This five flavor pound cake is a buttery, nostalgic favorite with big flavor and a sweet, tender crumb. It’s an easy-to-love dessert that feels just a little extra special.
If you’ve ever flipped through a community or church cookbook, there’s a good chance you’ve seen a recipe for five flavor pound cake tucked among the classics. I’ve always been drawn to its charming name and its promise of big flavor in a simple Bundt. This cake definitely lives up to the hype.
With a rich, buttery base and the bold combination of five different extracts (vanilla, almond, coconut, lemon, and rum), it’s a celebration of old-school baking at its best. At first glance, the combination might seem a little odd, almost like a flavor experiment. But somehow, it works, blending into something sweet, warm, and wonderfully nostalgic.
It’s the kind of cake that works for any occasion, whether you’re bringing dessert to a potluck or just baking something special for yourself.
Why You’ll Love This Five Flavor Pound Cake
- Bold, nostalgic flavor. A mix of five classic extracts gives this cake its signature taste. It’s sweet, buttery, and a little mysterious.
- Moist and rich with a tender crumb. Creamed butter, plenty of eggs, and whole milk make for a soft yet dense texture that’s anything but dry.
- That sugar crust! Greasing the pan and dusting it with sugar adds a delicate crunch and sparkle to every bite.
- Great for sharing (or freezing). This Bundt feeds a crowd and keeps beautifully.
- Straight from the community cookbook playbook. No trendy twists here, just a classic done really well.
What You’ll Need
- All-purpose flour – The base of the cake, providing structure and that dense-but-tender pound cake crumb.
- Baking powder – Just a small amount helps give the cake a bit of lift without making it too light.
- Salt – Balances the sweetness and enhances all those layered flavors.
- Unsalted butter – For richness and that classic buttery taste. Be sure it’s softened so it creams properly with the sugar.
- Granulated sugar – You’ll use it in both the cake and the glaze, plus a little extra for dusting the pan to add that signature sugar crust.
- Eggs – Five large eggs help create a rich texture and give the cake structure.
- Whole milk – Adds moisture and richness without weighing the cake down.
- Vanilla, almond, coconut, lemon, and rum extracts – These five flavorings give the cake its name and its distinct taste. They work together to create something sweet, complex, and just a little nostalgic.
Tips for Success
- Grease and sugar the pan well. That sugar crust is part of this cake’s charm, and it helps the cake release cleanly, too. If your cake is sticking, use a thin knife or offset spatula to loosen it from the sides of the pan.
- Use softened butter and room temperature ingredients. This helps everything mix together smoothly for a uniform batter and consistent texture.
- Don’t skimp on the creaming step. Beating the butter and sugar until light and fluffy adds air to the batter, helping the cake bake up tender despite its density.
- Measure carefully. With a cake like this, accuracy really matters. Use a kitchen scale if possible for best results.
- Don’t over-mix. Once you start adding the flour and milk mixtures, mix just until combined to keep the crumb soft.
- Let the glaze soak in. Poking holes and letting the cake rest in the pan while cooling gives the glaze time to seep into every bite.
Serving Suggestions
This cake is great on its own, but it also pairs nicely with a cup of coffee or tea. For a simple plated dessert, add a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
- Try different extracts. Swap one of the five extracts for orange, maple, or butter extract for a fun twist on the flavor profile. Just keep the total to five for that classic “five flavor” name.
- Skip the glaze. If you prefer a less sweet version, you can leave off the glaze. The cake will still be flavorful and moist, especially with the sugar-crusted exterior.
- Make it mini. Divide the batter between two 6-cup Bundt pans or several mini Bundt pans. Keep a close eye on the baking time. It will be shorter depending on the size of your pans.
- Add a dusting of powdered sugar. For a simple, elegant finish, skip the glaze and dust the cooled cake with powdered sugar instead.
How to Store
- Room temperature: Store the cooled cake in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, you can refrigerate it, but bring it to room temperature before serving for the best texture and flavor.
- Freezer: This cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
A Classic Worth Keeping
Whether you’re feeling nostalgic or just in the mood for a flavorful, buttery Bundt, this five flavor pound cake is a sweet, simple crowd-pleaser. It’s the kind of cake that never goes out of style! And once you try it, you’ll see why it’s been a favorite in so many kitchens for generations.
If you’ve ever had a version of this cake passed down through your family or spotted it in an old cookbook, I’d love to hear your memories or variations in the comments!
Get the Recipe:
Five Flavor Pound Cake
This five flavor pound cake is a classic Bundt with big, nostalgic flavor. A mix of vanilla, almond, coconut, lemon, and rum extracts gives it a sweet, complex taste that’s both comforting and a little unexpected. Topped with a simple glaze and a delicate sugar crust, it’s a cake that’s always a crowd-pleaser.
For the cake:
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 5 large eggs
- 1 cup (240 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
For the glaze:
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
Prevent your screen from going dark
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Preheat the oven to 325°F (160°C). Grease and flour a 10- to 12-cup Bundt or tube pan. Coat it with granulated sugar. Tap out the excess.
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Whisk together the flour, baking powder, and salt. Set aside.
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Using an electric mixer on medium speed, beat the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing well after each.
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Mix the extracts into the milk.
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Add the dry ingredients in three portions, alternating with two portions of the milk mixture.
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Pour into the prepared pan and spread evenly. Bake 75–85 minutes, or until a toothpick inserted into the center comes out clean.
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Before the cake finishes baking, combine all the glaze ingredients in a small saucepan and heat just until the sugar dissolves. Set aside.
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Let the cake cool for 10–15 minutes, then poke holes in the top and slowly spoon the warm glaze over it. Let it soak in as it cools completely.
- Store in an airtight container at room temperature up to 4 days.
