Ingredients

Scale

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

Instructions

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.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes

Nutrition

Calories: 570 kcal
Sodium: 210mg
Protein: 6g