And now I understand the sprinkle obsession, too.
After buying these giant sprinkles for Nick’s birthday cake, I just couldn’t stop using them. First on his cake, then in cupcakes, and now in pound cake.
I’ve never seen sprinkles in a pound cake or on a pound cake or anywhere near a pound cake, so I knew I had to try. Plus, after making the orange and cookies ‘n’ cream versions, sprinkles just seemed like the next best thing.
And I know what you’re thinking because I thought the same thing: icing on a pound cake?
Yes. Don’t doubt it – just do it.
You could definitely just do a regular glaze, but using the icing puts the “cake” in “pound cake”.
I stuck with my basic pound cake recipe, adding just a little extra vanilla in this batch to really amp up the flavor. When you have sprinkles, you have to have some intense vanilla, too.
This is definitely one cake that is fun to slice into.
Vanilla Confetti Pound Cake
Makes: 8-10 servings
- 1 cup yogurt
- 1 cup sugar
- 4 eggs
- 1.5 tsp vanilla bean paste (or vanilla extract)
- 1.5 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup oil
- 2 Tbsp sprinkles
- 1 stick butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 Tbsp sprinkles
- Preheat oven to 350 degrees.
- Grease or line loaf pan with parchment paper.
- In large bowl, whisk the yogurt, sugar, eggs, and vanilla together.
- Stir in the flour, baking powder, and salt.
- Fold in oil until combined, then add in sprinkles.
- Pour batter into loaf pan and bake at 350 for 45-50 minutes or until golden and a toothpick, when inserted, comes out clean.
- Let cool completely before icing.
- For icing, beat butter until light and creamy. Add in powdered sugar, a little at a time, until mixture is smooth and combined.
- Add in vanilla and beat frosting until it’s thick and a spreadable consistency. Fold in sprinkles.