Can I make this cake without a stand mixer or hand-held mixer?

Absolutely! You can mix the batter by hand using a sturdy wooden spoon or silicone spatula; it may require a bit more effort, but it can be done. Just make sure you are not overworking the batter.

What are the best sprinkles to use for Funfetti cake?

The best sprinkles to use for a Funfetti cake are rainbow jimmies. These classic sprinkle shapes hold their colors well during baking and provide that signature fun and colorful appearance in every slice of the cake.

Can I prepare the cream cheese glaze ahead of time?

Yes, you can make the glaze in advance and store it in the refrigerator. When you're ready to use it, let it come to room temperature and give it a quick stir to restore its creamy consistency.

Can I make this recipe in a bundt cake pan instead?

Yes, you can make this recipe in a bundt cake pan. However, you may need to adjust the baking time as bundt cake pans have different dimensions than a loaf pan. Start checking for doneness around 45-50 minutes, and when a toothpick inserted in the center comes out clean, it's ready.

Easy & Moist Funfetti Pound Cake

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

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Instructions

Funfetti Pound Cake

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.

Cream Cheese Glaze

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.

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