The Best Baptist Pound Cake with Caramel Icing: Southern Comfort in Every Slice

Let’s talk about Baptist Pound Cake with Caramel Icing—because sometimes, you just need a dessert that tastes like a hug from Grandma after Sunday service. Whether you’re wrangling busy weeknights, planning a potluck, or just looking for something sweet to balance life’s chaos, this old-fashioned caramel pound cake recipe from scratch hits every note of comfort and indulgence.

It’s buttery. It’s rich. It has caramel icing that’ll make you weak in the knees. And yes—it’s worth every glorious calorie.

Why You’ll Love This Baptist Pound Cake with Caramel Icing

If the name alone doesn’t get your taste buds doing a happy dance, here’s why this cake should go straight to the top of your baking list:

• It’s an old-school, Southern-style pound cake—no shortcuts, no mixes, just real ingredients.

• That homemade caramel icing? It’s practically a dessert on its own.

• It stores beautifully (if it lasts that long).

• It’s the kind of showstopper you bring to family gatherings, bake sales, or “just because” moments.

And let’s be honest—there’s something deeply nostalgic and comforting about a cake that feels like it came straight from a church cookbook, passed down through generations.

Ingredients You’ll Need

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup vegetable shortening (like Crisco)

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk, room temperature

• 1 tablespoon vanilla extract

For the Caramel Icing:

• 1 cup (2 sticks) unsalted butter

• 2 cups packed light brown sugar

• ¾ cup evaporated milk (or heavy cream)

• Pinch of salt

• 2 teaspoons vanilla extract

• 2–2½ cups powdered sugar, sifted

How to Make This Caramel Pound Cake Recipe from Scratch

Step 1: Cream the Fats

In a large mixing bowl, cream together the softened butter and shortening until light and fluffy. Don’t rush this part—fluffy fat equals fluffy cake.

Step 2: Add the Sugar and Eggs

Slowly beat in the sugar. Once it’s all mixed, add eggs one at a time, beating well after each. You want a silky-smooth, golden batter that’s practically glowing.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps the dry ingredients incorporate evenly—no clumps allowed.

Step 4: Combine and Add Milk

Add the flour mixture to the creamed mixture, alternating with the milk. Start and end with flour. Mix until just combined—no overbeating, please!

Step 5: Vanilla Love

Stir in that vanilla extract for good measure. It’s the quiet hero of this vanilla caramel swirl cake recipe.

Step 6: Bake

Pour the batter into a greased and floured tube or bundt pan. Bake at 325°F for about 1 hour and 15 minutes, or until a toothpick comes out clean.

Let it cool in the pan for 10-15 minutes before inverting onto a wire rack.

Making the Caramel Icing

Step 1: Melt and Bubble

In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until it’s bubbly and thick (about 3–5 minutes).

Step 2: Creamy Dreamy

Add evaporated milk (or heavy cream), salt, and vanilla. Let it simmer for 2–3 more minutes. It’ll start to thicken and smell like a candy shop.

Step 3: Powdered Sugar Magic

Remove from heat and gradually beat in the powdered sugar until smooth and spreadable. Drizzle—or slather—it generously over your cooled pound cake.

Tips & Tricks for Pound Cake Perfection

• Room temp matters: Cold eggs and milk can mess with the texture. Let them hang out on the counter before baking.

• No bundt pan? You can split the batter between two loaf pans—just adjust the baking time.

• Don’t panic if the icing gets too thick: A splash of cream or milk can thin it back out.

Pro tip: Lick the spoon. It’s basically a rite of passage.

A Sweet Memory from My Kitchen

This Baptist Pound Cake with Caramel Icing became a favorite in our home after a holiday gathering where my youngest actually put down his phone to ask for seconds. I nearly fainted. It’s that kind of cake—the kind that brings people back to the table.

Variations

• Add nuts: Chopped pecans stirred into the icing give it a lovely crunch.

• Salted caramel twist: Add flaky sea salt on top of the icing for a modern (and addictive) flavor.

• Swirl it up: Add a layer of caramel swirl into the batter for a marble effect—like in this Salted Caramel Cream Cheese Cupcakes Recipe.

Cooking Notes

• You can make the icing ahead and warm it slightly before pouring it on.

• Store the cake at room temperature for up to 3 days or refrigerate for longer shelf life.

Serving Suggestions

• Serve with a scoop of vanilla bean ice cream for the ultimate indulgence.

• Pair it with strong coffee or sweet tea and pretend you’re on a Southern porch swing.

Time Breakdown

• Prep Time: 25 minutes

• Cooking Time: 1 hour 15 minutes

• Total Time: About 1 hour 40 minutes

• Servings: 12–14 slices (depending on how generous you’re feeling)

Nutritional Information (approximate per serving)

• Calories: 520

• Protein: 4g

• Sodium: 160mg

FAQs

Can I use margarine instead of butter?

You can, but butter gives this cake its signature richness. Don’t skimp on the good stuff!

How do I store leftovers?

Wrap tightly and keep at room temp for 3 days or in the fridge for up to a week. It also freezes well—just thaw before serving.

Can I make this as cupcakes?

Technically yes, but this cake really shines in its classic form. If you want cupcakes, check out these Southern-style cupcake ideas.

Some recipes are just sacred, and this Baptist Pound Cake with Caramel Icing is one of them. With every buttery bite and every drizzle of rich caramel, you’ll taste love, legacy, and a little bit of Southern soul. Trust me—make it once, and you’ll be making it for every gathering after.

Craving more comfort food classics? Check out my top-rated Southern dessert recipes or explore easy family dinners that bring everyone back to the table.

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