4.8 from 12 votes
Funfetti Pound Cake Recipe
Create a colorful and delicious treat for the family to eat with this Funfetti Pound Cake recipe. It’s festive, flavorful, and perfect to serve for breakfast or dessert, whichever you prefer!
Prep Time
15 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings:
8
slices
Calories:
612 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 1⅔ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter room temperature (2 sticks, unsalted
- 1 cup granulated sugar
- 4 egg room temperature, large
- 1 teaspoon vanilla extract pure
- ½ teaspoon almond extract
- ¼ cup sour cream
- ¼ cup milk whole
- ½ cup Rainbow sprinkles
For the Glaze
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
- ¼ cup milk whole
Instructions
- Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper and spray with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- Use a hand or stand mixer to cream the butter and sugar together until light and airy in texture, about 2 minutes.
- Add the eggs one at a time, mixing after each addition to incorporate the yolk. Add the vanilla and almond extracts.
- Stir in half of the flour mixture, followed by the sour cream and milk. Add the remaining flour mixture and mix until just combined.
- Gently fold in the sprinkles.
- Transfer the batter to the prepared loaf pan. Smooth the top into an even layer.
- Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean and the top of the cake springs back when touched.
- Let the cake cool for 10 minutes in the pan before removing and transferring to a cooling rack.
- While the cake cools, make the glaze. Whisk all of the ingredients together in a bowl until smooth.
- Drizzle the icing over the cake and allow to set before slicing and serving.
Cup of Yum
Notes
- Storage: Store funfetti pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Store funfetti pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Make sure you’re not overmixing the batter! You don’t want to mix it too much because it can impact the texture of the pound cake.
- You can always add more rainbow sprinkles to the batter if you’d like. Just make sure it doesn't affect your batter.
- If you want to add an extra touch to the pound cake, be sure to add some sprinkles on top of the Funfetti Pound Cake after the glaze.
Nutrition Information
Serving
1slice
Calories
612kcal
(31%)
Carbohydrates
86g
(29%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
149mg
(50%)
Sodium
242mg
(10%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
897IU
(18%)
Vitamin C
1mg
(1%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 slices
Amount Per Serving
Calories 612
% Daily Value*
| Serving | 1slice | |
| Calories | 612kcal | 31% |
| Carbohydrates | 86g | 29% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 242mg | 10% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.