A Funfetti Loaf Cake

Jimmies, sprinkles, funfetti – whatever you want to call them – they make Mondays better.

I saw this sprinkle-filled fun bomb on the cover of Bake from Scratch magazine and knew I had to have it in my life.

More bread than cake, this loaf is a dense, butter-filled explosion of sprinkles with a crispy crumb topping.

Preheat your oven to 325

Ingredients

Cake ingredients Crumb topping ingredients
  • 2 sticks of unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 2 cups AP flour, sifted
  • 1/2 teaspoon salt
  • 1/3 cup rainbow sprinkles
  • 1/4 cup AP flour
  • 1/4 cup sugar
  • 2 tablespoons butter, cubed
  • 1/4 cup rainbow sprinkles

Cake Instructions

  • Butter the bottom and sides of a 9×5 loaf pan
  • Cream together the sugar and butter
  • Add the eggs and vanilla extract and mix until incorporated
  • Add flour and salt, mix
  • Add the rainbow sprinkles to the batter and stir until just combined

Crumb Topping Instructions

  • Mix the AP flour and sugar together
  • Cut in the cold butter squares with a pastry cutter, if you don’t have a pasty cutter, use your hands to pinch the butter into the flour mixture until everything is just combined
    • You don’t want the butter to melt
  • Add the sprinkles

Pour the batter into the pan and top with the crumb topping

Bake for 60-80 minutes, testing after 60. Let it sit for 30+ minutes until cool. It’s a dense cake, it will take some time!

After a few slices, I placed my cooled cake in a ziplock bag and stored it in my refrigerator.

I think it goes without saying that this guy made my Monday better!

 

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