Birthday Funfetti Loaf Cake
Sometimes you want that classic birthday cake taste without the hassle of making a whole layer cake. This birthday cake inspired loaf cake does just that. It’s a buttery vanilla pound cake filled with rainbow sprinkles and topped with a buttercream glaze and more sprinkles. Birthday or not, this recipe is a must-make for anyone with a sweet tooth!
Mix the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt. Set it aside for now.
In a large bowl, using a stand or handheld mixer fitted with the paddle attachment, mix softened butter and sugar on medium speed until light and fluffy. Add two eggs, plain Greek yogurt, vanilla extract, and almond extract and mix on medium speed until fully combined. Almond extract can have a strong flavor, so feel free to adjust the amount to your taste.
Turn the mixer to low speed and add the dry ingredients. Slowly pour in milk and mix until just combined. Fold in rainbow sprinkles using a rubber spatula or wooden spoon.
Bake the Cake
Grease a 9 x 5 inch loaf pan. Pour in the batter and smooth it out on top. Bake the cake at 350°F for 60-70 minutes until a toothpick inserted in the middle comes out clean. Because ovens can differ greatly, begin checking the cake around the 50 minute mark. If you notice the top browning too quickly, you can tent it with aluminum foil for the reminder of the baking time. I had to do this for the cake in the pictures.
Allow the cake to cool in the pan for 1 hour before removing and transferring to a wire rack to cool completely.
Make the Glaze
Whisk together melted butter, powdered sugar, vanilla, and salt. Add 2 tablespoons of heavy cream and whisk until smooth. Add another tablespoon of heavy cream if you would like a thinner glaze.
Pour the glaze over the cooled cake and top with more rainbow sprinkles.
You can let the glaze set at room temperature or slice and enjoy immediately. Store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.
Birthday Funfetti Loaf Cake
Ingredients
- 1 and 3/4 cups all purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup plain Greek yogurt, room temperature
- 1 tsp vanilla extract
- 1/4 - 1/2 almond extract (based on personal preference)
- 1/2 cup whole milk, room temperature
- 1/2 cup rainbow sprinkles
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 and 1/2 cups powdered sugar
- 1 tsp vanilla extract
- pinch of salt
- 2-3 tbsp heavy cream
- 2 tbsp rainbow sprinkles for topping
Instructions
- Preheat the oven to 350°F. Thoroughly grease a 9 x 5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, using a stand or handheld mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until light and fluffy.
- Add the eggs, Greek yogurt, vanilla extract, and almond extract and mix on medium speed until fully combined.
- Turn the mixer to low speed and add the dry ingredients. Slowly pour in the milk and mix until just combined.
- Fold in the sprinkles using a rubber spatula or wooden spoon.
- Transfer the batter to the prepared loaf pan and bake for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean. Begin checking the cake around 50 minutes. If the top is browning too quickly, you can tent it with a piece of aluminum foil for the remaining cook time. Allow the cake to cool in the pan for at least one hour before removing and transferring to a wire cooling rack to cool completely.
- Make the glaze: Whisk together the melted butter, powdered sugar, vanilla, and salt. Add 2 tablespoons of heavy cream and whisk until smooth. Add another tablespoon of heavy cream if you would like a thinner glaze.
- Pour the glaze over the cooled cake and top with more rainbow sprinkles. You can let the glaze set at room temperature or slice and enjoy immediately.
Notes
- Storage Instructions: Store in an airtight container at room temperature or in the refrigerator for 3-5 days.
- Variations: Have a sweet tooth? Add 1/2 cup of white chocolate chips when you fold in the sprinkles. Prefer a brighter flavor? Add some lemon zest.
