Southern Caramel Pound Cake

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Introduction

A true Southern classic, the Southern Caramel Pound Cake is rich, buttery, dense, and topped with a silky caramel icing that melts right into the warm cake. This dessert has deep roots in Southern kitchens, where caramel cake has long been a centerpiece for Sunday dinners, celebrations, holidays, and potlucks. Its slow-cooked caramel icing is what makes it unforgettable — smooth, golden, and perfectly sweet.

If you want a dessert that feels nostalgic, comforting, and impressive enough for gatherings, this pound cake delivers on every level. It slices beautifully, tastes even better the next day, and fills the house with the warm aroma of butter and caramel. This is the cake people ask you to make again and again.

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Southern Caramel Pound Cake

  • Author: amys recipes
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Ingredients

Scale

For the Pound Cake:

  • 1 cup unsalted butter, softened

  • ½ cup shortening

  • 3 cups granulated sugar

  • 5 large eggs

  • 3 cups all-purpose flour

  • 1 cup whole milk

  • 1 tbsp vanilla extract

  • 1 tsp baking powder

  • ½ tsp salt

For the Caramel Icing:

  • ½ cup unsalted butter

  • 1 cup brown sugar

  • ½ cup whole milk

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

    Step 1: Cream the butter, shortening & sugar

    Mix until light and fluffy to create the perfect pound cake foundation.

    Step 2: Add the eggs

    Add eggs one at a time to ensure a smooth and rich batter.

    Step 3: Combine the dry ingredients

    Whisk flour, baking powder, and salt in a separate bowl.

    Step 4: Add dry ingredients alternately with milk

    Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.

    Step 5: Bake the cake

    Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.

    Step 6: Make the caramel icing

    Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.

    Step 7: Glaze the cake

    Pour warm caramel icing over the cake so it sinks perfectly into every groove.

Instructions

Step 1: Cream the butter, shortening & sugar

Mix until light and fluffy to create the perfect pound cake foundation.

Step 2: Add the eggs

Add eggs one at a time to ensure a smooth and rich batter.

Step 3: Combine the dry ingredients

Whisk flour, baking powder, and salt in a separate bowl.

Step 4: Add dry ingredients alternately with milk

Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.

Step 5: Bake the cake

Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.

Step 6: Make the caramel icing

Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.

Step 7: Glaze the cake

Pour warm caramel icing over the cake so it sinks perfectly into every groove.

Notes

Do not rush the caramel icing — slow melting prevents grainy texture.

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Ingredients

For the Pound Cake:

  • 1 cup unsalted butter, softened
  • ½ cup shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt

For the Caramel Icing:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ½ cup whole milk
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Preparation

Step 1: Cream the butter, shortening & sugar

Mix until light and fluffy to create the perfect pound cake foundation.

Step 2: Add the eggs

Add eggs one at a time to ensure a smooth and rich batter.

Step 3: Combine the dry ingredients

Whisk flour, baking powder, and salt in a separate bowl.

Step 4: Add dry ingredients alternately with milk

Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.

Step 5: Bake the cake

Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.

Step 6: Make the caramel icing

Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.

Step 7: Glaze the cake

Pour warm caramel icing over the cake so it sinks perfectly into every groove.

Variations

  • Salted Caramel Pound Cake: Add a sprinkle of sea salt on top.
  • Pecan Caramel Pound Cake: Add toasted pecans inside the batter or sprinkle them on top.
  • Caramel Cream Cheese Filling: Add a cream cheese layer inside the batter for extra richness.

Cooking Note

Do not rush the caramel icing — slow melting prevents grainy texture.

Serving Suggestions

  • Serve warm with ice cream.
  • Pair with coffee or chai latte.
  • Slice and wrap for holiday gifting.

Tips

  • Ensure butter is room temperature for best texture.
  • Do not overmix once flour is added.
  • Allow cake to cool before glazing for the perfect caramel flow.

Prep Time: 20 minutes

Cooking Time: 75–90 minutes

Total Time: About 2 hours

Nutritional Information (Approx. per slice):

Calories: 420
Protein: 4g
Sodium: 180mg

FAQs

Q: Can I make the icing thicker?
Yes, add more powdered sugar for a thicker texture.

Q: How do I store the pound cake?
Keep covered at room temperature for up to 4 days.

Q: Can I freeze it?
Yes — freeze slices unfrosted, then add caramel after thawing.

Conclusion

Southern Caramel Pound Cake is the definition of comfort food baking — simple ingredients, deep flavor, and a caramel icing that makes every bite unforgettable. Whether for holidays, family gatherings, or Sunday supper, this cake is guaranteed to be the star of the table.