There’s something deeply nostalgic about a rich, buttery pound cake, and this Baptist Pound Cake with Caramel Frosting is no exception. If you grew up in the South, chances are you’ve seen this beauty at church potlucks, Sunday suppers, and family reunions. It’s a tried-and-true classic dense, moist, and wrapped in a sweet, creamy caramel frosting that makes every bite pure heaven.
If you’re looking for a caramel frosted pound cake that’s perfect for sharing (or just keeping all to yourself), this recipe is exactly what you need.
Why You’ll Love This Baptist Pound Cake with Caramel Frosting
- Classic & Timeless – This is the kind of cake that’s been passed down for generations.
- Incredibly Buttery & Rich – A perfect balance of butter and shortening keeps this cake moist and flavorful.
- That Caramel Frosting! – Smooth, sweet, and just the right amount of indulgence to take this cake to the next level.
- Feeds a Crowd – Whether for a holiday, a special gathering, or just a cozy weekend treat, this cake delivers.
Ingredients Baptist Pound Cake with Caramel Frosting
For the Pound Cake:
- Butter – The heart of any good pound cake. It gives richness and flavor.
- Shortening – Adds moisture and helps create that perfect texture.
- Granulated Sugar – Sweetens the cake and helps achieve that golden-brown crust.
- Eggs – Six whole eggs make this cake incredibly rich and velvety.
- All-Purpose Flour – Gives structure while keeping the cake soft.
- Baking Powder & Salt – A touch of lift and balance.
- Whole Milk – Adds moisture and a slight creaminess.
- Vanilla Extract – Enhances all the flavors beautifully.
For the Caramel Frosting:
- Butter – Because everything is better with butter.
- Light Brown Sugar – The base of the caramel flavor.
- Salt – A pinch enhances the caramel’s richness.
- Whole Milk – Adds creaminess to the frosting.
- Powdered Sugar – Creates the perfect smooth texture.
- Vanilla Extract – Rounds out the flavor.
The exact measurements for each ingredient are listed in the recipe card below.
How to Make Baptist Pound Cake with Caramel Frosting
Step 1: Prepare the Batter
- Preheat your oven to 325°F. Grease and flour a bundt or tube pan.
- In a large bowl, beat together butter, shortening, and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternating with milk, beginning and ending with the flour.
- Stir in vanilla extract.
Step 2: Bake the Cake
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Caramel Frosting
- In a saucepan over medium heat, melt the butter.
- Stir in brown sugar and salt, cooking until the sugar is dissolved (about 2 minutes).
- Add milk, bring to a gentle boil, and then remove from heat.
- Whisk in powdered sugar and vanilla extract until smooth and thickened.
- Let the frosting cool slightly, then pour over the cooled cake, letting it drizzle beautifully down the sides.
Tips for the Best Caramel Frosted Pound Cake
- Use room temperature ingredients – This ensures everything blends smoothly.
- Don’t rush the caramel frosting – Letting the brown sugar dissolve completely is key to that deep, rich caramel flavor.
- Make sure your cake is fully cooled – If the cake is too warm, the frosting will slide right off.
- For extra indulgence – Sprinkle a little sea salt on top of the frosting for a salty-sweet contrast.
How to Serve Baptist Pound Cake with Caramel Frosting
This cake is perfect as is, but if you’re feeling fancy, here are a few ways to serve it:
- With a scoop of vanilla ice cream – Because caramel and vanilla are a match made in heaven.
- Topped with chopped pecans – Adds crunch and a nutty richness.
- With a cup of coffee or tea – A slice of this cake and a warm drink? Pure comfort.
Make Ahead & Storage
Storing Leftovers
- Room Temperature: Keep the cake covered at room temp for up to 3 days.
- Refrigerator: Store in an airtight container for up to a week.
Freezing Instructions
- Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months.
- Thaw at room temperature or microwave for a quick treat.
Baptist Pound Cake with Caramel Frosting
Equipment
- Bundt or Tube Pan
- Mixing bowls
- Hand or stand mixer
Ingredients
Pound Cake
- 1 cup unsalted butter softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk at room temperature
- 2 teaspoons pure vanilla extract
Caramel Frosting
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a bundt or tube pan.
- In a large bowl, beat butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour.
- Stir in vanilla extract and mix until just combined.
- Pour batter into the prepared pan and bake for 75 minutes, or until a toothpick comes out clean.
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, melt butter in a saucepan over medium heat.
- Stir in brown sugar and salt; cook until sugar is dissolved (about 2 minutes).
- Add milk, bring to a gentle boil, then remove from heat.
- Whisk in powdered sugar and vanilla extract until smooth.
- Let frosting cool slightly, then pour over cooled cake, letting it drizzle beautifully down the sides.
Notes
FAQs Baptist Pound Cake with Caramel Frosting
Can I make the caramel frosting ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently before using.
What’s the best pan for this pound cake?
A bundt pan or tube pan works best for even baking and a beautiful presentation.
Can I use margarine instead of butter?
I wouldn’t recommend it—real butter gives the best flavor and texture.
Why is my cake dense?
Pound cakes are naturally dense, but overmixing the batter can make it too heavy. Mix just until combined.
Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts would be a great addition.
Can I use buttermilk instead of whole milk?
Yes! Buttermilk will add a slight tang and even more moisture.
How do I prevent my cake from sticking to the pan?
Grease and flour the pan thoroughly, or use a good baking spray with flour.
What if my caramel frosting is too thick?
Add a splash of milk and whisk until you get the right consistency.
Nothing beats the sweet, nostalgic flavor of this Baptist Pound Cake with Caramel Frosting. Whether you’re making it for a special occasion or just because, it’s sure to become a new favorite in your home.
So, grab your ingredients, preheat that oven, and let’s bake some memories!