Mile High Southern Caramel Pound Cake

If you’re a fan of traditional Southern desserts, then this Mile High Southern Caramel Pound Cake is an absolute must-bake. With its moist, buttery crumb and a rich caramel glaze that melts in your mouth, this towering cake is the epitome of Southern baking tradition. Whether for a family gathering, holiday table, or just a special treat, this recipe guarantees you’ll be serving up slices of heaven!

Let’s dive deep into the steps and ingredients that make this pound cake so unforgettable, and learn how to create a perfect caramel glaze to top it off.

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Ingredients Breakdown

This classic pound cake recipe calls for simple ingredients, but each one plays an essential role in achieving its signature dense yet tender texture and buttery flavor. Here’s a closer look at what you’ll need:

1. Unsalted Butter (2 cups, room temperature)

This cake uses a whopping 4 sticks (or 2 cups) of unsalted butter, which gives it that rich, velvety texture and flavor. Make sure your butter is at room temperature to ensure it creams well with the sugar, which is key to getting a light, airy texture.

2. Granulated Sugar (4 cups)

Pound cakes are known for being sweet, and this recipe calls for 4 cups of granulated sugar. The sugar not only sweetens the batter but also helps create a soft crumb and golden-brown crust as the cake bakes.

3. Vanilla Extract (1 tablespoon)

A full tablespoon of vanilla extract adds a warm, aromatic sweetness to the cake. It enhances the flavor of the butter and sugar, giving the cake its delightful taste.

4. Salt (1 teaspoon)

Though often overlooked, salt plays a vital role in balancing the sweetness of the cake. It helps bring out the other flavors and ensures the cake isn’t too sugary.

5. Large Eggs (8, room temperature)

With 8 large eggs, this cake has a firm structure and luxurious richness. As with the butter, your eggs should be at room temperature to ensure they blend smoothly into the batter, which helps create a uniform texture.

6. Cake Flour (4 1/2 cups)

This recipe calls for cake flour, which has a lower protein content than all-purpose flour. This means it produces a finer, more delicate crumb, which is perfect for pound cakes. If you don’t have cake flour, you can also use White Lily All-Purpose Flour, which is commonly used in the South for delicate cakes.

7. Milk (1 1/3 cups, room temperature)

The milk adds moisture and richness to the cake, ensuring that it isn’t too dense. Again, make sure the milk is at room temperature to avoid curdling the batter and to create a smooth, consistent mixture.

Step-by-Step Directions

Making this Southern classic requires careful attention to detail, but the result is well worth the effort. Here’s how to create your own Mile High Southern Caramel Pound Cake:

1. Preheat the Oven

Preheat your oven to 300°F (150°C). This lower baking temperature allows the cake to bake slowly and evenly, resulting in a rich, golden-brown crust while keeping the interior moist and tender.

2. Prepare the Tube Pan

To ensure easy release from the pan, fit a parchment paper square between the two pieces of your Old Country Kitchenware square tube pan. Brush the pan with pan coat or nonstick spray to further prevent sticking.

3. Cream the Butter and Sugar

In the bowl of a stand mixer, beat the butter and sugar together until the mixture is pale, light, and fluffy. This step is essential because it incorporates air into the batter, giving the cake its light texture despite its dense, buttery base. This should take about 5-7 minutes on medium speed.

4. Add Vanilla, Salt, and Flour

Add the vanilla extract, salt, and 1/2 cup of flour to the creamed butter and sugar. Beating in the flour at this stage helps stabilize the mixture before the eggs are added, preventing curdling.

5. Incorporate Eggs One at a Time

With the mixer running on low speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. This step ensures that the eggs are evenly distributed throughout the batter, which helps create a smooth texture.

6. Add Flour and Milk Alternately

Gradually add 2 cups of flour to the batter, mixing until it just disappears into the batter. Then, slowly drizzle in half of the milk with the mixer still on low speed. Add the rest of the flour, followed by the remaining milk, alternating to ensure a smooth batter.

7. Final Mix and Pour

Scrape the sides and bottom of the bowl to ensure all ingredients are well combined. Beat the batter for another 15 seconds on low to finish mixing. Pour the batter into the prepared tube pan, and gently shake or tap the pan on the counter to release any air bubbles.

8. Bake the Cake

Place the cake on the middle rack of your preheated oven. To prevent any spills or drips, place a baking sheet on the rack below the cake. Bake for 2 1/2 to 2 3/4 hours, or until a skewer inserted into the cake comes out clean. The slow baking process helps the cake develop its signature rich, dense texture while staying moist.

9. Cool and Unmold

Once the cake is finished baking, let it cool for 15 minutes in the pan. To unmold, place the cake over a metal can (like a can of beans or tomatoes) and press down to release the outer piece of the tube pan. When the cake is cool enough to handle, lift or turn it out onto a wire rack and let it cool completely.

Caramel Glaze: The Finishing Touch

No Southern caramel pound cake is complete without a decadent caramel glaze. Here’s how to make the perfect glaze to drape over your cake.

Caramel Glaze Ingredients

• 1 can sweetened condensed milk
• 1 1/2 cups granulated sugar
• 1 1/2 sticks (3/4 cup) unsalted butter

1. Combine Ingredients

In a medium saucepan, combine the sweetened condensed milk, sugar, and butter. Heat the mixture over medium-low heat, stirring frequently to prevent the sugar from burning or sticking to the bottom of the pan.

2. Cook to the Right Temperature

Continue cooking the mixture until it reaches 235° to 240°F (the soft ball stage in candy-making). If you don’t have a candy thermometer, cook the glaze until bubbles begin to break on the surface, then continue cooking for about 8 minutes.

3. Remove from Heat

Once the glaze reaches the correct temperature, remove it from the heat and let it cool slightly. It should still be warm and pourable when you apply it to the cake.

Glazing the Cake

Here’s how to add the sweet, sticky caramel glaze to your Mile High Southern Caramel Pound Cake:

1. Set Up for Glazing

Place the cooled cake on a wire rack set over a heat-proof surface (like a baking sheet) to catch any drips from the glaze.

2. Pour the Glaze

While the caramel glaze is still warm, pour it slowly and evenly over the cake, allowing it to drip down the sides. Use a spatula to help spread the glaze if needed.

3. Let the Glaze Set

Allow the cake to sit until the glaze begins to harden and set. Once the glaze is firm, transfer the cake to a serving plate for slicing and enjoying.

Tips for Success

1. Use Room Temperature Ingredients: Ensuring that the butter, eggs, and milk are at room temperature is key to a smooth, even batter.
2. Don’t Rush the Creaming Process: Properly creaming the butter and sugar is crucial for a light, fluffy texture. Take your time with this step.
3. Monitor the Caramel Glaze: Keep an eye on the caramel glaze as it cooks to avoid burning. If you don’t have a candy thermometer, use the visual cues to gauge when it’s ready.
4. Let the Cake Cool Completely: Before glazing, make sure the cake is fully cooled to prevent the glaze from sliding off.

Conclusion: A Show-Stopping Southern Dessert

This Mile High Southern Caramel Pound Cake is a true labor of love, but the result is well worth the effort. With its rich, buttery crumb and a sweet caramel glaze, this cake is perfect for any special occasion or when you want to treat yourself to something extra indulgent.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an added layer of decadence, or simply enjoy it on its own with a hot cup of coffee. However you slice it, this Southern classic will have you coming back for more!