Your #1 Online Baking Destination!


pound cake, pound cake recipe, pound cake help, pound cake at home, homemade pound cake, vanilla pound cake, vanilla pound cake recipe, sprinkles pound cake, pound cake with sprinkles, cake sprinkles, cakes with sprinkles

Vanilla Pound Cake with Loads Of Sprinkles

Save Recipe

Tender and sweet, my Vanilla Pound Cake recipe with Loads of Sprinkles is a celebration — in looks and in taste!


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! ]

 

pound cake, pound cake recipe, pound cake help, pound cake at home, homemade pound cake, vanilla pound cake, vanilla pound cake recipe, sprinkles pound cake, pound cake with sprinkles, cake sprinkles, cakes with sprinkles

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. 

pound cake, pound cake recipe, pound cake help, pound cake at home, homemade pound cake, vanilla pound cake, vanilla pound cake recipe, sprinkles pound cake, pound cake with sprinkles, cake sprinkles, cakes with sprinkles

Have More Cake!

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

4.69 from 19 votes
pound cake, pound cake recipe, pound cake help, pound cake at home, homemade pound cake, vanilla pound cake, vanilla pound cake recipe, sprinkles pound cake, pound cake with sprinkles, cake sprinkles, cakes with sprinkles
Vanilla Pound Cake Recipe with Loads of Sprinkles
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!

Course: Dessert
Cuisine: American
Servings: 12
Author: Gemma Stafford
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:
  1. Preheat the oven to 350°F (180°C) then butter and line a 9 x 5-inch loaf pan with parchment paper. Set aside 

  2. Combine the cake flour, sugar, baking powder and salt in the bowl of an electric mixer. Mix for 2-3 minutes.

  3. 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.


  4. In a separate jug, whisk together the eggs, vanilla, and the milk.

  5. Add the wet ingredients into the flour and continue mixing on high speed until fully incorporated. 

  6. 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.

  7. Bake for 65-75 minutes or until a toothpick inserted in the middle comes out clean. (mine took 70 minutes)

For the Glaze:
  1. Place the cream cheese in a microwave-safe bowl and soften slightly for about 20 seconds. 

  2. Once the cream cheese is soft, whisk in the powdered sugar, milk, and vanilla until a smooth glaze is formed. 

  3. 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.

  4. 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. 

Watch the Recipe Video!

Recipe Notes

The absolute best part of making Bigger Bolder Baking is the community — and we hope you'll join us! Sign up for the newsletter and never miss out.

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

4 Images
Submit Your Photos
David Burnett
Judy Krist
ShamimaS
Janiceloux
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

56 Comments

Write a Comment and Review

  1. Janette waugh on July 9, 2019 at 9:14 am

    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

    • Gemma Stafford on July 11, 2019 at 4:37 am

      Hi Janette,
      how lovely to be retired, no doubt after a long life of work. I am delighted you are with us, working through the recipes. Baking is a mindful activity, relaxing, I hope you find it so.
      Thank you for your very kind words,
      Gemma 🙂

  2. Sonal on May 22, 2019 at 6:46 am

    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

    • Gemma Stafford on May 23, 2019 at 3:16 am

      Hi Sonal,
      (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/)
      That is a lot of egg to sub with curd. I would choose flax egg for at least some of this. Apple puree too will be a good choice for some of the egg in this recipe. Silken tofu too, but you need something which has some bulk for at least some of the egg subs, for a good result.
      Gemma 🙂

  3. Ann marie on April 13, 2019 at 4:58 am

    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?

    • Gemma Stafford on April 13, 2019 at 7:57 am

      Thanks so much, Ann marie.

      yes you can bake this n a bundt pan. Honestly, I’m guessing it will take around 45-55 minutes but I would just keep an eye on it and check after 30 minutes 🙂

      Best,
      Gemma.

  4. lamia123 on March 30, 2019 at 2:19 am

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

    • Gemma Stafford on March 30, 2019 at 5:17 pm

      Hi Lamia,

      For this recipe I don’t recommend substituting vegetable oil. It will not yield you good results.

      Best,
      Gemma.

  5. Sezdazzle on March 28, 2019 at 1:32 pm

    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.

    • Gemma Stafford on March 28, 2019 at 7:40 pm

      aw fantastic!! I’m delighted you liked it.

      My niece is big in to Sprinkles and unicorn toast so I’ll have to make this with her.

      Gemma 🙂

  6. Janiceloux on March 21, 2019 at 5:22 pm

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

    • Gemma Stafford on March 22, 2019 at 4:10 am

      Janice, thank you, I am so happy that you made this cake, and more importantly, enjoyed it to. It is good to have you baking with us, a bold baker indeed!
      Gemma 🙂

  7. stephanie mason on March 4, 2019 at 2:45 pm

    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 🙁

    • Gemma Stafford on March 6, 2019 at 7:28 am

      Hi Stephanie,
      sure you can! you can add other flavors too, such as lemon zest/orange zest/cocoa/coffee etc!
      Good for you, how lovely to be expecting a new arrival, many congrats from all of us. You enjoy this treat when you have the time to bake!
      Gemma 🙂

  8. Rosemary Lonberger on March 4, 2019 at 4:49 am

    Thank you. I’d like recipe for pound cake without sprinkles.

    • Gemma Stafford on March 5, 2019 at 4:54 pm

      Hi, to make that you can just omit the sprinkles. Enjoy!

  9. Meredith on March 3, 2019 at 12:49 pm

    Hi Gemma, do I need to use a non stick loaf pan for this? Looking forward to making it for my daughter’s 4th birthday!

    • Gemma Stafford on March 5, 2019 at 12:43 pm

      Hi, you do nut just grease and line it well. Enjoy!

  10. ShamimaS on March 3, 2019 at 9:26 am

    Many many happy returns of the day…..!!
    Have tried the recipe and it’s amazing.I have also uploaded the pic.

    • Gemma Stafford on March 5, 2019 at 12:48 pm

      YAY i am delighted to hear that!

  11. Carrie on March 2, 2019 at 6:41 pm

    Can I make this in a bundt pan?

    • Gemma Stafford on March 2, 2019 at 9:28 pm

      Yes, that’s a great idea!

  12. David B on March 2, 2019 at 1:29 pm

    Happy Birthday to BBB! I saw this and just had to make it! So good, fun, and well, happy!

    • Gemma Stafford on March 2, 2019 at 9:30 pm

      THANK YOU!

  13. Kini on March 2, 2019 at 8:56 am

    Hi Gemma
    Happy 5th Bold Baking Anniversary!
    I look forward to your videos every week:)
    I made this pound cake yesterday -my friends liked it so much they ate it before I could take a picture LOL
    It was so moist and festive I’m definitely making this again and have added this to my favorite recipe list.
    Can’t wait for your next video and another year of big & bold recipes!

    • Gemma Stafford on March 2, 2019 at 9:31 pm

      Aw, thank you for this lovely message!I’m delighted to hear that!

  14. Effath on March 2, 2019 at 3:34 am

    Hi. Can I use all purpose flour instead of cake flour?
    Thanks.

    • Gemma Stafford on March 2, 2019 at 9:44 pm

      You can but it might be dense, i suggest using cake flour.

  15. Eslinda on March 1, 2019 at 11:41 pm

    Happy 5th birthday Gemma and all the bigger bolder bakers. Just checking is cake flour different from the regular purpose flour. Tks. All the very best. Love your recipes.

    • Gemma Stafford on March 2, 2019 at 9:36 pm

      Hi, yes it is different i suggest sticking to the recipe regarding the flour.

  16. Susan sabey on March 1, 2019 at 3:56 pm

    Going to try this you make it look so easy

    • Gemma Stafford on March 1, 2019 at 10:41 pm

      😀 its super simple! Enjoy!

  17. Diana Warren on March 1, 2019 at 5:21 am

    I still love 💗 all your recipes and I try to do them when I can, THANK YOU 🙏 FOR ALL YOUR RECIPES AND THE TIME YOU PUT IN ALL YOUR RECIPES, LOVE 💗 YOU AND HUBBY BUNCHES….❤️💯👏👏👏🌹🌹🌹🌹👍👍🥧🥧🥯🥯🥯🥯🌮🍤🍤🍤🥩🥩🥩🥞🥞🥞🥞🍙🍝

    • Gemma Stafford on March 1, 2019 at 1:11 pm

      I am delighted to hear that, my pleasure!

    • Rosemary Lonberger on March 1, 2019 at 7:02 pm

      Gemma, love your recipes. Do you use salted or unsalted butter in your pound cakes?

      • Gemma Stafford on March 1, 2019 at 10:40 pm

        Hi, i always used salted but you can use whatever you have on hand.

  18. Ami Nahan on March 1, 2019 at 3:35 am

    Happy 5th birthday, Gemma!!!!!!!!!!
    This pound cake looks so delicious……Will of-course try it one day………..
    Ami.

    • Gemma Stafford on March 1, 2019 at 1:11 pm

      YAY, thank you for the lovely message!

  19. Wanda on March 1, 2019 at 2:12 am

    Congratulations on your 5th Anniversary Gemma, Kevin and Waffles of Bigger Bolder Baking. Wishing you many, many more years of success and the most amazing, delicious and easy recipes. This Pound Cake sounds so mouthwatering yummy. Thank you again for another delicious and easy recipe to make. We love you!!

    • Gemma Stafford on March 1, 2019 at 1:13 pm

      AW 😀 thank you so much for this lovely message!

  20. Reba Eich on February 28, 2019 at 9:14 pm

    Hi, Gemma ! This recipe for the “sprinkled” POUND CAKE. Looks like SO much fun!. My 8 yr old granddaughter loves to bake with me and this will definitely be our next project. I’m thinking that I’d like to try the recipe in two smaller loaf pans. Have you any idea how long they should be baked? I’m thinking about 45-50 min. Guess I can give the loaves the doneness tests you demonstrated in this video. Thanks and HAPPY ANNIVERSARY my very favorite website of all times!

    • Gemma Stafford on March 2, 2019 at 9:37 pm

      I’m delighted to hear that! Yes i would suggest the same amount of bake time, maybe 5 minute less. enjoy!

  21. Folly on February 28, 2019 at 8:07 pm

    Hi Gemma , Monday and Thursdays are my favorite email days . I can’t wait to try all your recipes. I am getting pretty good because you are so distinct and clear with your direction. My problem is i never get to post a pic because every cake gets gobbled up ! I do have a question .. have you ever made a mirror glaze topping for a cake? I want to try this but i really would like it if you were to show us how . And when is your book coming ? I love using my phone and computer but i get interrupted .. thanks for making Thursday and Monday my fundays. F

    • Gemma Stafford on March 3, 2019 at 7:57 pm

      Hi Folly,

      Sorry for my late reply. I’m traveling right now.

      I have never even attempted mirror glaze. I don’t even know how its made :). I’ll have a look into it.

      Really glad you like my recipes.
      Gemma.

  22. Jeannemarieth on February 28, 2019 at 2:20 pm

    I love how simple and easy your recipes are. This definitely is one I am adding to my list. You never send me in the wrong direction.

    • Gemma Stafford on March 1, 2019 at 10:41 pm

      YAY i am delighted to hear that!

  23. lorietom on February 28, 2019 at 2:15 pm

    Looks awesome!!

    • Gemma Stafford on March 1, 2019 at 1:15 pm

      Thanl you 😀

  24. Carla Trueheart on February 28, 2019 at 11:37 am

    Happy Birthday, BBB!

    I’ve been following your videos for a little over a year now and have made TONS of your recipes (s’mores cake, muffins, clotted cream, pudding, Irish soda bread, mug meals, etc.). I’m a little shy about commenting to bloggers online, but I wanted you to know I’m extremely appreciative of the weekly recipes and fun videos. Thanks for posting them and working hard.

    Here’s to the next five years!

    • Gemma Stafford on March 2, 2019 at 9:39 pm

      Thank you so much for this lovely message 😀 I’m delighted to hear that!

  25. Rosemary Lonberger on February 28, 2019 at 11:31 am

    When you make your pound cakes do you use unsalted or salted butter?

    • Gemma Stafford on March 3, 2019 at 7:51 pm

      Hi Rosemary,

      I use salted for extra flavor but honestly it is personal preference.

      Hope this helps,
      Gemma.

  26. Lorie Kennedy on February 28, 2019 at 10:57 am

    Looks awesome, Happy 5th birthday!!

    • Gemma Stafford on March 1, 2019 at 10:43 pm

      THANK YOU 😀

  27. Shikha on February 28, 2019 at 8:47 am

    Any egg substitute please

    • Gemma Stafford on March 1, 2019 at 1:34 pm

      Hi, you can use a flax or chia egg. Enjoy!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This