This Vanilla Pound Cake with Loads of Sprinkles is a celebration in every bite, combining rich, buttery flavor with a soft, tender crumb. The generous sprinkle of colorful confetti adds a playful crunch, making it as delightful to look at as it is to eat. Perfect for birthdays, holidays, or just because, this cake brings joy to any occasion. With a prep time of just 30 minutes, it’s surprisingly simple to whip up, leaving you more time to enjoy the magic.
Baking for about an hour fills your kitchen with the warm, comforting aroma of vanilla, promising a treat that’s both nostalgic and indulgent. Each slice is moist, dense, and perfectly sweet, with bursts of sprinkles adding a fun texture. Whether served with a cup of tea or as a dessert centerpiece, this cake is sure to brighten your day and leave everyone smiling.
Ingredients for Vanilla Pound Cake with Loads of Sprinkles
- For the Vanilla Pound Cake:
- 1 1/2 cups (7 1/2oz/232g) cake flour
- 1 1/4 cups (10oz/283g) sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons (9oz/254g) butter, room temperature
- 4 large eggs, plus 3 egg yolks, room temperature (or substitute with applesauce or flax egg)
- 1/4 cup (2floz/57ml) whole milk
- 1 teaspoon vanilla extract
- 4 tablespoons rainbow sprinkles
- For the Glaze:
- 1/4 cup (2oz/57g) cream cheese, room temperature
- 1 cup (4oz/115g) powdered sugar, sifted
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside.
- Mix dry ingredients: In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt. Mix for 2-3 minutes.
- Add butter: On medium speed, add the room temperature butter. Mix until the butter breaks into small pieces throughout the flour, resembling coarse breadcrumbs.
- Whisk wet ingredients: In a separate jug, whisk together the eggs, vanilla, and milk.
- Combine wet and dry ingredients: Add the wet ingredients into the flour mixture. Mix on high speed until fully incorporated.
- Fold in sprinkles: Gently stir in the rainbow sprinkles until just combined. Be careful not to overmix, as the sprinkles can bleed.
- Bake: Transfer the batter into the prepared loaf pan. Bake for 65-75 minutes, or until a toothpick inserted in the middle comes out clean. (Mine took 70 minutes.)
- Prepare the glaze: Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds. Whisk in the powdered sugar, milk, and vanilla until smooth.
- Glaze the cake: Pour the glaze over the cooled cake, allowing it to drip down the sides. Add extra sprinkles on top for a festive touch.
- Store: Keep the pound cake in an airtight container at room temperature for up to 3 days, or freeze for up to 6 weeks.
Fun Topping Ideas to Elevate Your Pound Cake
While the cream cheese glaze and sprinkles are delightful, you can take your Vanilla Pound Cake to the next level with a few creative toppings. Try a drizzle of chocolate ganache or a dollop of whipped cream for extra indulgence. For a fruity twist, add fresh berries like strawberries or blueberries on top. If you’re feeling adventurous, a sprinkle of toasted coconut flakes or crushed nuts adds a lovely texture contrast.
Perfect Pairings for Serving
This Vanilla Pound Cake is a versatile treat that pairs beautifully with a variety of accompaniments. Serve it with a scoop of vanilla ice cream for a classic dessert combo. For a cozy afternoon treat, enjoy it alongside a cup of hot tea or coffee. If you’re hosting a brunch, slice it up and serve with fresh fruit and a dollop of yogurt for a balanced and festive spread.
Storage Tips to Keep It Fresh
To maintain the cake’s moistness, store it in an air-tight container at room temperature for up to 3 days. If you’d like to keep it longer, wrap it tightly in plastic wrap and freeze for up to 6 weeks. When ready to enjoy, let it thaw at room temperature for a few hours. For a quick refresh, warm a slice in the microwave for 10-15 seconds—it’ll taste like it’s fresh out of the oven!
Time-Saving Hacks for Busy Bakers
Short on time? Prep the dry ingredients the night before and store them in a sealed container. You can also soften the butter quickly by cutting it into small cubes and letting it sit at room temperature for 10-15 minutes. If you’re in a rush, skip the glaze and simply dust the cake with powdered sugar for a quick yet elegant finish.
Common Questions Answered
Can I use all-purpose flour instead of cake flour? Yes, but the texture will be slightly denser. For a closer substitute, remove 3 tablespoons of all-purpose flour and replace with cornstarch. Can I use margarine instead of butter? While butter is recommended for flavor and texture, margarine can work in a pinch. Lastly, can I make this cake ahead of time? Absolutely! Bake it a day in advance and add the glaze just before serving for the best results.
Vanilla Pound Cake with Loads Of Sprinkles
Ingredients
For the Vanilla Pound Cake
- 1 1/2 cups cake flour 7 1/2oz/232g
- 1 1/4 cups sugar 10oz/283g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup plus 2 tablespoons butter 9oz/254g, room temperature
- 4 large eggs, plus 3 egg yolks room temperature
- 1/4 cup whole milk 2floz/57ml
- 1 teaspoon vanilla extract
- 4 tablespoons rainbow sprinkles
For the glaze
- 1/4 cup cream cheese 2oz/57g, at room temperature
- 1 cup powdered sugar 4oz/115g, sifted
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons rainbow sprinkles
Instructions
- Preheat the oven to 350°F (180°C) then butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside.
- Combine the cake flour, sugar, baking powder and salt in the bowl of an electric mixer. Mix for 2-3 minutes.
- On medium speed, add the room temperature butter and mix until the butter has broken up into pieces throughout the flour. You’re looking for the texture of coarse breadcrumbs.
- In a separate jug, whisk together the eggs, vanilla, and the milk.
- Add the wet ingredients into the flour and continue mixing on high speed until fully incorporated.
- Lastly, pour in the sprinkles and stir until JUST combined. The sprinkles can bleed so take care not to mix too much. Transfer the batter into the prepared loaf pan.
- Bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. (mine took 70 minutes)
- For the Glaze: Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds.
- Once the cream cheese is soft, whisk in the powdered sugar, milk, and vanilla until a smooth glaze is formed.
- Pour the glaze over the cake allowing it to drip down the sides. And because we have come this far add a few more sprinkles on top.
- Store the pound cake in an air-tight container at room temperature for up to 3 days. It will also freeze really well for up to 6 weeks.
