Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a rich, moist, and flavorful cake that embodies the essence of classic Southern baking. The combination of buttermilk and sour cream ensures a tender crumb, while the homemade caramel icing adds a decadent, buttery sweetness that melts in your mouth. This cake is perfect for special occasions, family gatherings, or as an indulgent treat with coffee or tea. The deep caramel flavor of the frosting complements the soft and dense cake beautifully, making it a cherished dessert in many Southern homes.
Ingredients:
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
For the Southern Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 to 4 cups powdered sugar, sifted
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, followed by the buttermilk, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 2: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 3: Prepare the Caramel Icing
- In a heavy-bottomed saucepan over medium heat, melt the butter.
- Add the brown sugar and cook, stirring constantly, for about 2 minutes.
- Pour in the milk, bring to a gentle boil, and cook for another 3 minutes.
- Remove from heat and stir in the vanilla extract.
- Gradually whisk in the sifted powdered sugar until smooth and spreadable.
Step 4: Frost the Cake
- Once the cake is completely cooled, spread the caramel icing evenly over the top and sides.
- Let the icing set before slicing and serving.
Variations
- Nutty Addition: Fold in 1 cup of chopped pecans or walnuts into the batter for extra crunch.
- Chocolate Twist: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey version.
- Spiced Caramel: Mix in a pinch of cinnamon or nutmeg into the icing for a warm, spiced flavor.
- Salted Caramel: Sprinkle sea salt over the icing for a sweet-and-salty contrast.
Cooking Notes:
- Always use room-temperature ingredients for even mixing and a smoother batter.
- To prevent overbaking, check the cake 5 minutes before the suggested baking time.
- If the caramel icing thickens too much, warm it slightly over low heat while stirring.
- For a more intense caramel flavor, let the sugar cook slightly longer before adding the milk.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream.
- Pair with a cup of hot coffee or Southern sweet tea.
- Garnish with fresh berries or a drizzle of extra caramel sauce.
- Serve with a dollop of whipped cream for added lightness.
Tips:
- If you don’t have buttermilk, make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- To prevent sticking, generously grease and flour the cake pan.
- Allow the cake to cool completely before frosting to avoid melting the icing.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Nutritional Information:
Calories: 480 per slice
Protein: 5g
Sodium: 220mg
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day in advance and store it in an airtight container. Add the caramel icing just before serving for the freshest taste.
Q: How do I make the caramel icing smoother?
A: Sifting the powdered sugar before adding it to the caramel helps achieve a silky texture. If lumps form, whisk vigorously or strain through a fine-mesh sieve.
Q: Can I freeze this cake?
A: Yes! Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before adding the icing.
Q: What can I use instead of sour cream?
A: You can substitute sour cream with Greek yogurt for a similar texture and taste.
Q: How can I prevent my caramel icing from getting grainy?
A: Stir constantly while cooking to dissolve the sugar properly. Also, avoid overheating, which can cause crystallization.
Conclusion
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a show-stopping dessert that brings comfort and indulgence to any occasion. Its rich, buttery cake base pairs wonderfully with the smooth, luscious caramel icing, creating a dessert that is as beautiful as it is delicious. Whether you enjoy it on its own or with your favorite toppings, this Southern classic is sure to impress. Follow the detailed steps and tips to achieve the perfect balance of texture and flavor, and enjoy a slice of homemade goodness!
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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Total Time: 1 hour 30 minutes
Ingredients
Ingredients:
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
For the Southern Caramel Icing:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 to 4 cups powdered sugar, sifted
Instructions
Preparation:
Step 1: Prepare the Cake Batter
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream, followed by the buttermilk, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Step 2: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 3: Prepare the Caramel Icing
- In a heavy-bottomed saucepan over medium heat, melt the butter.
- Add the brown sugar and cook, stirring constantly, for about 2 minutes.
- Pour in the milk, bring to a gentle boil, and cook for another 3 minutes.
- Remove from heat and stir in the vanilla extract.
- Gradually whisk in the sifted powdered sugar until smooth and spreadable.
Step 4: Frost the Cake
- Once the cake is completely cooled, spread the caramel icing evenly over the top and sides.
- Let the icing set before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 480 per slice
- Sodium: 220mg
- Protein: 5g