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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
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:
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

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