Baptist Pound Cake with Caramel Icing

Baptist Pound Cake with Caramel Icing

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

  1. Chocolate-Caramel Twist: Add 1/2 cup cocoa powder to the pound cake batter and sprinkle mini chocolate chips before baking.
  2. Nutty Delight: Fold 1 cup of chopped pecans or walnuts into the batter for added texture.
  3. Salted Caramel: Sprinkle flaky sea salt over the caramel icing for a sweet-and-savory finish.
  4. 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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baptist Pound Cake with Caramel Icing

Baptist Pound Cake with Caramel Icing


  • Author: Imili Johnson
  • Total Time: 1 hour 45 minutes

Ingredients

Scale

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

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.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes

Nutrition

  • Calories: 460
  • Sodium: 200mg
  • Protein: 5g