Few desserts capture the warmth and comfort of Southern baking quite like a Caramel Pound Cake with Southern Caramel Icing. This cake is the perfect blend of buttery richness, golden caramel sweetness, and that dense, velvety texture every pound cake lover dreams of. From Sunday dinners to holiday gatherings, it’s a showstopping dessert that never fails to impress.
The cake itself is classic—moist, tender, and perfectly balanced between light and rich. But it’s the Southern caramel icing that truly steals the show: thick, creamy, and decadently smooth, cascading down the cake like molten gold. If you’ve ever tasted a true Southern caramel icing, you know it’s more than frosting—it’s pure nostalgia on a plate.
This recipe walks you through every step of making the ultimate caramel pound cake, complete with tips for perfect texture, storage, and serving ideas.
Why You’ll Love This Recipe
Deep, Buttery Flavor
The blend of butter and shortening gives this cake a balanced richness—soft but never greasy, light but satisfying.
A True Southern Classic
This recipe embodies Southern baking tradition, passed down through generations, where simplicity meets elegance.
Caramel Lovers’ Dream
The homemade caramel icing is smooth, buttery, and sweet with a touch of salt that elevates the flavor beautifully.
Perfect for Every Occasion
Whether it’s a potluck, holiday feast, or just a sweet treat after dinner, this cake brings warmth to every table.
Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (or replace with another ½ cup butter)
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk for a richer flavor)
- 2 teaspoons vanilla extract
Caramel Icing Ingredients
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream (or evaporated milk)
- Pinch of salt
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan thoroughly, ensuring every corner and groove is coated to prevent sticking.
Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, beat butter, shortening, and sugar on medium speed for about 5 minutes until the mixture becomes light, creamy, and pale. This process incorporates air into the batter, giving your cake its signature tender crumb.
Step 3: Add Eggs One at a Time
Add eggs one by one, mixing well after each addition. This ensures they blend smoothly into the butter mixture without curdling or separating.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. This helps evenly distribute the leavening agents and ensures a consistent texture.
Step 5: Combine the Batter
Add the dry ingredients alternately with milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition, just until combined. Overmixing can lead to a dense cake.
Step 6: Add Vanilla
Stir in vanilla extract to infuse the batter with warm, aromatic flavor.
Step 7: Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown with a slightly crisp edge.
Allow the cake to cool in the pan for 15 minutes, then gently turn it out onto a wire rack. Let it cool completely before glazing.
Make the Southern Caramel Icing
Step 1: Melt the Butter and Sugar
In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for about 2 minutes, stirring constantly, until the sugar begins to dissolve and the mixture smells rich and caramelized.
Step 2: Add the Cream
Slowly whisk in heavy cream (or evaporated milk) and a pinch of salt. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2–3 minutes until slightly thickened.
Step 3: Cool Slightly
Remove the pan from heat and allow it to cool for about 5 minutes—you want it warm, not hot, before adding powdered sugar.
Step 4: Finish the Icing
Add vanilla extract, then gradually whisk in sifted powdered sugar, 1 cup at a time, until the icing reaches a smooth, pourable consistency.
- If it’s too thick, add a splash more cream.
- If it’s too thin, whisk in more powdered sugar until perfect.
Step 5: Glaze the Cake
Pour the warm caramel icing generously over the cooled cake, letting it drip down the sides naturally. The glossy, golden coating creates a stunning finish that’s both rustic and elegant.
Variations
Salted Caramel Pound Cake
Add an extra pinch of sea salt to the icing for a modern salted caramel flavor that beautifully balances the sweetness.
Pecan Caramel Pound Cake
Sprinkle chopped toasted pecans over the caramel icing before it sets for a delightful crunch.
Brown Sugar Pound Cake
Replace half the granulated sugar in the cake with light brown sugar for a deeper, molasses-like flavor.
Buttermilk Caramel Cake
Use buttermilk instead of whole milk for extra moisture and a subtle tang that complements the caramel perfectly.
Baking Tips
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for even mixing and better volume.
- Cream Thoroughly: The creaming step is key—take your time to beat the butter and sugar until truly fluffy.
- Do Not Overmix: Once the flour is added, mix only until combined to maintain a tender crumb.
- Check Early: Start checking the cake around 70 minutes; baking times vary depending on pan type and oven.
- Cooling Matters: Always let the cake cool before adding icing—warm cake will melt the glaze too quickly.
Serving Suggestions
- Serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
- Pair with a cup of black coffee or sweet tea for a true Southern experience.
- For holidays, garnish with caramel drizzle and candied pecans for a festive presentation.
- Warm slices briefly in the microwave to enjoy the icing slightly gooey, just like homemade caramel candy.
Storage and Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week when covered tightly.
- Freezer: Wrap the cake (without icing) in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before adding icing.
- Reheat: Warm individual slices in the microwave for 10–15 seconds to soften the caramel.
Nutritional Information (Approximate, per slice)
- Calories: 510
- Total Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 68g
- Sugar: 46g
- Protein: 5g
- Sodium: 210mg
FAQs
Can I make the caramel icing ahead of time?
Yes, you can prepare it a few hours in advance. Warm it gently before pouring so it becomes pourable again.
Can I use margarine instead of butter?
It’s not recommended. Real butter gives this cake its authentic flavor and texture.
My icing turned grainy—what went wrong?
Grainy icing usually happens when the brown sugar isn’t fully melted before adding the cream. Stir continuously and allow it to dissolve completely.
Can I make this cake without shortening?
Yes, simply replace the shortening with the same amount of butter. The cake will be slightly denser but equally delicious.
Why did my cake stick to the pan?
Make sure your pan is well-greased and floured, or use a nonstick baking spray with flour included. Cooling the cake for 15 minutes before turning out helps release it cleanly.
Can I add nuts to the cake batter?
Absolutely! Fold in 1 cup of chopped pecans or walnuts for added crunch and flavor.
Conclusion
The Caramel Pound Cake with Southern Caramel Icing is more than just dessert—it’s a comforting, nostalgic taste of the South. Its rich, buttery base pairs perfectly with the smooth, golden caramel icing that melts in your mouth. Every bite feels like home—warm, sweet, and deeply satisfying.
Whether served at family gatherings, Sunday dinners, or special celebrations, this cake never fails to steal the spotlight. Simple ingredients, traditional technique, and that unforgettable caramel glaze come together to create a dessert that’s truly worth every bite.