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funfetti vanilla pound cake

a classic vanilla pound cake filled with funfetti. moist, buttery, with the perfect crumb. top it with classic vanilla buttercream and more sprinkles. its a cake thats perfect for celebrating birthdays and everyday.
5 from 8 votes
Prep Time 20 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 20 mins
Course Breakfast, Celebrations, Dessert
Cuisine American


  • 9X5 loaf pan
  • parchment paper
  • stand mixer with paddle attachment


funfetti vanilla pound cake

  • 2/3 c cake flour (80g), sifted sub with all purpose flour
  • 1 c all purpose flour (120g), sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 c unsalted butter, softened (226g)
  • 1 c super fine or extra fine sugar (220g) see notes
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 c whole milk greek yogurt sub 1:1 with sour cream
  • 1/4 c whole milk
  • 1/3 c rainbow sprinkles, "jimmies"

classic vanilla buttercream frosting

  • 6 tbsp unsalted butter, softened (85g)
  • 2 c powdered sugar, sifted (250g)
  • 1-2 tbsp milk, as needed
  • 1 tsp vanilla extract
  • 1-2 tbsp sprinkles for topping


funfetti vanilla pound cake

  • Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 325F. Remove a rack to the lower 1/3 of the oven (right under the middle rack level). Whisk together flours, baking powder and salt. Set aside.
    If using regular granulated sugar, process sugar in a food processor for 30 seconds. This is optional, but helps with the overall outcome of the cake.
  • In a stand mixer with paddle attachment, beat/cream butter on low for 1 minute. Increase to medium speed for 4-6 additional minutes, until butter is light and fluffy. Stop to scrape down the sides of the bowl as needed.
  • Once butter is light and fluffy, beat butter with the sugar by slowly streaming in sugar. This whole step should take several minutes. Once all the sugar has been added, beat/cream the sugar and butter together for an additional minute. Sugar should be mostly dissolved into the butter at this point.
  • Slowly add eggs to the butter and sugar. Add one egg at a time, beating until it fully incorporates before adding the next. Once all the eggs have been added and incorporated, add in both extracts. Beat an addtional minute. Switch to a large spatula, or spoon. The next steps will be done by hand.
  • Fold in flour, yogurt and millk to the wet ingredients in this order: flour, yogurt, flour, milk, flour. Fold each part about 90% into the wet ingredients before adding the next. Once the last flour part is added, fold in sprinkles. Fold all ingredients in the batter togther until smooth and well combined.
    Gently scoop 1/2 of the batter into the prepared loaf pan. Using a small offset spatula or spoon, level and smooth the batter into the corners and across the pan. Repeat with the remaining 1/2 of the batter.
  • Bake at 325F for 50 minutes ( in the lower 1/3 of the oven). Check the top. It should be golden, but not burned. There should also be a large crack in the center of the cake. This is where the steam escapes and is perfect!
    If the top is browning too quickly, loosely cover with a foil tent. By moving it to the lower 1/3 of the oven, this shouldn't be an issue.
    Return to the oven for 10-25 minutes, checking for doneness every 5-10 minutes (60-75 minutes total). When a toothpick inserted into the center comes out with a few moist crumbs, its done. Cool in pan for 10 minutes. Remove from pan and cool an addtional 50 minutes (1 hr total).
    Top with optional vanilla buttercream and more sprinkles, powdered sugar, vanilla glaze or eat as is!

classic vanilla buttercream frosting

  • In a stand mixer, with paddle attachment, place butter, 1 cup powdered sugar, vanilla extract and 1 tbsp milk. Beat until smooth and creamy. If needed, add 2-3 tsp more milk, one teaspoon at a time. Once smooth and creamy, add 1/4 c powdered sugar at a time. Beat on high until desired frosting consistency is reached. Frosting should be thick and spreadable.


superfine/extra fine sugar: this is recommended because the smaller granules of sugar dissolve faster and more easily into the butter. this prevents over beating and helps the overall structure of the pound cake. to make superfine sugar from regular granulated sugar, process sugar in the food processor for about 30 seconds. 
Keyword buttery, carrot loaf cake, classic buttercream, funfetti, moist, pound cake
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