Pastel Pound Cake

Course Appetizer, Dessert, Side Dish, Snack
Cuisine American, French
Servings 8


  • 1 cup butter softened
  • 2 cups of sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup rainbow-colored miniature
  • marshmallows
  • confectioners’ sugar


  • In a large mixing bowl, cream butter and sugar. Add eggs, one at a
  • time, beating after each addition. Add extracts. Combine the flour,
  • salt, baking powder, and baking soda; add to creamed mixture
  • alternately with buttermilk, beating well after each addition.
  • Pour half of the batter into a greased and floured 10-in. fluted tube
  • pan. Sprinkle with marshmallows. Top with remaining batter. Bake
  • at 350 degrees F for 55-60 minutes or until a toothpick inserted near
  • the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Dust with confectioners’ sugar.


This recipe is perfect for kids’ parties, you will delight their adorable little hearts when the surprise colors are revealed when its cake cutting time.
Keyword baking tips, cake recipe, cake,, cakes for kids, dessert, dessert cake, dessert recipes, kids party, pastel, pastel cake

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