Baptist Pound Cake With Caramel Frosting

Late last fall, I was flipping through my grandmother’s old handwritten recipe journal—a thick, tattered notebook filled with church potluck hits and handwritten notes in the margins. Between the pages smeared with butter stains and flour dust, I spotted a yellowing index card labeled “Baptist Pound Cake.” No directions. Just a short list of ingredients. But next to it, in a slanted scrawl, were three simple words: “Sunday best only.”

That phrase stuck with me. This wasn’t a weeknight dessert. It was meant to shine beside polished shoes, after sermons, with coffee in delicate china. I tested the recipe, adding back the structure it was missing and gently modernizing it with cream cheese for extra richness and a swirl of vanilla and almond for warmth.

The real magic happened when I topped it with caramel frosting. Thick, buttery, just the right touch of salt. It spilled down the golden edges like a velvet curtain, transforming a humble bundt into something heavenly. I made it again for a friend’s gathering, and someone whispered, “It tastes like church.” That’s exactly the vibe. Comforting. Classic. Soulful.

This cake has since become a signature bake in my kitchen, often requested, never left unfinished. Let me show you exactly how to bring this to life in your own oven.

Short Description

This Baptist Pound Cake is rich, buttery, and deeply nostalgic. Enhanced with cream cheese and topped with a smooth, sweet caramel frosting, it’s the perfect dessert for special gatherings or quiet coffee moments.

Key Ingredients

For the Pound Cake:

• 1 cup unsalted butter (softened)
• 1 (8 oz) package cream cheese (softened)
• 3 cups granulated sugar
• 6 large eggs (room temperature)
• 3 cups all-purpose flour (sifted)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 1/2 cup milk (room temperature)

For the Caramel Frosting:

• 1/2 cup unsalted butter
• 1 cup packed brown sugar (light or dark)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups powdered sugar (sifted)
• Pinch of salt

Tools Needed

• Stand mixer or hand mixer
• 10-inch bundt or tube pan
• Rubber spatula
• Wire rack
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Sifter (for flour and powdered sugar)

Cooking Instructions

Step 1: Preheat the Oven
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly or line it with parchment paper.

Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter and cream cheese together until creamy. Add sugar and beat on medium speed for 4–5 minutes, until the mixture is light and fluffy.

Step 3: Add the Eggs One by One
Crack in the eggs one at a time, mixing well after each addition. Scrape down the bowl occasionally to ensure everything blends evenly.

Step 4: Add the Dry Ingredients and Milk
In a separate bowl, whisk together flour and salt. Add this to the batter gradually, alternating with milk. Start and end with the flour mixture. Mix until just combined—avoid overbeating.

Step 5: Stir in Flavorings
Add vanilla extract and almond extract (if using), folding gently into the batter.

Step 6: Bake the Cake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. It’s ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool Completely
Let the cake cool in the pan for 10–15 minutes, then carefully transfer it onto a wire rack to cool completely before frosting.

Step 8: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cream, then bring to a gentle boil. Reduce heat and simmer for 3–4 minutes while stirring.

Remove from heat and whisk in vanilla and salt. Gradually add powdered sugar, whisking until smooth and pourable. If it thickens too much, add a tablespoon of cream to loosen it.

Step 9: Frost the Cake
Once the cake is cool, pour or spread the caramel frosting over the top. Let it cascade naturally over the sides for that rustic, bakery-style finish.

Why You’ll Love This Recipe

– Deep, buttery flavor with a tender crumb

– Caramel frosting adds a rich, sweet layer

– Great for holidays, brunches, or gifting

– Reliable and forgiving for beginner bakers

– Stores well and tastes even better the next day

Mistakes to Avoid & Solutions

Overmixing the Batter
Overworking the batter can make the cake tough. Mix until just combined once you add the flour and milk.

Skipping Room Temperature Ingredients
Cold eggs or milk can make the batter curdle or mix unevenly. Always let dairy and eggs come to room temp.

Underbaking or Overbaking
Check the cake at 1 hour 15 minutes. The surface should be golden, and a toothpick should come out with moist crumbs, not raw batter.

Frosting Too Thick or Too Runny
If your caramel frosting is too stiff, stir in 1 tbsp of cream at a time. Too thin? Whisk in a bit more sifted powdered sugar.

Removing the Cake Too Soon
Let it rest in the pan at least 10 minutes after baking. It prevents sticking and breakage.

Serving and Pairing Suggestions

– Serve slightly warm with coffee or chai for a cozy afternoon treat

– Add a scoop of vanilla bean ice cream or whipped cream for a dessert-style serving

– Pair with a crisp apple cider or sweet dessert wine during the fall

– Slice and serve on a dessert tray with spiced nuts and fruit preserves

– For brunch, pair it with scrambled eggs and fresh berries for balance

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Wrap in foil or plastic wrap and store for up to a week.

Freezer: Freeze slices individually wrapped for up to 3 months.

To Reheat: Microwave slices for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

FAQs

1. How do I prevent the pound cake from sticking to the pan?
Grease the pan thoroughly with butter and flour, getting into all the crevices. You can also use baking spray with flour.

2. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to just a pinch to avoid oversalting.

3. My caramel frosting turned grainy. What went wrong?
This happens when the sugar isn’t fully dissolved. Be sure to simmer it long enough while stirring constantly.

4. Can I make this cake ahead of time?
Absolutely. It actually tastes better the next day. Just wait to frost until you’re ready to serve.

5. Can I omit the almond extract?
Yes, the cake will still be delicious with only vanilla. Almond extract adds depth, but it’s optional.

Tips & Tricks

– Sift the flour and powdered sugar to ensure a smoother batter and frosting

– Don’t rush the creaming step—those 5 minutes create the light texture

– Use a serrated knife for clean slices

– Let the frosting cool just slightly before pouring so it drapes perfectly

– Store extra caramel in the fridge and use over oatmeal, waffles, or fruit

Recipe Variations

Lemon Twist Pound Cake
Swap almond extract for 2 teaspoons lemon zest and add 1 tablespoon lemon juice to the batter. Use lemon glaze (powdered sugar + lemon juice) instead of caramel.

Spiced Autumn Pound Cake
Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the flour mix. The warm spices pair beautifully with the caramel frosting.

Chocolate Swirl Version
Reserve 1 cup of batter, stir in 2 tablespoons cocoa powder, and swirl it into the main batter before baking. Adds a marbled chocolate kick.

Nutty Caramel Topping
Sprinkle chopped toasted pecans or walnuts on top of the caramel frosting before it sets for crunch and flavor contrast.

Mini Bundt Cakes
Divide batter into greased mini bundt molds. Bake at 325°F for 25–30 minutes. Ideal for gifting!

Final Thoughts

This cake carries the same quiet confidence as a well-worn church pew—solid, warm, and never asking for attention. It doesn’t need layers or fillings or fancy decor to win people over. What it offers instead is memory. The kind that lives in the smell of browned butter or the sound of a knife sliding through a tender crumb. You don’t eat it in a rush.

You cut a thick slice, let the caramel slowly melt against the fork, and maybe—just for a moment—you remember someone who used to bake the same kind of thing, on a Sunday, in a kitchen where the windows steamed from the oven’s heat.

It’s not just dessert. It’s a little bit of home, served on a plate.