If you’re dreaming of a dessert that captures the spirit of Southern hospitality, look no further than this Baptist Pound Cake with Caramel Icing. With its rich, buttery crumb and a glossy, sweet caramel glaze that drapes every golden ridge, this cake is the kind of treat that brings back memories of church potlucks and family celebrations. Each bite delivers a tender, melt-in-your-mouth texture followed by the deep, toasty notes of homemade caramel icing. Whether you’re serving guests or sneaking a midnight slice, this showstopper is sure to warm hearts and satisfy every sweet tooth.

Baptist Pound Cake with Caramel Icing Recipe - Recipe Image

Ingredients You’ll Need

Sometimes the simplest ingredients join forces to create pure magic, and that’s exactly what happens here. Each component in this Baptist Pound Cake with Caramel Icing has a role to play—bringing moisture, richness, or a touch of nostalgia to every forkful.

Unsalted butter (softened): The foundation of both cake and icing, butter brings unmatched flavor and a luscious, tender crumb.
Vegetable shortening: Adds structure and a subtle lightness to the pound cake, balancing the richness of the butter.
Granulated sugar: Sweetens the cake and helps create that beautiful golden crust.
Large eggs: Five eggs give the cake its signature density and moist texture—don’t skimp!
All-purpose flour: A classic for pound cakes, ensuring a sturdy yet soft crumb.
Baking powder: Just a touch for gentle lift, so your cake doesn’t feel too heavy.
Salt: Enhances every flavor, preventing the cake from tasting one-note.
Whole milk: Keeps the batter smooth and delivers that classic Southern richness.
Vanilla extract: Infuses warmth and depth, both in the cake and the icing.
Light brown sugar: Key for the caramel icing, providing deep molasses notes and that unmistakable caramel color.
Powdered sugar: Gives the icing its silky-smooth, pourable texture—don’t try to substitute!

How to Make Baptist Pound Cake with Caramel Icing

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 325°F. Take a 10-inch tube or Bundt pan and give it a thorough greasing, followed by a dusting of flour. This step is essential for ensuring your Baptist Pound Cake with Caramel Icing releases beautifully, preserving every curve and ridge of the cake’s design.

Step 2: Cream Butter, Shortening, and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and pale in color. This process adds air to the batter, ensuring your cake bakes up with a fine, tender crumb.

Step 3: Add Eggs One at a Time

Crack in the eggs, one at a time, mixing well after each addition. This gradual process helps the batter fully emulsify, locking in moisture and creating that classic dense-yet-soft texture you want in a pound cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed, preventing any uneven pockets in your finished cake.

Step 5: Alternate Adding Dry Ingredients and Milk

Add the dry ingredients to your creamed mixture in three parts, alternating with the whole milk. Begin and end with the dry mixture, blending just until combined each time. Finish by stirring in the vanilla extract for that cozy aroma.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with a rich, buttery aroma that’s impossible to resist!

Step 7: Cool the Cake

Let the cake cool in the pan for 10 to 15 minutes before gently turning it out onto a wire rack. Allow it to cool completely so the caramel icing will set perfectly without sliding off.

Step 8: Make the Caramel Icing

In a medium saucepan over medium heat, melt the butter and then stir in the light brown sugar. Let it cook for 2 minutes to allow the sugar to dissolve. Add the milk, bring the mixture to a gentle boil, then remove from heat and stir in vanilla. Gradually whisk in the powdered sugar until the icing is smooth and glossy. Let it cool just until it thickens slightly but is still pourable.

Step 9: Ice the Cake

Once the cake is fully cooled, slowly pour the caramel icing over the top, letting it drip down the sides in decadent ribbons. The icing will set into a shiny, slightly crackly layer that’s simply irresistible.

How to Serve Baptist Pound Cake with Caramel Icing

Garnishes

You can let the beauty of the caramel icing shine solo, or add a sprinkle of flaky sea salt, a handful of toasted pecans, or a dusting of powdered sugar for an extra-special touch. Each option pairs beautifully with the cake’s rich flavor and makes it even more eye-catching on your dessert table.

Side Dishes

If you want to round out your dessert spread, serve Baptist Pound Cake with Caramel Icing alongside fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream. The cake’s sweetness is perfectly balanced by the freshness of fruit or the creaminess of ice cream.

Creative Ways to Present

For a fun twist, cut the cake into cubes and layer with whipped cream and fruit in a trifle dish. Or, slice thick pieces and grill them lightly for a warm, caramelized edge before topping with icing. However you serve it, this cake always impresses.

Make Ahead and Storage

Storing Leftovers

Baptist Pound Cake with Caramel Icing keeps wonderfully at room temperature for up to three days. Simply store it under a cake dome or wrap it loosely in foil to prevent the icing from sticking. The flavors deepen as it sits, making each day’s slice even better.

Freezing

If you want to make the cake ahead, you can freeze it (without icing) for up to two months. Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw overnight at room temperature, and prepare the caramel icing fresh when you’re ready to serve.

Reheating

To enjoy that just-baked flavor, warm individual slices in the microwave for 10–15 seconds. If you’ve frozen the cake, let it thaw fully before reheating. The icing will soften slightly, making each bite as gooey and delicious as the first day.

FAQs

Can I use margarine instead of butter?

For the best flavor and texture, stick with real unsalted butter. Margarine just doesn’t deliver the same richness that makes this Baptist Pound Cake with Caramel Icing so special.

Why do I need to wait for the cake to cool before icing?

If the cake is warm, the caramel icing will melt and slide right off instead of setting beautifully. Patience pays off with a perfectly draped glaze every time.

Can I make the caramel icing thicker or thinner?

Absolutely! To thicken the icing, add a bit more powdered sugar; to thin it, stir in a splash of milk. Adjust to your desired consistency before pouring over the cake.

How do I know when the cake is done baking?

Check with a toothpick inserted into the center—if it comes out clean, your Baptist Pound Cake with Caramel Icing is ready. The top should be golden and slightly cracked.

Can I use a regular loaf pan instead of a Bundt or tube pan?

While you can use two standard loaf pans, you’ll need to adjust the baking time and keep a close eye on doneness. The classic shape really shines with a tube or Bundt pan, though!

Final Thoughts

I hope you’re as excited to try this Baptist Pound Cake with Caramel Icing as I am to share it with you. It’s a recipe that brings people together and turns any occasion into a celebration. Whether you’re baking it for a holiday, a gathering, or just because, you’re in for a treat that’s as comforting as it is unforgettable.

Baptist Pound Cake with Caramel Icing Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12–14 slices 1x
Diet: Vegetarian

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Description

A classic Southern Baptist Pound Cake topped with a rich, smooth caramel icing. This old-fashioned dessert features a dense, buttery texture balanced by sweet, velvety caramel, perfect for gatherings or anytime you crave a comforting slice of heaven.

Ingredients

Scale

For the Pound Cake:

1 cup unsalted butter (softened)
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 tablespoon vanilla extract

For the Caramel Icing:

1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup whole milk
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Prepare the Pan: Preheat the oven to 325°F and grease and flour a 10-inch tube or Bundt pan to ensure easy cake removal.
Cream Butter, Shortening & Sugar: In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake.
Add Eggs: Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain the emulsion and consistent texture.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Mix Batter: 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.
Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes, then turn it out onto a wire rack to cool completely before icing.
Make Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for 2 minutes. Add milk and bring the mixture to a boil. Remove from heat, stir in vanilla extract.
Add Powdered Sugar: Gradually whisk in powdered sugar until the icing is smooth. Let it cool slightly until thick but still pourable.
Ice the Cake: Pour the caramel icing over the cooled pound cake, allowing it to drip down the sides for a beautiful finish.

Notes

Ensure the cake is completely cooled before applying the caramel icing to prevent it from sliding off.
This cake stores well at room temperature for up to 3 days without refrigeration.
You can freeze the cake without icing for longer storage; add fresh icing after thawing.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American