Description
A delightful twist on classic pound cake, bursting with colorful rainbow sprinkles for a joyful treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup rainbow sprinkles
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Mix the dry ingredients into the wet, alternating with the milk, beginning and ending with flour.
- Fold in the rainbow sprinkles gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack.
- Combine powdered sugar, milk, and vanilla for the glaze, then drizzle over the cooled cake.
Notes
For a dairy-free option, substitute whole milk with almond milk. Store leftover cake in an airtight container at room temperature for up to three days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg