I’ve always loved pound cake, but somehow everything is better when it’s covered in sprinkles and rainbows! In this recipe, I took my favorite classic pound cake recipe and put a fun twist on it 🙂

Funfetti simply means you get to put lots and lots of colorful sprinkles into your batter – making for cake that is sweet to eat AND to look at! This is an especially fun cake for parties although I can’t resist throwing sprinkles into our pound cake batter whenever I have some on hand. I mean, who doesn’t love rainbows?!

Easy and Delicious Rainbow Funfetti Pound Cake! This colorful, cute, and flavorful recipe is sure to please any crowd!

I absolutely loved making this cake (and you will too!), both for the yummy result and the super fun process of being able to decorate a cake, especially with so many bright colors!

Working with buttercream may seem intimidating, but once you get the hang of it, there are so many exciting ways to be creative with it using different piping tips, and in this case creating a sweet buttercream rainbow to add to the color and whimsy of this beautiful cake!

This simple funfetti pound cake recipe is so easy to follow, and afterwards you’ll love the CUTE, cheerful pound cake you have created!

I know for me, I have had a long history of my entire family love, love, lovvvvving pound cake – it’s so rich, buttery, and will leave you full and happy every time! So what are you waiting for? Try this fantastic Rainbow Funfetti Pound Cake with recipe below – and have fun! :))

How to Make a Funfetti Pound Cake

After pre-heating the oven, grease and flour a bundt pan and lower your oven rack to the next to lowest position.

In a separate bowl whisk the flour, salt, and baking powder to combine, set aside for later.

Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.

Add the eggs one at a time blending after each to incorporate.

Add the vanilla and lemon extract to the l cup of milk. (By the way, lemon extract is optional but if gives just a hint of lemon flavor). Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients.

I add the dry 3 times and milk twice. The batter is fairly thick. Next, the funfetti magic happens! Fold in about a cup of rainbow colored jimmies and scoop into your prepared bundt pan.

Bake at 350 degrees if using a light pan, bake a 325 if baking in a dark pan. It will be done in about 1 hour to 1 hour 10 minutes (or until the cake springs back when lightly touched and toothpick comes out clean or with just a few crumbs attached).

Decorating the Cake with a Buttercream Rainbow

I cooled my pound cake (still in the pan) for about 5 minutes or so before flipping it out onto the cake pedestal. While it continued to cool, I made my vanilla buttercream frosting and divided it into different cups, tinting each a different color of the rainbow, and saving some extra for the white clouds.

Fit your piping bags with whatever piping tips you like. I used star 21 tips for all of my colors, piping shells for some and stars for others. For the clouds, I piped them with a tip 12, although you could also just snip the end of a piping bag for those. I love how it came out! This kind of easy buttercream piping is so fun to do and makes our funfetti pound cake even cuter and more colorful, which I love! 🙂

Rainbow Funfetti Pound Cake

I love this super fun and colorful rainbow funfetti pound cake! This colorful recipe is super moist and full of flavor!

Ingredients

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (235 g) whole milk
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)
1 cup rainbow sprinkles (I like Wilton Rainbow Jimmies)

For the Vanilla Buttercream Rainbow

2 sticks (226g) unsalted butter, slightly softened but cool to the touch and holding it's shape
6 cups(690g) powdered sugar (depending on desired consistency. More sugar=more crusting).
2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
1/4 c. (60g) whole milk or more if needed
1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
Piping Tips: Star tip 21, round tip 12 (for clouds)
Coloring Gels- I used Wilton Rose, Orange, Yellow, Leaf Green, Sky Blue, (I had to make violet from Rose+Blue since we didn't have that color)

Instructions

Grease and flour a tube pan.
Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
In a separate bowl whisk the flour and baking powder to combine, set aside for later.
Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
Add the eggs one at a time blending after each to incorporate.
Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
Once the ingredients have been mixed, add the rainbow sprinkles and fold them into the batter until fully distributed.
This recipe makes about 8 cups of batter. Scoop batter into a greased/floured tube pan and bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
Cool cake in the pan for about 10 minutes before flipping out.

For the Vanilla Buttercream

Cream the (slightly softened) butter until smooth. Blend in the vanilla.

Add half of the powdered sugar and most of the milk. Beat at medium speed until the powdered sugar is incorporated.

Add remaining powdered sugar and milk and mix at medium speed another 3 to 4 minutes scraping the sides of the bowl occasionally. I slow down the mixer to very slow. (#2 on the Kitchenaid) for 1 to 2 minutes. This will help eliminate air pockets in the buttercream. The texture will become very smooth.

This recipe can be doubled or halved.

Yields approximately 4 1/2 cups of frosting.

If your buttercream is too thin, add more sugar. If the consistency is too thick, add a bit more milk.

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