Fairy Bread Pound Cake

Fairy bread pound cake is a delightful twist on the classic Australian party treat. This unique cake combines the rich and buttery goodness of a traditional pound cake with the colourful and playful aesthetic of fairy bread. The cake is generously topped with a layer of vibrant sprinkles and buttercream icing, reminiscent of the iconic fairy bread slices enjoyed by many Aussies during childhood parties. Each bite offers a perfect balance of soft, moist cake with a satisfying crunch of the sprinkles. This fairy bread pound cake is sure to bring joy to all who indulge in its whimsical charm.

What is Fairy Bread?

Fairy bread is a huge staple in Australia, most Australians grew up with this beloved snack. You would mostly see them at children’s parties and special occasions, such as Christmas or Australia day. However, it is not quite known in other parts of the world…so what is Fairy bread? Well, it is very simple, you grab a slice of white bread, smother it with spreadable butter and cover it with colourful sprinkles called 100’s and 1000’s, then they’re typically cut into triangles. The most simple but delicious snack!

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Fairy Bread Pound Cake

Yield: 10 Slices

Author: Chloe Sims

Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M

A delightful twist on the classic Australian party treat.

Ingredients

Fairy Bread Pound Cake

• 4 Eggs (Room Temperature)
• 225g Unsalted Butter (Room Temperature)
• 200g Caster Sugar
• 180g Plain Flour
• 120g Sour Cream
• 1/4 Tsp Salt
• 2 Tbsp Vanilla Extract
• 1/2 Tsp Baking Powder
• 60g Rainbow Sprinkles

Vanilla Buttercream

• 85g Unsalted Butter (Softened)
• 250g Powdered Sugar (Sifted)
• 2 Tbsp Milk
• 1 Tsp Vanilla Extract
• Rainbow Sprinkles for Topping

Instructions

Fairy Bread Pound Cake

1. Preheat the oven to 175°C, Grease and line a 9x5 inch baking loaf tin. Set aside.
2. In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
3. In a separate large bowl, beat the butter for about 2 minutes then add your sugar and beat again until light and fluffy.
4. Beat the eggs in one at a time until combined.
5. Add the sour cream and vanilla then beat once more until combined.
6. Fold in the flour mixture until just combined.
7. Fold in the rainbow sprinkles until just combined (Don't overmix as the sprinkles will start to blend with the cake).
8. Pour the pound cake batter into your prepared tin and smooth over the top using a spatula.
9. Bake for 50-55 minutes or until a skewer comes out clean.
10. Allow to cool in the pan for about 10 minutes, then remove from the tin and allow to fully cool on a wire rack before making your vanilla buttercream.

Vanilla Buttercream

1. In a large bowl, beat together the butter, powdered sugar and vanilla until combined.
2. Add the 2 Tbsp of milk and beat until combined (If you prefer your buttercream to be thicker only add 1 Tbsp).
3. Evenly spread the buttercream onto your cooled pound cake and top with the rainbow sprinkles.
4. Cut into as many pieces as you like and enjoy!

Notes

Don't Overmix!: If you overmix the batter it will result in a tough and rubbery cake, you will also lose the effect of seeing the sprinkles throughout the cake as it will just blend into the cake.

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