Funfetti Pound Cake

This Funfetti Pound Cake is a sour cream pound cake with sprinkles
folded into the batter topped with powdered sugar frosting with sprinkles.

 

Watch the video for this recipe!

 

 

Ya’ll this Funfetti Pound Cake or what one may call a sprinkle cake, is a blast to make. If you have kids this is definitely a fun cake to make with them! I surely had a great time making it as an adult.

Depending on how you apply the sprinkles and the kind that you use, the sprinkles will go everywhere, but that is just part of the fun!

So let’s get into this recipe so I can show you how it’s done!

 

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Ingredients to make the Funfetti Pound Cake:

  • 3 c of all-purpose flour- sifted
  • 2 1/2 c of granulated sugar
  • 6 whole eggs- room temperature
  • 1 c (2 sticks) of butter – room temperature
  • 1 c of sour cream – room temperature
  • 1 tsp of strawberry extract
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 2 tsps of almond extract
  • 1 tsp of vanilla extract
  • 1/3 c of sprinkles

 

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To make the icing: 

  • 4 c of powdered sugar
  • 1 1/4 c of heavy cream
  • 1/2 tsp of salt
  • 1 tsp of vanilla
  • 1/4 c of sprinkles

 

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Pre-heat your oven to 325 degrees. Spray your bundt pan with Baker’s Joy Cooking spray or similar. In a large bowl, cream the butter and sugar together. Add the vanilla and almond extracts.

Add the eggs one at a time mixing well after each addition. In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture to the batter, alternating with sour cream.

 

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Once the ingredients are well blended, fold the 1/3 c of sprinkles into the batter. Then pour the batter evenly into your greased bundt pan. Bake for 75 minutes or until the cake is golden brown.

(Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.) Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.

 

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To make the icing for the Pound Cake: 

Add the powdered sugar to a bowl. Then add the salt and vanilla to the bowl. Then, while blending with a hand or stand mixer, add the heavy cream to the bowl slowly. Mix until blended and creamy or until you reach your desired consistency.

 

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For this recipe, I used a blend of funfetti (sprinkles) because that is what I had in my pantry at the time. You can use one or the other, but I like the combination of the sprinkles. I think it added a nice contrast to the cake.

As for the icing, it can be made with either milk or heavy cream. If you choose to use milk, you may use less milk than the cream that was used.

 

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Cream is a much thicker consistency which is why more cream is typically needed than milk. I definitely liked the use of the milk for the icing.

It made a thicker icing that I believe was needed to help with the sprinkles sticking to the cake.

I hope you enjoy!

 

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You may also enjoy:

 

How to make a moist Pound Cake

 

Strawberry Pound Cake with a Strawberry Glaze

 

Mile High Pound Cake

 

 

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Image of Funfetti Pound Cake - Funfetti Pound Cake recipe - Whip It Like Butter
Funfetti Pound Cake
This Funfetti Pound Cake is a sour cream pound cake with sprinkles folded into the batter topped with a powdered sugar frosting with sprinkles.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: funfetti pound cake
Servings: 12 people

Ingredients

  • To make the cake:
  • 3 c of all-purpose flour- sifted
  • 2 1/2 c of granulated sugar
  • 6 whole eggs- room temperature
  • 1 c (2 sticks) of butter - room temperature
  • 1 c of sour cream - room temperature
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 2 tsps of almond extract
  • 1 tsp of vanilla extract
  • 1/3 c of sprinkles
  • For the icing:
  • 4 c of powdered sugar
  • 1 1/4 c of heavy cream
  • 1 tsp of vanilla
  • 1/2 tsp of salt
  • 1/4 c of sprinkles

Instructions

  • To make the cake:
  • Pre-heat your oven to 325 degrees. Spray your bundt pan with Baker's Joy Cooking spray or similar.
  • In a large bowl, cream the butter and sugar together. Add the vanilla and almond extracts.
  • Add the eggs one at a time mixing well after each addition.
  • In a separate bowl combine the flour, baking powder, and salt. Add the dry mixture to the batter, alternating with sour cream.
  • Once the ingredients are well blended, fold the 1/3 c of sprinkles into the batter. Then pour the batter evenly into your greased bundt pan.
  • Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
  • Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.
  • To make the icing:
  • Add the powdered sugar to a bowl. Then add the salt and vanilla to the bowl.
  • Then, while blending with a hand or stand mixer, add the heavy cream to the bowl slowly. Mix until blended and creamy or until you reach your desired consistency.

Video

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