Ruth’s Pound Cake with Caramel Frosting

Ingredients:

For the Pound Cake:

3 sticks (1 ½ cups or 340g) unsalted butter, softened

1 (8 oz) package cream cheese, softened

3 cups (600g) granulated sugar

6 large eggs, room temperature

3 cups (360g) all-purpose flour

½ tsp salt

1 tbsp vanilla extract

For the Caramel Frosting:

1 stick (½ cup or 113g) unsalted butter

1 cup (220g) light brown sugar, packed

¼ cup (60ml) whole milk or evaporated milk

Pinch of salt

1 ½ – 2 cups (180–240g) powdered sugar, sifted

½ tsp vanilla extract

Instructions:

✅ Make the Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch tube or Bundt pan.

Cream Butter & Cream Cheese:

In a large bowl, beat butter and cream cheese until smooth and creamy (about 2–3 minutes).

Add Sugar:

Gradually beat in the sugar until light and fluffy (about 4–5 minutes).

Add Eggs One by One:

Beat in eggs one at a time, mixing well after each.

Add Vanilla:

Stir in vanilla extract.

Add Flour:

Gradually add flour and salt, mixing until just combined. Don’t overmix.

Bake:

Pour batter into the prepared pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Cool:

Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Caramel Frosting:

In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly for 2 minutes.

Stir in milk and a pinch of salt. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.

Remove from heat and cool for about 5 minutes.

Add vanilla, then gradually whisk in powdered sugar until smooth and spreadable. Add more sugar if too thin, or a splash of milk if too thick.

Pour or spread warm frosting over the cooled cake. Work quickly—it sets fast!