Delicious Pound Cake Recipe for Your Sweet Cravings

Welcome, foodies! Do you want to taste a cake so soft, spongy, and velvety that it melts in your mouth and leaves you craving for more? Look no further! I am ecstatic to share with you my Baba’s Pound Cake Recipe. You might have tried different types of cakes before, but this one is unique. It has a history, a distinct flavor, and a story to tell.

Baba’s Pound Cake has its origins in France. The cake was initially created as a yeast cake soaked in rum syrup called Baba Au Rhum or Rum Baba. However, the cake recipe was later adapted in England and became what we know as Baba’s Pound Cake. It’s a modification of the original recipe, which is made with eggs, flour, sugar, unsalted butter, and flavored rum.

Every time I bake this cake, I’m transported back to my childhood memories of having teatime hot milk cakes with Baba. We would sit together and indulge in bite-sized pieces of the soft spongy teatime delight while sharing stories and bonding over our love for food.

My Baba’s Pound Cake Recipe is easy to make, and you won’t need any fancy ingredients or equipment. All you need is a bundt cake pan, flour, baking powder, sugar, salt, eggs, vanilla extract, water, unsalted butter, cream cheese (optional), and rum syrup for soaking the cake.

I encourage you to try this delightful dessert at home; Your taste buds will thank you for it. So roll up your sleeves and let’s get started on making an incredible treat that you’ll want to make over and over again. Trust me; this is one recipe you don’t want to miss!

Why You’ll Love This Recipe

Baba's Pound Cake
Baba’s Pound Cake

Hello, my fellow foodies! Let me introduce you to the Baba’s Pound Cake Recipe, which is a scrumptious British tea-time staple that you’ll certainly fall in love with. This cake is perfect to be served on numerous occasions, such as festive gatherings or a peaceful evening with your loved ones while sipping hot tea.

What makes this recipe stand out is its soft and spongy texture that melts as soon as it touches your tongue. With its crumbly and velvety texture, it’s not only the best addition to your food table but will also surely satisfy your sweet tooth cravings.

This pound cake recipe also has a delightful twist – soaked in rich rum syrup. The subtle hints of the flavored rum give off an aroma that will welcome you even before you take the first bite. Trust me when I say, one piece just won’t be enough!

Furthermore, the recipe itself is simple and easy to follow, making it perfect for beginners in baking. It involves some basic steps like mixing the dry ingredients with wet ones and baking them in a Bundt cake pan.

What’s more? This recipe also allows for numerous flavor variations. You can replace the traditional rum-flavored syrup with Amaretto or go for a peanut butter pound cake if you crave something different.

So why will you love this Baba’s Pound Cake Recipe? Because it’s easy to make yet delicious, with endless possibilities for variations. The soft spongy texture combined with the rich aroma and decadent flavor of the rum syrup is sure to make your taste buds dance with delight. It is indeed an all-time classic British dessert that will steal your heart away!

Ingredient List

 A slice of heaven on a plate
A slice of heaven on a plate

Before we start with the Baba’s Pound Cake recipe, let’s take a look at what ingredients you will need.

For the cake:

  • 3 cups of cake flour

  • 1 tbsp of baking powder

  • 1/2 tsp of salt

  • 1 cup (226 grams) unsalted butter, room temperature

  • 4 oz (113 grams) cream cheese, room temperature

  • 3 cups (600 grams) granulated sugar

  • 6 large eggs, at room temperature

  • 1 tsp pure vanilla extract

For the rum syrup:

  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 ml) water
  • 1/2 cup flavored rum of your preference.

For this recipe, baba au rhum can also be used instead of flavored rum for the syrup.

This ingredient list is essential to bake a spongy and moist pound cake. Let’s get ready to create Baba’s Pound Cake masterpiece!

The Recipe How-To

 Moist, rich, and buttery goodness
Moist, rich, and buttery goodness

Preheat the oven to 325°F (160°C). Grease a 10-inch bundt cake pan generously with unsalted butter.

Cream together 2 sticks (1 cup) unsalted butter and 8 oz. cream cheese until smooth—or at least mostly smooth. There may still be a few stubborn lumps of cream cheese hiding in there, but don’t fret too much about it.

With the mixer running on medium speed, stream in 2 cups of granulated sugar, continuing to mix until the contents of the bowl become very light and almost white in appearance, about 3 minutes on a stand mixer or 5 minutes using a handheld mixer.

Now add in the eggs one by one: first break an egg into a small bowl or measuring cup, then tip it into the mixer bowl. Mix thoroughly after each addition. Add one teaspoon vanilla extract with the third egg.

Sift together 3 cups cake flour, 1 tsp. baking powder, and 1 tsp. salt in a medium bowl. Now gradually add these dries to your mixer bowl while you mix at medium-low speed. Start and end with flour, mixing just enough each time to incorporate fully before adding more.

Finally, pour your batter into your prepared bundt pan, smoothing it out with a spatula as needed. Pop your pound cake into your preheated oven for about 75-85 minutes, depending on your pan shape and individual oven temperature variability. You’ll know it’s done when the top is golden brown and is soft spongy teatime hot milk cake recipe springs back when gently pressed with your fingertip or when an inserted toothpick comes out clean.

Allow the pound cake to cool in its pan for at least 20 minutes before attempting to invert it onto a serving platter.

Once your pound cake has cooled, you can choose to make a simple rum syrup by boiling together 1 cup water, 2 cups granulated sugar, and 1/4 cup flavored rum until the mixture thickens slightly, then spooning it gradually over the cake that has released from the pan. Let cake soak in between applications until all the syrup has been used up, giving the cake at least a few hours to fully absorb all that deliciousness.

Serve your cake with some lightly whipped cream or ice cream on the side for ultimate indulgence!

Substitutions and Variations

 Perfect for any occasion or no occasion at all
Perfect for any occasion or no occasion at all

If you’re looking to switch up the flavors of this classic baba pound cake recipe, there are a few substitutions and variations you can try.

1. Flavored Rum – While this recipe calls for plain rum, feel free to experiment with different flavored rums. Pineapple rum, coconut rum or banana rum could add an extra layer of deliciousness.

2. Sour Cream – Instead of cream cheese, swap it out for some sour cream to get a tangier flavor and lighter texture.

3. Vanilla Bundt – The recipe uses a basic bundt pan but if you happen to have a vanilla-flavored bundt pan, then it’s a great opportunity to add an extra zesty twist to your cake.

4. Amaretto Baba Cake – For something a little different, try adding amaretto instead of rum in the syrup on top of it.

5. Peanut Butter Pound Cake – To give your dish a more distinct flavor, substitute the cream cheese with peanut butter in the batter.

6. Sponge Cake – If you want something more light and fluffy, opt for sponge cake instead of a pound cake as a base recipe.

7. Plum Bun Recipe – Add plums or dried cranberries to the batter before baking for a new fruity twist on this delicious classic dessert!

8. Imperial Sugar – Swap out granulated sugar with Imperial sugar and experience the difference it makes!

9. Yeast Cake – Consider making this recipe with yeast instead of baking powder so you end up with that soft spongy texture which is perfect for tea time hot milk recipes!

No matter which substitution or variation you choose, be sure to follow the base recipe’s cooking information and ingredient measurements closely for the best possible results.

Serving and Pairing

 A classic British dessert that never gets old
A classic British dessert that never gets old

Now that your delicious baba pound cake is out of the oven, it’s time to savor and enjoy every bite. This classic British cake is perfect for any occasion, from teatime to dessert, and pairs well with a variety of flavors.

For a simple yet elegant presentation, dust the cake with powdered sugar and serve it with fresh whipped cream and berries on the side. The coolness of the whipped cream and the tartness of the berries complement the sweet flavor of the cake perfectly.

If you’re feeling adventurous, try serving your baba pound cake with a flavored rum syrup. Pour some warm syrup over each slice and let it soak in for a few minutes before serving. This will add an extra kick of flavor that will please any rum-loving palate.

Another great way to elevate your baba pound cake is by pairing it with vanilla sauce or amaretto cream. These rich, creamy sauces compliment the soft, spongy texture of the cake perfectly, giving you a decadent dessert experience.

For something a little more unconventional, consider pairing your baba pound cake with peanut butter or sour cream. The nutty richness and tangy flavor of these ingredients provide an interesting contrast to the sweetness of the cake.

No matter how you choose to serve and pair your baba pound cake, one thing is for sure – you won’t be disappointed with its soft and delicious flavors that just begs for seconds!

Make-Ahead, Storing and Reheating

 Straight out of Baba's kitchen and into your heart
Straight out of Baba’s kitchen and into your heart

Now that you have perfected Baba’s Pound Cake recipe, it’s time to learn how to store and reheat it properly. This will help you enjoy the leftovers or serve it up at your convenience.

If you plan to make this cake ahead of time, you can easily store it in an airtight container at room temperature for up to three days. You can also freeze the cake for up to three months if stored properly. Simply wrap the cake with plastic and then cling film, and place it in a freezer-safe container.

When reheating the cake, it is best to thaw it in the refrigerator overnight before consuming. If you need to serve it right away, cut a slice from the frozen cake and warm it up in the microwave.

For those who prefer serving their cake warm, simply heat up some rum syrup on low heat and pour it over each slice before serving. This will keep your cake moist and add an extra layer of flavor.

Remember that the texture of the pound cake may change slightly when reheated or stored, so don’t be alarmed if it is not as soft and spongy as when freshly baked. These changes are natural but won’t affect its delicious taste!

Now that you know how easy it is to store and reheat Baba’s Pound Cake recipe, you can have your soft spongy teatime hot milk cake slices anytime you want without having to worry about freshness!

Tips for Perfect Results

 The ultimate comfort food
The ultimate comfort food

When it comes to baking, attention to detail is key. And with a recipe as delicate and intricate as Baba’s Pound Cake, every step counts towards achieving that perfect result. Based on my experience as a chef specializing in British cuisine, here are some tips to help you make the most out of your baking endeavors.

Firstly, make sure you’re using cake flour rather than all-purpose flour. The difference in protein content affects the texture of the cake, making it more tender and soft. If you don’t have cake flour on hand, you can make a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of cornstarch.

When measuring your ingredients, be precise. Use measuring cups and spoons rather than eyeballing the amounts. A slight difference in measurements can alter the taste and texture of the final product.

To ensure your eggs are at room temperature prior to baking, let them sit out for about 30 minutes before beginning to prepare your ingredients. Room-temperature eggs mix better with other liquids and yield a smoother batter.

When creaming butter and sugar together, make sure both are at room temperature for best results. The mixture should be light and fluffy before adding any other ingredients. This can take up to five minutes with an electric mixer.

When adding liquids to dry ingredients (such as when combining the wet and dry mixtures), fold gently so as not to overmix or overwork the batter. Overmixing or excessive folding can result in a tough or less-than-desirable final product.

Finally, be patient! Allow your cake to cool completely before removing it from the pan or slicing into it. Cutting into a warm cake will cause it to crumble and fall apart.

By following these tips, you can achieve that soft spongy texture that makes Baba’s Pound Cake so special. Happy baking!

Bottom Line

So, my friends, now that you have my Baba’s Pound Cake Recipe in your hands, it’s time to put on your aprons and get baking! This delicious cake is perfect for any occasion – from teatime treats to decadent desserts. Pound cake is a classic recipe that will always have a special place in our hearts. But by adding some rum syrup and cream cheese frosting, we’ve elevated the humble pound cake into a luxurious and irresistible Baba’s Pound Cake.

I can guarantee you’ll love how easy it is to create this soft spongy teatime hot milk cake recipe. You won’t regret trying out this recipe. Once you indulge in the warm aroma of vanilla and rum inside your kitchen, there’ll be no turning back. You are sure to impress everyone with this soft, buttery, and flavorful baba cake recipe.

Whether you’re an experienced baker or just starting out, this Baba’s Pound Cake Recipe is sure to be a hit. So why not make it today and share the joy with your loved ones? Take pride in your accomplishments of creating the best bundt pan cake ever! Trust me when I say that this classic dessert will never go out of style.

In conclusion, remember that cooking isn’t just about ingredients and measurements; it’s about love and passion for food as well. So go ahead and bake with joy knowing that you’re creating something special every single time.

Baba's Pound Cake

Baba’s Pound Cake Recipe

This is my mother's recipe, it is remarkable in that it 'never' gets stale. It doesn't last long enough in our house but she states that it keeps for weeks. The 'secret' is the cream cheese in the recipe. This cake can be varied in numerous ways, from adding cherries to nuts to chocolate chips to coconut. Let your imagination be your guide!!
Course Dessert
Cuisine American
Keyword < 15 Mins, Dessert, Easy
Prep Time 10 minutes
Cook Time 1 minute
Calories 692.5kcal


  • 1 lb butter
  • 8 ounces cream cheese
  • 3 cups sugar
  • 6 eggs
  • 3 cups cake flour
  • 1 1 teaspoon lemon flavoring or 1 teaspoon coconut flavoring
  • 1 dash salt


  • Cream the butter, cream cheese and sugar until light and fluffy. Add the eggs two at a time with the flour, flavoring and salt. Mix well. If adding cherries, nuts, chips or coconut be sure to toss them with a tablespoonful of flour to keep them from sinking to the bottom of the cake while baking.
  • Bake in a pre-heated 250°F oven for 1 hour. Increase the temperature to 300°F and bake for an additional 45 minutes. Cool 20 minutes in the pan and then remove to finish cooling on a rack.
  • To serve you can either dust with powdered sugar or top with a glaze of your choice. We like a lemon glaze or a cream cheese based glaze on ours!


Serving: 166g | Calories: 692.5kcal | Carbohydrates: 77.5g | Protein: 7.7g | Fat: 40.1g | Saturated Fat: 24.4g | Cholesterol: 207.9mg | Sodium: 322.5mg | Fiber: 0.6g | Sugar: 50.4g

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