Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Birthday Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 90 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Birthday Pound Cake is a classic, tender cake with a light crumb, decorated with colorful sprinkles and a sweet vanilla glaze—perfect for any celebration.

Ingredients

Units Scale

Dry Ingredients

  • 1 1/2 cups cake flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup colorful sprinkles

Wet Ingredients

  • 1 cup unsalted butter, softened (2 sticks)
  • 1 cup white sugar
  • 2 tablespoons soft brown sugar
  • 3 eggs
  • 2 teaspoons vanilla essence (clear if available)
  • 2 tablespoons 2% milk

Glaze Ingredients

  • 3/4 cup icing sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla essence (clear if available)
  • 1 tablespoon colorful sprinkles

Instructions

  1. Prepare Mise en Place and Dry Ingredients: 1.5 cups cake flour, 1/4 tsp salt, 1/2 tsp baking powder, 1/4 cup sprinkles Sift the cake flour into a bowl, then whisk in the salt, baking powder, and 1/4 cup sprinkles. Set this dry mixture aside. Remove butter and eggs from the refrigerator now so they reach room temperature while you prepare—this ensures better emulsification and a lighter crumb. Preheat your oven to 350°F and line a loaf pan with parchment paper for easy removal.
  2. Cream Butter and Sugars: 1 cup unsalted butter, softened, 1 cup white sugar, 2 tbsp brown sugar In a stand mixer fitted with the paddle attachment, beat the softened unsalted butter, white sugar, and brown sugar together for about 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the batter, which is essential for a tender crumb. Stop and scrape down the bowl halfway through to ensure even mixing.
  3. Incorporate Eggs, Vanilla, and Milk: 3 eggs, 2 tsp vanilla extract, 2 tbsp milk With the mixer on low speed, add the room-temperature eggs one at a time, allowing each egg to fully incorporate before adding the next—about 20-30 seconds per egg. This prevents the batter from becoming grainy. Once all eggs are in, increase the mixer speed to medium-high and beat for 1 minute to create an emulsified, creamy base. Pour in the vanilla extract and 2 tablespoons milk and mix until fully combined. I find that room-temperature eggs blend much more smoothly than cold ones, creating a silkier batter.
  4. Combine Wet and Dry Ingredients: dry ingredient mixture from Step 1 Reduce the mixer speed to low and gently add the dry ingredient mixture from Step 1 to the wet ingredients. Mix for about 1 minute until just combined—do not overmix, as this can develop gluten and result in a dense cake. The batter should look smooth and homogeneous without any visible flour streaks. Pour the batter into your prepared loaf pan from Step 1 and smooth the top with a spatula.
  5. Bake and Cool: Bake at 350°F for approximately 60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 15-20 minutes, which helps it set without cracking. Transfer the cake to a wire rack to cool completely before glazing—this usually takes about 1-2 hours. A partially cooled cake absorbs the glaze more evenly and won’t become soggy.
  6. Make and Apply Glaze: 3/4 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract, 1 tbsp sprinkles While the cake cools, whisk together the powdered sugar, 1½ tablespoons milk, and ½ teaspoon vanilla extract in a small bowl until smooth. If the glaze is too thick, add milk gradually—just a teaspoon at a time—until you reach a pourable consistency that still clings to the cake. Once the cake has cooled completely, pour the glaze over the top and immediately sprinkle with 1 tablespoon of sprinkles. Allow the glaze to set for 10-15 minutes before slicing and serving. I like to add the sprinkles while the glaze is still wet so they stick in place rather than sliding off.

Notes

  • Remove butter and eggs from the refrigerator early to reach room temperature for better emulsification and lighter crumb.
  • Stop and scrape down the bowl halfway during creaming to ensure even mixing.
  • Room-temperature eggs blend more smoothly than cold ones for a silkier batter.
  • Do not overmix when combining wet and dry ingredients to avoid a dense cake.
  • Allow the cake to cool completely before glazing to prevent sogginess.
  • Add sprinkles while the glaze is still wet so they stick in place rather than sliding off.

Find it online: https://yumrecipesfood.com/easy-birthday-pound-cake-recipe/