This gorgeous rainbow sprinkle cake with crumb topping is the perfect way to celebrate the start of summer. As delicious as this cake looks, it tastes even better, the balance of butter and vanilla is heavenly. Can you believe the first confetti cake was made by Pillsbury in 1989 when the company introduced their funfetti cake? It has since become a classic symbol of celebration. Enjoy!

Rainbow Sprinkle Cake with Crumb Topping

Rainbow Sprinkle Cake with Crumb Topping

Adapted from BakefromScratch.com 

Makes 1 (9 inch) loaf

Ingredients

  • 1 cup unsalted butter, softened
  • cups sugar
  • 4 large eggs
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • ½ tsp kosher salt
  • cup rainbow sprinkles (Betty Crocker brand will not color the batter)
  • Crumb Topping
  • 2 tbsp all-purpose flour
  • 2 tbsp sugar
  • pinch of kosher salt
  • 1 tbsp cold unsalted butter, cubed
  • 2.5 tbsp rainbow sprinkles
  • 1/4 tsp pure vanilla extract

Instructions

  1. Preheat oven to 325°F. Spray a 9×5-inch loaf pan with baking spray that contains flour; line pan with parchment paper, leaving a bit of excess over the sides to aid in lifting cake after baking. Spray pan again.

    In a medium bowl, whisk together flour and salt.

    To make the crumb topping: in a medium 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. 

    In the bowl of a stand mixer fitted with the paddle attachment, mix 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, mixing well after each addition. Add in vanilla.

    Reduce mixer speed to low, and gradually add flour mixture to butter mixture, mixing just until combined. Stir in sprinkles. Pour batter into prepared pan. Sprinkle with the prepared crumb topping.

    Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove cake from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

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3 tbsp vegetable oil
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1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
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1/4 Cup extra virgin olive oil plus 2 tablespoons
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1 3/4 cups all purpose flour
1 teaspoon baking powder
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3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
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Preheat oven to 350 F. 
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Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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