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

Instructions

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.

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.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes

Nutrition

Calories: 520
Sodium: 160mg
Protein: 4g