Baptist Pound Cake With Caramel Icing

The aroma of a freshly baked pound cake swirling through the kitchen is a kind of magic that never fades. Every time I pull this golden beauty from the oven, it transports me back to a time when Sunday gatherings meant homemade desserts, laughter, and warm embraces. This Baptist Pound Cake with Caramel Icing is more than just a recipe—it’s a testament to tradition, resilience, and the simple joys of baking.

I first encountered this cake at a church potluck, where an elderly woman, with a twinkle in her eye, handed me a thick slice and whispered, “This is the real deal.” One bite in, and I understood exactly what she meant. The crumb was velvety, rich yet delicate, with the unmistakable buttery sweetness of a classic pound cake. But what truly made it unforgettable was the caramel icing—smooth, indulgent, and just the right amount of decadence.

Since that day, this cake has become a staple in my home, making appearances at birthdays, holiday feasts, and, yes, the occasional Tuesday when nothing but a slice of homemade comfort will do. And the best part? It’s as delightful to make as it is to eat. Let’s dive in!

Short Description

A rich and buttery Baptist Pound Cake topped with luscious caramel icing, perfect for any gathering or sweet craving. Moist, tender, and irresistibly nostalgic, this cake is a must-try for home bakers of all levels.

Key Ingredients

For the Cake:

• 1 cup (2 sticks) 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
• 1 teaspoon almond extract

For the Caramel Icing:

• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• ½ cup whole milk
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Tools Needed

• Stand mixer or hand mixer
• Large mixing bowls
• 10-inch tube or Bundt pan
• Spatula
• Saucepan
• Whisk
• Cooling rack

Cooking Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 325°F. Grease and flour a 10-inch tube or Bundt pan. In a large bowl, beat the butter, shortening, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Step 2: Combine Dry and Wet Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Stir in vanilla and almond extracts until combined.

Step 3: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Step 4: Make the Caramel Icing

In a saucepan over medium heat, melt the butter and stir in brown sugar. Cook for 2 minutes, then add milk and bring to a boil. Remove from heat and whisk in sifted powdered sugar and vanilla extract until smooth.

Step 5: Ice the Cake

Pour the warm caramel icing over the cooled cake, letting it drizzle down the sides. Allow it to set before slicing.

Why You’ll Love This Recipe

Unbelievably Moist: The combination of butter and shortening creates a rich, tender crumb.

Velvety Caramel Icing: The icing seeps into the cake, making every bite heavenly.

Perfect for Any Occasion: Whether for a holiday table or a casual afternoon treat, this cake is a showstopper.

Mistakes to Avoid & Solutions

Overmixing the Batter: Mix just until combined to prevent a dense texture.

Pouring Icing Too Soon: Let it cool slightly so it thickens but remains pourable.

Skipping the Sifting: Always sift powdered sugar for a smooth icing.

Serving and Pairing Suggestions

Serve with a cup of strong coffee, a scoop of vanilla ice cream, or fresh berries for a balanced dessert.

Storage and Reheating Tips

– Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

– Reheat slices for 10-15 seconds in the microwave to revive the buttery goodness.

FAQs

1. Can I use margarine instead of butter?
Stick with real butter for the best flavor and texture.

2. Why is my cake dry?
Overbaking is the usual culprit. Check for doneness a few minutes early.

3. Can I make this cake ahead of time?
Absolutely! It tastes even better the next day as the flavors meld.

4. What if my icing is too thick?
Add a splash of warm milk to thin it out.

5. Can I freeze this cake?
Yes! Wrap slices tightly in plastic wrap and freeze for up to 3 months.

Tips & Tricks

– Use room-temperature ingredients for even mixing.
– Let the cake cool completely before icing to prevent it from melting.
– Add a pinch of sea salt to the caramel icing for a richer flavor.

Recipe Variations

Chocolate Twist: Add ¼ cup cocoa powder to the batter.

Nutty Version: Fold in ½ cup chopped pecans for extra crunch.

Maple Glaze: Swap caramel icing for a maple syrup glaze for a different flavor.

Final Thoughts

Baptist Pound Cake with Caramel Icing is the kind of dessert that feels like a warm hug—rich, buttery, and wrapped in a layer of sweet, velvety caramel. Every slice brings back memories of family gatherings and the comforting scent of homemade baking filling the kitchen.

It’s the kind of recipe that doesn’t need an occasion—just a love for good cake. I always find myself sneaking a forkful straight from the pan before it’s even cool. If you give this recipe a try, I hope it becomes a favorite in your home, just as it has in mine.