Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This Vanilla Pound Cake with Sprinkles isn't just a dessert—it's a celebration of flavor, color, and pure joy packed into every single slice. Imagine cutting into a moist, buttery cake that's studded with vibrant sprinkles, creating a visual and taste explosion that will have everyone asking for your secret recipe. Whether you're looking to impress guests, treat yourself, or create a show-stopping dessert, this pound cake promises to be your new go-to indulgence.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup sprinkles
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stir in the vanilla extract until just combined. Be careful not to overmix the batter.
- Gently fold in most of the sprinkles, reserving a small portion for topping. Use a spatula to distribute sprinkles evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining sprinkles on top of the batter.
- Bake in the preheated oven for 60-65 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The cake can be stored at room temperature in an airtight container for up to 5 days.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee smooth mixing and even baking.
- When adding sprinkles, use "jimmies" or standard rainbow sprinkles that won't bleed color into the batter. Avoid gel-based sprinkles.
- Do not overmix the batter after adding flour—this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For an extra-special touch, reserve some sprinkles to decorate the top of the cake before baking for a festive look.
- Use a light-colored metal loaf pan for even heat distribution and to prevent over-browning.
- Let the cake cool completely before slicing to maintain its structural integrity and prevent crumbling.
Nutrition Facts
Calories: 414kcal
Carbohydrates: g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: mg
