Sour cream pound cake with Carmel frosting

Sour Cream Pound Cake with Caramel Frosting is the ultimate comfort dessert that brings together the richness of a buttery, dense pound cake with the indulgent sweetness of homemade caramel frosting. A timeless Southern classic, this cake is perfect for family gatherings, holidays, or simply as a treat to elevate your everyday baking. The sour cream in the cake adds an incredible moistness and a slight tang that beautifully balances the sweetness of the frosting. Whether you’re a seasoned baker or a novice looking for a rewarding project, this recipe is sure to become a staple in your kitchen.

Ingredients

For the Sour Cream Pound Cake:

• 3 cups all-purpose flour, sifted

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 1 cup sour cream, room temperature

• 1 tablespoon pure vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter

• 2 cups packed light brown sugar

• ½ cup whole milk

• 1 teaspoon vanilla extract

• 4–5 cups powdered sugar, sifted

Preparation

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Generously grease and flour a Bundt pan or two 8-inch round cake pans. Set aside.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents.

Step 3: Cream Butter and Sugar

In a large mixing bowl, using a hand or stand mixer, cream together the butter and granulated sugar on medium-high speed until light and fluffy, about 4–5 minutes. This aeration step is critical for a light texture.

Step 4: Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.

Step 5: Combine Wet and Dry

Reduce the mixer speed to low. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix in the vanilla extract. The batter should be thick and silky.

Step 6: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Caramel Frosting Preparation

Step 1: Melt Butter

In a heavy-bottomed saucepan over medium heat, melt the butter completely.

Step 2: Add Sugar and Milk

Stir in the brown sugar and milk. Bring the mixture to a gentle boil while stirring constantly. Once it reaches a boil, reduce heat and let it simmer for 2–3 minutes.

Step 3: Remove from Heat

Remove from heat and stir in the vanilla extract. Let the mixture cool slightly (about 5 minutes) before adding powdered sugar.

Step 4: Whisk in Powdered Sugar

Gradually whisk in the powdered sugar until the frosting reaches a thick, spreadable consistency. You can add more milk if it becomes too stiff.

Step 5: Frost the Cake

Spread the caramel frosting generously over the cooled pound cake using a spatula. Work quickly, as caramel frosting tends to set fast.

Variation

• Nutty Crunch: Add 1 cup of chopped pecans or walnuts to the batter or sprinkle on top of the frosting for added texture.

• Chocolate Drizzle: For a decadent twist, drizzle melted dark chocolate over the caramel frosting.

• Fruit-Infused: Mix in ½ cup of mashed bananas or applesauce to the batter for a fruity undertone.

• Spiced Version: Add 1 tsp of cinnamon and ½ tsp of nutmeg to the dry ingredients for a warm, autumn-inspired version.

Cooking Note

This cake is best baked low and slow. The dense batter needs ample time to cook through evenly without over-browning. Keep an eye on it toward the end of baking and tent with foil if necessary to prevent the top from darkening too quickly. Always let the cake cool fully before frosting to avoid melting the caramel.

Serving Suggestions

• Serve warm slices with a scoop of vanilla bean ice cream or whipped cream for an extra treat.

• Pair it with coffee or a tall glass of milk as a delightful afternoon snack.

• Garnish with a sprinkle of sea salt or a drizzle of extra caramel sauce for presentation and flavor.

Tips

• Always use room temperature ingredients to ensure better emulsification.

• For a smoother frosting, sift the powdered sugar before adding.

• If your caramel frosting hardens too quickly, warm it gently and stir until smooth again.

• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

• You can freeze the cake (unfrosted) for up to 2 months. Wrap it tightly in plastic wrap and foil.

Prep Time: 20 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 45 minutes

Nutritional Information (Per Slice — based on 12 servings)

• Calories: ~570 kcal

• Protein: ~6g

• Sodium: ~210mg

Note: Nutritional values are approximate and may vary depending on ingredients and portion sizes.

FAQs

Q: Can I use Greek yogurt instead of sour cream?

A: Yes, full-fat Greek yogurt can be a good substitute. It may slightly alter the texture but still yields a moist cake.

Q: Why did my cake sink in the middle?

A: This can happen if the oven temperature is too high or the cake was underbaked. Ensure even temperature and test for doneness.

Q: Can I use store-bought caramel frosting?

A: You can, but homemade caramel frosting adds a fresh, rich flavor that truly elevates the cake.

Q: Is this cake suitable for layering?

A: Absolutely. You can bake the batter in round pans and layer it with frosting between tiers for an elegant presentation.

Q: Can I make this cake gluten-free?

A: Yes, use a 1:1 gluten-free baking flour blend. Be aware that texture may vary slightly.

Conclusion

Sour Cream Pound Cake with Caramel Frosting is more than just a dessert—it’s a celebration of texture, flavor, and tradition. The buttery crumb of the pound cake paired with the rich, velvety caramel frosting makes it a show-stopping treat suitable for any occasion. Its straightforward preparation, nostalgic flavor, and beautiful presentation ensure it will become a treasured recipe in your repertoire. Whether you’re baking for a crowd or indulging solo, this cake is guaranteed to impress with its comforting, decadent allure.

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