Funfetti Pound Cake
With a dense yet soft texture, and lots of buttery vanilla flavor, this pound cake will disappear fast.
This Funfetti Pound Cake is in one word—delicious. I was over the moon when I cut into that perfectly dense, yet soft texture that pound cake is known for, and while it took a few rounds of testing, it was well worth the effort. Like all pound cakes, one of the best perks is it doesn’t require any stacking or decorating, but instead comes together easily in a loaf pan, and is topped with a vanilla glaze that is the perfect complement to this dynamic duo.
Ingredients and Equipment
We all know the historic tale of pound cake, traditionally being made with a pound of flour, butter, eggs and sugar, and while this method has been adapted over the years, one thing has remained the same: pound cake is meant to be made with simple ingredients. But because the ingredients are simple, they need to be quality. I can’t think of a better partner for this recipe than my friends at Plugrà® Premium European Style Butter. Its ideal 82% butterfat and slow-churned process create a moist, tender crumb and rich flavor, making this cake irresistibly good.
Alongside Plugrà®, this recipe calls for eggs, vanilla, cake flour, all-purpose flour and a touch of buttermilk and of course, rainbow sprinkles. The glaze is made using a couple tablespoons of butter, powdered sugar, vanilla and milk or half and half, and topped with more sprinkles. The slices are meant to be cut thick and truly enjoyed.
As far as equipment, I have tested the recipe using both a stand and handheld mixer. I felt the stand mixer slightly outperformed the handheld, so if available, go with the former. You will also need a standard loaf pan, spatula for scraping the bowl, and a cooling rack. Overall, this recipe is low maintenance, not require tools outside of what is normally found in a kitchen.
Tips and Tricks for Funfetti Banana Cupcakes
1.) Line the loaf pan with parchment paper for easy lifting. This will ensure the pound cake doesn’t stick and can be removed before glazing the top.
2.) Follow the mixing times and method closely. Because there are so many eggs in this recipe, it is easy for the batter to split. This is normal to some extent, but by adding the eggs slowly into the fluffy butter and sugar, this helps prevent the batter from splitting into a liquid mess.
3.) If possible, please use both the cake and all-purpose flour as directed. If you’ve been here awhile you know, most of my cakes call for a combination of both flours. I find this yields a crumb that is simply put—perfect.
4.) Stir in the sprinkles with a light hand so they don’t bleed into the batter.
5.) The cake should be baked until firm at the top, deep golden brown, and with a slight bounce. Pound Cake is meant to be dense with a soft crumb.
6.) For the glaze, make sure the butter is soft, but not melted. Beat the butter into the glaze on medium high speed until no lumps remain. This could take a minute or two. I found the taste of this glaze superior to the alternative that only uses milk and powdered sugar.
Ingredients and Substitutions
This is my first pound cake recipe and I can’t WAIT to create variations. I am already picturing classic pound cake with chocolate glaze, almond poppyseed pound cake, lemon….you name it. I am so happy with the base of this cake; I can’t wait to bring you some delicious variations. Stay tuned!
Frequently Asked Questions
How do I store the Funfetti Pound Cake?
Once the cake is cut into thick slices, wrap each leftover slice tightly in saran wrap. Store at room temperature or in the fridge. This dessert is delicious next day with coffee or for an afternoon treat.
What sprinkles are best?
I like to use Betty Crocker Rainbow sprinkles. I like the color variation and they don’t bleed easily.
The top of my pound cake is browning too fast, what do I do?
Because every oven is different, if your pound cake is browning too fast, cover with tin foil while it finishes baking. If this happens, I would check your pound cake at 50 minutes to access doneness, and then add more time as needed.
Final Tip
I like using a long wooden skewer to test the cake for doneness. They are perfect for this recipe because they are long enough to touch the bottom of the pan. A traditional toothpick won’t help you.
Funfetti Pound Cake
Ingredients
- 1 cup Plugrà® Premium European Style Salted Butter, just room temperature, but still slightly cold
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 large egg yolks
- 3 tablespoons buttermilk
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- 1 1/2 cups cake flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup rainbow sprinkles
- 2 tablespoons Plugrà® Premium European Style Salted Butter
- 2 cups powdered sugar
- 1/2 teaspoon pure vanilla extract
- whole milk to half and half, to taste
Instructions
- Preheat oven to 325 degrees F. Line a 9x5" loaf pan with parchment paper for easy lifting. Set aside.
- Into the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium speed, for 5 minutes. Scrape the bowl halfway through mixing.
- Into a medium bowl, add the eggs, egg yolks, buttermilk, vanilla and salt. Give a quick whisk to blend the ingredients together.
- Into the stand mixer on medium speed, add the egg mixture into the batter one dollop at a time, allowing the batter to incorporate and fluff up before adding the next egg addition. This can be done in 4-6 additions depending on how the batter is looking. If the batter splits a bit, that is okay.
- Sift the powdered sugar and and baking powder into the bowl. Mix on medium speed until the batter is smooth and no longer split. Fold in the rainbow sprinkles until just incorporated. Don't over mix.
- Bake the cake for 60 minutes and then access doneness, ideally using a long wooden skewer to look for remaining cake crumbs. When the skewer has only a few dry crumbs or is clean, the pound cake is done. The top with be deeply golden brown and should be firm, with a slight spring back when pressed.
- Allow the cake to cool on a wire rack for 15-30 minutes before removing to finishing cooling.
- To make the glaze, into a medium bowl, add the butter, powdered sugar, vanilla and 2 tablespoons of milk or half and half. Blend on medium high until smooth. Continue to add milk into the glaze conservatively until the desired consistency is achieved. Pour the glaze over the pound cake when it has fully cooled and top with sprinkles. Cut into thick slices and enjoy.
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