Heavenly Baptist Pound Cake With Caramel Icing Recipe

Southern kitchens have long celebrated this delectable baptist pound cake with a rich, golden caramel icing that melts hearts.

Sweet memories of grandmother’s careful baking techniques come flooding back with each slice.

Butter and flour create a dense, velvety texture that speaks of comfort and tradition.

Generations have savored this classic dessert during church gatherings and family reunions.

Smooth caramel drizzled across the top adds a luxurious touch to this timeless treat.

Simple ingredients combine to produce an extraordinary experience that feels like a warm embrace.

A single bite promises pure, nostalgic delight that connects you to cherished culinary traditions.

Baptist Pound Cake with Caramel Icing: Classic Southern Treat

• Savor Southern Comfort: Dive into a classic Baptist pound cake that brings pure Southern hospitality to your kitchen, packed with rich, buttery goodness that feels like a warm hug from grandma.
• Master Baking with Ease: Discover a foolproof recipe that welcomes bakers of all skill levels, with straightforward steps and simple ingredients that guarantee a stunning dessert every single time.
• Create Crowd-Pleasing Dessert: Impress family and friends with a showstopping cake that's perfect for potlucks, holiday gatherings, or weekend treat moments that demand something special and deliciously memorable.
• Celebrate Versatile Indulgence: Enjoy a cake that transitions beautifully from casual afternoon snack to elegant dinner party dessert, making it a go-to recipe for multiple occasions and celebrations.

Ingredients for Baptist Pound Cake with Caramel Icing

• Butter: Provides rich flavor and creamy texture to the cake.
• Shortening: Helps create a tender and soft cake crumb.
• Sugar: Adds sweetness and helps create a light cake structure.
• Eggs: Bind ingredients together and provide moisture and structure.

• All-Purpose Flour: Forms the primary structure of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Milk, Vanilla Extract: Add moisture and deep, classic flavor to the cake.

• Butter: Creates a smooth and rich base for the caramel.
• Brown Sugar: Provides deep, caramel-like sweetness.
• Powdered Sugar: Helps thicken and stabilize the icing.
• Milk, Vanilla Extract: Add smoothness and enhance the caramel flavor.
• Salt: Balances and intensifies the sweet caramel taste.

How to Bake Baptist Pound Cake with Caramel Icing

Step 1: Prepare Baking Station

Warm up the oven to 325F. Generously coat a 10-inch bundt pan with butter and flour, making sure every nook and cranny is covered.

Step 2: Create Creamy Base

• Butter
• Shortening
• Sugar

Beat until the mixture becomes fluffy and light, which takes about 3-5 minutes.

Step 3: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition.

Scrape down the bowl’s sides to ensure everything is well combined.

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Salt

Step 5: Blend Wet and Dry Mixtures

Gradually mix dry ingredients into the butter mixture, alternating with milk.

Start and finish with dry ingredients. Use low-speed mixing.

Step 6: Add Final Touch

Stir in vanilla extract until just combined. Pour the batter into the prepared pan.

Step 7: Bake to Perfection

Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack.

Step 8: Craft Caramel Icing

In a medium saucepan, melt butter over medium heat.

Step 9: Create Caramel Base

• Brown sugar
• Salt

Cook until smooth and bubbly for about 2 minutes.

Step 10: Add Milk and Simmer

Gradually whisk in milk and bring to a boil.

Remove from heat and let cool for 5 minutes.

Step 11: Finish Icing

Gradually add powdered sugar, whisking until smooth.

Stir in vanilla extract.

Step 12: Decorate Cake

Pour warm icing over the cooled cake, allowing it to drip down the sides.

Use a spatula to spread evenly if needed.

Tips for Baptist Pound Cake Success

• Use exact measurements for ingredients to ensure the cake's perfect texture and rise, avoiding dense or dry results.
• Allow butter, eggs, and milk to reach room temperature before mixing, promoting smoother batter and even baking.
• Gently fold dry ingredients and mix on low speed to prevent tough, chewy cake texture.
• Insert a toothpick near the cake's center; it should come out clean with minimal crumbs to guarantee thorough baking.
• Let the cake cool entirely before adding icing to prevent melting and ensure a smooth, attractive finish.

Variations on Baptist Pound Cake

• Citrus Zinger: Add lemon or orange zest to the cake batter for a bright, tangy flavor profile that cuts through the richness.
• Nutty Crunch: Fold chopped pecans or walnuts into the batter before baking, creating a textural contrast and earthy undertone.
• Chocolate Drizzle: Replace caramel icing with a rich chocolate ganache for a decadent alternative that complements the cake's dense texture.
• Spiced Warmth: Incorporate ground cinnamon, nutmeg, and cardamom into the dry ingredients for a warm, aromatic version of the classic pound cake.

Pairing Ideas for Baptist Pound Cake

• Pair Creamy Vanilla Latte: Complement the rich, buttery cake with a smooth vanilla latte that echoes its sweet vanilla notes.
• Match Southern Bourbon Cocktail: Enhance the caramel icing's depth with a classic bourbon old fashioned, highlighting the cake's Southern roots.
• Serve Toasted Pecan Affogato: Create a decadent dessert experience by topping vanilla gelato with a shot of espresso and sprinkled toasted pecans.
• Enjoy Cold Milk Accompaniment: Balance the cake's sweetness with a chilled glass of whole milk, cutting through the rich caramel icing perfectly.

How to Store Baptist Pound Cake

Wrap the cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 5 days, maintaining its moisture and freshness.

Place the completely cooled cake in a freezer-safe container or wrap securely with plastic wrap and aluminum foil. Freeze for up to 3 months without losing flavor or texture.

Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag. Store for up to 2 months for quick individual servings.

Thaw frozen cake in the refrigerator overnight. Warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes until heated through.

FAQs

• What makes Baptist Pound Cake different from other pound cakes?

This traditional Southern cake uses both butter and shortening, creating a uniquely rich and tender texture that sets it apart from classic pound cake recipes.

• Can I make this cake without a bundt pan?

Yes, you can use a tube pan or a 9×13 inch rectangular baking pan. Just adjust the baking time slightly and ensure the cake is fully baked by testing with a toothpick.

• How do I prevent the caramel icing from becoming grainy?

Whisk the ingredients slowly and consistently, ensuring the brown sugar completely dissolves. Use fresh ingredients and avoid overheating the mixture to maintain a smooth, glossy consistency.

Baptist Pound Cake With Caramel Icing Recipe

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4.8 from 29 reviews

• Total Time: 1 hour 50 minutes
• Yield: 12 1x

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Description

Southern Baptist pound cake elevates classic dessert traditions with rich, buttery layers crowned by silky caramel icing. Generous slices promise sweet comfort and nostalgic memories of grandma’s kitchen, drawing you into a world of comforting southern hospitality.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 6 large eggs
• 1 cup whole milk
• 1 cup (2 sticks) unsalted butter
• 1/2 cup shortening

Leavening and Seasoning:

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract

Caramel Icing Ingredients:

• 1 cup packed light brown sugar
• 1/2 cup unsalted butter
• 1/4 cup whole milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven at 325F (165C) and meticulously coat a 10-inch bundt or tube pan with grease and flour, targeting every intricate surface.
2. Utilize a large mixing bowl to whip butter, shortening, and sugar into a voluminous, airy texture for approximately 3-5 minutes.
3. Incorporate eggs individually, thoroughly blending after each addition and scraping bowl sides to ensure uniform distribution.
4. Sift flour, baking powder, and salt together in a separate vessel.
5. Methodically introduce dry ingredients into the butter mixture, alternating with milk, initiating and concluding with dry components while maintaining low-speed mixing.
6. Gently fold in vanilla extract until harmoniously integrated, then transfer batter into the prepared pan.
7. Bake for 1 hour and 15-30 minutes, verifying doneness with a toothpick that emerges clean from the center. Allow 10 minutes of cooling within the pan before transferring to a wire rack.
8. For caramel icing, melt butter in a medium saucepan over medium heat.
9. Incorporate brown sugar and salt, stirring until achieving a smooth, effervescent consistency for approximately 2 minutes.
10. Gradually introduce milk, whisking and bringing to a boil before removing from heat and allowing 5 minutes of cooling.
11. Incrementally blend powdered sugar until achieving a silky texture, then incorporate vanilla extract.
12. While icing remains warm, cascade it over the completely cooled cake, ensuring even coverage and allowing delectable drips along the sides.

Notes

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
• Use a light-colored bundt pan to prevent excessive browning and ensure even baking.
• Check cake doneness early to prevent overbaking, which can dry out the pound cake.
• For a lighter icing, adjust milk quantity to achieve desired consistency.
• Substitute all-purpose flour with gluten-free blend for a gluten-free version.
• Add chopped nuts or chocolate chips to the batter for extra flavor and texture variation.
• Store cake in an airtight container at room temperature for up to 3-4 days to maintain moisture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 505 kcal
• Sugar: 44 g
• Sodium: 129 mg
• Fat: 27 g
• Saturated Fat: 15 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 62 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg