French Vanilla Butternut Pound Cake

This French Vanilla Butternut Pound Cake is a unique twist on a classic favorite. It combines the flavors of French vanilla, butter and nuts to produce a cake that is unbeatable in taste. Serve with ice cream and butterscotch topping for an extra special treat!

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake. It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

French Vanilla Butternut Pound Cake

My dad loves to try different flavors all the time. Some of his ideas taste okay, but others just have too many flavors competing against one another. I have to give him credit though; he did invent our cinnamon roll cheesecake. That was delicious! It’s hard to get multiple flavors to work together in a way that would taste delicious. So I tried an experiment of my own. My challenge was to combine butternut flavored pound cake with Coffee-mate’s French Vanilla coffee creamer, enhancing the classic vanilla flavor.

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake. It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

I know kids aren’t supposed to like coffee. But with the slightly cold weather we had on vacation, I couldn’t help but try  Coffeemate’s French Vanilla coffee creamer with some decaf coffee. I found that the French vanilla creamer has a subtly sweet flavor which counteracts the boldness of coffee perfectly. Now that I’m home, I miss my coffee in the morning. But when mom asked for my birthday if I wanted to try to make a pound cake with French vanilla creamer in it, I got really excited. We always take the flavor of vanilla as boring, but to me, vanilla is calming and soothing because it’s so familiar.

One unique thing I learned about pound cake is that it bakes best when it starts in a cold oven. What does it mean to start a cake in a cold oven? It means that you don’t preheat the oven. Instead, put the cake in the oven, then set the temperature to 325 degrees and set the timer for 1 hour and 40 minutes. Why do you do this? When you start your pound cake in the oven cold, the cake will rise as the oven temperature rises. It makes an extra tall cake with a dense texture. It also gives it a nice sugary crust on the top, which I love to sneak pieces of while no one is looking.

 Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake. It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

 Even though the creamer inside the cake is really good, the star attraction on this cake for me is the glaze on top. Don’t even think about skipping the glaze on this French Vanilla Butternut Pound Cake! It needs that final touch to bring it the perfect finish. And guess what? The glaze, too, has a touch of Coffee-mate creamer in it.

Here's a unique twist on a classic pound cake....French Vanilla Butternut Pound Cake. It starts in a cold oven, which give this flavorful cake it's dense texture, high rise and crispy top that a pound cake should have.

french vanilla butternut pound cake with glaza
french vanilla butternut pound cake with glaza

French Vanilla Butternut Pound Cake

4.75 from 4 votes
This French Vanilla Butternut Pound Cake is a unique twist on a classic. The vanilla, butter & nut flavors combine to produce a cake that is unbeatable.
Servings 12
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes

Ingredients
 

  • 1 1/2 cups salted butter softened
  • 2 3/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons vanilla, butter & nut extract
  • 5 large eggs
  • 1 cup French vanilla creamer
  • 3 cups all-purpose flour

Glaze:

Instructions
 

  • In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.
  • In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
  • Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

Nutrition

Calories: 625kcal | Carbohydrates: 80g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 156mg | Sodium: 324mg | Potassium: 95mg | Sugar: 55g | Vitamin A: 1015IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 1.8mg
Course Dessert
Cuisine American
Calories 625

About Lizzy T

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Librarian Lavender
8 years ago

This cake looks so delicious! And experimenting with food can be such a lot of fun! Great recipe!

Elizabeth
8 years ago

Oh my! This looks divine! What a beautiful cake and I love that you used creamer. I also love the mother/daughter combo. What a great way to spend time together!!

Joy @ Yesterfood
8 years ago

Ooooh, what a great idea to use Coffee Mate in baking- I love the creamer; it must be delicious in this pound cake! Pinning to try soon!! 🙂

Cathy@LemonTreeDwelling
8 years ago

This cake looks absolutely DIVINE…..and the icing definitely “makes” it!

dina
8 years ago

it looks delicious!

Sheryl@Lady Behind The Curtain
8 years ago

Great recipe! I love using coffee creamer in recipes.

Cindy Eikenberg
8 years ago

This cake looks fantastic! Pound cake is my absolute favorite cake so I have totally have to try this! 🙂 Thanks so much for sharing your recipe – pinned and sharing on FB today! Have a happy Thursday!

Jamie @ Love Bakes Good Cakes
8 years ago

Confession – I love sneaking Coffee-Mate into my recipes!! I have never tried it in a cake though!! Pinning and sharing on G+.

Cheryl Newton
8 years ago

OK. How can a cake with 3 sticks of butter not be good???!!!! But 1 question: when does the vanilla butternut flavoring get added to the cake? Thanks, Cheryl

linda
8 years ago

i was wanting to know what made vanilla butternut flavoring soo exp. the extract on mccormic was $48. thanks.

Cheri
5 years ago

5 stars
Made this today and it was amazing!

T
5 years ago

How long should you cook if making mini bundt cakes?

Lynn
3 years ago

Made this cake absolutely wonderful. This one is a keeper. Thanks

Penny Page
2 years ago

Is there any leavening in this recipe?