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!
More recipes ---> Cold Oven Lemon Pound Cake, Apple Cider Donut Cake, Apple Pie Eggrolls, Peach Cobbler Eggrolls, Monkey Bread, French Toast Casserole, Sweet Potato Pound Cake, Spice Cake, Pecan Pie Cheesecake, Kentucky Butter Cake, Chocolate Cupcakes!!
Ingredients needed for the cake:
- All-purpose flour - sifted
- Granulated sugar
- Eggs- room temperature
- Unsalted butter - room temperature
- Sour cream - room temperature
- Baking powder
- Almond extract
- Vanilla extract
To make the icing:
(Note: The full ingredient list is provided in the recipe card below.)
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Steps to make the Vanilla Pound Cake batter:
Preheat your oven to 325 degrees. Spray your bundt pan with Baker's Joy Cooking spray or similar. Using a hand or stand mixer, cream the butter and sugar together. Add the vanilla and almond extracts and mix.
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 the sour cream.
Once the ingredients are well blended, fold the ⅓ 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 completely before inverting it (removing it from the pan) onto a wire rack to complete the cooling process.
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.
For this recipe, I used a blend of funfetti (rainbow 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.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients– Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc also should be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
The cake will stay fresh for up to 5 days.
Store the cake in an airtight container or cake keeper. I don't recommend refrigerating the cake as it can cause it to dry out.
The sprinkles will not sink to the bottom of the batter. They will melt, but you will still see a colorful dotted appearance of the sprinkles throughout the cake once the cake is cut.
The key is to create icing that is thick enough for the sprinkles to adhere to. This is why we used heavy cream to create the icing vs. milk as it creates a thicker icing.
No, you can use any kind that you like; however, larger, heavier sprinkles may have a harder time sticking to the cake.
Sour cream has been added to the batter to create moisture. For more tips on how to bake a perfect pound cake, see How to make a moist Pound Cake.
**Shop my Amazon store and check out cooking items used by Whip it like Butter!**
*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*
- To make the cake:
- 3 c all-purpose flour- sifted
- 2 ½ c granulated sugar
- 6 whole eggs- room temperature
- 1 c (2 sticks) of butter - room temperature
- 1 c sour cream - room temperature
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tsps almond extract
- 1 teaspoon vanilla extract
- ⅓ c sprinkles
- For the icing:
- 4 c powdered sugar
- 1 ¼ c heavy cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ c sprinkles
- To make the cake:
- Preheat your oven to 325 degrees.
- In a large bowl, cream the butter and sugar together.
- Add the vanilla and almond extracts and mix.
- 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 the sour cream.
- Once the ingredients are well blended, fold the ⅓ c of sprinkles into the batter.
- Spray your bundt pan with Baker's Joy cooking spray or similar. 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 (removing it from the pan) on 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.
- Then decorate the cake as desired adding the frosting first, then the sprinkles.
- Once the icing has set, serve and enjoy!