The Baptist Pound Cake with Caramel Icing is a true Southern classic, loved for its rich buttery flavor and moist, dense texture. This cake is a go-to for family gatherings, potlucks, and church events, where its sweet, creamy caramel icing always steals the show. The combination of the velvety pound cake and the luscious caramel icing is a match made in heaven, making it a dessert that will leave your guests asking for seconds. With a history rooted in traditional Southern baking, this recipe is both timeless and comforting.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
For the Caramel Icing:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Preparation
For the Pound Cake:
Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all crevices are coated.
Step 2: In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for achieving the cake’s signature airy texture.
Step 3: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed to avoid overbeating.
Step 6: Stir in the vanilla extract until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 7: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For the Caramel Icing:
Step 1: In a medium saucepan, melt the butter over medium heat.
Step 2: Add the brown sugar and salt, stirring until the mixture is smooth and bubbly. Let it cook for 2 minutes, stirring constantly.
Step 3: Slowly whisk in the milk and bring the mixture to a boil. Remove from heat and let it cool for 5 minutes.
Step 4: Gradually add the powdered sugar, whisking until smooth. Stir in the vanilla extract.
Step 5: While the icing is still warm, pour it over the cooled pound cake, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary.
Variations
- Chocolate-Caramel Twist: Add 1/2 cup cocoa powder to the pound cake batter and sprinkle mini chocolate chips before baking.
- Nutty Delight: Fold 1 cup of chopped pecans or walnuts into the batter for added texture.
- Salted Caramel: Sprinkle flaky sea salt over the caramel icing for a sweet-and-savory finish.
- Spiced Cake: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the batter for a warm, spiced flavor profile.
Cooking Notes
- Ensure all ingredients are at room temperature to achieve a smooth batter and even baking.
- Avoid opening the oven door during the first hour of baking to prevent the cake from sinking.
- If the icing becomes too thick while cooling, reheat it gently over low heat until it’s pourable again.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
- Serve the cake with a dollop of whipped cream and a drizzle of caramel sauce for extra indulgence.
- Pair slices with a scoop of vanilla ice cream or a dusting of powdered sugar.
- Enjoy with a cup of hot coffee or tea to complement the rich caramel flavors.
Tips
- Use a high-quality bundt pan to ensure the cake releases easily and has a beautiful presentation.
- If you’re new to making caramel icing, keep an eye on the sugar as it melts to prevent burning.
- For added flair, garnish the cake with crushed nuts or chocolate shavings.
Prep Time
15 minutes
Cooking Time
1 hour 30 minutes
Total Time
1 hour 45 minutes
Nutritional Information (Per Serving)
- Calories: 460
- Protein: 5g
- Sodium: 200mg
FAQs
Q: Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors develop. Wrap it tightly in plastic wrap to preserve freshness.
Q: Can I use salted butter for the recipe?
If using salted butter, omit the additional salt in both the cake and icing.
Q: How do I prevent the icing from hardening too quickly?
Pour the icing over the cake immediately after making it. If it starts to harden, warm it slightly over low heat.
Q: Can I freeze this cake?
Yes, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw and add the caramel icing before serving.
Conclusion
The Baptist Pound Cake with Caramel Icing is more than just a dessert; it’s a celebration of Southern hospitality and tradition. Its rich, buttery base paired with the decadent caramel topping makes it a treat that’s perfect for any occasion. Whether you’re sharing it with loved ones or enjoying a slice on a quiet evening, this cake is guaranteed to bring comfort and joy. Give this recipe a try, and savor the timeless charm of this Southern classic!
PrintBaptist Pound Cake with Caramel Icing
- Total Time: 1 hour 45 minutes
Ingredients
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons pure vanilla extract
For the Caramel Icing:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
For the Pound Cake:
Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all crevices are coated.
Step 2: In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for achieving the cake’s signature airy texture.
Step 3: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
Step 4: In a separate bowl, sift together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed to avoid overbeating.
Step 6: Stir in the vanilla extract until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 7: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
For the Caramel Icing:
Step 1: In a medium saucepan, melt the butter over medium heat.
Step 2: Add the brown sugar and salt, stirring until the mixture is smooth and bubbly. Let it cook for 2 minutes, stirring constantly.
Step 3: Slowly whisk in the milk and bring the mixture to a boil. Remove from heat and let it cool for 5 minutes.
Step 4: Gradually add the powdered sugar, whisking until smooth. Stir in the vanilla extract.
Step 5: While the icing is still warm, pour it over the cooled pound cake, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: 460
- Sodium: 200mg
- Protein: 5g