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Baptist Pound Cake with Caramel Frosting

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Baptist Pound Cake with Caramel Frosting is a classic Southern dessert featuring a dense, buttery pound cake topped with a rich, creamy caramel glaze. It’s perfect for holidays, potlucks, or any time you crave a comforting, nostalgic treat.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 75 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Bake
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter (for frosting)
  • 1 cup light brown sugar
  • 1/4 cup heavy cream or milk
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
  2. Cream butter and sugar in a large bowl until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Alternate adding dry ingredients and milk to the creamed mixture, starting and ending with flour. Mix just until combined.
  6. Stir in vanilla extract and pour batter into prepared pan.
  7. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
  9. For frosting: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook until dissolved and bubbling.
  10. Add cream and bring to a gentle boil for 1–2 minutes, then remove from heat.
  11. Whisk in powdered sugar, vanilla, and a pinch of salt until smooth. Let cool slightly until thickened, then drizzle over cooled cake.

Notes

  • Substitute buttermilk for extra tang and moisture.
  • Top with chopped nuts or mix them into the batter for added crunch.
  • Add cinnamon or nutmeg to the batter for a spiced version.
  • Make a chocolate variation by adding cocoa powder and adjusting flour.
  • Wrap and freeze the unfrosted cake for up to 2 months.

Nutrition

Find it online: https://elladishes.com/baptist-pound-cake-with-caramel-frosting/