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Vanilla Pound Cake with Loads Of Sprinkles Recipe

Vanilla Pound Cake with Loads Of Sprinkles

Shaziya
This Vanilla Pound Cake with Loads of Sprinkles is a celebration in every bite, combining rich, buttery flavor with a soft, tender crumb. With a prep time of just 30 minutes, it’s surprisingly simple to whip up, leaving you more time to enjoy the magic.
Prep Time 30 minutes
Cook Time 1 minute
Total Time 1 minute
Servings 12

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.

Notes

* Egg substitute: applesauce or flax egg
Keyword easy dessert recipe, festive baking, homemade cake, sprinkle cake, vanilla pound cake
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