Rainbow Sprinkle Pound Cake
A classic, moist pound cake loaded with colorful rainbow sprinkles, perfect for any celebration or a sweet treat.
Equipment
- loaf pan
- mixing bowl
- electric mixer
- spatula
- whisk
- oven
- measuring cups
- measuring spoons
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 1 cup whole milk
- 3 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F and generously grease a standard 9x5 inch loaf pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together the softened butter and sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract and milk until just combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth batter forms, being careful not to overmix.
- Gently fold in the rainbow sprinkles with a spatula until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and use a spatula to spread it into an even layer.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. Let cool in the pan for 15 minutes before transferring to a wire rack.
Notes
Let cool completely before slicing for the cleanest cuts. Store in an airtight container to maintain freshness.