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featured funfetti pound cake

Funfetti Pound Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Cool Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8 slices
Calories: 612kcal
Create a colorful and delicious treat for the family to eat with this Funfetti Pound Cake recipe. It’s festive, flavorful, and perfect to serve for breakfast or dessert, whichever you prefer!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 9x5-inch Loaf Pan
  • Hand Mixer (optional)
  • Stand Mixer (optional)

Ingredients

For the Cake

  • 1⅔ cups all-purpose flour 200 grams
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter 226 grams, room temperature (2 sticks)
  • 1 cup granulated sugar 200 grams
  • 4 large eggs 200 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ teaspoon almond extract 2 grams
  • ¼ cup sour cream 57 grams
  • ¼ cup whole milk 57 grams
  • ½ cup rainbow sprinkles 96 grams

For the Glaze

  • 2 cups powdered sugar 226 grams, sifted
  • 1 teaspoon pure vanilla extract 4 grams
  • ¼ cup whole milk 57 grams

Instructions

  • Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper and spray with nonstick spray. Set aside.
    loaf pan lined with parchment paper
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
    1⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
    ingredients for funfetti pound cake
  • Use a hand or stand mixer to cream the butter and sugar together until light and airy in texture, about 2 minutes.
    1 cup unsalted butter, 1 cup granulated sugar
    creamed butter and sugar in a glass bowl
  • 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
    eggs added to wet ingredients in a glass bowl
  • 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
    flour mixture added to wet ingredients in a glass bowl
  • Gently fold in the sprinkles.
    ½ cup rainbow sprinkles
    sprinkles added to pound cake batter in a glass bowl
  • Transfer the batter to the prepared loaf pan. Smooth the top into an even layer.
    funfetti pound cake batter in a loaf pan
  • 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.
Storage: Store 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.

Nutrition

Serving: 1slice | Calories: 612kcal | Carbohydrates: 86g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 242mg | Potassium: 100mg | Fiber: 1g | Sugar: 65g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg