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Funfetti Pound Cake with Rainbow Sprinkles and Vanilla Glaze Recipe

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4.1 from 12 reviews

This Funfetti Pound Cake is a moist and buttery vanilla pound cake bursting with colorful rainbow sprinkles and topped with a smooth, sweet vanilla glaze. Perfect for birthdays, celebrations, or any occasion that calls for a delightful and festive treat. The cake has a tender crumb thanks to the combination of all-purpose and cake flour, Greek yogurt, and rich butter, ensuring every bite is full of flavor and texture.

Ingredients

For Cake

  • 1 cup (2 sticks or 226 g) unsalted butter, room temperature
  • 1 cup (125 g) all-purpose flour
  • 3/4 cup plus 2 tablespoons (110 g) cake flour
  • 1 cup granulated sugar (200 g)
  • 2 large eggs, room temperature
  • 4 large egg yolks, room temperature
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup whole milk, room temperature
  • 1/4 cup full fat Greek yogurt, room temperature
  • 1 cup (190 g) rainbow sprinkles

For Glaze

  • 2 cups confectioner’s sugar
  • 4 tablespoons whole milk or heavy cream
  • 1 tablespoon full fat Greek yogurt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Lightly grease a 9 x 5-inch loaf pan and line the bottom and short sides with parchment paper, leaving ends to hang over the sides for easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 4 minutes.
  4. Add Eggs and Yolks: Add eggs and egg yolks one at a time, fully incorporating each before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Incorporate Vanilla: Mix in the vanilla extract until fully combined.
  6. Combine Flour and Dairy: On medium speed, beat the mixture until light and fluffy, then add the dry flour mixture alternating with the milk and Greek yogurt, beginning and ending with the flour mixture. Mix until well combined.
  7. Fold in Sprinkles: Remove the mixing bowl from the stand mixer. Gently fold in the rainbow sprinkles using a spatula or wooden spoon to avoid breaking them.
  8. Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Use an offset spatula to smooth the top gently.
  9. Bake the Cake: Bake in the preheated oven for 60-65 minutes. Start checking at 50 minutes; if the top browns too quickly, tent it loosely with aluminum foil. The cake is done when it springs back when gently pressed and a toothpick inserted in the center comes out clean.
  10. Cool the Cake: Remove from the oven and let cool for 10 minutes in the pan. Use the parchment paper edges to lift the cake out of the pan and transfer it to a wire rack to cool completely.
  11. Prepare the Glaze: In a medium bowl, whisk together the confectioner’s sugar, milk or heavy cream, and Greek yogurt until smooth. Adjust consistency with more milk if too thick or more sugar if too thin.
  12. Glaze the Cake: Pour the glaze over the completely cooled cake, allowing it to drip down the sides. Let the glaze set for 10 to 15 minutes before slicing and serving.

Notes

  • Store the cake tightly covered in a cool, dry place to keep it fresh.
  • The cake may be frozen. Wrap it tightly in plastic wrap before applying the glaze for best results.
  • Allow the glaze to set fully before slicing to ensure clean cuts.
  • Use room temperature ingredients for the best texture and incorporation.

Find it online: https://lauracooks.com/funfetti-pound-cake-with-rainbow-sprinkles-and-vanilla-glaze-recipe/