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Straight on shot of funfetti pound cake set on a small wire rack topped with cream cheese glaze and a slice taken out of the cake.

Easy & Moist Funfetti Pound Cake


  • Author: Maria Pagiotas
  • Total Time: 1 hour 10 minutes
  • Yield: 9x5 Loaf 1x

Description

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!


Ingredients

Scale

Funfetti Pound Cake

  • 280 g (2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 226 g (1 cup) unsalted butter, at room temperature
  • 220 g (1 cup) granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 120 g (1/2 cup) buttermilk, at room temperature
  • 80 g (1/2 cup) rainbow sprinkles

Cream Cheese Glaze

  • 30 g (2 ounces) cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 60 g (1/2 cup) powdered sugar
  • 2-3 tablespoons heavy cream or milk

Instructions

Funfetti Pound Cake

  1. Preheat the oven to 325°F/163°C. Line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, and salt.
  3. 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.
  4. Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
  5. Add the vanilla and mix to combine.
  6. 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.
  7. Using a spatula, gently fold in the sprinkles.
  8. 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.
  9. Allow the cake to cool for 10 minutes in the pan and then transfer to a wire rack to cool completely.

Cream Cheese Glaze

  1. 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.
  2. With the mixer on low speed, add in the powdered sugar, beating until completely incorporated.
  3. 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.

  • Prep Time: 15
  • Cook Time: 55
  • Category: Cakes & Cupcakes
  • Method: Baking

Keywords: birthday cake pound cake, funfetti loaf