Skip to Content
Menu

Caramel-Frosted Pound Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Feb 22, 2017
  • Save
  • Share
  • Jump to Recipe
Sweet and dense, this pound cake comes together with just a few ingredients and stands out with a generous layer of caramel frosting.

Caramel-Frosted Pound Cake

  • Prep Time 45 min
  • Total 4 hr 0 min
  • Servings 16
  • Ingredients 10
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cake

  • 3 cups sugar
  • 1 cup butter or margarine, softened
  • 6 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 3 cups Gold Medal™ all-purpose flour
  • 1 cup whipping cream

Caramel Frosting

  • 1 1/2 cups sugar
  • 1/2 cup butter (do not use margarine)
  • 1/2 cup milk
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • Step 
    2
    In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
  • Step 
    3
    Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Step 
    4
    In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

Nutrition

540 Calories
26g Total Fat
5g Protein
75g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Total Fat
26g
0%
Saturated Fat
15g
0%
Sodium
189mg
0%
Total Carbohydrate
75g
0%
Dietary Fiber
0g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 4 Other Carbohydrate; 5 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved