Funfetti Pound Cake (Edit recipe)

Whip up a quick and delicious Funfetti Pound Cake filled with colorful sprinkles and topped with a sweet and tangy cream cheese glaze. This is perfect for busy families, offering a fun and tasty treat everyone will love for birthdays or any occasion!

15 minutes

55 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	291
Fat:	18 g
Carbohydrates:	29 g
Protein:	9 g
Cholesterol:	45 g
Sodium:	156 mg
Fiber:	0 g
Sugars:	18 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 12

Ingredients

Funfetti Pound Cake

280 grams All Purpose Flour, (2 cups)
1 tsp Baking Powder
0.5 tsp Salt
226 grams Unsalted Butter, (1 cup)
220 grams Granulated White Sugar, (1 cup)
4 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
120 grams Buttermilk, (1/2 cup) at room temperature
80 grams Sprinkles, (1/2 cup)

Cream Cheese Glaze

30 grams Full Fat Cream Cheese, (2 oz.) at room temperature
1 Tbsp Unsalted Butter
60 grams Powdered Sugar, (1/2 cup)
2 Tbsp Heavy Cream (Whipping Cream)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325°F/163°C. Line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk the flour, baking powder, and salt.
In a large bowl, using a hand-held or stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
Add the vanilla and mix to combine.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Using a spatula, gently fold in the sprinkles.
Pour the batter into the prepared pan and bake for 55-65 minutes until the edges begin to pull from the sides of the pan and a toothpick inserted in the center comes out clean. If the cake begins to brown too quickly, cover it with aluminum foil.
Allow the cake to cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium-high speed until light and fluffy.
With the mixer on low speed, add in the powdered sugar, beating until completely incorporated.
Add enough heavy cream until the desired consistency is achieved. Glaze the completely cooled funfetti pound cake.

Notes

Storage: Keep the cooled pound cake in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.

Freezer: Wrap leftover cake tightly in plastic wrap, followed by aluminum foil, and store it in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.