaining flour mixture and mix until just combined.¼ cup sour cream, ¼ cup whole milk
- Gently fold in the sprinkles.½ cup rainbow sprinkles
- Transfer the batter to the prepared loaf pan. Smooth the top into an even layer.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top of the cake springs back when touched.
- Let the cake cool for 10 minutes in the pan before removing and transferring to a cooling rack.
- While the cake cools, make the glaze. Whisk all of the ingredients together in a bowl until smooth.2 cups powdered sugar, 1 teaspoon pure vanilla extract, ¼ cup whole milk
- Drizzle the icing over the cake and allow to set before slicing and serving.
Notes
- Make sure you’re not overmixing the batter! You don’t want to mix it too much because it can impact the texture of the pound cake.
- You can always add more rainbow sprinkles to the batter if you’d like. Just make sure it doesn’t affect your batter.
- If you want to add an extra touch to the pound cake, be sure to add some sprinkles on top of the Funfetti Pound Cake after the glaze.
How to Make Funfetti Pound Cake Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the butter, eggs, sour cream, and whole milk to room temperature for 30-60 minutes before beginning. This will help them combine more easily, creating a smoother batter.
Prep the Pan: Preheat your oven to 325°F. Line a 9×5-inch loaf pan with parchment paper, spray with nonstick spray, and set aside.
Whisk the Dry Ingredients: In a large bowl, whisk 1⅔ cups of all-purpose flour and 1 teaspoon of baking powder together. Set aside.
Cream the Butter and Sugar: Use a hand or stand mixer to cream 1 cup of room-temperature salted butter and 1 cup of granulated sugar together until light and airy in texture, about 2 minutes.
Add the Eggs and Extracts: Add 4 large, room-temperature eggs, one at a time, mixing after each addition to incorporate the yolks. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.
Combine the Batter: Stir in half of the flour mixture, followed by ¼ cup of room-temperature sour cream and ¼ cup of room-temperature whole milk. Add the remaining flour mixture and mix until just combined.
Fold in the Sprinkles: Gently fold in ½ cup of rainbow sprinkles, taking care not to overmix the batter.
Bake the Cake: Transfer the batter to the prepared loaf pan. Smooth the top into an even layer. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top of the cake springs back when gently pressed. Let the cake cool for 10 minutes in the pan before removing and transferring to a cooling rack.
Glaze the Cake (Optional): While the cake cools, if desired, whisk 2 cups of sifted powdered sugar, 1 teaspoon of vanilla extract, and ¼ cup of whole milk together in a bowl until smooth. Drizzle the icing over the cooled cake and allow it to set before slicing and serving.
How to Store
Store leftover funfetti pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before slicing and serving.
Leave a Reply