If you have a soft spot for classic Southern desserts, you are going to love this Baptist Pound Cake with Caramel Icing Recipe. This cake is everything you want in a pound cake: dense yet tender crumb, buttery richness, and a sweet caramel icing that drapes over the top like a warm hug. It’s a delightful treat that’s perfect for celebrations or just a cozy afternoon coffee break. The combination of simple, staple ingredients coming together in a way that feels both nostalgic and special is what truly makes this recipe a favorite to share with friends and family.
Ingredients You’ll Need
The magic of the Baptist Pound Cake with Caramel Icing Recipe lies in its simplicity. Each ingredient plays a crucial role, from the butter that gives it moisture and richness to the brown sugar in the icing that adds depth and that irresistible caramel flavor.
- All-purpose flour (2 1/2 cups): Provides the perfect structure for the cake’s dense yet tender crumb.
- Baking powder (1/2 tsp): Gives a subtle lift to keep the cake from feeling too heavy.
- Salt (1/4 tsp): Balances the sweetness and enhances all the flavors.
- Unsalted butter, softened (1 cup): Adds richness and moisture, the heart of any great pound cake.
- Granulated sugar (2 cups): Sweetens the cake and helps create a delicate crumb.
- Large eggs (6): Ensure the perfect texture and help bind everything together.
- Vanilla extract (1 tsp): Infuses a warm, aromatic base note throughout the cake.
- Whole milk (1/2 cup): Keeps the cake moist and tender.
- Lemon juice (1 tbsp, optional): Adds a bright, subtle zing that lifts the flavors.
- Brown sugar, packed (1 cup): The star ingredient for that rich caramel icing.
- Unsalted butter (1/4 cup): Mixed into the icing for smoothness and shine.
- Heavy cream (1/4 cup): Creates a luscious, creamy texture for the icing.
- Vanilla extract (1/2 tsp, for icing): Enhances the caramel’s complexity.
- Pinch of salt (for icing): Balances the sweetness and deepens flavor.
How to Make Baptist Pound Cake with Caramel Icing Recipe
Step 1: Preparing the Pan and Oven
First things first, preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking dish. This ensures your cake will come out of the pan beautifully without sticking—a crucial step that sets the stage for baking perfection.
Step 2: Mixing Dry Ingredients
Combine your all-purpose flour, baking powder, and salt in a medium bowl, whisking them well. This helps distribute the rising agent evenly so your cake has that perfect texture throughout. Set this aside while you move on to the wet ingredients.
Step 3: Creaming Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This aerates your batter, which is key to a tender crumb. Add eggs one at a time, beating well after each addition to incorporate air and moisture. Stir in the vanilla extract and the optional lemon juice to brighten and amplify the cake’s flavor.
Step 4: Combining Wet and Dry Mixtures
Now, it’s time to bring it all together. Gradually add your dry ingredients in batches, alternating with milk, starting and ending with the flour mixture. This method prevents overmixing and helps maintain a soft, delicate texture.
Step 5: Baking the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Place it in the oven and bake for 1 hour to 1 hour and 10 minutes. The cake is done when a toothpick poked in the center comes out clean. Let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Step 6: Making the Caramel Icing
While the cake cools, start on the caramel icing. Combine brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Stir constantly and bring the mixture to a boil. Allow it to boil for 2 to 3 minutes until it thickens slightly, then remove from heat. Stir in vanilla extract and a pinch of salt, enhancing the flavor and balancing the sweetness. Let the icing cool a bit before pouring it over the cake.
Step 7: Finishing Touches
Pour the warm caramel icing generously over the cooled cake, letting it drip down the sides in all its shiny glory. Allow the icing to set before slicing and serving to get those perfect, gooey drips in every bite.
How to Serve Baptist Pound Cake with Caramel Icing Recipe
Garnishes
Adding fresh touches can elevate your cake even more. Try a sprinkle of chopped pecans or walnuts for crunchy contrast or a handful of fresh berries like raspberries or sliced strawberries for a burst of color and brightness against the rich caramel.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. On the beverage side, a hot cup of coffee or a creamy chai latte complements the buttery, sweet flavors perfectly.
Creative Ways to Present
For a special occasion, serve this pound cake as a base for a rustic trifle layered with whipped cream, caramel sauce, and sliced bananas. Alternatively, warm slices slightly and drizzle with a bit of sea salt caramel sauce and flaky sea salt for a grown-up dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days to keep the cake moist and fresh. If your kitchen is warm, refrigeration can help, but bring the cake to room temperature before serving to bring back that tender texture.
Freezing
If you want to save some for later, this cake freezes beautifully. Slice it first for easy portioning, then wrap each slice individually with plastic wrap and freeze in a zipper bag or airtight container. It will keep for up to 3 months.
Reheating
To enjoy the cake as if freshly baked, thaw slices at room temperature and warm them gently in the microwave for 10 to 20 seconds. A quick reheat helps soften the caramel icing and makes the cake feel like a brand-new treat.
FAQs
Can I use salted butter instead of unsalted?
Yes, salted butter can be used if that’s what you have on hand, but reduce or omit the added salt in the recipe to avoid the cake becoming too salty. Unsalted butter is preferred because it allows you to control the salt level more precisely.
Is the lemon juice necessary in this recipe?
The lemon juice is optional but highly recommended. It adds a subtle brightness that balances the sweetness and enhances the other flavors without making the cake taste lemony.
Can I make the caramel icing ahead of time?
Absolutely! You can prepare the caramel icing a day in advance and refrigerate it. Warm it slightly on the stove or in the microwave before pouring over the cake to restore its pourable consistency.
What can I substitute for heavy cream in the icing?
If you don’t have heavy cream, you can use whole milk or half-and-half, but the icing may be a bit thinner and less rich. To improve thickness, simmer the milk a little longer to reduce it before adding the other ingredients.
Is this cake gluten-free?
This recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, you would need to substitute with a gluten-free flour blend designed for baking, but results may vary, and some adjustments might be necessary for texture.
Final Thoughts
There’s something truly comforting about the Baptist Pound Cake with Caramel Icing Recipe—a celebration of simple ingredients coming together in the most delicious way. Whether you’re baking for a special occasion or just treating yourself, this cake promises to be a crowd-pleaser that feels like a warm embrace with every bite. I can’t wait for you to try it and discover just how irresistible this classic Southern dessert really is!
