Holiday Funfetti Loaf Cake: 6 Moist & Festive Slices

Nothing says “holiday magic” like pulling a colorful loaf cake out of the oven—especially when it’s packed with cheerful sprinkles! My Holiday Funfetti Loaf Cake has been our family’s go-to December treat ever since my niece declared it “the most Christmasy cake ever” during a chaotic cookie-decorating session gone wrong. What I love most is how simple it is—just one bowl, basic ingredients, and those festive red and green jimmies that make everyone smile. The vanilla-scented batter bakes up tender and moist, while the sweet glaze adds that perfect finishing touch. Whether you’re hosting brunch or need a last-minute gift, this loaf brings instant holiday joy with every slice.

Why You’ll Love This Holiday Funfetti Loaf Cake

This isn’t just any loaf cake—it’s pure holiday happiness in every bite! Here’s why it’s become my most-requested December recipe:

• Effortless baking: One bowl, simple steps, and no fancy techniques. Even if baking isn’t your thing, you can’t mess this up!
• Instant cheer: Those red and green sprinkles bake into the most festive polka dots—kids (and grown-ups!) go wild for them.
• Gift-worthy: Wrapped in parchment and tied with ribbon, it makes the sweetest edible present for neighbors, teachers, or your postal carrier.
• Secretly versatile: Serve it for breakfast with coffee, as an afternoon pick-me-up, or dress it up with ice cream for dessert.

Trust me, the second that vanilla scent hits your kitchen, you’ll understand why I make this every single year.

Ingredients for Holiday Funfetti Loaf Cake

Gathering ingredients for this festive loaf cake feels like opening a present—everything comes together so perfectly! Here’s exactly what you’ll need:

• 1 1/2 cups all-purpose flour (spooned and leveled—no packing!)
• 1 tsp baking powder (make sure it’s fresh for maximum lift)
• 1/4 tsp baking soda (that tiny bit makes all the difference)
• 1/4 tsp salt (balances the sweetness beautifully)
• 1/2 cup unsalted butter, softened (leave it out for 30 minutes—it should dent easily when pressed)
• 3/4 cup granulated sugar (I use regular white, but cane sugar works too)
• 2 large eggs (room temperature blends smoother—just pop them in warm water for 5 minutes if you forgot!)
• 1/2 cup sour cream (full-fat gives the best texture, but Greek yogurt works in a pinch)
• 1/4 cup milk (any kind—I’ve used everything from whole milk to almond)
• 1 tsp vanilla extract (the real stuff—imitation just won’t give that cozy flavor)
• 1/2 cup red and green jimmies (the long, skinny sprinkles hold color best—avoid nonpareils which bleed)

Plus glaze ingredients! But we’ll get to those when it’s time to decorate your masterpiece.

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this holiday loaf! Here’s what I always grab from my kitchen:

• 9×5-inch loaf pan (metal or ceramic both work—just grease it well!)
• Hand mixer or stand mixer (though a strong arm and whisk will do in a pinch)
• Measuring cups and spoons (my grandma’s old tin ones still work perfectly)
• Rubber spatula (for scraping every last bit of that colorful batter)
• Cooling rack (so your glaze doesn’t melt into a puddle)

That’s it! Now let’s make some holiday magic.

How to Make Holiday Funfetti Loaf Cake

Okay, let’s get baking! This loaf comes together so easily—just follow these simple steps, and you’ll have a festive masterpiece in no time.

Mixing the Batter

First, preheat your oven to 350°F (175°C)—this gives everything time to get perfectly cozy while you mix. Now, grab that softened butter and sugar and beat them together until fluffy and pale (about 2 minutes with a mixer). This is the secret to that tender crumb! Add eggs one at a time, then the sour cream, milk, and vanilla—mix until smooth. Gently fold in the dry ingredients, then the sprinkles last (so they stay vibrant). Oh! And don’t overmix—a few flour streaks are totally fine.

Baking and Glazing

Pour that colorful batter into your greased loaf pan and bake for 50-60 minutes. Do the toothpick test—it should come out with just a few moist crumbs. Let it cool in the pan for 10 minutes, then transfer to a rack. Wait until completely cool before glazing (patience is hard, I know!). For the glaze, whisk powdered sugar with milk and vanilla until it ribbons off your spoon. Drizzle it over the loaf, add extra sprinkles, and voila—holiday magic!

Tips for Perfect Holiday Funfetti Loaf Cake

After making this loaf more times than I can count (okay fine, at least twice a week every December), I’ve picked up some foolproof tricks:

• Gentle folding is key: Overmixing makes the cake tough—stop as soon as the flour disappears, even if you spot a streak or two.
• Sprinkle smarts: Toss jimmies in 1 tsp flour before adding—it prevents them from sinking to the bottom! Store extras in the freezer to keep colors bright.
• Cooling patience: That glaze will slide right off a warm cake. I set a timer for 1 hour—perfect distraction for wrapping presents!

Bonus: For extra sparkle, mix some edible glitter into your glaze. Shhh… that’s my secret Santa touch!

Ingredient Substitutions

Life happens—sometimes you’re halfway through mixing and realize you’re out of sour cream! No stress. Here are my tried-and-true swaps that still give fantastic results:

• No sour cream? Plain Greek yogurt works beautifully, or even buttermilk (just reduce milk to 2 tbsp).
• Dairy-free? Coconut milk and vegan butter make this loaf totally plant-based—just check your sprinkles are vegan too!
• Out of jimmies? Chop up soft holiday candies (like Starburst) for colorful confetti—just add them frozen to prevent sticking.

See? Holiday baking should be joyful, not stressful. Improvise and enjoy!

Serving and Storing Holiday Funfetti Loaf Cake

This loaf cake tastes like holiday joy no matter how you serve it! My favorite way? Thick slices with a steaming mug of peppermint coffee—the vanilla and sprinkles just sing alongside it. For dessert, warm it slightly and top with vanilla ice cream (watch those sprinkles peek through!). Store leftovers (if you have any!) in an airtight container at room temperature for 3 days, or freeze slices wrapped in parchment for up to 2 months. Pro tip: Tuck a slice in your kid’s lunchbox for a sweet December surprise!

Holiday Funfetti Loaf Cake FAQs

I get so many questions about this cheerful loaf—here are the answers to what folks ask most:

Can I freeze this festive vanilla loaf? Absolutely! Wrap cooled slices in plastic, then foil, and freeze for up to 2 months. Thaw at room temperature—the sprinkles stay just as bright!

Why do my sprinkles bleed color? Stick with jimmies (long sprinkles) rather than nonpareils—their colors hold better during baking. And toss them in a bit of flour before folding in!

Can I make this colorful holiday pound cake ahead? You bet! Bake it 1-2 days in advance, but wait to glaze until serving—that keeps the texture perfect.

My glaze is too thin—help! No worries! Add powdered sugar 1 tbsp at a time until it ribbons off your spoon. Too thick? A few drops of milk will fix it.

Can I use this batter for cupcakes? Definitely! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. Perfect little holiday treats!

Nutritional Information

Just so you know what you’re biting into (not that it stops me from having seconds!), here’s the scoop per slice: about 320 calories with that perfect balance of sweet and satisfying. Remember—these values are estimates since sprinkles and brands vary. The sour cream keeps it moist while the eggs give it that lovely structure. And hey, those colorful jimmies? Pure joy doesn’t have calories… at least that’s what I tell myself during the holidays!

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