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! ]
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.
Have More Cake!
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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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