Fairy Bread Pound Cake
A delightful twist on the classic Australian party treat, this Fairy Bread Pound Cake features a tender vanilla pound cake studded with rainbow sprinkles, topped with a luscious vanilla buttercream and more sprinkles. It’s surprisingly easy to make and brings a touch of whimsical nostalgia to any occasion.
- Prep Time: 20
- Cook Time: 55
- Total Time: 75
- Yield: 10 Slices
- Category: Dessert, Cake, Baking
- Method: Baking
- Cuisine: Australian, Modern Australian
Ingredients
**Fairy Bread Pound Cake**
4 Eggs (Room Temperature)
225g Unsalted Butter (Room Temperature)
200g Caster Sugar
180g Plain Flour
120g Sour Cream
1/4 Tsp Salt
2 Tbsp Vanilla Extract
1/2 Tsp Baking Powder
60g Rainbow Sprinkles
**Vanilla Buttercream**
85g Unsalted Butter (Softened)
250g Powdered Sugar (Sifted)
2 Tbsp Milk
1 Tsp Vanilla Extract
Rainbow Sprinkles for Topping
Instructions
1. Preheat the oven to 175°C (350°F). Grease and line a 9×5 inch baking loaf tin. Set aside.
2. In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
3. In a separate large bowl, beat the butter for about 2 minutes then add your sugar and beat again until light and fluffy.
4. Beat the eggs in one at a time until combined.
5. Add the sour cream and vanilla then beat once more until combined.
6. Fold in the flour mixture until just combined.
7. Fold in the rainbow sprinkles until just combined (Don’t overmix as the sprinkles will start to blend with the cake).
8. Pour the pound cake batter into your prepared tin and smooth over the top using a spatula.
9. Bake for 50-55 minutes or until a skewer comes out clean.
10. Allow to cool in the pan for about 10 minutes, then remove from the tin and allow to fully cool on a wire rack before making your vanilla buttercream.
11.
12. **Vanilla Buttercream**
13. In a large bowl, beat together the butter, powdered sugar and vanilla until combined.
14. Add the 2 Tbsp of milk and beat until combined (If you prefer your buttercream to be thicker only add 1 Tbsp).
15. Evenly spread the buttercream onto your cooled pound cake and top with the rainbow sprinkles.
16. Cut into as many pieces as you like and enjoy!
Notes
**Don’t Overmix!:** If you overmix the batter, it will result in a tough and rubbery cake. You will also lose the effect of seeing the sprinkles throughout the cake as their colors can blend into the cake batter, creating a muddy appearance. Mix just until combined for a tender crumb and vibrant sprinkles!
Find it online: https://sweetcraftrecipes.com/fairy-bread-pound-cake/