Ingredients
For the Cake
- 1 cup (2 sticks or 226 g) unsalted butter, room temperature
- 1 cup (125 g) all-purpose flour
- 3/4 cup plus 2 tablespoons (110 g) cake flour
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 4 egg yolks, room temperature
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup whole milk, room temperature
- 1/4 cup full fat Greek yogurt, room temperature
- 1 cup (190 g) rainbow sprinkles
For the Glaze
- 2 cups confectioner’s sugar
- 4 tablespoons whole milk or heavy cream
- 1 tablespoon full fat Greek yogurt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9 x 5″ loaf pan and line the bottom and short sides with parchment paper, leaving an overhang for easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside to use later in the recipe.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar together on medium speed for about 4 minutes, until light and fluffy.
- Add Eggs and Vanilla: Add the eggs and egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Stir in the vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: With the mixer on low, add the flour mixture to the egg mixture in three parts, alternating with the milk and Greek yogurt. Begin and end with the flour mixture, mixing just until incorporated.
- Add Sprinkles: Remove the bowl from the stand mixer and gently fold in the rainbow sprinkles with a spatula or wooden spoon, being careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan, smoothing the top with an offset spatula. Bake for 60–65 minutes, checking the cake at 50 minutes. If the top is browning too quickly, tent it loosely with aluminum foil. The cake is done when it springs back when pressed and a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and let cool for 10 minutes in the pan. Using the parchment paper overhang, lift the cake out and transfer to a wire rack to cool completely.
- Make the Glaze: In a medium bowl, whisk together the confectioner’s sugar, milk or cream, and Greek yogurt until smooth. Adjust consistency by adding more milk if too thick, or more sugar if too thin.
- Glaze and Finish: Pour the glaze over the cooled cake, letting it drip down the sides. Let the frosting set for 10–15 minutes before slicing and serving.
Notes
- Store the cake tightly covered in a cool, dry place for up to 3 days.
- To freeze, wrap the unfrosted loaf tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before glazing.
- Be sure to use jimmies-style sprinkles to prevent color streaking through the batter.
- For best texture, make sure all dairy and eggs are at room temperature before beginning.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 42g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
