Name: Baptist Pound Cake with Caramel Frosting
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: Southern
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup whole milk; 2 tsp vanilla extract; 1/2 cup unsalted butter (for frosting); 1 cup brown sugar; 1/3 cup heavy cream or evaporated milk; 2 cups powdered sugar; 1 tsp vanilla extract (for frosting)

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This Baptist pound cake with caramel frosting is a classic Southern-style dessert that’s rich, moist, and topped with a sweet, buttery caramel glaze. I like how the cake has a tender crumb that pairs beautifully with the smooth frosting, making it perfect for Sunday gatherings, potlucks, or family celebrations.

Baptist Pound Cake with Caramel Frosting

Why You’ll Love This Recipe

I like this recipe because it’s simple, traditional, and always a crowd-pleaser. The pound cake is dense yet soft, with just the right amount of sweetness, while the caramel frosting adds a decadent finish. I enjoy how it feels nostalgic, like something that’s been passed down through generations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

unsalted butter, softened
granulated sugar
eggs
all-purpose flour
baking powder
salt
whole milk
vanilla extract

For the caramel frosting:

unsalted butter
brown sugar
heavy cream or evaporated milk
powdered sugar
vanilla extract

Directions

I preheat my oven to 325°F (165°C) and grease a bundt pan or loaf pan.
I cream together the butter and sugar until light and fluffy.
I beat in the eggs one at a time, then add vanilla.
In a separate bowl, I whisk flour, baking powder, and salt.
I alternate adding the dry ingredients and milk into the butter mixture, mixing until just combined.
I pour the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
For the frosting, I melt butter in a saucepan, stir in brown sugar, and cook until dissolved.
I add cream and bring to a gentle boil, then remove from heat.
I whisk in powdered sugar and vanilla until smooth and spreadable.
I let the cake cool slightly before spreading the caramel frosting over the top.

Servings and timing

This recipe makes about 10–12 servings. It usually takes me 20 minutes to prepare, 1 hour to bake, and about 15 minutes to make the frosting.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor. When I want a richer caramel taste, I drizzle extra caramel sauce over the frosting. For a nutty twist, I sprinkle toasted pecans on top.

storage/reheating

I keep the cake covered at room temperature for up to 3 days or refrigerate it for about a week. If I want to reheat slices, I warm them in the microwave for 10–15 seconds to soften the frosting slightly. This cake also freezes well (without frosting) for up to 2 months.

FAQs

Why is it called a Baptist pound cake?

It’s often called that because it’s a traditional cake recipe shared at church gatherings, potlucks, and Sunday dinners, especially in the South.

Can I use a hand mixer instead of a stand mixer?

Yes, I often use a hand mixer for creaming the butter and sugar, and it works just fine.

How do I keep the cake from sticking to the pan?

I grease the pan generously and dust it with flour, or I use baking spray with flour included.

Can I make the frosting ahead of time?

Yes, but it thickens as it sits. I reheat it gently and whisk before spreading.

Can I bake this cake in loaf pans instead of a bundt pan?

Yes, I divide the batter into two loaf pans and adjust the baking time to about 50–55 minutes.

Conclusion

This Baptist pound cake with caramel frosting is one of my favorite timeless desserts because it’s simple, comforting, and full of homemade goodness. I like how the buttery cake and sweet caramel glaze come together for a dessert that always feels special. Whenever I bake it, it reminds me of tradition, family, and gatherings around the table.