July 4th is just around the corner! Are you all ready to celebrate? I’ve been test-driving some new summer desserts and I couldn’t resist hacking this birthday sprinkle pound cake recipe from Baked from Scratch and giving it a red, white, and blue makeover! Because the Fourth of July deserves a yummy birthday cake too, right?
July 4th Sprinkle Pound Cake
It’s also the perfect kind of dessert for the summer party circuit because it’s so easy to transport and serve. It can be made in advance and it will travel to a bbq or the beach or a friend’s house without making a mess or requiring lots of attention. And it looks festive and tastes great!
Yeah, that’s my kind of dessert!
Tips on Making this Easy July 4th Sprinkle Pound Cake
The base of the cake is a buttery pound cake with nice hints of vanilla. The sprinkles in the cake are pretty much just for show — you can’t really taste them. I ordered the red, white, and blue star sprinkles from Amazon and they worked perfectly. They did not bleed when added to the cake batter or in the topping.
The crumb topping elevates the cake a touch by adding some sweet and buttery texture (think of the topping on a fruit crumble but crunchier). And if you have any leftover (which I did), the topping will last in the refrigerator for up to three days and it makes a great topping for ice cream. Talk about a win-win!
The cake is great on its own or you can top with ice cream or whipped cream. And you can store it, covered, at room temperature for a day or two.
Looking for more summer desserts? Try the Easiest Strawberry Tart or my favorite Lemon Pound Cake!
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July 4th Sprinkle Pound Cake with Crumb Topping
Description
A red, white and blue version of Kevin Masse’s fun and tasty sprinkle pound cake with crumb topping!
Ingredients
For the Cake:
- 1 cup unsalted butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 large egg yolk
- 1 tablespoon clear vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup sprinkles
- Cake crumb topping (recipe below)
For the Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons cold unsalted butter, cubed
- 1/3 cup sprinkles
- 1/2 teaspoon clear vanilla extract
Instructions
For the Cake:
- Preheat oven to 325°F (170°C).
- Spray a 9×5-inch loaf pan with baking spray; line with parchment paper, letting excess extend over sides of pan. Spray pan again.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
- Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour and salt. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating just until combined.
- Stir in sprinkles. Pour batter into prepared pan. Sprinkle with cake crumb topping. You might not need all the topping (I used about half ) but you can save the rest for up to 3 days in your refrigerator. It’s great over ice cream!
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in the pan for 10 minutes.
- Using excess parchment as handles, remove the cake from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
For the Topping:
- In a large bowl, whisk together flour, sugar, and salt.
- Using your fingers, work in cold butter until mixture has a sandy texture.
- Add sprinkles and vanilla, and mix with your fingers until small pebble-size crumbs remain.
Notes
- Crumbs can be refrigerated for up to 3 days.
- I also used these sprinkles via Amazon.
- The original recipe for this cake published on Baked from Scratch.