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.
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
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
