Birthday cake is always fun 🙂

Birthday cakes are always my favorites to make 🙂 And when someone loves plain jane pound cake then it was my mission to find a way to make it a little bit more festive for the occasion! By festive I mean throwing some sprinkles in the batter and adding a few on top as well as having extras for the ice cream because you can never have too many sprinkles!

We love this buttermilk pound cake recipe because it makes a smaller than normal pound cake and it is a little bit lighter. I used Nordic Ware Elegant Party Bundt Pan which is one of my favorite bundt pans at the moment but, I had to leave out about a cup of the cake batter to prevent it rising too high. I did make one and left the cup of batter in the bundt and it did not cook over but there was a mound on top that I had to slice off so that it would sit level on the cake stand. So. The moral of this story is to either use a larger 10in pan or adjust and use the smaller cute pan 😉 Also, two standard loaf pans work well for this recipe.

Birthday Buttermilk Pound Cake

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Author: Damaris

Ingredients

1 cup butter, room temp.
2 cups sugar
4 large eggs, room temp.
1/2 tsp baking soda
3 cups all-purpose flour
1/8 tsp salt
1 cup buttermilk
1 tsp vanilla
1/2 tsp almond extract(opt.)
1/4 cup rainbow sprinkles of your choice
1 cup powdered sugar
1 tsp water

Instructions

Preheat oven to 350 degrees. Butter and flour 10 in. bundt pan or two standard loaf pans.
In large mixer bowl cream sugar and butter together until light and creamy. Add eggs one at a time. Add vanilla and almond extracts.
Dissolve soda into the buttermilk and set aside. Combine the flour and salt.
Starting with the flour add the dry ingredients alternately with the liquid ending with the dry. Mix just until everything comes together being careful not to overmix at this stage. Stir in the sprinkles by hand.
Pour batter into prepared cake pan(s). Cook for about 1 hour or until a tester comes out clean.
Remove from oven and let sit for about 10 minutes before removing cake from pan onto a cooling rack. I usually run a knife around edges just to make sure the cake comes out all in one piece!
Make a glaze by mixing the powdered sugar and water. Pour over the cake and add more sprinkles while the glaze is still wet.
Allow cake to cool completely and move to a cake plate. I usually use a large spatula to make this easier and sometimes two if needed.