Everyone keeps asking for this funfetti pound cake recipe, so here goes nothing. I’ve made this cake probably ten times in the last two months for various birthday parties, and it’s gotten to the point where my kids just expect it whenever we have people over.
The first time I tried making this, I added the sprinkles at the wrong time and they all sank to the bottom of the pan. Like, literally every single sprinkle just migrated south and created this weird rainbow stripe at the bottom. My daughter was so disappointed when I flipped it out of the pan. We ate it anyway (obviously), but it looked nothing like those Pinterest pictures I’d been drooling over.
I think I originally saw a version of this on Instagram… or maybe it was TikTok? Honestly can’t remember. But I’ve tweaked it so much that it’s basically mine now. Some people add almond extract, but I don’t. Well, sometimes I do if I’m feeling fancy. Depends on my mood.
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What Makes This Homemade Funfetti Pound Cake Special
Here’s the thing about pound cake—when you add sprinkles to it, it automatically becomes a party. I don’t make the rules. The dense, buttery texture of a classic pound cake combined with those pops of color and vanilla sweetness is just ridiculously good.
This isn’t one of those box mix situations either. We’re making this from scratch, which sounds intimidating but is actually easier than you’d think. The key is… oh wait, I forgot to mention—you need to have everything at room temperature. Like, EVERYTHING. Butter, eggs, sour cream. If your ingredients are cold, the batter won’t come together right and you’ll end up with a dense brick instead of a tender cake.
My neighbor Lisa tried making this with cold eggs straight from the fridge and texted me a picture of her sad, tough cake with the caption “Why do you hate me?” I don’t hate you, Lisa. I just forgot to mention the room temperature thing.
Ingredients for the Best Funfetti Cake Recipe
Shopping for this is pretty straightforward except for one thing—do NOT buy nonpareil sprinkles (those tiny little ball ones). They bleed color into your batter and turn everything a weird grayish-purple. Use jimmies, which are the longer stick-shaped sprinkles. Trust me on this one (learned this the hard way when I had a gray cake instead of a white cake with colorful dots).
What You’ll Need:
- 3 cups cake flour (or make your own—I’ll explain)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon almond extract (optional, sometimes I skip this)
- ½ cup sour cream, room temperature
- ¾ cup rainbow jimmies sprinkles
For the Vanilla Glaze:
- 2 cups powdered sugar
- 3-4 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Extra sprinkles for topping
A note about cake flour: if you don’t have it (I usually don’t), you can make your own. For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Sift it together and boom—cake flour. It makes the crumb lighter and more tender than regular flour.
And please, PLEASE use real butter. Not margarine, not that weird spreadable stuff. Real butter. This is a pound cake—butter is literally in the name historically. Don’t cheap out here.
How to Make This Easy Funfetti Pound Cake From Scratch
Step 1: Prep Your Pan and Oven
Preheat your oven to 325°F. Grease a 10-inch bundt pan or two 9×5-inch loaf pans really well. I use butter and then dust with flour, tapping out the excess. If you skip this step, your cake will stick, and you’ll be sad. I’ve been sad before. It’s not fun.
Step 2: Mix Dry Ingredients
Sift together the cake flour, baking powder, and salt in a medium bowl. Set it aside. I know sifting is annoying, but it really does make a difference in pound cake. The texture comes out so much lighter when you sift.
Step 3: Cream the Butter and Sugar
In a large bowl (or stand mixer if you’re fancy), beat the softened butter on medium speed for about 2 minutes until it’s light and fluffy. Gradually add the sugar and beat for another 3-4 minutes. This step is important—you’re incorporating air into the batter, which helps the cake rise and creates that tender crumb.
The mixture should look pale and almost mousse-like. If it still looks like butter and sugar after 4 minutes, keep going. I once got impatient and only beat it for a minute, and my cake came out super dense.
Step 4: Add Eggs One at a Time
This is crucial. Add the eggs ONE AT A TIME, beating well after each addition. Wait like a full minute between eggs. I usually count to 60 in my head while the mixer runs. If you dump all the eggs in at once, the batter can break and get weird.
After the third or fourth egg, your mixture might look a little curdled. Don’t panic. This happened to me the first time and I thought I’d ruined everything. Just keep mixing—it’ll come back together.
Step 5: Add Extracts and Sour Cream
Mix in the vanilla extract, almond extract (if using), and sour cream until combined. The sour cream adds moisture and a slight tang that balances out all that sugar.
Step 6: Fold in Flour
With your mixer on LOW speed (seriously, low), add the flour mixture in three additions, mixing until JUST combined after each addition. Don’t overmix or your cake will be tough. As soon as you don’t see dry flour anymore, stop mixing.
Step 7: Add the Sprinkles
Gently fold in the rainbow sprinkles by hand with a spatula. Don’t use the mixer for this—you’ll break the sprinkles and create streaks of color in your batter. Just fold them in gently until they’re evenly distributed.
Step 8: Bake
Pour the batter into your prepared pan(s). If using a bundt pan, bake for 60-75 minutes. If using loaf pans, bake for 50-60 minutes. Start checking at the minimum time with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs.
My oven runs hot, so mine’s usually done around 65 minutes in a bundt pan. Yours might take the full time. Every oven is different.
Let the cake cool in the pan for 20-30 minutes, then turn it out onto a wire rack to cool completely. Do NOT try to remove it while it’s hot—it’ll fall apart. I’ve done this. It’s heartbreaking.
Step 9: Make the Glaze
Once the cake is completely cool (and I mean COMPLETELY—wait at least an hour), make the glaze. Whisk together the powdered sugar, vanilla, and 3 tablespoons of milk. Add more milk if you want it thinner. It should be thick but pourable.
Drizzle the glaze over the cake and immediately top with extra sprinkles before the glaze sets. The sprinkles stick better when the glaze is still wet.
Tips for a Moist Pound Cake Every Time
Room temperature ingredients are non-negotiable. I cannot stress this enough. Set everything out at least 2 hours before you start baking. Cold ingredients don’t emulsify properly and you’ll end up with a dense, heavy cake.
Don’t overbake it. Pound cake continues cooking a bit as it cools, so when that toothpick comes out with just a few moist crumbs, it’s perfect. If you wait until it’s completely clean, the cake will be dry.
Use good quality vanilla. Since this cake is basically butter, eggs, sugar, and vanilla, the vanilla flavor really shines through. Don’t use imitation vanilla—it tastes fake and chemical-y.
Store it properly. This cake stays moist for up to 5 days at room temperature if you wrap it tightly in plastic wrap or keep it in an airtight container. After day 3, I usually pop it in the fridge, but let it come back to room temperature before eating.
Make it ahead. Actually, this cake tastes better the next day. The flavors meld together and the texture gets even more tender. I always make it the night before I need it.
Why This Birthday Funfetti Cake Works for Everything
I’ve made this cake for birthday parties, baby showers, random Tuesday afternoons when I needed cake (don’t judge), and even a retirement party. It works for literally any occasion because sprinkles make people happy.
My 8-year-old asked for this instead of a traditional birthday cake last year. We put candles in it and sang happy birthday and everything. She said it was “the best cake ever,” which coming from a kid who usually survives on chicken nuggets and goldfish crackers, is high praise.
The leftovers (if there are any) are dangerous. I’ve eaten pound cake for breakfast more times than I’ll admit. It’s basically bread with sprinkles, right? That’s breakfast food. That’s my story and I’m sticking to it.
Anyway, make this funfetti pound cake and tell me how it goes! Do you use the almond extract or skip it? Let me know in the comments because I genuinely can’t decide if it makes a difference.
Happy baking! 🎉🧁
