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Everything is better with sprinkles especially when it’s a Funfetti Pound Cake made from scratch!
School is starting back. I’ve got mixed emotions about it this year. I’m ready for the kids to get out of the house, to go and learn again. To be with their friends for 8 hours a day instead of complaining that they miss them.
I’m a little sad too. You see, this year, my son is a senior. In High School. My little sweet baby boy is almost all grown up. How did I let this happen?
I’m really proud of the man he’s becoming. Yes, he’s a teenager and gets a little moody every now and then. Yes, I still have to remind him to pick up his socks. But what I see now is a person, beyond my little boy.
Right now, he’s on the computer, playing an online game with his friends. They do that talking with each other stuff. (If you are a game player, you know what I’m talking about.)
What I hear on his side of the conversation-“dude, Dude…DUDE!” “What the…!” and there is no cursing at the end of this. I hear plotting, giving direction, accepting suggestions, Planning a strategy on how to kill the other team. He’s a leader. He’s not screaming and yelling at the other players (or at least not in an angry nature) When he gets killed, I hear him trying to help his teammates survive. He’s not just a leader, he’s a team player.
I know we’re just talking about a game but these skills will help him throughout the rest of his life.
So I know I can’t stop this growing up thing. But I can still draw out the little boy every now and then.
No kidcan resist licking the beater or the bowl or the spatula, or all three if they can get away with it. And no one can resist sprinkles. All those pretty little colors everywhere. You just have to smile when you see them.
I don’t care what age you are, when sprinkles are involved…well, it feels like a party. Then you slice into the cake and find more sprinkles, creating a rainbow on the plate.
This is a dense cake, a true pound cake with a light vanilla flavor. And of course, lots of sprinkles!
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Funfetti Pound Cake scratch recipe
Ingredients
- 1 cup butter, softened
- 1 3/4 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup sprinkles
for glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- sprinkles for garnish
Instructions
- Cream butter and sugar in mixing bowl for 5 minutes, until light and fluffy. Add in eggs, one at a time, beating well after each addition. Add in vanilla extract. Mix again.
- Combine flour, salt, baking soda and baking powder.
- Alternating, add in flour mixture and sour cream, mixing just to combine after each addition.
- Fold in sprinkles.
- Spoon batter into a well greased bundt pan. Bake in a preheated 350 degree oven for 55-60 minutes, until toothpick inserted in center, comes out clean. Remove from oven and let cool in pan for 30 minutes before turning out onto rack to cool completely.
- To make the glaze, stir together powdered sugar, vanilla and 2 tablespoons milk, until smooth, adding more milk if desired. Drizzle over cooled cake and top with extra sprinkles. Let glaze set for one hour before serving.
Notes
recipe source ChocolateChocoalteandmore.com
Did you make this recipe?
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inspired by
Homemade Funfetti Cupcakes from Something Swanky
White Chocolate Funfetti Chip Cake from Inside Brucrew
Perfect Funfetti Cupcakes from Crazy for Crust
Funfetti Pudding Cake from Food Babbles
Funfetti Sheet Cake from Eat Cake for Dinner
and every other cake out there with sprinkles!
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Chocolate Pudding from Scratch
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Flourless Chocolate Cake
50 No Bake Treats
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About Grace
When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...
Reader Interactions
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Comments
Janet says
This looks so good and the sprinkles make it fun and interesting to look at 🙂 Thanks for the recipe. Happy Friday!!
Reply
OMG this cake is fantastic!!!!
Reply
aw your son sounds wonderful!!! You’re such a good mama so I’m not surprised 🙂
This recipe is just pure joy!
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Ashton says
Aw. Nothing like a massive amount of sprinkles in a cake to ease the pain of your child growing up!!! This look so delicious! Pinned 🙂
Reply
Sprinkles are the best and this cake looks incredible!
Reply
Debbie says
Do you need to refrigerate this cake?
Reply
Joan Hayes says
No you do not. This cake also freezes well.
cathy says
Everytime i put sprinkles in my batter it turns the clor of the sprinkles. Not on this recipe but in general.
Reply
Joan Hayes says
I’ve had that happen with the cheaper sprinkles too. I usually by Wilton Sprinkles now and don’t have that problem.
Megan nelson says
Today is my brother in laws birthday and would like to make it for him and our family but was wondering if you can make it without sour cream?
Reply
Joan Hayes says
You can replace the sour cream with plain yogurt.
Janet says
Will try this looks delicious. Thanks for the recipe.
Reply
