Delicious Cream Soda Pound Cake Recipe

I know you’ve probably heard of a 7up cake, but what if I told you that you could use cream soda instead and make a cream soda pound cake? Yup. Cream soda’s light, fizzy, sweet, and airy flavor makes an excellent pound cake. The flavor is sweet, something you’d like to have with your morning coffee or tea, or something you’d like to bake for friends!

Is Cream Soda Cake easy to make?

I love this recipe because it’s beginner friendly. It doesn’t take up too much of your time, the ingredients aren’t complicated, and it takes no longer than 15 minutes to prep. The key to success is choosing the right ingredients to bake your cream soda cake.

What are the best ingredients for a delicious cream soda pound cake?

-Cake Flour: Cake flour is best for this recipe because cake flour’s gluten proteins are very weak. This means you’ll be able to achieve a lighter, more tender texture for the pound cake.
-Butter: Use real butter for this recipe. The everyday butter we use is actually a vegetable oil spread and affects the quality of the cake. Kerry Gold butter and Land o’ Lakes are great brands I recommend. Just be sure to bring your butter to room temperature before you begin to bake!
-Vanilla Extract: Use a quality vanilla extract. The small investments into quality products go a long way! I typically use Benjamin’s vanilla extract, but Trader Joe’s and McCormick are also two other brands I recommend.
-Cream Soda: For this pound cake recipe, I used D&G Jamaican cream soda as an homage to my culture. This cream soda is a staple in Caribbean cuisine and continues to be for generations to come. Choose a quality cream soda; one you’d actually drink!

Tips for a successful pound cake

-Room Temperature Ingredients: Ensure your ingredients are room temperature. Leave the eggs out on the counter for an hour or two until they feel room temperature, and make sure your butter is at room temperature – it makes the creaming process a lot easier.

-Proper Mixing: Be sure not to overbeat the cake batter. Overbeating introduces too much air and can toughen your pound cake.

-Grease your bundt pan: Even if your bundt pan says it’s non-stick, grease it with butter anyway. You can never be too safe when it comes to these matters, and you don’t want your delicious cream soda pound cake to be stuck! I recommend Nordicware Bundt pans as my preferred brand.

-Allow sufficient cooling: Give the cream soda cake at least 30 minutes to an hour to cool. Attempting to remove your cake from the bundt pan too soon will cause your cake to break apart upon release.

Ingredients

-3 cups cake flour

-2 1/2 cups granulated sugar

-3 sticks of salted butter (room temperature)

-5 eggs (room temperature)

-1/2 cup cream soda

-2 tsp vanilla extract

For the Cream Soda Glaze:

-1 cup of confectioner’s sugar

-1 tsp vanilla extract

-3 tbsp cream soda

Directions

Preheat your oven to 315 degrees. In a medium sized bowl, add your butter and using your mixer, cream the butter for 2 minutes. Next, slowly add each egg, and mix on low. Be careful not to overbeat. Add your sugar and vanilla extract. Continue mixing and add your cake flour. Mix for another 30 seconds, using a spatula to scrape down the sides, and then add your cream soda. Mix for another 20-30 seconds and transfer the batter to a well greased bundt pan. Bake for 1 hr 10 minutes and a toothpick should come out clean when you test for readiness. When you’re ready to make the glaze, grab a small bowl and combine the confectioner’s sugar, vanilla extract, and cream soda. Whisk quickly until the mixture becomes liquid with a syrup-like consistency. Pour it over the cake and enjoy.