Baptist Pound Cake with Caramel Icing

If there’s a cake that tastes like Sunday afternoon and grandmama’s kitchen, it’s this Baptist Pound Cake with Caramel Icing. This is the kind of cake that makes you stop mid-bite, close your eyes, and say, “Now that’s what I’m talkin’ about.” It’s rich, buttery, and dense in that classic pound cake way, and the caramel icing? Oh honey, it’s straight-up divine.

This isn’t a “whip it up in 20 minutes” type of cake—it’s a celebration cake. A “wrap it in foil and bring it to the church potluck” cake. Whether you’re honoring a family tradition or starting a new one, this is the kind of recipe that becomes part of the story. Let’s make it together and pass it down, one glorious slice at a time.

Why You’ll Love This Baptist Pound Cake

• Buttery, dense, and ultra-moist crumb
• The caramel icing sets into a candy-like crown
• Feeds a crowd—12 generous slices
• Keeps well for days (if it lasts that long)
• The nostalgia factor is off the charts

Ingredients

For the Pound Cake:

• 3 sticks (1½ cups) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract

For the Caramel Icing:

• 1 stick (½ cup) unsalted butter
• 1 cup light brown sugar, packed
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 2 to 2½ cups powdered sugar, sifted

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a tube or bundt pan.
2. Cream butter and sugar in a large bowl until light and fluffy (about 5 minutes).
3. Add eggs one at a time, mixing well after each.
4. Whisk dry ingredients (flour, baking powder, salt) in another bowl.
5. Alternate additions of dry mix and milk into the creamed mixture, starting and ending with flour.
6. Stir in vanilla, then pour batter into prepared pan.
7. Bake for 1 hour 15–30 minutes, until a toothpick comes out clean.
8. Cool in pan for 10 minutes, then invert onto a rack to cool fully.

For the Icing:

1. In a medium saucepan, melt butter, then stir in brown sugar until dissolved and bubbling.
2. Add evaporated milk and bring to a simmer. Remove from heat.
3. Stir in vanilla, then gradually whisk in powdered sugar until smooth.
4. Let cool slightly, then pour over the cooled cake, spreading gently.

Melania’s Tips for Perfect Baptist Pound Cake

• Use room temperature ingredients—your batter will blend better.
• Don’t rush the creaming step. That’s where the fluff happens.
• Sift your powdered sugar before adding it to the icing for a silky finish.
• If the icing sets too quickly, rewarm it gently and stir.

Bake It With the Littles

This one’s for older kids with patience (or short tasks for the younger ones):

• Let them help crack eggs or measure out sugar.
• Stirring the caramel? Adults only—but let them help drizzle it on!
• Wrap up slices as little gifts for neighbors or Sunday school teachers.

Meal-Prep Magic

• Make ahead: The cake stays fresh up to 5 days, tightly wrapped.
• Freezes well: Slice, wrap individually, and freeze for up to 2 months.
• Icing tip: Ice the cake after it’s thawed for a fresh finish.

Healthier Swaps Without Losing the Magic

• Swap half the flour with white whole wheat.
• Use Greek yogurt in place of half the butter (in the cake only).
• Try a lighter caramel glaze with coconut sugar and reduced powdered sugar.

Leftover Remix

Got extra slices? Here’s what you can do:

• Cake parfait: Layer with whipped cream and fruit.
• French toast: Dip thick slices in egg mixture and griddle.
• Crumbled topping: Toast cake crumbs and sprinkle over vanilla ice cream.

Gift It Like a Pro

• Bake it in mini bundt pans—adorable and giftable.
• Wrap in cellophane, tie with ribbon, and tuck in a little note.
• Deliver with a jug of cold milk or a bag of coffee beans.

FAQs

Can I make this without a bundt pan?
Yes! Use two loaf pans, reduce baking time slightly.

Why is my icing grainy?
Make sure the brown sugar dissolves fully before adding milk. Also, sift that powdered sugar!

Can I use salted butter?
You can, just reduce the added salt by half.

Final Thought

This Baptist Pound Cake with Caramel Icing is more than dessert—it’s comfort, community, and sweet Southern legacy wrapped in one glorious bundt. Whether it’s a birthday, a potluck, or just a Tuesday in need of a treat, this cake brings people together and leaves everyone smiling (and possibly fighting over the last slice). Go ahead, bake a little history.

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