Breads & Muffins Cakes & Cupcakes

Funfetti Pound Cake

March 12, 2021

A buttery vanilla cake dotted with rainbow sprinkles and topped with a sweet vanilla glaze. This funfetti pound cake is […]

A buttery vanilla cake dotted with rainbow sprinkles and topped with a sweet vanilla glaze. This funfetti pound cake is perfect for all of your cake eating occasions!


Happy Friday bakers! We are living large today and going all out to celebrate the beginning of the weekend. Get excited friends because this super fun and festive funfetti cake is going make your day. If you are not a fan of rainbow sprinkles (who are those people anyway??), this cake is not for you. I for one am always here for a cake that feels like a party and this simple and unbelievably delicious funfetti pound cake is exactly that.


This buttery vanilla pound cake has a delightfully delicious crumb texture that is packed full of colorful rainbow sprinkles. What’s not to love? If Friday were a dessert, this would be it. It’s fun, easy going, and puts everyone in a good mood. Your weekend definitely needs this cake and I can’t wait to tell you how to make it.


Butter. Make sure your butter is room temperature so that it incorporates well with the other ingredients for a smooth batter. I like to leave the butter out overnight for best results.

Sugar. If you can get your hands on it, use superfine sugar rather than regular sugar.

Eggs. Just like the butter, your eggs should be room temperature.

Flour. This recipe calls for 1/2 all purpose flour and 1/2 cake flour. Cake flour is lighter than all-purpose flour which helps create a light crumb texture. If you don’t have cake flour in your pantry, make your own by measuring out 1 cup of all-purpose flour and then remove 2 tablespoons. Add in 2 tablespoons of cornstarch and whisk to combine. Tah-dah! Cake flour!!

Baking powder. Just a little bit of leavener gives the cake texture and rise. Check your expiration dates to be sure it’s fresh.

Vanilla. Use a high quality vanilla extract for the very best flavor. I love this one from Rodelle.

Rainbow sprinkles. The recipe calls for one cup of rainbow sprinkles. If you prefer a cake that is less sweet, reduce the amount of sprinkles. Any sprinkle mix will work but avoid using nonpareils as the color will bleed into the batter while baking.



Use room temperature ingredients. Cold butter and eggs don’t mix well with room temperature flour and sugars. For a perfectly baked cake, it’s so important that you butter, eggs, milk and yogurt are all at room temperature before you mix the batter.

Do not over mix. Pound cake has a tight crumb and can easily bake up too dense if the batter is overworked. Once you add in the flour, mix only until just combined.

It’s all in the sprinkles. Sprinkle cakes are my favorite because they are so fun and festive. It pays to be picky about your sprinkles so be sure to use a mix that won’t bleed into the batter. I love these and I also find the simple rainbow jimmies from the grocery store work nicely.

Do not over bake. Keep an eye on your oven friends. This pound cake can go from perfectly baked to super dry in a matter of minutes. Baking times will vary from oven to oven but you’ll want to begin checking the cake for doneness around the 55 minute mark. A toothpick inserted into the center of the cake should come out mostly clean. If the cake is browning too quickly on top, tent it with a large piece of aluminum foil.


This sprinkle stuffed cake is delicious all on its own, but it’s made even sweeter with the addition of a simple vanilla glaze. Here’s a few tips to whip up a silky smooth glaze in no time.

Sift the sugar. I’m not usually one to sell you on sifting (#lazybaker) but sifting is a must for a silky smooth glaze. The extra 60 seconds it takes to sift the sugar is so worth it.

Use whole milk or heavy cream. Use whatever you have on hand – I reach for the whole milk 9 times out of 10 when it comes to this simple vanilla glaze. Keep in mind that the glaze is very forgiving. If you add too much milk you can easily correct with an extra bit of confectioner’s sugar and vice versa.

Thicken with Greek yogurt. To keep this pretty glaze from sinking straight into the cake I like to add a tablespoon or two of Greek yogurt. It thickens up the glaze perfectly and you won’t even know it’s there. Greek yogurt is my favorite secret ingredient!


I promise you this sprinkle stuffed pound cake won’t last a day on your kitchen counter. Everyone in my house always comes back for a second slice. If you do have a few slices left over, cover them tightly and store at room temperature. Do not store this cake in the refrigerator as it will dry out quickly. This cake freezes beautifully although I suggest freezing it whole before adding the glaze. Simply defrost the cake at room temperature and then glaze just before serving.


I hope you’ll try this funfetti pound cake for your next cake eating occasion. Better yet, I say you make today a party and bake this cake! It’s nothing fancy but it sure is fun!!

Happy baking!

If you love this Funfetti Pound Cake, you’ll also love:

Easy Funfetti Sugar Cookies

Classic Vanilla Pound Cake

Glazed Old Fashioned Donut Cake

Frosted Sugar Cookie Bundt Cake

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Funfetti Pound Cake

  • Author: Browned Butter Blondie
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70 min plus cooling time
  • Yield: 8 slices 1x


A buttery vanilla cake dotted with rainbow sprinkles and topped with a sweet vanilla glaze. This funfetti pound cake is perfect for all of your cake eating occasions!



For Cake

1 cup, (2 sticks or 226 g) unsalted butter, room temperature

1 cup (125 g) all-purpose flour

3/4 cup plus 2 tablespoons (110 g) cake flour

1 cup granulated sugar (200 g)

2 large eggs, plus 4 egg yolks, room temperature

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla

1/4 cup whole milk, room temperature

1/4 cup full fat Greek yogurt, room temperature

1 cup (190 g)  rainbow sprinkles

For Glaze

2 cups confectioner’s sugar

4 tablespoons whole milk or heavy cream

1 tablespoon full fat Greek yogurt


For Cake

Preheat oven to 325 degrees.

Lightly grease a 9 x 5″ loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. About 4 minutes.

Add the eggs and egg yolks, one at time until fully incorporated, scraping the sides of the bowl as needed.

Add the vanilla, mixing until well combined.

Beat the mixture until light and fluffy on medium speed until well combined.

Add the flour to the egg mixture, alternating with the milk and yogurt. Begin and end with the flour mixture.

Once combined, remove the bowl from the stand mixer and stir in the rainbow sprinkles using a spatula or wooden spoon.

Pour the batter into the prepared loaf pan using an offset spatula to gently smooth the top.

Bake for 60-65 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.

Cake is done when it springs back when gently pressed on top and a toothpick inserted in the center of the loaf comes out clean.

Remove the cake from the oven and allow to cool for 10 minutes in the pan.

Using the parchment paper ends, pull the loaf from the pan and place on a cooling rack to cool completely.

For Glaze

Whisk the confectioner’s sugar, milk and yogurt together in a medium bowl until smooth. If the glaze is too stiff, add more milk. If too thin, add more confectioner’s sugar.

Pour over the top of the cooled cake, allowing the glaze to drip off the sides. Let the frosting sit for 10 to 15 minutes before slicing.


Store tightly covered in a cool, dry place.

May be frozen. Wrap tightly in plastic wrap before frosting.

  • Reply
    Logan Carter
    January 3, 2023 at 7:31 pm

    Maybe I’m getting the icing wrong- any help with this? I followed the recipe here but my icing just tastes like confectioners sugar. Not sure how to fix it..

    • Reply
      March 22, 2023 at 3:01 am

      That’s pretty much all this type of glaze tastes like since that’s the main ingredient. If you want to experiment with a more flavorful glaze try adding a splash of vanilla or almond extract. Use the special clear kind if you want to maintain the perfect white color.

  • Reply
    Michelle Wong
    November 30, 2021 at 5:00 am

    I freaking love this cake! So tender and buttery and of course, who doesn’t like Funfetti? Thanks file the great recipe!

  • Reply
    May 27, 2021 at 10:32 pm


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