This tender, buttery Mile High Five Flavor Pound Cake includes five delicious flavors - vanilla, almond, coconut, rum and butter. The cake is also topped with a five flavor glaze.
The key to the moisture in this delicious pound cake is buttermilk. Buttermilk creates such a tender pound cake crumb. The five flavors in this cake - vanilla, almond, coconut, rum and butter marry together so well. Feel free to substitute any of the flavors with your favor flavors. Never made a Mile High Pound Cake? Not to worry, this recipe is complete with step by step instructions and video!
Video Tutorial
Why This is the Best Five Flavor Pound Cake
- This recipe is incredibly moist and flavorful.
- Includes a delicious balance of five flavors: rum, almond, vanilla, butter, and coconut, not only in the batter, but the glaze as well.
- You see how that crust is crustin? That's thanks to the buttermilk. It creates a crusty top, but the cake is still incredibly moist.
- Includes a how-to video for visual learners.
- Tested and perfected in the Whip It Like Butter kitchen!
Recommended tools and equipment:
- Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Vanilla flavor
- Almond flavor
- Coconut flavor
- Rum flavor
- Butter flavor
Ingredients & Ingredient Notes
Flour: All-purpose flour gives the cake structure. For best results, sift before measuring.
Sugar: Granulated sugar for sweetness and proper creaming.
Eggs: Add richness and structure and assists with giving the pound cake its lift. Use room temperature eggs.
Buttermilk: Adds moisture and richness. Use room temperature buttermilk.
Extracts:
- Vanilla: A warm, comforting base flavor.
- Almond: Adds smooth, incredible flavor.
- Rum: Adds depth and complexity.
- Coconut: Brings a subtle tropical flavor.
- Butter: Enhances the overall buttery flavor.
Tips for a Perfect Pound Cake
- Use room temperature ingredients to prevent clumping and ensure smooth mixing.
- Measure accurately using dry and liquid measuring tools.
- Mix at low speed after creaming your butter and sugar. Butter and sugar can be mixed at a higher speed.
- Add eggs one at a time, mixing only until combined.
- Alternate dry and wet ingredients, beginning and ending with flour.
- Grease the Bundt pan thoroughly, preferably with a baking spray containing flour like Baker's Joy.
- Cool the cake for 10-15 minutes before removing it from the pan to prevent breakage.
Whip it like Butter Pro Tip: Cream butter and sugar for 5 minutes until pale and fluffy. This incorporates air for a lighter crumb.
How to Make Five Flavor Pound Cake: Step-by-Step
- Preheat your oven to 325 degrees. Combine the flour and salt and sit it to the side.
- Add your butter to the bowl and mix.
- Then slowly add in the sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Mix in the vanilla, butter, rum, coconut, and almond flavoring.
- Add the eggs to the bowl one at a time, mixing until combined after each addition.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Pour the batter into your prepared the pan and bake the pound cake for about an hour and 15 minutes.
How to make the Five Flavor Pound Cake Glaze:
- Add the powdered sugar, extracts, and milk to a bowl and blend together until smooth using a stand or hand mixer.
- Pour the glaze over the cake as desired.
Variations for Mile High Five Flavor Pound Cake
- Citrus Twist: Replace the almond extract with orange extract for a citrus flavor.
- Coconut Delight: Add ½ cup of shredded sweetened coconut to the batter for extra texture and flavor.
- Simple topping: The cake is great as is, but dusting with powdered sugar is another great option for topping for an alternative to glaze.
Serving Suggestions
- Classic Style: Dust with powdered sugar and serve with coffee or tea.
- Fresh & Fruity: Pair slices with fresh berries and whipped cream for a lighter, refreshing dessert.
- Holiday Touch: Serve with eggnog or spiced cider during the holidays for a festive pairing.
- Fried Pound Cake: Fry in butter on both sides (for about 30 seconds over medium heat) and serve with a scoop of vanilla or butter pecan ice cream.
Mile High Five Flavor Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 2 c Unsalted Butter - room temperature
- 4 c Granulated Sugar
- 1 teaspoon Salt
- 1 ¼ c Buttermilk - room temperature
- 10 Large Eggs - room temperature
- 1 ¼ teaspoon Vanilla flavor
- 1 ¼ teaspoon Almond flavor
- 1 ¼ teaspoon Coconut flavor
- 1 ¼ teaspoon Rum flavor
- 1 ¼ teaspoon Butter flavor
- Glaze Ingredients:
- 2 c Powdered Sugar
- ¼ c Unsalted butter - melted
- ¼ c Condensed milk
- ¼ teaspoon Vanilla flavor
- ¼ teaspoon Almond flavor
- ¼ teaspoon Coconut flavor
- ¼ teaspoon Rum flavor
- ¼ teaspoon Butter flavor
- 2-3 tbsps Whole milk
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Combine the flour and salt and sit to the side.
- Using a hand or stand mixer, mix the butter and then slowly add in the sugar. Mix on low to medium speed until light and fluffy (approximately 5 minutes).
- Mix in the vanilla, butter, rum, coconut, and almond flavoring.
- Add the eggs to the bowl one at a time, mixing until combined after each addition.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
- Bake the pound cake for 1 hour and 30 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan. Allow it to cool completely before glazing.
- Glaze Instructions:
- Add the powdered sugar, butter, condensed milk, and extracts, and mix slowly (using a hand or stand mixer) adding the milk until your desired consistency is reached. Pour the glaze over the cake as desired. Allow the glaze to set, then serve and enjoy!
Video
Notes
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Frequently Asked Questions:
Can I Make Substitutions?
You can experiment with almond, lime, or cake batter extract in place of one of the other flavors. Always test in small batches if trying new combinations.
How do I fix my glaze if it's too thin?
Add more powdered sugar, one tablespoon at a time. It's best to slowly incorporate the liquid into your glaze to avoid a thin glaze.
Do I need baking powder for my pound cake?
Not necessarily. That comes down to preference. Proper creaming of butter and sugar provides enough lift.
Why did my pound cake stick to the pan?
Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. Grease your pan thoroughly and allow to cool at least 15 minutes before inverting.
Why did my pound cake sink in the center?
To avoid this issue, be careful not to overmix your pound cake and ensure your oven is pre-heated to proper temperature before placing it in the oven. An oven thermometer is a great tool to check oven temperature. Also avoid opening the oven during the baking process.
More Pound Cake Recipes You'll Love
Interesting in baking the regular version of this pound cake? Try my Five Flavor Pound Cake recipe.
Are you a beginner looking for beginner friendly pound cake recipes - See my 10 Easy Pound Cake Recipes article. All recipes include video.
If you love spice, flavor and cream cheese icing, try my Carrot Cake Pound Cake recipe.
Want to convert this cake to a loaf cake instead? Read my article here
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