Baptist Pound Cake with Caramel Frosting
A rich, buttery pound cake topped with a luscious caramel frosting. Perfect for gatherings or a sweet indulgence!
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
For a richer caramel flavor, let the frosting cook a minute longer to deepen the color.