Rainbow Sprinkles Pound Cake
 
Prep time
Cook time
Total time
 
Who doesn’t love rainbow sprinkles? They make desserts fun and extra special. I first saw a picture of this cake in the Bake from Scratch magazine and immediately knew I needed to make it, but I chose to adapt my recipe for Old Fashioned Pound Cake for the cake with the crumb topping added. The crumb topping bakes into a nice crunchy topping.

It is best to use the type of rainbow sprinkles also known as “Jimmies” as these will not bleed into the batter. The Bake from Scratch magazine used Betty Crocker Rainbow Sprinkles in their recipe. I buy rainbow sprinkles from a local cake decorating specialty shop.
Recipe type: Dessert | Loaf Cake | Butter Cake
Serves: 1 loaf
Ingredients
  • Small amount of vegetable shortening and flour and parchment paper for preparing pan
Crumb Topping:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/16 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 3 tablespoons rainbow sprinkles
  • ½ teaspoon pure vanilla extract
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • ⅓ cup rainbow sprinkles
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening, line with parchment paper if desired, and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Crumb Topping:
  1. In a medium-sized mixing bowl, combine flour, sugar, and salt; whisk together to mix. Add the butter pieces and gently mix to coat the cut pieces of butter with flour.
  2. With a pastry blender cut butter into the flour mixture until the mixture resembles coarse crumbs and has a sandy texture. Tip: You can also use your fingers to work the cold butter into the flour until the mixture has a sandy texture.
  3. Add the sprinkles and vanilla and mix with your fingers until there are pea-sized crumbs. Refrigerate until ready to use.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.
  4. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer and gently fold in the rainbow sprinkles with a wire whisk or rubber spatula until well blended.
  8. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Sprinkle the crumb topping evenly over the top of the cake batter.
  9. Bake: Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the cake and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness. Rainbow Sprinkles Pound Cake
Adapted From: Bake From Scratch magazine, May/June 2017
Recipe Notes
Pan: one 9x5x2¾ inch loaf pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Cool Place

Help: Cake Hints

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Recipe by at https://thebakingpan.com/recipes/cakes/rainbow-sprinkles-pound-cake/