Mile High Five Flavor Pound Cake
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.
Servings: 20 people
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
- Room Temperature Ingredients: Set all ingredients on the counter for at least 1 hour before baking to ensure smooth mixing and prevent clumping.
- Mixing Technique: Cream butter and sugar until pale and fluffy (about 5 minutes) for maximum lift. After creaming the butter and sugar, mix on low to keep the crumb tender and avoid gluten streaks.
- Accurate Flour Measurement: Use the “fluff, spoon, level” method: fluff flour, scoop with a spoon, level with a knife—to avoid a dry or dense cake.
- Bundt Pan Preparation: Using baking spray or another method sugar as grease and flour, grease every area of your bundt pan to ensure a clean release.
- Oven Temperature: Bake at 325°F, avoid opening the oven mid-bake, and test doneness early using the toothpick method to prevent overbaking and dryness.