Baptist Pound Cake with Caramel Icing is a dessert that embodies Southern hospitality and timeless charm. This cake is rich, buttery, and perfectly sweet, with a moist texture that melts in your mouth. Topped with a luscious caramel icing, it’s a true showstopper for any gathering, whether it’s a family celebration, a church potluck, or a cozy weekend treat. The recipe is simple yet elegant, with ingredients that blend harmoniously to create a dessert that feels like a warm hug.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Icing:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
Step 1: Prepare the Pan
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In another mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture to ensure even mixing.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Caramel Icing:
Step 7: Make the Caramel Base
- In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar and stir continuously as the mixture simmers for 2-3 minutes.
Step 8: Add Cream and Thicken
- Slowly pour in the heavy cream while stirring. Continue to simmer for another 3-4 minutes, stirring frequently until the mixture thickens slightly.
Step 9: Add Flavor and Cool
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the icing cool for a few minutes to thicken further.
Step 10: Pour the Icing
- Once the cake has fully cooled, drizzle the caramel icing over the top. Allow it to cascade down the sides for an elegant presentation.
Variations
- Nutty Caramel: Add chopped pecans or walnuts to the caramel icing for added crunch and flavor.
- Citrus Twist: Add 1 teaspoon of lemon or orange zest to the pound cake batter for a refreshing citrus aroma.
- Chocolate Drizzle: Pair the caramel icing with a drizzle of melted chocolate for a decadent dessert.
- Mini Bundts: Bake the cake batter in mini bundt pans for individual servings.
Cooking Note
- Ensure the butter is softened before creaming to achieve a smooth, lump-free batter.
- For a glossy caramel finish, stir the icing continuously and avoid overcooking.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful pairing.
- Enjoy alongside a hot cup of coffee or tea to balance the sweetness.
- Slice thinly for elegant dessert platters, or serve generous portions for a more indulgent experience.
Tips
- Use room-temperature ingredients to ensure even mixing.
- Don’t rush cooling the cake; a warm cake can cause the icing to run off too quickly.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Prep Time
20 minutes
Cooking Time
1 hour 15 minutes
Total Time
1 hour 35 minutes
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 5g
- Sodium: 210mg
FAQs
1. Can I make this cake ahead of time?
Yes! The cake can be baked a day in advance. Store it at room temperature in an airtight container and add the caramel icing just before serving.
2. What type of sugar is best for the caramel icing?
Brown sugar is essential for the deep, molasses-like flavor of the caramel icing.
3. Can I use salted butter?
If you use salted butter, omit the pinch of salt in the icing and cake for balance.
4. How can I prevent my cake from sticking to the pan?
Grease the pan thoroughly with butter and dust it evenly with flour, tapping out the excess.
Conclusion
Baptist Pound Cake with Caramel Icing is a dessert steeped in tradition, offering a rich and satisfying treat that’s perfect for any occasion. Whether you’re celebrating with family or enjoying a quiet moment to yourself, this cake brings a touch of warmth and joy to the table. With its buttery pound cake base and silky caramel icing, every bite is a testament to the beauty of homemade desserts. Try it today and discover why this recipe is a beloved classic
PrintBaptist Pound Cake with Caramel Icing
- Total Time: 1 hour 35 minutes
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Caramel Icing:
- 1/2 cup (1 stick) unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Pan
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
- In a large bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In another mixing bowl, use an electric mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about 3-5 minutes.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture to ensure even mixing.
Step 6: Bake the Cake
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the Caramel Icing:
Step 7: Make the Caramel Base
- In a medium saucepan over medium heat, melt the butter.
- Add the brown sugar and stir continuously as the mixture simmers for 2-3 minutes.
Step 8: Add Cream and Thicken
- Slowly pour in the heavy cream while stirring. Continue to simmer for another 3-4 minutes, stirring frequently until the mixture thickens slightly.
Step 9: Add Flavor and Cool
- Remove the saucepan from the heat and stir in the vanilla extract and a pinch of salt. Let the icing cool for a few minutes to thicken further.
Step 10: Pour the Icing
- Once the cake has fully cooled, drizzle the caramel icing over the top. Allow it to cascade down the sides for an elegant presentation.
Notes
- Ensure the butter is softened before creaming to achieve a smooth, lump-free batter.
- For a glossy caramel finish, stir the icing continuously and avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 450
- Sodium: 210mg
- Protein: 5g