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Delicious slice of Southern caramel pound cake with a rich caramel glaze

Southern Caramel Pound Cake

This Southern Caramel Pound Cake is a comforting dessert that brings warmth and joy to every gathering. It’s easy to make and always a crowd-pleaser, featuring a rich caramel icing that drapes beautifully over the cake.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened Using unsalted lets you control the salt better.
  • 1/2 cup shortening For a light and tender crumb!
  • 3 cups granulated sugar
  • 5 large eggs Add one at a time to ensure smooth batter.
  • 3 cups all-purpose flour
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
For the icing
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup whole milk
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, combine the softened butter, shortening, and sugar. Use an electric mixer or a whisk to blend until the mixture is light and fluffy.
  2. One at a time, add the eggs to the mixture, making sure each one is fully incorporated before adding the next.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Add the vanilla extract.
  5. Pour the batter into a greased Bundt pan, smoothing the top with a spatula.
Baking
  1. Bake in a preheated oven at 325 degrees F for 75-90 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean.
  2. Let the cake cool completely in the pan.
Icing
  1. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until melted.
  2. Add the milk and let it come to a gentle boil for about 2 minutes.
  3. Remove from heat and whisk in the powdered sugar and vanilla until smooth and glossy.
Serving
  1. Pour the warm caramel icing generously over the cooled cake.
  2. Serve warm, optionally garnished with vanilla ice cream or whipped cream.

Notes

Time-Saving Trick: Prepare the batter the night before and store it in the fridge. For a little extra flair, consider adding a teaspoon of cinnamon to the batter or folding in chocolate chips.