🍩 Classic Yellow Pound Cake with Chocolate Ganache & Sprinkles (Donut-Inspired Cake)

If you’ve ever wished your favorite chocolate sprinkle donut came in cake form, this recipe is for you! This classic yellow cake pound cake is moist, buttery, and rich—topped with silky smooth chocolate ganache and a shower of colorful sprinkles. It looks just like a giant chocolate donut but tastes like a decadent homemade cake.

Perfect for birthdays, parties, or anytime you want to bake something whimsical yet classic, this recipe brings together the best of both worlds: the comfort of pound cake and the fun of a sprinkle donut.

Why You’ll Love This Cake

✅ Moist, buttery yellow pound cake base
✅ Easy, velvety chocolate ganache frosting
✅ Fun “donut” look with sprinkles
✅ Crowd-pleasing flavor combo everyone loves
✅ Perfect centerpiece dessert for any occasion

🍩 Yellow Pound Cake with Whipped Chocolate Ganache & Sprinkles

A classic yellow pound cake topped with airy, whipped chocolate ganache and rainbow sprinkles—looks like a giant chocolate sprinkle donut but tastes like a rich, decadent cake.

Ingredients

Yellow Pound Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup whole milk or buttermilk

Whipped Chocolate Ganache

8 oz semi-sweet chocolate, chopped
3/4 cup heavy cream
1 tbsp unsalted butter
1 tsp vanilla extract

Topping

Rainbow sprinkles

Instructions

Step 1: Bake the Pound Cake

Preheat oven to 350°F (175°C). Grease a bundt pan or loaf pan.
Cream butter and sugar until fluffy (3–4 minutes).
Beat in eggs one at a time, then stir in vanilla.
Whisk flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk to butter mixture. Mix until just combined.
Pour into prepared pan and bake 50–60 minutes (toothpick comes out clean).
Cool in pan 10 minutes, then invert onto a wire rack. Cool completely.

Step 2: Make Whipped Ganache

Heat cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes.
Stir until smooth, then add butter and vanilla.
Chill the ganache in the fridge 30–45 minutes until thickened.
Use a hand mixer or stand mixer to whip the ganache until light and fluffy.

Step 3: Frost & Decorate

Spread or pipe whipped ganache over cooled pound cake.
Sprinkle generously with rainbow sprinkles.

Tips for Success

🍋 Add 1 tsp almond extract for a bakery-style twist in the cake.
❄️ Make the cake a day ahead—flavors develop beautifully overnight.
🍩 Use a bundt pan for the full donut effect, but a loaf pan works too.
🌈 Don’t skimp on sprinkles—pile them on for the most fun look!

How to Store

Room Temp: Covered, up to 2 days.
Refrigerator: Keeps 5 days (bring to room temp before serving).
Freezer: Wrap slices and freeze up to 2 months. Thaw and enjoy!

🎉 Final Thoughts

This Yellow Pound Cake with Chocolate Ganache and Sprinkles is a playful twist on two classics: pound cake and chocolate sprinkle donuts. It’s buttery, rich, and topped with a shiny chocolate glaze that makes it look just like a giant donut. Perfect for birthdays, parties, or whenever you want to bake something fun yet timeless.ps

Chill ganache just enough to whip; if it’s too soft, it won’t hold peaks.
Use a bundt pan for the “donut” look or a loaf pan for slices.
Add 1 tsp almond or coffee extract to ganache for a flavor twist.

Tag: dessert cake

Classic Yellow Pound Cake with Chocolate Ganache and Sprinkles