If you’re on the hunt for a dessert that feels like a warm hug from the South, this Baptist Pound Cake with Caramel Icing Recipe is exactly what you need. This cake is the perfect marriage of tradition and indulgence, delivering a rich, dense bite that melts in your mouth, topped with a luscious homemade caramel icing that turns every slice into a celebration. Whether you’re baking for a cozy afternoon tea or a special gathering, this recipe will quickly become your go-to for a timeless, irresistible treat.
Ingredients You’ll Need
Although this recipe may have a handful of ingredients, each one plays a crucial role in creating the perfect texture and flavor balance that makes this cake so legendary. From the tender crumb to the silky caramel glaze, every ingredient brings something special to the table.
- 3 cups all-purpose flour: Provides structure and a tender crumb essential for pound cake.
- 3 cups granulated sugar: Sweetens the cake while helping to create a moist texture.
- 6 large eggs: Add richness and help bind all ingredients together.
- 1 cup whole milk: Keeps the cake moist and tender.
- 1 cup unsalted butter, softened: Delivers that classic rich flavor and light crumb.
- 1/2 cup vegetable shortening: Ensures a moist, dense texture and enhances the cake’s longevity.
- 1 tablespoon vanilla extract: Infuses warmth and depth into every bite.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1/2 teaspoon baking powder: Provides just enough lift to create a gentle rise.
- For the caramel icing: 1/2 cup unsalted butter, 1 cup light brown sugar (packed), 1/3 cup heavy cream, 1 1/2 cups powdered sugar (sifted), 1 teaspoon vanilla extract – all working together to create a glossy, creamy finishing touch.
How to Make Baptist Pound Cake with Caramel Icing Recipe
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 325°F (163°C) and generously greasing a 10-inch Bundt or tube pan. The greasing and dusting with flour are essential so your cake releases perfectly without breaking — trust me, it’s worth the little extra effort here!
Step 2: Cream Butter, Shortening, and Sugar
In a large bowl, cream together the softened butter, vegetable shortening, and granulated sugar until light and fluffy. This process will take about 3 to 4 minutes and is key to achieving that airy texture that makes the cake feel so luxurious.
Step 3: Add Eggs One at a Time
Beat in the eggs individually, making sure each egg is fully incorporated before adding the next. This method keeps the batter perfectly emulsified and ensures even texture throughout the cake.
Step 4: Combine Dry Ingredients Separately
Whisk the flour, salt, and baking powder together in a separate bowl. Keeping these dry ingredients together helps distribute the leavening agents evenly in the batter for the ideal rise.
Step 5: Alternate Adding Dry Ingredients and Milk
With your mixer on low speed, start adding the dry flour mixture and milk alternately to the creamed butter and egg mixture, beginning and ending with the dry ingredients. This technique keeps your batter smooth and balanced without overmixing. Don’t forget to stir in the vanilla extract at this stage!
Step 6: Bake to Perfection
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes to 1 hour and 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Once out of the oven, let it sit for 15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Caramel Icing
While the cake cools, melt butter over medium heat in a saucepan. Stir in the packed light brown sugar and cook for about 2 minutes until it bubbles gently. Slowly pour in the heavy cream, stirring constantly, then bring the mixture to a gentle boil. Remove from heat and whisk in the vanilla extract. Finally, sift and whisk in the powdered sugar until the icing is smooth and glossy.
Step 8: Glaze the Cake
Once the cake has completely cooled, drizzle or pour the caramel icing over the top, allowing it to cascade down the sides beautifully. Let the icing set before slicing to get those perfect, decadent slices.
How to Serve Baptist Pound Cake with Caramel Icing Recipe
Garnishes
To elevate your presentation, consider adding a sprinkle of toasted pecans or a light dusting of sea salt on top of the caramel icing. Fresh berries or a few mint leaves also add a pop of color and fresh contrast to the cake’s richness.
Side Dishes
This pound cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream. If you prefer something fruitier, serve alongside spiced stewed apples or a tangy berry compote for a balance of sweet and tart.
Creative Ways to Present
Transform your serving by slicing the cake into small squares and stacking pieces with layers of caramel and whipped cream for a quick trifle-style dessert. Or, cut wedges and place each slice on a dessert plate with a drizzle of warm caramel sauce and a sprinkle of chopped nuts for a restaurant-worthy presentation at home.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Baptist Pound Cake with Caramel Icing Recipe covered tightly in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, storing it in the refrigerator can extend its freshness for up to a week without sacrificing too much softness.
Freezing
You can freeze the un-iced cake wrapped well in plastic wrap and then foil for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before adding the luscious caramel icing fresh, so you get that just-made indulgence every time.
Reheating
If you like your pound cake slightly warm, lightly heat slices in the microwave for 10 to 15 seconds or place them in a warm oven (about 300°F) for 5 to 10 minutes. This makes the caramel icing beautifully melty and the cake tender, mimicking that fresh-from-the-oven feeling.
FAQs
Can I use dark brown sugar instead of light brown sugar for the caramel icing?
Absolutely! Using dark brown sugar will give your caramel icing a deeper, richer flavor with molasses undertones, which pairs wonderfully with the dense pound cake.
Why do I need both butter and shortening in the cake?
Butter adds incredible flavor, while shortening contributes to a tender, moist crumb and helps the cake maintain a dense texture without becoming tough as it ages.
Can I make this cake gluten-free?
While this recipe relies on all-purpose flour for its traditional texture, you can try a 1-to-1 gluten-free baking flour blend. Just be aware the texture might vary slightly from the classic Southern charm.
Is this cake good for special occasions?
Definitely! The Baptist Pound Cake with Caramel Icing Recipe is rich and elegant enough for celebrations but simple enough to enjoy anytime you want to impress guests or treat yourself.
How thick should I make the caramel icing layer?
The icing should generously coat the top and sides but not be overwhelming. Pour it over the cooled cake and allow it to drip naturally for a glossy, inviting finish.
Final Thoughts
This Baptist Pound Cake with Caramel Icing Recipe is more than just a dessert — it’s a comforting classic that invites you to slow down and savor every rich, buttery bite. Once you make it at home, it will undoubtedly become a much-loved staple at your table for years to come. So go ahead, dive into this Southern treasure and share it with those you love. You’ll be so glad you did!
Print
Baptist Pound Cake with Caramel Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12–16 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Baptist Pound Cake with Caramel Icing is a rich and dense Southern American dessert perfect for special occasions. The buttery pound cake is moist and flavorful, topped with a luscious homemade caramel icing that adds a sweet and creamy finish.
Ingredients
For the pound cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening (such as Crisco)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the caramel icing:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat the oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt or tube pan to prevent sticking.
- Cream Butter, Shortening, and Sugar: In a large bowl, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, which incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing well after each to ensure full incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, salt, and baking powder to combine evenly.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and whole milk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract for flavor.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely to room temperature before icing.
- Make Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and cook for 2 minutes until bubbly. Slowly add the heavy cream while stirring constantly. Bring to a gentle boil, then remove from heat and stir in vanilla extract.
- Finish Icing: Whisk in the sifted powdered sugar until the icing is smooth and creamy. Allow it to cool slightly until it thickens but remains pourable.
- Ice the Cake: Pour the caramel icing evenly over the cooled cake, letting it set before slicing and serving.
Notes
- This cake is rich, dense, and perfect for special occasions.
- For a deeper caramel flavor, use dark brown sugar in the icing.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
