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.
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
