Cakes

Vanilla Pound Cake with Loads Of Sprinkles

4.77 from 39 votes
Tender and sweet, my Vanilla Pound Cake recipe with Loads of Sprinkles is a celebration — in looks and in taste!
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Hi Bold Bakers!

Can you believe that Bigger Bolder Baking is 5-years-old?? It’s been an amazing journey, and to celebrate, I’ve created something truly special and fit for a celebration!

There’s nothing quite like a slice of tender, sweet, pound cake. This classic loaf cake is getting a BBB makeover, though, and instead of making the traditional lemon or berry flavored pound cake this spring I’ve created a recipe for a Vanilla Pound Cake with LOADS of Sprinkles. The spin I take on traditional pound cake is way more fun and festive. Next time you’re looking to celebrate with a homemade cake, think outside the funfetti box and give my sprinkles pound cake a try!

Why is it called “pound” cake?

Pound cake refers to a type of cake traditionally made with a pound of each of the four ingredients: flour, butter, eggs, and sugar. There are variations that are roughly half a pound, which is what this particular pound cake is. I love this kind of recipe, because just like a 3-2-1 cookie, once you learn the method you can whip it up from memory without having to refer back to a recipe.

[ Make your own Cake Flour with my Cake Flour recipe! ]

 

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Where does pound cake originate?

People have been making pound cake since the 1700’s! While the cake originated in northern Europe, this cake became an American classic after being published in the 1796 additions of the American Cookery cookbook, which I’m sure many of your granny’s and mums baked from!

Can you make different flavors of pound cake?

Pound cake is a really great blank canvas for all kinds of flavor combinations. I like to add in my Homemade Extracts and fresh fruit for all different variations.

Another way to dress up a pound cake is with a glaze of course. This cake can be glazed with a vanilla or chocolate glaze depending on your taste. In this recipe I decided to go with a cream cheese glaze that compliments the flavor of the cake. Sometime pound cake can be a more sophisticated tea cake, but I love how bright and fun the finished Vanilla Pound Cake with Load of Sprinkles looks.

How do you store/freeze pound cake?

Store the pound cake in an airtight container at room temperature for up to 3 days. This cake can also be frozen for up to 2 weeks. I like to freeze it pre-sliced so I can enjoy a slice at my leisure. 

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Have More Cake!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Vanilla Pound Cake Recipe with Loads of Sprinkles

4.77 from 39 votes
Tender and sweet, my Vanilla Pound Cake recipe with Loads of Sprinkles is a celebration — in looks and in taste!
Author: Gemma Stafford
Servings: 12
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Tender and sweet, my Vanilla Pound Cake recipe with Loads of Sprinkles is a celebration — in looks and in taste!
Author: Gemma Stafford
Servings: 12

Ingredients

For the Vanilla Pound Cake

  • 1 1/2 cups (7 1/2oz/232g) cake flour
  • 1 1/4 cups (10oz/283g) sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons (9oz/254g) butter, room temperature
  • 4 large eggs, plus 3 egg yolks, room temperature
  • 1/4 cup (2floz/57ml) whole milk
  • 1 teaspoon vanilla extract
  • 4 tablespoons rainbow sprinkles

For the glaze:

  • 1/4 cup (2oz/57g) cream cheese, at room temperature
  • 1 cup (4oz/115g) powdered sugar, sifted
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons rainbow sprinkles
  • * Egg substitute: applesauce or flax egg

Instructions

For the Vanilla Pound Cake:

  • Preheat the oven to 350°F (180°C) then butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside 
  • Combine the cake flour, sugar, baking powder and salt in the bowl of an electric mixer. Mix for 2-3 minutes.
  • On medium speed, add the room temperature butter and mix until the butter has broken up into pieces throughout the flour. You're looking for the texture of coarse breadcrumbs.
  • In a separate jug, whisk together the eggs, vanilla, and the milk.
  • Add the wet ingredients into the flour and continue mixing on high speed until fully incorporated. 
  • Lastly, pour in the sprinkles and stir until JUST combined. The sprinkles can bleed so take care not to mix too much. Transfer the batter into the prepared loaf pan.
  • Bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. (mine took 70 minutes)

For the Glaze:

  • Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds. 
  • Once the cream cheese is soft, whisk in the powdered sugar, milk, and vanilla until a smooth glaze is formed. 
  • Pour the glaze over the cake allowing it to drip down the sides. And because we have come this far add a few more sprinkles on top.
  • Store the pound cake in an air-tight container at room temperature for up to 3 days. It will also freeze really well for up to 6 weeks. 

Recipe Notes

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Comments & Reviews

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Ruchelle
Member
Ruchelle
8 months ago

Hi Gemma! Love the way you mention all the recipes in detail! Tried this cake today and it turned out brilliant in terms of taste and texture! There were just two issues though 1. All the sprinkles sank to the bottom. Saw this when I cut into the cake. 🙁 Is there any way to tackle this as well as other additions like raisins in cakes, in general? 2. Baked this for 70 mins. The temperature was right (checked with oven thermometer) and the toothpick came out clean too. However, the bottom was slightly undercooked. i.e. it stuck to the… Read more »

Member
BeatleAngel57
2 months ago

My family loved this pound cake. It was so easy to make using cup for cup measure gluten free flour. I just love what you do and wish I had more time to bake. Thank you!

KJ Freeman
Guest
KJ Freeman
1 month ago

I saw this recipe quite a while ago, & thought the end of quarantine home school celebration dinner would be the perfect occasion! It was a huge hit! To be honest, only about half the loaf actually made it to the dinner…mysteriously, slices kept disappearing!! Delicious! My sprinkles bled quite a bit, so I might try sprinkling them in as I add batter to the pan, but only if presentation is a factor!

Colleen
Guest
Colleen
2 months ago

Hi: Would this type of cake be good to use for a strawberry shortcake? I prefer the cake bottom like the store bought ones.

Varsha Gupta
Guest
Varsha Gupta
16 days ago

Hi Gemma I want to make d eggless version of this pound cake by substituting with buttermilk recipe u gave us ..only thing how many eggs shud I consider replacing with buttermilk since u have used 4 eggs n 3 yolks
thanks

Karissa Wilson
Guest
Karissa Wilson
29 days ago

I adapted this recipe for a lemon pound cake and I have to say I very happy with it I didn’t have cake flor but I substituted 2 tbsp of arrow root added to all purpose and added lemon extract it cane out fantastic I love all your recipes they are great on their own and are very adaptable

Member
Akshara Sruthi Gandavadi
1 month ago

Can I leave out the sprinkles and make a plain classic pound cake in a loaf pan?

Nithya
Guest
Nithya
2 months ago

Hi Gemma,

I have a doubt… Won’t the cake be chewy when using a mixer. As of now i thought mixing flour too much will make the cake tough. Am i wrong?

Thank you
Nithya

Member
ManalShahid
6 months ago

Hi Gemma, did you use salted butter or unsalted butter?

Member
Nancy Yen
10 months ago

Hi Gemma
Congratulations on your recipe book
Wish you all the success

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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