There is something truly magical about a classic Southern dessert that captures the heart and soul of comfort food, and the Baptist Pound Cake with Caramel Icing – Buttery & Rich does exactly that. This beloved cake is a perfect balance of dense, moist crumb paired with a melt-in-your-mouth caramel icing that takes every bite to another level of buttery goodness. If you love rich, indulgent sweets that bring a warm smile and a touch of nostalgia, this cake will quickly become your ultimate favorite to share (or not) with friends and family.
Ingredients You’ll Need
For a dessert this unforgettable, the ingredient list is wonderfully straightforward but each item plays a crucial role in creating that iconic texture and rich flavor. Simple pantry staples transform into something so special, you’ll be amazed at what a few quality ingredients can do.
- Unsalted butter: Softened butter is the star, providing unbeatable moisture and that signature rich taste.
- Granulated sugar: Sweetens the cake while helping achieve a tender crumb and golden color.
- Large eggs: They add structure and moisture, while helping to create that fluffy, yet dense pound cake texture.
- All-purpose flour: This forms the backbone of the cake, giving it the perfect bite without being too heavy.
- Baking powder: Just a touch to help the cake rise gently without losing its classic pound cake feel.
- Salt: Enhances all the sweet flavors and balances the richness beautifully.
- Whole milk: Adds moisture and richness to keep the cake tender and luscious.
- Vanilla extract: A splash of this elevates the flavor with warm, aromatic notes.
- Brown sugar: For the caramel icing, packed brown sugar supplies deep caramel flavor and color.
- Heavy cream or evaporated milk: Introduces silkiness to the caramel icing that coats the cake superbly.
- Powdered sugar (optional): Helps thicken the icing to just the right drizzling consistency.
- Pinch of salt: A little salt in the caramel intensifies the sweet, buttery taste perfectly.
How to Make Baptist Pound Cake with Caramel Icing – Buttery & Rich
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Grease and flour either a 10-inch Bundt pan or a 9×5-inch loaf pan to ensure your cake releases easily after baking. This simple prep sets you up for success with that perfect crust and lovely shape.
Step 2: Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together for about 5 minutes until the mixture is light, fluffy, and slightly pale. This is key to incorporating air into the batter, which helps give the cake a delicate rise and tender crumb that every pound cake fan dreams of.
Step 3: Adding Eggs
Next, add your eggs one at a time, making sure to mix thoroughly after each addition. This careful process ensures an even blend and helps create a consistent texture throughout the cake.
Step 4: Combining Dry and Wet Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. Then, alternate adding the dry ingredients and whole milk to your butter mixture, starting and ending with the dry. Mix until just combined; overmixing can lead to a denser texture than desired. Stir in the vanilla extract last for that warm, inviting aroma.
Step 5: Baking to Golden Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 55 to 65 minutes until the cake turns a beautiful golden color and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before icing.
Step 6: Making the Caramel Icing
To make the luscious caramel icing, melt the butter in a saucepan over medium heat. Add the packed brown sugar, heavy cream, salt, and vanilla. Bring the mixture to a gentle boil, then simmer for 2 minutes, stirring constantly to prevent burning. Remove from heat and stir in powdered sugar if you prefer a thicker drizzle. Allow the icing to cool slightly so it thickens but remains pourable.
Step 7: Drizzling the Icing
Once your cake has cooled completely, drizzle the warm caramel icing generously over the top. Let it set a bit before slicing to enjoy that perfect sticky-sweet finish on every slice.
How to Serve Baptist Pound Cake with Caramel Icing – Buttery & Rich
Garnishes
For an extra touch of elegance, consider garnishing with toasted pecans or a sprinkle of flaky sea salt. Both add wonderful texture and a hint of savory balance that complements the buttery richness beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Fresh berries also make a lovely, bright contrast against the deep caramel notes and buttery cake, making each bite feel indulgent yet fresh.
Creative Ways to Present
Why not turn this classic cake into a showstopper? Serve it as a tiered dessert at family gatherings or drizzle extra caramel around the plate with a few edible flowers or mint leaves for a refined presentation that impresses effortlessly.
Make Ahead and Storage
Storing Leftovers
Your Baptist Pound Cake with Caramel Icing – Buttery & Rich keeps beautifully when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It will stay fresh for about 3 to 4 days, making it ideal for enjoying several days after baking.
Freezing
You can freeze the cake without the icing for up to 3 months. Wrap it tightly in plastic wrap and then in foil to protect against freezer burn. When ready to serve, thaw it overnight in the refrigerator and add fresh caramel icing before enjoying.
Reheating
If you want to bring back that just-baked warmth, reheat individual slices gently in the microwave for about 15 seconds. This revives the soft, buttery texture and softens the caramel icing to oozy perfection.
FAQs
Can I use a different type of pan for this pound cake?
Absolutely! While a Bundt or loaf pan is recommended for shape and baking time, you can also use round cake pans. Just adjust the baking time accordingly and keep an eye on the cake’s doneness.
Is whole milk necessary or can I substitute it?
Whole milk provides richness and moisture, but you can substitute with 2% or even buttermilk for a tangier flavor. Just note the texture might be slightly different but still delicious.
Can I make the caramel icing ahead of time?
Yes! You can prepare the caramel icing a day in advance. Store it at room temperature in a covered container and rewarm gently before drizzling it over your cake.
What if I don’t have brown sugar for the caramel icing?
If brown sugar is unavailable, you can use white granulated sugar and add a teaspoon of molasses to mimic that deep caramel flavor. However, brown sugar does give the most authentic richness.
How do I prevent the cake from drying out?
Proper storage is key. Wrap the cake well and store it airtight at room temperature. Adding the caramel icing not only adds flavor but also helps seal in moisture, keeping it wonderfully soft.
Final Thoughts
If you’re searching for a cake that feels like a warm hug from the South, the Baptist Pound Cake with Caramel Icing – Buttery & Rich is the answer. Its luscious, buttery crumb combined with that dreamy caramel drizzle is simply irresistible. Trust me, once you make this, it’s going to be your go-to for celebrations, potlucks, or any moment that calls for a slice of pure joy. Give it a try and watch it become a beloved classic in your kitchen too!
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