Baptist Pound Cake with Caramel Icing

Looking for a dessert that’s a true crowd-pleaser? This Baptist Pound Cake with Caramel Icing is a classic Southern treat that combines the rich, buttery goodness of a pound cake with a decadent, golden caramel icing. It’s a slice of heaven that’s perfect for any occasion, from family gatherings to casual get-togethers. The cake itself is dense and moist, with a slight sweetness that pairs perfectly with the deep, buttery caramel topping that melts in your mouth. Trust me, this cake is an absolute showstopper—you’ll be savoring every bite!

Why You’ll Love Baptist Pound Cake with Caramel Icing

Here’s why this cake is such a gem:

• Buttery Perfection: The pound cake itself is rich and buttery with a fine crumb, making every bite a little slice of indulgence. It’s the kind of cake that gets better the longer it sits—perfect for making ahead!
• Caramel Icing: The star of the show—smooth, creamy caramel that coats the cake with its rich, luscious flavor. It’s the perfect finishing touch that takes the cake to the next level.
• Classic Southern Flavor: If you’ve never had a Baptist Pound Cake before, you’re in for a treat. This cake has deep roots in Southern baking traditions and is always a hit at gatherings.
• Impress Your Guests: This cake is just as beautiful as it is delicious. The caramel drizzle looks stunning when it’s poured over the warm cake, making it an impressive addition to any dessert table.
• Versatile: Whether it’s for Sunday supper, a holiday gathering, or a potluck, this pound cake is perfect for any occasion. It’s just the right combination of elegance and comfort.

Ingredients

This Baptist Pound Cake with Caramel Icing is made with simple ingredients that create a flavor-packed masterpiece. Here’s what you’ll need:

• Butter: A must for both the cake and the caramel icing. It gives the cake its richness and the icing its smooth, melt-in-your-mouth texture.
• Sugar: Sweetens the cake and balances out the rich butteriness.
• Eggs: The eggs provide structure to the cake and give it that perfect, tender crumb.
• Flour: All-purpose flour is key to creating a dense yet moist cake.
• Baking Powder: Helps the cake rise slightly, giving it the right texture.
• Milk: Moistens the cake and gives it a soft, melt-in-your-mouth consistency.
• Vanilla Extract: Adds warmth and depth of flavor to the cake.
• Brown Sugar: The base for the caramel icing, adding a deep, rich sweetness.
• Heavy Cream: Makes the caramel icing silky smooth and creamy.
• Salt: A pinch of salt helps balance the sweetness of the cake and icing.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Making this Baptist Pound Cake with Caramel Icing is easier than you might think! Let’s get started.

Preheat Your Oven:

Preheat your oven to 325°F (165°C). Grease and flour a 9-inch bundt pan or tube pan to ensure the cake comes out easily once it’s baked.

Make the Pound Cake Batter:

In a large mixing bowl, cream together 1 cup of softened butter and 2 cups of sugar until the mixture is light and fluffy. This should take about 4-5 minutes. Add 5 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Make the Caramel Icing:

While the cake is cooling, make the caramel icing. In a saucepan, melt 1/2 cup of butter over medium heat. Stir in 1 cup of brown sugar, 1/4 cup of heavy cream, and a pinch of salt. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly. The mixture should thicken slightly.

Remove the caramel from the heat and let it cool for 5 minutes. Then, drizzle the warm caramel icing over the cooled cake, allowing it to soak into the cake’s surface.

Serve and Enjoy:

Let the caramel set for a few minutes before slicing the cake. Each piece is guaranteed to be moist, buttery, and perfectly sweet with that irresistible caramel topping.

Nutrition Facts

Servings: 12
Calories per serving: 380
Total Fat: 22g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 190mg
Total Carbohydrates: 46g
Dietary Fiber: 1g
Sugars: 38g
Protein: 4g

Preparation Time

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes

How to Serve Baptist Pound Cake with Caramel Icing

This cake is delicious all on its own, but here are a few serving ideas to make it even more special:

• With Fresh Fruit: Pair a slice of cake with some fresh berries or a fruit compote for a refreshing contrast to the rich caramel icing.
• Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a truly indulgent dessert.
• Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast to the dense pound cake and sweet caramel.
• Coffee or Tea: This cake pairs beautifully with a hot cup of coffee or tea—perfect for an afternoon treat.

Additional Tips

• Make Ahead: The pound cake can be made a day or two ahead of time. Just store it in an airtight container at room temperature to keep it fresh.
• Storage: Leftover cake can be stored in an airtight container for up to 4 days. You can also freeze the cake for up to a month—just wrap it tightly in plastic wrap before freezing.
• Caramel Tip: If the caramel icing is too runny, let it cool for a few more minutes before drizzling it over the cake. If it gets too thick, simply warm it up slightly before using.
• Flavor Twist: Add a teaspoon of almond extract to the batter for a subtle nutty flavor that complements the caramel perfectly.

FAQ Section

Q1: Can I use a different type of pan for this cake?
A1: Yes, you can use a 9×13-inch baking pan, but the baking time may need to be adjusted. Check for doneness by inserting a toothpick into the center.

Q2: Can I make this cake without the caramel icing?
A2: While the caramel icing is a key part of this recipe, you could certainly enjoy the cake without it. Try dusting it with powdered sugar or glazing it with a simple lemon glaze instead.

Q3: How do I store leftover cake?
A3: Store leftover cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it if you prefer, but the cake is best when served at room temperature.

Q4: Can I make this cake ahead of time?
A4: Absolutely! This cake actually tastes better the day after it’s made, so feel free to prepare it a day ahead. Just store it tightly wrapped and ice it right before serving.

Q5: Can I use margarine instead of butter?
A5: While you can substitute margarine for butter, it may slightly alter the flavor and texture. Butter gives the cake its rich, authentic taste.

Q6: Can I use a different type of icing?
A6: Yes! You can experiment with a cream cheese frosting or a simple glaze if you prefer. However, the caramel icing is what truly makes this cake stand out.

Q7: Can I freeze this cake?
A7: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw it at room temperature and add the icing when ready to serve.

Q8: Can I add nuts to this cake?
A8: Yes! Chopped pecans or walnuts would be a great addition to the batter or sprinkled on top of the icing for extra flavor and texture.

Q9: Can I make this cake without eggs?
A9: You could try an egg substitute such as a flax egg or applesauce, but keep in mind the texture may be slightly different. The eggs help create the cake’s dense, moist structure.

Q10: Can I use a different type of sugar for the caramel icing?
A10: You can use light or dark brown sugar in the caramel icing, depending on your flavor preference. Dark brown sugar will give the icing a richer, deeper flavor.

Conclusion

Baptist Pound Cake with Caramel Icing is a classic dessert that’s perfect for any occasion. With its rich, buttery flavor and decadent caramel icing, it’s the kind of cake that will have everyone asking for seconds. Whether you’re serving it at a holiday gathering or enjoying a slice with a cup of coffee, this cake is guaranteed to impress. It’s simple, delicious, and truly unforgettable—give it a try and treat yourself to a slice of Southern comfort!

Print