A Classic Southern Dessert with Rich Flavor, Tender Crumb, and a Buttery Caramel Finish
Calling all home bakers and Southern dessert lovers—this is the cake you need to make next!
If you’re looking for an indulgent, nostalgic dessert that feels like a warm embrace, Baptist Pound Cake with Caramel Icing is it. This traditional Southern favorite is a rich, buttery pound cake topped with a silky, golden caramel glaze that turns every bite into a celebration. Whether you’re baking for family, friends, a holiday event, or a church gathering, this recipe will wow every guest at the table.
It’s time to dust off that Bundt pan and get ready for one of the most rewarding bakes you’ll ever make!
Introduction
Baptist Pound Cake is a beloved classic rooted in Southern church gatherings, potlucks, and Sunday dinners. Its name hints at its tradition of being shared among the congregation—especially in Baptist churches—where food, fellowship, and faith go hand-in-hand. This cake offers more than flavor; it brings a sense of warmth, nostalgia, and togetherness.
What sets this pound cake apart is its use of both butter and vegetable shortening, which creates a cake that’s dense yet incredibly tender. Sweetened with granulated sugar and enriched with eggs and whole milk, the batter bakes up beautifully golden. Then comes the showstopper: a glossy caramel icing that cascades over the top and sets into a smooth, sweet shell.
If you’re aiming to impress or simply crave a comforting dessert, this cake delivers on every level.
Tools, Yield, and Cooking Time
Tools Needed:
- 10-inch Bundt or tube pan
- Stand mixer or hand mixer
- Two large mixing bowls
- Sifter
- Measuring cups and spoons
- Rubber spatula
- Saucepan
- Whisk
- Wire rack
Servings:
- Yields: 12–16 slices
Prep and Cook Time:
- Prep Time: 25 minutes
- Baking Time: 75–85 minutes
- Icing Time: 15 minutes
- Cooling Time: 1 hour
- Total Time: Approx. 2 hours 15 minutes
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (such as Crisco)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
For the Caramel Icing:
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1½ to 2 cups powdered sugar, sifted
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or shortening, then dust it with flour to ensure the cake doesn’t stick. Set the pan aside while you make the batter.
Step 2: Cream Butter, Shortening, and Sugar
In a large mixing bowl, combine softened butter, vegetable shortening, and granulated sugar. Beat on medium-high speed for about 4–5 minutes, until the mixture is light, fluffy, and pale in color. This creaming step is critical—it introduces air into the batter and helps develop the cake’s fine texture.
Step 3: Add Eggs One at a Time
Crack in 5 eggs, one at a time, mixing well after each addition. Scrape the bowl down periodically to ensure that everything is fully incorporated. The batter should become thick and glossy as the eggs are added.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting not only aerates the flour but also ensures even distribution of leavening.
Step 5: Add Dry Ingredients and Milk Alternately
With your mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix each time just until the ingredients are incorporated. Do not overmix or your cake may become dense and heavy.
Step 6: Stir in Vanilla
Add vanilla extract and give the batter one final gentle stir with a rubber spatula to ensure everything is evenly combined.
Step 7: Bake the Cake
Pour the thick batter into your prepared Bundt or tube pan. Smooth the top with a spatula. Bake in the preheated oven for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Do not attempt to glaze while warm—the icing needs a cool surface to properly adhere and set.
Making the Caramel Icing
Step 1: Melt Butter and Brown Sugar
In a medium saucepan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup of packed light brown sugar and cook, stirring constantly, until the mixture begins to bubble and thicken—this takes about 2 minutes.
Step 2: Add Milk or Cream
Slowly add ¼ cup milk or heavy cream, then return the mixture to a gentle simmer. Cook for 1 more minute, then remove from the heat.
Step 3: Add Vanilla and Powdered Sugar
Stir in 1 teaspoon of vanilla extract, then gradually whisk in the sifted powdered sugar, starting with 1½ cups. Continue whisking until the icing is smooth and pourable. If the icing is too thick, add a splash of milk; if too thin, add more powdered sugar until desired consistency is reached.
Step 4: Glaze the Cake
Working quickly, pour the warm icing over the cooled cake, allowing it to drip naturally down the sides. The icing will begin to set within minutes, forming a sweet, glossy finish.
Recommendations for Recipe Success
- Use room temperature ingredients: Softened butter, eggs, and milk at room temperature ensure smoother mixing and better emulsification.
- Do not skip sifting: Sifting the dry ingredients prevents clumps and makes the cake lighter.
- Don’t overmix: Overworking the batter can lead to a tough texture. Mix just until combined.
- Grease thoroughly: A well-greased and floured pan prevents sticking, especially with intricate Bundt pans.
- Cool completely before glazing: If the cake is still warm, the icing will melt instead of setting beautifully.
Serving and Storage Tips
Serving Suggestions:
- Serve the cake as-is or with a scoop of vanilla ice cream.
- Pair with a hot cup of coffee or sweet iced tea.
- Add chopped toasted pecans to the top of the caramel icing for added texture and Southern flair.
Storage Instructions:
- Room Temperature: Store the cake covered in a cake dome or airtight container for up to 3 days.
- Refrigerator: Keep covered for up to 5 days; let come to room temperature before serving.
- Freezer: Freeze unglazed slices or the whole cake (wrapped in plastic and foil) for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Frequently Asked Questions
1. Can I make this cake in a loaf pan?
Yes, but you’ll need to divide the batter into two standard loaf pans and adjust the baking time. Check for doneness around 60–70 minutes.
2. Why use both butter and shortening?
The combination provides the best of both worlds—butter for flavor and shortening for structure and moistness. This results in a dense but tender crumb.
3. How can I make the icing darker or more caramelized?
Cook the brown sugar and butter a bit longer before adding the cream. This will intensify the caramel flavor and deepen the color.
4. My icing hardened too quickly—can I fix it?
Yes. If the icing sets before you pour it, reheat gently over low heat and add a small splash of milk until pourable again.
5. Can I flavor the cake or icing with other extracts?
Absolutely! Try almond extract in the cake or a splash of maple extract in the icing for a flavorful twist.
Conclusion
Baptist Pound Cake with Caramel Icing is more than a dessert—it’s a testament to timeless flavors and Southern baking traditions. The buttery, dense crumb and sweet, velvety caramel glaze make it a showstopping treat for every occasion. From church dinners to family gatherings, it’s the kind of cake that brings people together and creates lasting memories.
Once you’ve made this cake, it won’t just be a recipe—it’ll be part of your baking legacy. So go ahead, preheat that oven and experience the comfort and joy of a homemade classic.
