What is a snack cake exactly? Well, it depends on who you ask! Snack cake to me is a cake that can be eaten at any time during the day. It’s a more casual dessert, something you can eat with a cup of coffee or as a mid afternoon snack. Technically this recipe could be a loaf cake or pound cake, but snack cake allows more wiggle room to eat it when you want 🙂 Joking aside, this Confetti Snack Cake is easy to make, and a perfect sweet treat for any time of the day!
Recipe tips:
- Use Room Temperature Ingredients: Make sure all your ingredients, especially butter, eggs and milk are at room temperature. This ensures even mixing and proper incorporation of ingredients.
- Cream Butter and Sugar Well: Creaming butter and sugar together until light and fluffy is crucial for incorporating air into the batter, which helps in achieving a tender crumb. Use a stand mixer or hand held and beat the butter and sugar for at least 3-5 minutes.
- Incorporate Eggs Gradually: Add eggs one at a time, beating well after each addition. This helps in emulsifying the batter and prevents it from curdling.
- Sift Dry Ingredients: Sift together the flour, baking powder and salt to ensure even distribution and to remove any lumps.
This recipe is a simple, delicious recipe that is dotted with colorful sprinkles. Honestly what could be better? To find other recipes featuring sprinkles, click here! If you end up trying the recipe, please leave a rating and comment below!
Confetti Snack Cake
Ingredients
For the pound cake:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs room temperature
- ⅓ cup whole milk room temperature
- ¼ cup sour cream room temperature
- 2 cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup rainbow sprinkles
For the icing:
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 4-5 tbsp whole milk or heavy cream
Instructions
For the pound cake:
- Preheat the oven to 325° and grease a 9×5 loaf pan and line with parchment, leaving the edges of the paper hanging over the edges to make it easy to pull out.
- In the bowl of a stand mixer beat room temperature butter, sugar and vanilla until fluffy, 3-5 minutes. With the mixer on low incorporate the eggs, sour cream and milk. Sift the dry ingredients and add to the stand mixer until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the sprinkles.
- Bake for 50-60 minutes or until golden brown and baked through. If the top is browning too quickly, cover the top loosely with aluminum foil. Allow to cool for 10 minutes before removing the cake from the pan by pulling up the parchment and cool on a cooling rack completely.
For the icing:
- In a medium sized bowl whisk together the powdered sugar, vanilla, and 4 tbsp of milk. Add more milk to reach desired consistency.
- Once the cake has completely cooled pour on the icing and top with extra sprinkles. Store at room temperature in a sealed container or covered in Saran Wrap for up to 5 days.
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