Baptist Pound Cake with Caramel Frosting

Baptist Pound Cake with Caramel Frosting is a rich, buttery, and traditional Southern dessert that’s been passed down through generations. The cake itself is dense, moist, and perfectly sweet, while the creamy caramel frosting adds a decadent finish that melts over each slice. It’s the kind of cake I bake when I want something timeless and comforting.

Why You’ll Love This Recipe

I love how this cake delivers that classic, old-fashioned flavor with just the right balance of richness and sweetness. It’s simple, made with pantry staples, and perfect for holidays, potlucks, or just when I feel like baking something special. The caramel frosting really takes it over the top, giving every bite a melt-in-the-mouth, buttery finish that keeps everyone coming back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

• Unsalted butter

• Granulated sugar

• Eggs

• All-purpose flour

• Baking powder

• Whole milk

• Vanilla extract

• Salt

For the Caramel Frosting:

• Unsalted butter

• Light brown sugar

• Heavy cream or milk

• Powdered sugar

• Vanilla extract

• Pinch of salt

Directions

1. I start by preheating the oven to 325°F (160°C) and greasing and flouring a Bundt or tube pan.

2. In a large mixing bowl, I cream together the butter and sugar until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, I combine the flour, baking powder, and salt.

5. I alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the flour. I mix just until combined.

6. I stir in the vanilla extract and pour the batter into the prepared pan.

7. I bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.

To make the frosting:

1. In a saucepan, I melt the butter and stir in the brown sugar.

2. I cook it over medium heat until the sugar dissolves and it starts to bubble.

3. I add the cream and bring the mixture to a gentle boil for a minute or two, then remove it from the heat.

4. I whisk in the powdered sugar, vanilla, and a pinch of salt until smooth.

5. I let the frosting cool slightly until it thickens just enough to pour, then drizzle it over the cooled pound cake.

Servings and timing

This recipe makes about 12 servings. It takes roughly 20 minutes to prepare the batter, 1 hour and 15 minutes to bake, plus cooling and frosting time—about 2 hours total from start to finish.

Variations

• Sometimes I use buttermilk instead of whole milk for a slight tang and even more moisture.

• I’ve added chopped pecans or walnuts into the batter or on top of the frosting for a nutty crunch.

• For a touch of spice, I’ll mix a bit of cinnamon or nutmeg into the batter.

• I make a chocolate version by adding a little cocoa powder and swapping out some of the flour.

storage/reheating

I store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To serve, I let refrigerated slices come to room temperature or warm them gently in the microwave for 10–15 seconds to soften the cake and frosting.

FAQs

What makes it a “Baptist” pound cake?

The term often refers to classic, no-fail Southern pound cakes commonly served at church gatherings. It’s less about religion and more about tradition and hospitality.

Can I freeze the cake?

Yes, I wrap the unfrosted cake tightly and freeze it for up to 2 months. I add the caramel frosting after thawing for the best texture and appearance.

Can I use a different pan?

A Bundt pan or tube pan works best, but I’ve also baked it in loaf pans (adjusting the baking time). Just make sure to grease and flour well.

Why is my frosting too runny or too thick?

If it’s too runny, I let it cool a bit longer before pouring. If it’s too thick, I stir in a splash of cream to loosen it up to the right consistency.

Can I make this cake ahead?

Definitely. I often bake it a day ahead—the flavor and texture improve as it sits. I just keep it covered and frost it closer to serving time.

Conclusion

Baptist Pound Cake with Caramel Frosting is a timeless dessert that I always come back to when I want something rich, classic, and comforting. With its dense crumb and buttery caramel glaze, it’s the perfect centerpiece for any gathering or a simple sweet indulgence to enjoy with a cup of coffee.

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