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Funfetti Pound Cake

1 hour 10 minutes
12 slices

Funfetti Pound Cake: A moist, buttery cake filled with vibrant sprinkles. Perfect for celebrations or just to brighten your day. Easy and delicious!

Funfetti Pound Cake
Funfetti Pound Cake: A moist, buttery cake filled with vibrant sprinkles. Perfect for celebrations or just to brighten your day. Easy and delicious!

Today, I’m sharing a recipe for a Funfetti Pound Cake that’s sure to bring a smile to your face and a burst of color to your table.

Perfect for birthdays, celebrations, or just because, this cake is a fun twist on the classic pound cake, packed with vibrant sprinkles and rich, buttery flavor.

Funfetti Pound Cake

What is Funfetti Pound Cake?

Funfetti Pound Cake is a whimsical and colorful variation of the traditional pound cake. The term “Funfetti” comes from the combination of “fun” and “confetti,” referring to the rainbow sprinkles that are mixed into the batter.

This cake became popular in the 1980s when Pillsbury introduced their Funfetti cake mix, and it has since become a beloved treat for all ages.

The addition of sprinkles not only adds a pop of color but also a playful element to the classic, dense pound cake, making it perfect for celebrations and special occasions.

Why You’ll Love this Recipe

Imagine a cake that’s moist, buttery, and speckled with colorful sprinkles. Each slice is a celebration in itself!

This Funfetti Pound Cake is not only visually appealing but also incredibly delicious. It’s easy to make and perfect for any occasion.

Plus, who can resist the charm of rainbow sprinkles?

Other Pound Cake Recipes

Ingredients

Here’s what you’ll need to create this delightful cake:

  • 1 cup unsalted butter, room temperature: Adds richness and moisture.
  • 1 cup all-purpose flour: Provides structure.
  • 1 cup cake flour: Ensures a tender crumb.
  • 1 cup granulated sugar: Sweetens the cake.
  • 4 large eggs: Adds richness and helps bind the ingredients.
  • ½ tsp salt: Enhances the flavors.
  • 1 tsp vanilla extract: Adds a lovely aroma.
  • ½ cup buttermilk: Keeps the cake moist and tender.
  • ½ cup rainbow sprinkles: The star of the show!

Substitutions & Additions

Feel free to get creative with your Funfetti Pound Cake! Here are some practical and creative alternatives to cater to different dietary needs or pantry limitations:

  • Butter: Substitute with margarine or a plant-based butter for a dairy-free option. Note that this may slightly alter the flavor and texture.
  • Flour: Use a gluten-free flour blend to make the cake gluten-free. Ensure the blend is suitable for baking to maintain the cake’s structure.
  • Sugar: Swap granulated sugar with coconut sugar or a sugar substitute like Stevia for a lower glycemic index.
  • Buttermilk: If you don’t have buttermilk, mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
  • Vanilla Extract: Experiment with almond extract or lemon zest for a different flavor profile.
  • Add-ins: Fold in white chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.

Equipment Needed for Funfetti Pound Cake

Stainless Steel Wire Whisk Set
Stainless Steel Wire Whisk Set
Loaf Pan

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How to Make this Recipe

  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
  3. Add the Eggs: Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
  4. Mix in the Vanilla Extract: Stir in the vanilla extract until well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, and salt.
  6. Alternate Adding Dry Ingredients and Buttermilk: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  7. Fold in the Sprinkles: Gently fold in the rainbow sprinkles, being careful not to overmix, as this can cause the colors to bleed.
  8. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Cooking Tips & Tricks

To perfect your Funfetti Pound Cake, keep these expert tips in mind:

  • Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature. This helps them blend more smoothly and results in a better texture.
  • Creaming Butter and Sugar: Beat the butter and sugar together until light and fluffy. This step incorporates air into the batter, making the cake lighter.
  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to a dense cake.
  • Sprinkle Distribution: Toss your sprinkles in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • Baking Time: Keep an eye on your cake as it bakes. Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Funfetti Pound Cake

Serving Suggestions

This Funfetti Pound Cake is perfect on its own, but you can also dress it up with a few extras:

  • Whipped Cream: A dollop of whipped cream adds a light and airy contrast to the dense cake.
  • Fresh Berries: Serve with a side of fresh strawberries or blueberries for a burst of freshness.
  • Glaze: Drizzle a simple vanilla glaze over the top for added sweetness and a beautiful finish.

Storage Suggestions

 If you have any leftovers (though I doubt you will!), store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Funfetti Pound Cake

Recipe FAQ

Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, but the cake may be slightly denser. For a closer substitute, you can make your own cake flour by removing 2 tablespoons of flour from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch.

Can I use regular milk instead of buttermilk?

Buttermilk adds a unique tang and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I add more sprinkles?

Absolutely! Feel free to add more sprinkles if you want an even more colorful cake. Just be careful not to overmix the batter to prevent the colors from bleeding.

In summary, this Funfetti Pound Cake is a delightful, colorful twist on a classic dessert. With its rich, buttery flavor and bursts of rainbow sprinkles, it’s perfect for any celebration or just to brighten up your day.

I hope you enjoy making and eating this cake as much as I do! If you try this recipe, please leave a comment below and let me know how it turned out. Don’t forget to share your photos on social media and tag me – I love seeing your creations!

Stay tuned for more delicious recipes coming your way. Happy baking!

Funfetti Pound Cake

Funfetti Pound Cake

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Funfetti Pound Cake: A moist, buttery cake filled with vibrant sprinkles. Perfect for celebrations or just to brighten your day. Easy and delicious!
Yield 12 slices
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
  

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • ½ tsp salt
  • ½ cup buttermilk
  • 1 cup rainbow sprinkles

Instructions
 

  • Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
    1 cup unsalted butter, 1 cup granulated sugar
  • Add the eggs one at a time, beating well after each addition. This helps to incorporate air into the batter, making the cake light and fluffy.
    4 large eggs
  • Stir in the vanilla extract until well combined.
    1 tsp vanilla extract
  • In a separate bowl, whisk together the all-purpose flour, cake flour, and salt.
    1 cup all-purpose flour, 1 cup cake flour, 1/2 tsp salt
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
    1/2 cup buttermilk
  • Gently fold in the rainbow sprinkles, being careful not to overmix, as this can cause the colors to bleed.
    1 cup rainbow sprinkles
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Equipment

Stainless Steel Wire Whisk Set
Stainless Steel Wire Whisk Set
Loaf Pan
Tried this recipe?Snap a photo and mention @JenniferMeyering
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