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Rainbow Sprinkle Loaf Cake

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Sprinkles just make everything better. It’s a fact. Case in point: Rainbow Sprinkle Loaf Cake.

Now, what exactly is this sprinkle cake? Think your basic vanilla pound cake taken to the next level with a streusel crumbs and tons of sprinkle.

I’ve seen this recipe floating around Instagram for a while. It comes from Bake From Scratch (@thebakefeed) and quickly made its way into my saved recipe folder once I saw it. I am a sucker for anything with a crumb topping, so I figured this had to be delicious.

While this loaf cake is overwhelmed with color, it is actually pretty simple to make. The base of the cake is your standard loaf cake. Think of an elevated boxed cake mix. Butter, sugar, eggs, vanilla, flour, and salt. You know the drill.

Rainbow Loaf Cake

Once the batter is set up, the sprinkles go in head first! Make sure to mix them in well in order to get an even burst of color. Now for the star of the show: the streusel crumb topping. The topping, just like the cake, is a pretty standard recipe. However, the addition of the sprinkles gives it that extra burst of flavor!

Rainbow Loaf Cake

This cake is great for a fun celebration or that late-night snack. The sprinkles take that simple loaf cake and truly bring it to the next level.

Check out the recipe below! The more sprinkles the better!

Rainbow Sprinkle Loaf Cake With Birthday Crumb Topping

Prep Time 20 mins
Cook Time 1 hr 15 mins


Loaf Cake

  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/3 cup rainbow sprinkle

Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • pinch of kosher salt
  • 2 tablespoons unsalted butter, cold
  • 1/3 cup rainbow sprinkle
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350°. Grease and prepare a 9x5 inch loaf pan.
  • In a medium-sized bowl, mix together the flour and salt. Set aside.
  • In a large bowl of a stand mixer or using a hand mixture, cream the butter and sugar on a medium speed for 3-4 minutes. Once the butter mixture is fluffy, add in the eggs and egg yolk, one at a time, making sure they are fully incorporated. Scrape down the sides as you go. Stir in the vanilla.
  • Next, add the flour mixture to the butter mixture. Keep the mixer on a low speed and slowly pour the flour mixture in. Once the flour mixture is fully combined, stir in sprinkles. Pour the batter into the prepared pan and set aside.
  • Make the crumb topping. In a large bowl, combine flour, sugar, and salt. Mix to combine. Using your fingers or a fork, cut in the butter. The crumbs will start to form a sandy-like texture. Once the crumbs start to come together, add in the vanilla and the sprinkles. The crumble should be about pea-sized.
  • Add the crumbs on top of the batter of the loaf cake. Don't be afraid if it looks a little overstuffed, they will sink into the top of the batter.
  • Bake in the oven for about 65-75 minutes. The top will look golden brown when done. Allow to cool in the pan for 10 minutes. After ten minutes, run a knife around the outside of the pan to remove the cake. Let it sit on a wire rack until completely cool.

Some tips! 

If you have extra crumbs, don’t worry! You can place the extra crumbs in the freezer. They are perfect for an additional topping on ice cream or mixed into some cookie dough.

The cake will last in a sealed container for about 3-4 days. This cake also freezes very well! Either slice and wrap individually or wrap whole and place in the freezer.

The recipe was inspired by Bake From Scratch


One Comment

  1. Pingback: Iced Blueberry Lemon Pound Cake | Crisp and Crumble

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