Let’s talk about a cake that brings together everything you love about sugar cookies and pound cake, with a fun and festive twist—Homemade Sugar Cookie Funfetti Pound Cake. Imagine the rich, buttery flavor of a classic pound cake, infused with the sweet, nostalgic taste of sugar cookies. Now, add a burst of colorful sprinkles to the mix, and you’ve got a dessert that’s as delightful to look at as it is to eat.
This cake is a celebration in itself, perfect for birthdays, holidays, or just because you want to add a little joy to your day. The crumb is dense yet tender, with that unmistakable buttery flavor you expect from a pound cake. The sugar cookie essence comes through beautifully, giving each bite a comforting sweetness that reminds you of your favorite childhood treats.
What I love most about this recipe is how versatile it is. You can enjoy it plain with a dusting of powdered sugar, or dress it up with a creamy frosting or a simple glaze. It’s the kind of cake that’s easy to whip up but never fails to impress. So, let’s get baking and create a cake that’s sure to become a new favorite in your dessert repertoire!
Recipe Summary in Todd Wilbur’s Writing Style
Homemade Sugar Cookie Funfetti Pound Cake is a delightful fusion of two beloved desserts—rich, buttery pound cake and sweet, nostalgic sugar cookies. The addition of colorful sprinkles makes it a festive treat for any occasion. This cake is dense yet tender, with a flavor that’s as comforting as it is delicious.
Exciting Story
This Homemade Sugar Cookie Funfetti Pound Cake quickly became a family favorite the first time I made it. My kids were instantly drawn to the colorful sprinkles, while my husband couldn’t resist the rich, buttery flavor reminiscent of his favorite sugar cookies. It’s now our go-to cake for birthdays and special occasions, but honestly, we find any excuse to bake it. There’s something about the combination of sugar cookie flavor and pound cake texture that feels like a warm hug in dessert form. And the best part? It’s so simple to make that we can enjoy it anytime the craving strikes.
Why This Sugar Cookie Funfetti Pound Cake?
Selling Points
- Classic Flavor with a Twist: Combines the buttery goodness of pound cake with the nostalgic sweetness of sugar cookies.
- Festive and Fun: Bursting with colorful sprinkles, making it perfect for celebrations.
- Versatile Dessert: Enjoy it plain, with a glaze, or topped with frosting.
- Kid-Friendly: The funfetti element makes it a hit with kids and adults alike.
- Easy to Make: Simple ingredients and straightforward steps make it accessible for all bakers.
How to Make Homemade Sugar Cookie Funfetti Pound Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the Eggs and Flavoring: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if using.
- Incorporate the Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream. Begin and end with the flour mixture. Mix until just combined.
- Add the Funfetti: Gently fold in the rainbow sprinkles, being careful not to overmix to avoid color bleeding.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few more sprinkles on top for added color. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Tips
- Avoid Overmixing: To keep the sprinkles from bleeding too much, fold them into the batter gently.
- Test for Doneness: If the top of the cake is browning too quickly, tent it with aluminum foil during the last 15-20 minutes of baking.
- Storage: Store the cake in an airtight container at room temperature for up to 4 days.
Substitutions and Variations
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute the butter with dairy-free margarine and use almond or soy milk instead of regular milk.
- Different Flavors: Swap out the vanilla extract for lemon or orange extract for a citrusy twist.
Make a Healthier Version
- Low-Sugar: Use a sugar substitute like erythritol to reduce sugar content.
- Lower Fat: Substitute half of the butter with unsweetened applesauce for a lighter version.
Closing in Todd Wilbur’s Style
And there you have it—Homemade Sugar Cookie Funfetti Pound Cake that’s as delightful to eat as it is to make. This cake is a festive, fun, and flavorful treat that’s sure to brighten up any occasion. Don’t forget to share a slice with friends, and be sure to check out our other creative dessert recipes!
Frequently Asked Questions
- Can I use different types of sprinkles? Yes, you can use nonpareils, jimmies, or any other type of sprinkle you prefer.
- Can I make this cake ahead of time? Absolutely! It can be made a day in advance and stored in an airtight container.
- Can I freeze the pound cake? Yes, wrap it tightly in plastic wrap and aluminum foil before freezing. It will keep for up to 3 months.
- Can I add frosting to this cake? Definitely! Cream cheese frosting or a simple glaze would be delicious.
- What’s the best way to prevent the cake from sticking to the pan? Grease and flour the pan thoroughly, or line it with parchment paper.
- Can I make this cake in a bundt pan? Yes, just adjust the baking time accordingly, as it may need more or less time depending on the size of your pan.
- Can I add mix-ins like chocolate chips or nuts? Absolutely! Just be sure not to add too much, as it could weigh down the cake.
- How can I make this cake more festive for holidays? Use holiday-themed sprinkles and add a drizzle of icing in coordinating colors.
- What if I don’t have almond extract? You can omit it or replace it with more vanilla extract for a simpler flavor.
- Can I use margarine instead of butter? Yes, but the flavor will be slightly different. Butter gives the best taste and texture.
Homemade Sugar Cookie Funfetti Pound Cake
Course: All Word Recipes4
30
minutes40
minutes300
kcal1
hour10
minutes1
Keep the screen of your device on
Ingredients
2 1/2 cups 2 1/2 all-purpose flour
2 tsp 2 baking powder
1/2 tsp 1/2 salt
1 cup 1 unsalted butter, softened
1 1/2 cups 1 1/2 granulated sugar
4 large 4 eggs
1 tsp 1 vanilla extract
1/2 tsp 1/2 almond extract (optional)
1/2 cup 1/2 milk
1/2 cup 1/2 sour cream
1 cup 1 rainbow sprinkles (plus more for topping)
1/2 cup 1/2 powdered sugar (for dusting, optional)
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the Eggs and Flavoring: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and almond extract, if using.
- Incorporate the Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream. Begin and end with the flour mixture. Mix until just combined.
- Add the Funfetti: Gently fold in the rainbow sprinkles, being careful not to overmix to avoid color bleeding.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few more sprinkles on top for added color. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Follow US on Pinterest
Follow @middleeastsector on Pinterest