If you’ve ever wondered how to make a truly unforgettable Southern dessert, you’re in for a treat with this Baptist Pound Cake with Caramel Icing Recipe. This rich, buttery pound cake is perfectly dense yet tender and topped with a luscious caramel icing that melts in your mouth. It’s the kind of cake that feels like a warm hug from your grandma’s kitchen, ideal for everything from family gatherings to Sunday afternoon tea. Once you try this classic recipe, you’ll understand why it’s a beloved staple in Southern cooking and a showstopper every time.
Ingredients You’ll Need
Each ingredient in this Baptist Pound Cake with Caramel Icing Recipe is simple but essential, perfectly balancing to build layers of flavor and texture that sing together. From the creamy butter to the rich brown sugar in the icing, every element plays a vital role in crafting this iconic dessert.
- Unsalted butter (1 cup, softened): Adds a rich, creamy base and tender crumb to the pound cake.
- Vegetable shortening (½ cup): Helps create a moist cake with a delicate texture.
- Granulated sugar (3 cups): Sweetens while giving the cake its classic, tender crumb.
- Large eggs (5): Bind the cake ingredients together and provide richness and moisture.
- All-purpose flour (3 cups): The foundation for structure; sifted and mixed carefully to keep the cake light.
- Baking powder (½ teaspoon): Gives just enough lift for a perfect rise without compromising density.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
- Whole milk (1 cup): Adds moisture and tenderness.
- Vanilla extract (1 teaspoon): Imparts a warm, aromatic finish to the cake batter.
- For caramel icing:
- Unsalted butter (½ cup): Creates a silky base for the caramel glaze.
- Light brown sugar (1 cup, packed): Delivers that rich caramel taste with a hint of molasses.
- Whole milk or heavy cream (¼ cup): Adds smoothness and richness to the icing.
- Powdered sugar (2 cups): Thickens the icing with a silky sweetness.
- Vanilla extract (½ teaspoon): Enhances the flavor complexity of the caramel.
How to Make Baptist Pound Cake with Caramel Icing Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 325°F. Grease and flour a 10-inch Bundt or tube pan thoroughly — this step ensures your cake will release cleanly, preserving its beautiful shape without any stuck bits.
Step 2: Cream Together Butter, Shortening, and Sugar
Using a large bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light and fluffy, about 4 to 5 minutes. This process is crucial because it incorporates air and helps create that irresistibly light yet dense pound cake texture.
Step 3: Add Eggs One at a Time
Crack the eggs in one at a time, beating well after each addition. Gradually incorporating the eggs helps maintain an even batter and prevents curdling, ensuring a smooth cake foundation.
Step 4: Combine Dry Ingredients and Alternate with Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Then add this dry mixture alternately with the milk into the creamed butter mixture, beginning and ending with the flour. Stir in the vanilla extract last. This alternation keeps the batter light and helps mix everything evenly without overworking the gluten.
Step 5: Bake Your Pound Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, your cake is ready! Let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 6: Make the Caramel Icing
While the cake cools, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and cook for about 2 minutes, stirring constantly until it bubbles. Add the milk or cream and raise to a gentle boil. Remove from heat, let cool 2–3 minutes, then whisk in powdered sugar and vanilla until smooth and pourable.
Step 7: Ice the Cake
Drizzle the warm caramel icing generously over the cooled cake. Let the icing set before slicing so it forms that irresistible glaze everyone will swoon over. This final step transforms the pound cake from wonderful to unforgettable!
How to Serve Baptist Pound Cake with Caramel Icing Recipe
Garnishes
For an extra pop, sprinkle finely chopped pecans or toasted coconut flakes over the icing. This adds texture and a nutty contrast that pairs beautifully with the caramel’s sweetness. Fresh berries or a light dusting of powdered sugar make for elegant touches, especially if serving at a special occasion.
Side Dishes
This pound cake shines on its own but pairs wonderfully with a scoop of vanilla ice cream or freshly whipped cream. A cup of strong coffee or sweet iced tea perfectly balances the cake’s richness, completing a quintessential Southern dessert experience.
Creative Ways to Present
Serve slices on rustic wooden boards or vintage china for a charming, inviting look. For a festive twist, layer slices with fresh fruit and whipped cream to create individual trifle desserts. You can even cube leftover cake and use it in bread pudding recipes enhanced with caramel sauce.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pound cake tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and moist for 3 to 4 days, making it perfect to enjoy over several coffee breaks or dessert moments.
Freezing
If you want to extend the cake’s life, freeze it wrapped well in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw gently in the refrigerator overnight. This method locks in freshness without sacrificing texture or flavor.
Reheating
Warm slices gently in the microwave for about 15 to 20 seconds, or in a low oven (300°F) for 10 minutes to revive the freshly baked warmth. Drizzle a bit more caramel icing or a dollop of whipped cream after reheating for that fresh-baked feeling again.
FAQs
Can I use dark brown sugar instead of light brown sugar for the caramel icing?
Absolutely! Dark brown sugar will give the caramel icing a richer, deeper molasses flavor, making the icing more robust and slightly less sweet. It’s a great tweak if you love that intense caramel taste.
What type of pan works best for this Baptist Pound Cake with Caramel Icing Recipe?
A 10-inch Bundt or tube pan is ideal because it promotes even baking and creates the traditional ring shape that holds the beauty of this Southern classic. Avoid using smaller pans to prevent underbaking or overflow.
Is it necessary to use both butter and vegetable shortening?
Yes, using both provides the perfect balance of flavor and texture. Butter adds richness and flavor, while shortening helps the cake stay moist and tender. You can experiment with only butter, but shortening really helps achieve the traditional pound cake density.
Can I make this cake gluten-free?
While the recipe calls for all-purpose flour, you can substitute a gluten-free baking blend that measures cup-for-cup, ensuring it contains xanthan gum or a similar binder. The texture might be slightly different but still delicious!
How thick should I make the caramel icing?
The icing should be pourable but thick enough to coat the cake without running off too quickly. If it’s too thin, add more powdered sugar a little at a time, and if it’s too thick, whisk in extra milk or cream to reach the perfect consistency for drizzling.
Final Thoughts
There’s something truly special about the Baptist Pound Cake with Caramel Icing Recipe that captures the heart of Southern hospitality and timeless baking traditions. It’s more than just a dessert — it’s a comforting experience to share and savor. Whether you’re an experienced baker or just starting out, this recipe will brighten your day and impress your loved ones with every bite. Give it a try, and you might just find yourself reaching for seconds, and maybe even thirds!
Print
Baptist Pound Cake with Caramel Icing Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Southern Baptist Pound Cake with Caramel Icing is a rich, buttery dessert perfect for sharing at gatherings or special occasions. Made with a combination of butter and vegetable shortening, the pound cake is moist and tender with a perfect crumb, while the luscious caramel icing adds a sweet, creamy finish that complements the cake beautifully.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter (softened)
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Caramel Icing:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup whole milk or heavy cream
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-inch Bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and creamy, which should take about 4 to 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully, ensuring a smooth batter.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture. Stir in the vanilla extract until just combined.
- Fill and Bake: Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out the cake onto a wire rack to cool completely before icing.
- Make the Caramel Icing: In a medium saucepan over medium heat, melt the butter. Stir in the light brown sugar and cook for about 2 minutes while stirring constantly to combine and dissolve the sugar.
- Add Milk and Boil: Pour in the whole milk or heavy cream and bring the mixture to a gentle boil. Remove from heat and allow it to cool for 2 to 3 minutes so the icing thickens slightly.
- Whisk in Powdered Sugar: Gradually whisk in the powdered sugar and vanilla extract until the icing is smooth and pourable.
- Ice the Cake: Drizzle the warm caramel icing evenly over the cooled pound cake. Allow the icing to set before slicing and serving.
Notes
- This cake is a staple of Southern baking, known for its dense, rich texture and buttery flavor.
- Be sure to let the cake cool completely before adding the caramel icing to prevent it from sliding off or becoming too runny.
- For a deeper, more complex caramel flavor, substitute light brown sugar with dark brown sugar in the icing or add a pinch of salt to enhance taste.
- Use a Bundt or tube pan to ensure even cooking and an attractive shape.
