If you’re a fan of rich, buttery pound cake and fruity, eye-catching desserts, this Strawberry Swirl Five Flavor Pound Cake will steal your heart — and your taste buds. This cake is a flavor-packed masterpiece, combining the classic dense crumb of traditional pound cake with a vibrant swirl of strawberry and a medley of five luscious extracts: vanilla, almond, coconut, butter, and lemon. Moist, tender, and bursting with aroma in every bite, this cake is perfect for holidays, brunches, or any special occasion.
Decorated with a sweet glaze and a stunning strawberry ripple inside, it’s a crowd-pleasing showstopper that tastes just as good as it looks.
Why You’ll Love This Cake
- Old-school flavor, new twist: The five-flavor base plus the fruity swirl is pure Southern magic.
- Moist and rich: Sour cream and butter keep the crumb soft and indulgent.
- Gorgeous appearance: The strawberry swirl adds color and elegance without extra effort.
- Perfect for gatherings: Easily feeds a crowd and stores well.
- Versatile: Can be made in a bundt pan, loaf pans, or mini molds.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup sour cream
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Five Flavor Extract Blend:
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 teaspoon lemon extract
- 1 teaspoon butter extract
For the Strawberry Swirl:
- ½ cup strawberry jam or preserves (preferably seedless)
- 1 tablespoon strawberry gelatin powder (optional for color and flavor boost)
- 1–2 drops red food coloring (optional)
For the Glaze (Optional):
- 1½ cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla or almond extract
- 1–2 tablespoons strawberry jam or puree (for pink glaze, optional)
Instructions
1. Preheat and Prepare Pan
Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or spray with baking spray that contains flour.
2. Mix the Five Flavors
In a small bowl, combine all the extracts: vanilla, almond, coconut, lemon, and butter. Set aside.
3. Cream the Butter, Oil, and Sugar
In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy — about 4–5 minutes. This step ensures a soft crumb.
4. Add the Eggs and Sour Cream
Add the eggs one at a time, mixing well after each. Then mix in the sour cream and your five-flavor extract blend.
5. Sift and Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until just combined; don’t overmix.
6. Prepare the Strawberry Swirl
In a small bowl, stir the strawberry jam with strawberry gelatin powder and optional food coloring. This intensifies both flavor and color.
7. Layer and Swirl
Pour half the batter into the bundt pan. Spoon half the strawberry mixture in thin ribbons over the batter. Swirl gently with a skewer or knife. Add remaining batter and repeat with the rest of the strawberry mixture. Swirl again slightly.
8. Bake
Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean. Check for doneness around the 70-minute mark, especially if your oven runs hot.
9. Cool and Glaze
Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack. Once fully cooled, drizzle with glaze if desired.
Optional Strawberry Glaze
In a bowl, whisk together powdered sugar, milk, vanilla, and optional strawberry puree or jam. Adjust thickness to your liking. Drizzle over the cooled cake and let set for 10–15 minutes before slicing.
Tips for the Perfect Pound Cake
- Room temperature ingredients mix more evenly and rise better.
- Don’t over-swirl the jam — a few gentle loops is enough to create pretty ribbons.
- Use high-quality extracts — imitation extracts may taste artificial or overpowering.
- Avoid overbaking — dry pound cake is a tragedy. Use a toothpick to check for doneness.
Storage
- Room Temp: Store covered for up to 3 days.
- Refrigerator: Keeps well for up to 1 week (bring to room temp before serving).
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
FAQs
Can I skip one of the extracts?
You can, but the five-flavor combination is what gives this cake its signature depth. If you’re missing one, vanilla and butter extracts are the most essential.
What type of jam is best?
Seedless strawberry jam or preserves works best for a smooth swirl. You can also use fresh strawberry puree thickened with sugar and a touch of cornstarch.
Can I make this cake without a bundt pan?
Yes! Divide the batter between two 9×5” loaf pans and reduce baking time to 55–65 minutes.
Final Thoughts
This Strawberry Swirl Five Flavor Pound Cake is everything you want in a Southern dessert — bold, buttery flavor, a moist tender crumb, and that stunning pink swirl of strawberry running through each slice. Whether you’re baking it for Sunday dinner, a celebration, or just to have something sweet on hand, this cake is guaranteed to get rave reviews.
Serve it with fresh berries, a scoop of vanilla ice cream, or just a cup of coffee — and enjoy a bite of nostalgia with every forkful.
