Gâteau Baptiste Pound Cake with Caramel Glaze
Description:
A moist, buttery pound cake with a tender crumb, flavored with vanilla and cream, and topped with a luscious homemade caramel glaze that melts over the top. Perfect for celebrations, coffee breaks, or Sunday desserts.
Ingredients
For the Pound Cake:
2 ½ cups (315 g) all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 cup (230 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) heavy cream or whole milk
1 tbsp pure vanilla extract
Optional:
½ tsp almond extract (for extra flavor)
A pinch of nutmeg (for warmth)
For the Caramel Glaze:
½ cup (115 g) unsalted butter
1 cup (220 g) brown sugar, packed
¼ cup (60 ml) heavy cream
1 tsp vanilla extract
1 cup (120 g) powdered sugar, sifted
Instructions
Step 1: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy (about 3–4 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract (and almond extract if using).
6. Alternate adding the dry ingredients and the cream (or milk), beginning and ending with the flour mixture.
Example: flour → milk → flour → milk → flour.
7. Mix until just combined — do not overmix.
Step 2: Bake the Cake
1. Pour the batter evenly into the prepared pan.
2. Smooth the top and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Step 3: Make the Caramel Glaze
1. In a small saucepan, melt the butter over medium heat.
2. Add brown sugar and cook while stirring for 2 minutes, until it begins to bubble.
3. Slowly whisk in the heavy cream, and continue to stir for another 2 minutes until smooth.
4. Remove from heat and stir in vanilla extract.
5. Let it cool slightly (about 5 minutes), then whisk in the powdered sugar until smooth and glossy.
6. If the glaze thickens too much, add 1–2 teaspoons of cream to thin it out.
Step 4: Glaze the Cake
1. Place the cooled cake on a serving plate.
2. Pour the warm caramel glaze slowly over the top, letting it drip beautifully down the sides.
3. Allow the glaze to set for about 10–15 minutes befo
re slicing.
Serving Suggestions
Serve with whipped cream or vanilla ice cream.
Add toasted pecans or sea salt flakes on top
