Cakes

Vanilla Pound Cake with Loads Of Sprinkles

4.67 from 21 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

4.67 from 21 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
2 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
Nancy Yen
3 months ago

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

A-Jin
Guest
A-Jin
4 months ago

Hi Gemma, love your website…been making your popsicles all summer long! I’m looking for a pound cake recipe to use for a giant cupcake birthday cake. The cake has to be dense enough to hold up the weight of the dome of cake that goes on top the base. But I’m looking for something that has a traditional cake-like texture. Would this recipe be a good candidate? Many thanks!

Janette waugh
Guest
Janette waugh
5 months ago

Hi gemma I just tried your Oreo cookies and they turned out absolutely delicious- I’m trying quite a few of your recipes and enjoying doing them no end now that I’m retired- great step by step instructions that make the baking a lot easier to do never had anything that’s went wrong! – keep up the great tutorials and I’m always looking forward to your newest videos- love them ! Thanks Gemma your the best x

Sonal
Guest
Sonal
6 months ago

Hello gemma,

Am loving all your recipes. I am vegan so tried a few of your vegan chocolate caked they were super. For this vanilla pound cake you mentioned 4 eggs and 3 egg yolk. How much of curd can i substitute this with? Also the 283g of sugar used in the cake is powered or grains?
Thanks

Ann123
Member
Ann123
7 months ago

Hi, congrats on your 5th anniversary! Im a fan. Just wondering if i can use a bundt cake tin for this recipe. (I think the cream chees drizzle will look better on a bundt cake ;)) If yes, what’s the baking time?

lamia123
Member
lamia123
8 months ago

Hi Gemma,
Can i substitute the butter with vegetable oil.
Thanks.
Lamia.

Sezdazzle
Member
Sezdazzle
8 months ago

I absolutely love this recipe, the cake was super moist and had a really rich flavour! A weird thing happened to me, I added loads of sprinkles to the batter because I really wanted it to stand out but when thhe cake came out of the oven all of the sprinkles where gone! (Or at least their colour) So I added some extra on every slice.

Janiceloux
Member
Janiceloux
8 months ago

I just sent a picture.. best confetti cake EVAH!
Thanks
Janice

Member
Steph Mason
9 months ago

Love your recipes!!
Can i use this one without the sprinkles, 7 months pregnant and have been craving an old Aussie favourite Sara-lee pound cake, but we don’t have them here any more 🙁

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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford