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Classic Cream Soda Flavor Extract Pound Cake – Vintage Creamy Cake
Dolce Flav
Rated 5.0 stars by 1 users
Category
Cream Soda
Author:
Dolce Flav
Servings
10
Prep Time
15 minutes
Cook Time
70 minutes
This Classic Cream Soda Flavor Extract Pound Cake combines a velvety pound cake base with the light, sweet fizz of cream soda and a dainty floral-vanilla aroma from cream soda extract. The batter is mixed until luxuriously smooth, then baked until golden. The result? A retro-style dessert with a tender crumb and dreamy cream soda essence—perfect for afternoons with coffee or as a nostalgic centerpiece for search-savvy dessert content.
Ingredients
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3 cups cake flour
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2½ cups granulated sugar
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¾ cup unsalted butter, softened
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5 large eggs (room temperature)
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½ cup cream soda (liquid)
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2 teaspoons vanilla extract
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½ teaspoon cream soda flavor extract (organic or natural; water-soluble)
Directions
Preheat the oven to 315 °F (157 °C) and grease a 9×5-inch loaf or Bundt pan.
Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing gently to maintain texture.
Stir in the liquid ingredients: cream soda, vanilla extract, and cream soda flavor extract—this infuses the cake with authentic creamy soda notes.
Fold in dry ingredients, gently incorporating cake flour until just combined to preserve tenderness.
Bake until golden, about 1 hour and 10 minutes, or until a toothpick comes out clean.
Cool briefly, then turn the cake onto a wire rack. Let it cool completely to allow flavors to settle.
Recipe Note
10 FAQs – Classic Cream Soda Flavor Extract Pound Cake
Can I use regular soda instead of extract?
Yes—you can replace part of the liquid with cream soda for real flavor, but extract adds concentrated depth.
Where to buy cream soda flavor extract?
Brands like Dolce Flav offer both natural and organic, vegan, gluten-free extracts.
Does the extract survive baking?
Yes—extract retains its creamy, vanilla-citrus essence even after baking.
Can I shorten bake time?
Not for texture—this dense cake needs its full bake time for proper crumb and doneness.
Substitute cake flour?
Yes—use all-purpose flour, but the cake will be slightly denser.
Can I make cupcakes?
Yes! Bake in muffin tins for ~18–22 minutes or until a toothpick comes out clean.
How to store leftovers?
Wrap in foil or store airtight at room temperature or in the fridge for up to 4 days.
Can I add glaze?
Sure—mix powdered sugar with a dash of cream soda and extract for a light glaze.
Is the cake vegan?
Not as written, but you can try vegan butter and egg replacers; texture may vary.
Best serving ideas?
Serve with whipped cream, a scoop of vanilla ice cream, or a light citrus glaze for contrast.