BEST 5 FLAVOR POUND CAKE RECIPE with 5 Flavor Butter Glaze

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Best 5 Flavor Pound Cake Recipe has a wonderful 5 Flavor Butter Glaze. It’s flavorful, soft textured, moist, and finished with 5 Flavor Butter Glaze. It’s a simple Southern dessert that’s perfect for any occasion.

Best 5 Flavor Pound Cake

First of all, baking this cake will make your house smell amazing!! I mean, not just amazing, but A M A Z I N G!!!!!

Is there really anything better than the crusty top of a pound cake? Seriously. Divine!

I have many Pound Cake recipes, here are some of them Whipping Cream Pound Cake RecipeCream Cheese Pound CakeSour Cream Pound CakeGreek Yogurt Pound CakeChocolate Pound CakeBlue Ribbon Pound Cake and the list goes on and on

titled graphic for 5 flavor pound cake recipe

BEST 5 FLAVOR POUND CAKE RECIPE

Astonishingly, I’ve had over 40 pound cake recipes on my site and just now adding this delectable classic to the list! The Sour Cream Pound Cake was the first pound cake I ever made when I was a teenager. Furthermore, I was obsessed with pound cakes from that time on. A neighbor of ours always brought us this Five Flavor Pound Cake at Christmas. After she gave me the recipe, I really thought I was doing something grand making a cake that had FIVE different flavors in it!

This buttery cake is great with fresh fruit, fruit sauce, cool whip, caramel, chocolate, or plain. It’s very versatile; this is one reason I like it for potlucks and parties. You can serve a Pound Cake Bar with various toppings and everyone will be happy!

It is pretty special!

Most pound cake names are after the dairy product that’s in them. Sour Cream, Cream Cheese, Buttermilk, Whipping Cream, Melted Ice Cream…. However, this cake is named after the five flavor extracts in it.

Plated slice of moist pound cake garnished with fresh mint sprig.

PRO TIPS for BEST 5 FLAVOR POUND CAKE RECIPE

First, if you don’t have one of the flavor extracts, simply double up on one of the other ones. Additionally, sub 1 teaspoon of rum extract in this recipe with 2 tablespoons of rum liquor. 

If you consistently have problems baking, check out Baking Cakes Problems and Tips

Also of note, you may want to review How to Bake the Perfect Pound Cake.

HOW DO YOU STORE LEFTOVER POUND CAKE

I recommend storing leftover pound cake on the counter at room temperature in an airtight container. Therefore, I wrap it in plastic wrap or cut it into slices and keep it in a covered cake plate. Furthermore, it will last anywhere from 3 to 4 days at room temperature or 5 to 7 days in the refrigerator.

CAN I FREEZE POUND CAKE?

You can freeze a pound cake with great success. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

BE SURE TO HOP OVER AND CHECK OUT MY OTHER POUND CAKE RECIPES

You can find all the recipe here: Pound Cakes Reviewed

  1. Fig Preserve Pound Cake
  2. Key Lime Marbled Pound Cake
  3. Old Fashioned Blue Ribbon Pound Cake
  4. Strawberry & Cream Pound Cake
  5. Amaretto Peach Upside Down Pound Cake
  6. Fresh Strawberry Pound Cake
  7. Butterbeer Pound Cake
  8. Tiramisu Pound Cake
  9. Orange Creamsicle Pound Cake
  10. Citrus Pound Cake
  11. Woodford Reserve Bourbon Cake 
  12. Fig Preserve Pound Cake
  13. Hummingbird Cake Pound Cake 

A 5 flavor pound cake on white cake plate.

Best 5 Flavor Pound Cake

Best 5 Flavor Pound Cake with 5 Flavor Butter Glaze

This is a classic pound cake recipe with five different extracts to flavor it.
Please see the narrative above for substitutions
Author: Paula
4.88 from 58 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 18 servings
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Ingredients

  • 1 cup butter at room temperature, no substitutions
  • ½ cup solid vegetable shortening
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cup all-purpose flour sifted then measured correctly
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 teaspoon butter extract

GLAZE

  • ½ cup sugar
  • ¼ cup butter not margarine
  • ½ teaspoon each vanilla extract, almond extract, coconut extract, rum extract, & butter extract
  • 1 tablespoon water

Instructions

  • Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
  • Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
  • In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Stop mixer and scrape sides. Mix again.
  • Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
  • Next, stir the extracts into the milk. Then combine the salt and baking powder with the flour. Alternately add the flour mixture and the milk mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
  • Pour batter into your prepared pan. Smooth the top.
  • Bake at 325°F for 75 to 85 minutes or until done.
  • Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.

GLAZE

  • During the last 5 minutes of baking, make the glaze. In a small saucepan over medium heat, whisk together the sugar, butter, and water. Bring to a slow boil, reduce heat, and simmer for three minutes, whisking about every 30 seconds. Remove the pan from the heat source and whisk in the extracts.
  • When the cake is done cooking, remove from the oven and use a long skewer to poke holes all over the cake while it is still in the pan. Next, use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Carefully pour the hot glaze over the cake allowing the glaze to seep into the cake. Allow the cake to set 10 to 15 minutes to soak in the glaze.
  • Once all of the glaze has been absorbed, loosen the edges and center of the cake again using a butter knife. Flip cake over onto a cake platter.
  • Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.

Nutrition

Calories: 381kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 153mg | Potassium: 77mg | Fiber: 1g | Sugar: 34g | Vitamin A: 427IU | Calcium: 36mg | Iron: 1mg
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32 Comments

  1. 5 stars
    I made this pound cake over the weekend for my dad’s bday. Oh my gosh it was fantastic we all loved it. The glaze was so good, I am a sucker with anything with almond extract. He has requested it to be on the Thanksgiving dessert table this year!

  2. Can Swans Down Cake Mix be substituted for the All Purpose Flour in the 5 Flavored pound Cake Recipe?

    1. yes, use this formula Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour.

    1. yes, use this formula> Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour.

  3. Can you explain the process with greasing the pan with butter followed by sugar-how much sugar and how applied? I’ve usedthe Wilton cake released before or bake off and I have used butter before but I’ve never used sugar when greasing a pan.

    1. Yes, absolutely. I do it just like you would grease and flour a pan. The reason I use sugar is it doesn’t leave the white spots that flour does.

      I use Crisco with sugar.

      I just use my fingers and spear the Crisco liberally covering the entire inside of my tube pan. Then I grab a scoop or measuring cup and sprinkle the sugar on the inside of the pan rotating the pan so the loose sugar sticks to the shortening. I usually have to get another scoop and do it again. I try not to get too much sugar at a time so I can work with it and not waste much. I let as much sugar stick that can, but don’t touch it and try to smooth it out because it will pull the sugar and shortening away from the pan. (does that make sense?) If there’s any loose sugar I turn it over and tap it out – I do the whole process over the sink so the excess sugar falls in it.

      I’ll try to make a video and post it so you can see.

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