Description
This Baptist pound cake with caramel frosting is a rich and moist Southern dessert, featuring a buttery, dense crumb and topped with a sweet, velvety caramel glaze. It’s a nostalgic favorite perfect for gatherings and special occasions.
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)
Instructions
- Preheat oven to 325°F (165°C) and grease a bundt or loaf pan.
- Cream butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and milk to the butter mixture, mixing until just combined.
- Pour batter into the prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the frosting, melt butter in a saucepan and stir in brown sugar; cook until dissolved.
- Add cream and bring to a gentle boil, then remove from heat.
- Whisk in powdered sugar and vanilla until smooth and spreadable.
- Spread the caramel frosting over the slightly cooled cake. Serve and enjoy.
Notes
- Add cinnamon or nutmeg to the batter for a spiced version.
- Drizzle extra caramel sauce on top for more richness.
- Top with toasted pecans for added texture and flavor.
- Store covered at room temperature or refrigerate for longer shelf life.
- Freeze unfrosted cake for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
