When my oldest granddaughter turned sixteen, she asked if we could bake something “old-fashioned but extra.” Her words. I rummaged through my recipe box, the one with smudged index cards and notes written in my mother’s neat cursive. That’s where I saw it—Baptist Pound Cake.

I hadn’t baked it in years. It used to be the crown jewel of every potluck, Sunday dinner, and funeral spread at our church. Rich, dense, and buttery, it was a dessert you could count on, like the faithful hands who made it.

I still remember Miss Viola bringing this cake to every homecoming Sunday. Her version had a secret: cream cheese tucked into the batter. It gave the cake a tender crumb and a slight tang that cut through the sweetness. My mother added almond extract for a floral note, while I like to pour a warm caramel frosting over the top so it drips down like golden syrup on snow. That’s my twist.

Making this cake again brought a wave of nostalgia, but more than that—it brought three generations into the kitchen. Me, my daughter, and my granddaughter. We measured, mixed, and sampled the frosting with a few too many spoonfuls. And when the warm scent of butter and sugar filled the house, we knew this cake wasn’t just dessert. It was memory. It was tradition. It was ours again.

Short Description

A rich, buttery pound cake made with cream cheese and a hint of almond, topped with a silky caramel frosting that drizzles beautifully down the sides—perfect for gatherings or a cozy night in.

Key Ingredients

For the Pound Cake:

1 cup unsalted butter (softened)
1 (8 oz) package cream cheese (softened)
3 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup milk (room temperature)

For the Caramel Frosting:

1/2 cup unsalted butter
1 cup packed brown sugar (light or dark)
1/4 cup heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar (sifted)
Pinch of salt

Tools Needed

Electric mixer
Large mixing bowl
Medium saucepan
10-inch bundt or tube pan
Sifter
Whisk
Rubber spatula
Wire cooling rack

Cooking Instructions

Step 1: Preheat and Prep the Pan
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan generously or line with parchment paper to ensure easy release.

Step 2: Cream the Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the butter and cream cheese on medium speed until smooth. Gradually add sugar and continue beating for about 5 minutes until the mixture is light, fluffy, and pale.

Step 3: Add the Eggs
Crack in the eggs one at a time, beating well after each addition. Scrape the bowl occasionally to keep the batter smooth and even.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the sifted flour and salt. Begin adding the flour mixture in thirds, alternating with the milk. Start and end with the flour. Mix just until incorporated—don’t overbeat.

Step 5: Add Flavorings
Stir in the vanilla and almond extract gently. The batter should be thick and velvety.

Step 6: Pour and Bake
Spoon the batter into your prepared pan and level the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool the Cake
Let the cake cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before frosting.

Step 8: Prepare the Caramel Frosting
In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil and simmer for 3–4 minutes, stirring constantly until the sauce thickens slightly.

Step 9: Add Vanilla and Powdered Sugar
Remove from heat and stir in the vanilla and salt. Whisk in the powdered sugar gradually until smooth and glossy. If the frosting is too thick, stir in a tablespoon of milk or cream until pourable.

Step 10: Frost the Cake
Once the cake is cool, drizzle the warm frosting over the top, allowing it to run down the sides. Let the frosting set slightly before slicing.

Why You’ll Love This Recipe

– Decadently moist with a buttery crumb

– Beautifully balanced with a hint of almond and cream cheese tang

– Perfectly nostalgic and crowd-pleasing

– Can be made ahead for events or holidays

– That caramel frosting—need I say more?

Mistakes to Avoid & Solutions

Overmixing the batter
Leads to a dense, rubbery cake. Mix only until combined after adding flour and milk.

Cold ingredients
Using cold butter or eggs can cause the batter to curdle. Let everything come to room temperature first.

Skipping the sifting
Unsifted flour can make the cake too heavy. Always sift for that signature tender crumb.

Removing the cake too soon
Let the cake rest in the pan for 10–15 minutes before turning it out to prevent breaking.

Rushing the caramel
Simmer slowly and stir constantly. High heat can cause the caramel to burn or crystallize.

Serving and Pairing Suggestions

Serve slices with a scoop of vanilla bean ice cream or fresh whipped cream

Delicious with a cup of coffee, tea, or even bourbon-spiked hot chocolate

Perfect centerpiece for brunch, potlucks, or church suppers

Serve on a cake stand and drizzle extra caramel just before serving for drama

Storage and Reheating Tips

Room Temperature: Store covered at room temp for up to 3 days

Refrigerator: Wrap tightly and store up to 1 week

Freezer: Freeze unfrosted slices for up to 3 months; wrap individually and store in an airtight bag

Reheat: Microwave individual slices for 10–15 seconds or warm gently in the oven at 300°F for 8–10 minutes

FAQs

1. Can I make this cake without a bundt pan?
Yes! Use a large loaf pan or two 9-inch round pans. Adjust baking time and check doneness around 60 minutes.

2. Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in the recipe to balance flavors.

3. Why is my frosting too runny?
It may be too hot or need more powdered sugar. Let it cool slightly and whisk in extra sugar 1 tablespoon at a time.

4. Can I make this cake ahead?
Absolutely. Make it a day in advance and frost just before serving for best freshness.

5. Is almond extract necessary?
Not at all. It adds depth, but you can leave it out or substitute with more vanilla if preferred.

Tips & Tricks

Always grease and flour your bundt pan thoroughly to avoid sticking

Use a serrated knife for clean, beautiful slices

For smoother caramel frosting, sift your powdered sugar twice

Don’t skip cooling before frosting—warm cake will melt it right off

Drizzle caramel from a spouted measuring cup for cleaner lines

Recipe Variations

1. Lemon Glaze Version
Swap vanilla and almond for lemon extract, and add 1 tbsp lemon zest to the batter.
Make a glaze with 1 cup powdered sugar and 2 tbsp lemon juice.

2. Chocolate Chip Pound Cake
Fold in 1 cup mini chocolate chips before baking. Use a chocolate ganache instead of caramel for a decadent twist.

3. Coconut-Caramel Twist
Add 1/2 cup shredded coconut to the batter and toast some extra for garnish. Drizzle frosting, then sprinkle coconut on top.

4. Bourbon Caramel Frosting
Replace 1 tsp vanilla in the frosting with 1 tbsp bourbon. Adds warmth and complexity—great for grown-up gatherings.

5. Gluten-Free Adaptation
Use a 1:1 gluten-free baking flour blend. Add 1/2 tsp xanthan gum if your blend doesn’t include it. Check doneness early as bake times may vary slightly.

Final Thoughts

From the first creamed swirl of butter and sugar to the last glossy ribbon of caramel frosting, every step feels like a tribute to generations of home bakers who cooked with love and purpose.

It’s a recipe I return to often—not just for its dependable results, but for how it fills the kitchen with buttery warmth and sweet anticipation. Whether you’re baking it for a Sunday gathering, a birthday, or just because you need a taste of something nostalgic, this cake won’t let you down.

Take your time with it, enjoy the process, and don’t rush. The beauty of this recipe lies in the little things—the aroma as it bakes, the golden crust, the way the caramel drips just right. You’ll find that even the imperfections make it yours.

So preheat that oven, gather your ingredients, and get ready to share a slice of something special. Happy baking!

Baptist Pound Cake With Caramel Frosting

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Nutrition facts: calories fat

Rating: 3.3/5

( 3 voted )

Ingredients

For the Pound Cake:
1 cup unsalted butter (softened)
1 (8 oz) package cream cheese (softened)
3 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup milk (room temperature)
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup packed brown sugar (light or dark)
1/4 cup heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar (sifted)
Pinch of salt

Instructions

Step 1: Preheat & Prep
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan or line with parchment for easy release.

Step 2: Cream Base
Beat butter and cream cheese until smooth. Add sugar gradually and beat for 5 minutes until fluffy and pale.

Step 3: Add Eggs
Add eggs one at a time, beating well after each. Scrape bowl as needed.

Step 4: Combine Dry & Wet
Whisk flour and salt. Add in thirds, alternating with milk, beginning and ending with flour. Mix just until combined.

Step 5: Add Extracts
Stir in vanilla and almond extract gently. Batter should be thick and smooth.

Step 6: Bake
Spoon batter into prepared pan. Bake 1 hr 15–30 min, or until a toothpick comes out clean or with moist crumbs.

Step 7: Cool
Cool in pan 10–15 min, then transfer to a wire rack to cool completely.

Step 8: Make Caramel Frosting
Melt butter in saucepan. Add brown sugar and cream. Simmer 3–4 min, stirring until slightly thickened.

Step 9: Finish Frosting
Remove from heat. Stir in vanilla and salt. Whisk in powdered sugar until smooth. Thin with milk if needed.

Step 10: Frost the Cake
Drizzle warm frosting over cooled cake. Let set slightly before slicing.