Funfetti Pound Cake

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This Funfetti Pound Cake is moist, buttery and loaded with rainbow sprinkles. It’s perfect for birthdays or any other celebration!

Funfetti Pound Cake with vanilla glaze

This Funfetti Pound Cake is perfect for birthdays or any celebration! It’s moist, buttery and drizzled with a simple vanilla glaze. Plus it’s super easy to make but looks so impressive thanks to all of the rainbow sprinkles.

If you’re craving more funfetti treats, try my Homemade Funfetti Cookies, Funfetti Donuts or Small Batch Funfetti Cupcakes!

What Is Funfetti?

Funfetti is just vanilla cake with rainbow sprinkles added to the batter before baking. It doesn’t really taste any different from vanilla cake but the pop of color from the sprinkles makes it look so fun!

Which Sprinkles Are Best For Funfetti Pound Cake?

When making any type of funfetti dessert, whether it be cake, cookies, etc., you should always use jimmies sprinkles! You never want to use nonpareils because they tend to bleed into the batter. Confetti quins will also work if that’s all you have on hand.

What Is Pound Cake?

Pound cake gets its name from its traditional ratio of ingredients which are a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. This creates a very dense and rich cake. For this recipe I altered the ratios a little bit and added a few extra ingredients to enhance the texture and flavor!

Slice of Funfetti Pound Cake with vanilla glaze on a plate

Ingredient Breakdown

All-purpose flour – this gives the pound cake structure.

Baking powder – necessary to help the cake rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Buttermilk – adds flavor and moisture.

Sprinkles – make sure that you use jimmies and not nonpareils because nonpareils tend to bleed into the dough. Confetti quins will also work if that’s all you have on hand.

How To Make Funfetti Pound Cake

1. Make the Funfetti Pound Cake: In a small bowl combine the all-purpose flour, baking powder and salt.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.

3. Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until almost combined, leaving a few streaks of flour then add the sprinkles and fold until just combined.

Cake batter with rainbow sprinkles

4. Pour the batter into a parchment lined 9×5 inch loaf pan then bake at 325°F for 70 minutes or until a toothpick comes out clean.

Funfetti Pound Cake in a 9x5 inch loaf pan

5. Make the Vanilla Glaze: In a small bowl whisk the confectioners’ sugar, milk and vanilla extract until smooth. Immediately drizzle over the cooled pound cake and top with rainbow sprinkles. Store Funfetti Pound Cake in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Pro Tips For Funfetti Pound Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy! Be sure to leave a few streaks of flour before adding the rainbow sprinkles. Over mixing can also cause the sprinkles to bleed into the batter.
  • Make sure your parchment paper hangs over the sides of the loaf pan for easy removal after baking!
  • Use jimmies sprinkles and not nonpareils because nonpareils tend to bleed into the batter. Confetti quins will also work if that’s all you have on hand.
  • Wait until the pound cake is COMPLETELY COOLED before drizzling with the glaze otherwise it will melt.
Funfetti Pound Cake slices

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Funfetti Pound Cake

Maria Azzarelli
This Funfetti Pound Cake is moist, buttery and loaded with rainbow sprinkles. It's perfect for birthdays or any other celebration!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 1 9×5 inch loaf pan
Calories 3979 kcal

Equipment

  • Stand mixer or hand mixer
  • 9×5 inch loaf pan

Ingredients
  

Funfetti Pound Cake

  • 240 g (2 cups) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 250 g (1 1/4 cups) granulated sugar
  • 170 g (3/4 cup) unsalted butter, softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 120 g (1/2 cup) buttermilk
  • 96 g (1/2 cup) rainbow jimmies sprinkles

Vanilla Glaze

  • 60 g (1/2 cup) confectioners' sugar
  • 8 g (2 tsp) milk
  • ¼ tsp vanilla extract

Instructions
 

Funfetti Pound Cake

  • Preheat oven to 325°F. Grease a 9×5 inch loaf pan and line with parchment paper.
  • In a small bowl combine the all-purpose flour, baking powder and salt.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the butter and granulated sugar until light and fluffy. Mix in the eggs one at a time and vanilla extract until just combined.
  • Fold in half of the dry ingredients then add all of the buttermilk. Fold in the remaining half of the dry ingredients until almost combined, leaving a few streaks of flour then add the sprinkles and fold until just combined.
  • Pour the batter into the prepared loaf pan then bake for 70 minutes or until a toothpick comes out clean.

Vanilla Glaze

  • In a small bowl whisk the confectioners' sugar, milk and vanilla extract until smooth. Immediately drizzle over the cooled pound cake and top with rainbow sprinkles.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Funfetti Pound Cake in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
Calories: 3979kcalCarbohydrates: 591gProtein: 47gFat: 163gSaturated Fat: 99gPolyunsaturated Fat: 9gMonounsaturated Fat: 42gTrans Fat: 6gCholesterol: 871mgSodium: 1931mgPotassium: 668mgFiber: 6gSugar: 404gVitamin A: 5177IUCalcium: 538mgIron: 14mg
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3 Comments

5 from 3 votes (1 rating without comment)

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