✨ Baptist Pound Cake with Caramel Icing: A Southern Classic Reborn
Some recipes carry more than just flavor—they carry legacy. The Baptist Pound Cake with Caramel Icing is one of those beloved Southern desserts that has stood the test of time. Often found at church gatherings, homecomings, and Sunday suppers, this rich, dense pound cake topped with smooth, buttery caramel icing is more than a treat—it’s a tradition.
Whether passed down on handwritten recipe cards or shared after potluck dinners, this cake represents warmth, hospitality, and the unmistakable charm of Southern baking.
🍰 What Makes It a “Baptist” Pound Cake?
The name “Baptist Pound Cake” is a playful nod to the many church potlucks and revivals where this cake has made its appearance. Though it’s not exclusive to any denomination, the term evokes memories of fellowship halls filled with homemade dishes and dessert tables groaning under the weight of generations-old recipes.
This cake is unapologetically rich, made with plenty of butter, sugar, and eggs—the way pound cake was meant to be.
🧾 Ingredients
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup shortening (such as Crisco)
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ tsp baking powder
1 cup whole milk
1 tsp vanilla extract
For the Caramel Icing:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
¼ cup whole milk or heavy cream
1 tsp vanilla extract
1 ½ to 2 cups powdered sugar, sifted
👩🍳 Instructions
Step 1: Make the Pound Cake
Preheat your oven to 325°F (163°C). Grease and flour a Bundt or tube pan thoroughly.
In a large bowl, cream the butter, shortening, and sugar together until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour and baking powder.
Add flour mixture to the creamed mixture alternately with milk, beginning and ending with flour. Stir in the vanilla.
Pour the batter into the prepared pan and smooth the top.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Step 2: Make the Caramel Icing
In a saucepan over medium heat, melt the butter and stir in brown sugar.
Bring the mixture to a gentle boil, stirring constantly.
Add milk or cream, and return to a boil. Remove from heat and stir in vanilla.
Let the mixture cool for about 5 minutes, then gradually whisk in sifted powdered sugar until smooth and pourable.
Quickly pour the icing over the cooled cake—it will begin to set fast.
🍽 Tips for Success
