Sour Cream Pound Cake with Caramel Frosting

 

Sour Cream Pound Cake with Caramel Frosting

There’s something timeless and deeply comforting about a classic sour cream pound cake — the kind that fills your kitchen with the warm, buttery aroma of homemade baking and reminds you of gatherings where dessert was the highlight of the meal. This Sour Cream Pound Cake with Caramel Frosting is a dessert that embodies that same nostalgic feeling, pairing the rich, velvety crumb of traditional pound cake with a luscious, silky caramel glaze that drips beautifully down its golden sides. The result is a cake that feels both elegant and deeply homey — perfect for holidays, Sunday dinners, or any time you crave something sweet, rich, and satisfying.

Pound cakes have been a baking staple for centuries. Originally made with a pound each of butter, sugar, eggs, and flour, this dense yet tender cake evolved into many regional variations. The addition of sour cream in this version not only enhances the cake’s moisture and tenderness but also adds a subtle tang that perfectly balances its sweetness. When paired with a creamy caramel frosting, it creates a flavor combination that is both classic and indulgent without being overly heavy.

This recipe strikes the perfect balance between simplicity and sophistication. It’s the kind of dessert that doesn’t require elaborate decoration because its beauty lies in its golden, glossy finish and homemade charm. Every bite melts in your mouth, offering a blend of buttery richness, gentle sweetness, and smooth caramel that makes you close your eyes for a moment just to savor it. The sour cream makes the texture soft and velvety, while the caramel frosting provides that irresistible touch of sweetness and a slightly chewy finish once it sets. It’s the kind of cake that makes people ask for the recipe — and once you make it, you’ll understand why.

Ingredients for the Pound Cake

Before diving into the baking process, it’s important to gather all your ingredients and allow them to come to room temperature. This step ensures even mixing and a smooth, lump-free batter. The ingredients used here are simple but come together beautifully to create a cake that feels luxurious and comforting at once.

• Unsalted butter (room temperature): 1 cup (2 sticks). The foundation of the pound cake, providing richness, moisture, and structure. Room-temperature butter incorporates air when creamed, resulting in a lighter texture.
• Granulated sugar: 3 cups. Adds sweetness and helps create that tender crumb and golden crust pound cakes are famous for.
• Large eggs (room temperature): 6. Eggs contribute to the cake’s richness, structure, and moistness. Adding them one at a time ensures proper emulsification and prevents curdling.
• Full-fat sour cream: 1 cup. This is the ingredient that sets this pound cake apart. It adds moisture and a slight tang, balancing the sweetness and keeping the cake soft even days after baking.
• All-purpose flour (sifted): 3 cups. The structure of the cake comes from the flour, and sifting ensures a light, even texture without lumps.
• Baking soda: ½ teaspoon. Provides a gentle lift, keeping the cake from being overly dense while still maintaining the classic pound cake texture.
• Salt: ¼ teaspoon. A small amount of salt enhances all the flavors, particularly the sweetness and vanilla.
• Vanilla extract: 1 tablespoon. A touch of pure vanilla extract deepens the flavor, bringing warmth and a hint of floral sweetness.

When working with such classic ingredients, quality truly matters. Use real butter, good-quality vanilla extract, and full-fat sour cream to achieve the best results. This cake doesn’t rely on fancy techniques or complex flavor combinations — instead, it celebrates the harmony of simple, wholesome ingredients coming together with care and precision. Once baked, the cake will have a soft golden crust and a dense but melt-in-your-mouth interior — the hallmark of a perfect pound cake.

In the next part, we’ll prepare the batter, bake the cake to perfection, and begin working on the caramel frosting that makes this recipe so special. But before we move on, make sure your oven is fully preheated and your pan is prepared — this step will ensure that your cake bakes evenly and comes out beautifully every time.

Step-by-Step Instructions for Baking the Pound Cake

Now that your ingredients are ready, it’s time to bring everything together to create the most luscious, buttery pound cake you’ve ever tasted. While this recipe follows a classic approach, attention to detail at each step will make all the difference in the texture, flavor, and appearance of your final cake. Take your time, enjoy the process, and you’ll be rewarded with a dessert that tastes as though it came straight from a bakery.

1. Prepare Your Oven and Pan

Begin by preheating your oven to 325°F (163°C). This slightly lower baking temperature allows the pound cake to bake evenly without over-browning on the outside before the inside is set. A slow, gentle bake is key to achieving that dense yet tender crumb pound cakes are known for.

Next, prepare your 10-inch Bundt or tube pan. Generously grease the pan with butter or non-stick spray, making sure to get into every curve and crevice. Lightly dust it with flour, then tap out the excess. This step prevents sticking and ensures your cake releases cleanly once baked, maintaining its beautiful shape.

2. Cream the Butter and Sugar

In a large mixing bowl, add 1 cup (2 sticks) of softened unsalted butter and 3 cups of granulated sugar. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the butter and sugar together on medium speed for about 4–5 minutes, or until the mixture becomes light in color and fluffy in texture.

This creaming step is essential — it incorporates air into the batter, giving the cake its lift and delicate structure. Don’t rush it! Properly creamed butter and sugar should look almost like whipped frosting, with a pale, airy appearance. If you stop too soon, the cake may turn out heavy instead of tender.

3. Add the Eggs

Next, add 6 large eggs, one at a time, beating well after each addition. Each egg should be fully incorporated before adding the next. This gradual addition helps maintain the emulsion between the butter and sugar, keeping the batter smooth and cohesive.

As you add the eggs, you’ll notice the mixture becoming creamier and thicker. Scrape down the sides of the bowl periodically to make sure everything is well mixed — especially the bottom of the bowl, where butter sometimes hides. Once all the eggs are incorporated, the batter should be glossy, pale yellow, and beautifully smooth.

4. Mix in the Sour Cream and Vanilla

Add 1 cup of full-fat sour cream and 1 tablespoon of pure vanilla extract to the bowl. Beat on low speed just until combined. The sour cream adds both moisture and a subtle tang, balancing the sweetness and enhancing the cake’s overall flavor profile. The vanilla deepens the aroma, giving that comforting, bakery-style scent as it bakes.

At this stage, the batter will be thick, rich, and silky. It should fall slowly off the spatula, forming smooth ribbons. If it seems too dense, don’t worry — this is normal for a pound cake. The structure comes from the high ratio of butter and eggs to flour.

5. Combine the Dry Ingredients

In a separate bowl, whisk together 3 cups of sifted all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Sifting is important, as it aerates the flour and prevents lumps. It also helps the dry ingredients incorporate evenly into the wet mixture.

6. Fold in the Dry Ingredients

Gradually add the dry mixture to the wet ingredients, about one cup at a time, mixing on low speed or gently folding by hand. Be careful not to overmix — once the flour disappears, stop stirring. Overmixing can lead to a dense or rubbery texture, as it develops too much gluten in the batter.

When done correctly, the batter will be thick yet smooth, with no streaks of flour. It should feel slightly heavy when lifted with a spatula — that’s a good sign! The dense structure ensures a moist crumb once baked.

7. Pour and Smooth the Batter

Transfer the batter into the prepared Bundt or tube pan. Use a spatula to spread it evenly, smoothing the top so the cake bakes uniformly. Tap the pan lightly on the counter to release any trapped air bubbles, which helps prevent gaps or holes in the finished cake.

8. Bake the Cake

Place the pan in the center of your preheated oven and bake for about 75 to 85 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The baking time may vary slightly depending on your oven, so begin checking around the 70-minute mark. Avoid opening the oven door too often, as temperature fluctuations can cause the cake to sink.

When fully baked, the cake should have a deep golden color and a firm but springy top. The edges may slightly pull away from the pan, and the aroma will fill your kitchen with that unmistakable scent of butter and vanilla — warm, sweet, and utterly irresistible.

9. Cooling the Cake

Once baked, remove the pan from the oven and allow it to cool in the pan for about 10–15 minutes. Then, gently run a thin knife around the edges to loosen it. Carefully invert the cake onto a wire rack to cool completely. Cooling is crucial — if you glaze it too soon, the heat will cause the frosting to melt unevenly.

At this stage, your cake should have a rich, buttery aroma and a beautifully even crumb. It’s soft but sturdy enough to handle the warm caramel glaze you’ll prepare next. The combination of the tangy, moist cake and the sweet, smooth frosting is what transforms this simple dessert into something truly unforgettable.

In the next section, we’ll dive into the creation of the caramel frosting — a golden, glossy glaze that ties everything together with buttery richness and a touch of nostalgia.

How to Make the Perfect Caramel Frosting

Now that your pound cake has cooled and is ready for its finishing touch, it’s time to create the rich, buttery caramel frosting that elevates this dessert from delicious to absolutely unforgettable. This frosting is not overly sweet but beautifully balanced, with deep caramel notes and a velvety smooth texture that drapes over the cake like satin. It sets with a slight crust on top while remaining soft and creamy underneath — pure perfection in every bite.

1. Gather the Ingredients

To make the caramel frosting, you’ll need the following:

• ½ cup unsalted butter
• 1 cup packed brown sugar (light or dark depending on your preferred depth of flavor)
• ¼ cup whole milk or heavy cream
• 1 pinch of salt
• 1½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Make sure to sift the powdered sugar in advance to remove any lumps. This ensures your frosting will be smooth and glossy when poured. Having all your ingredients measured and ready before you begin is crucial, as caramel can move quickly from perfect to overcooked if you get distracted.

2. Melt the Butter and Brown Sugar

In a medium-sized saucepan, add the ½ cup butter and 1 cup brown sugar. Place the pan over medium heat and stir constantly as the butter melts. The sugar should dissolve into the butter, creating a thick, grainy mixture. Continue stirring until it begins to bubble gently — this means the caramelization process is starting.

Let the mixture bubble for about 2 minutes while stirring constantly to prevent burning. You’ll notice the color deepen slightly and the aroma turning richer and more toffee-like. Be careful not to let it burn — caramel can go from golden to bitter in seconds.

3. Add the Milk or Cream

Once the sugar mixture is fully combined, carefully pour in the ¼ cup of whole milk or heavy cream while continuing to stir. The mixture will bubble vigorously at first — this is normal. Keep stirring until it smooths out and becomes glossy and uniform.

Allow the mixture to simmer for about 2 to 3 minutes more, stirring continuously. This step helps develop that signature caramel flavor and thickens the base slightly. Then, remove the saucepan from the heat and add a pinch of salt to balance the sweetness.

4. Incorporate the Powdered Sugar

Slowly whisk in the sifted powdered sugar about ½ cup at a time. Stir continuously until it’s completely smooth. Depending on the humidity or brand of sugar, you might find the frosting too thick — in that case, you can add a tablespoon or two of milk until you reach the desired consistency.

The goal is to achieve a texture that’s pourable but not runny, thick enough to cling slightly as it drips down the sides of the cake. Once you’ve reached this perfect balance, stir in 1 teaspoon of vanilla extract for that final layer of aroma and warmth.

5. Let the Frosting Cool Slightly

Before pouring, let the caramel frosting sit for about 5 to 7 minutes. It should still be warm but slightly thickened. This resting time helps it develop that signature, velvety finish once it sets on the cake.

To test if it’s ready, dip a spoon into the frosting — if it coats the spoon smoothly and drips slowly, you’re good to go. If it runs off too quickly, let it cool a bit longer; if it’s too stiff, warm it gently over low heat and add a teaspoon of milk to loosen it.

6. Pour the Frosting Over the Cake

Place your cooled pound cake on a wire rack set over parchment paper to catch any drips. Slowly pour the warm caramel frosting over the top of the cake, allowing it to cascade naturally down the sides. You can use a spoon or spatula to guide the flow if you want more coverage, but try to keep that organic, homey look — that’s part of the charm.

The frosting will begin to set within a few minutes, forming a shiny, smooth glaze on the surface. As it cools completely, it will firm up slightly but remain soft and luscious underneath. If you want a thicker layer of caramel, you can make an extra half-batch of frosting and pour it over once the first layer sets.

7. Cooling and Serving

Allow the frosted cake to cool completely before slicing. Once cooled, transfer it to a serving platter or cake stand. You’ll notice how the caramel glaze catches the light with a golden sheen, perfectly complementing the rich, buttery cake beneath.

When you slice into it, each piece should have a tight, tender crumb — moist from the sour cream and infused with that subtle tang — paired with the rich sweetness of the caramel. The flavor combination is timeless: buttery, creamy, slightly tangy, and deeply caramelized.

8. Storage and Serving Tips

To store, cover the cake loosely with plastic wrap or place it in an airtight container. It keeps beautifully at room temperature for up to 3 days, or refrigerated for up to 1 week. Bring it to room temperature before serving for the best texture.

This cake also freezes well. Wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. To thaw, simply let them rest at room temperature for about an hour.

For serving, this cake needs no accompaniment, but it pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of extra caramel sauce. It’s perfect for Sunday dinners, holidays, or any day you want to treat yourself to something homemade and special.

Final Thoughts

This Sour Cream Pound Cake with Caramel Frosting is the kind of dessert that never goes out of style. Its simplicity and warmth make it ideal for family gatherings, while its elegant presentation makes it worthy of any celebration. Each bite delivers the comfort of old-fashioned baking with a rich, modern twist. Whether you’re sharing it with loved ones or enjoying a slice with your morning coffee, it’s guaranteed to bring a moment of pure sweetness to your day.

Expert Baking Tips for the Perfect Pound Cake

To achieve a flawless Sour Cream Pound Cake, attention to detail is key. Even though the recipe is simple, the quality of the final cake depends on precision, patience, and proper technique. Here are some expert tips that professional bakers rely on to make this cake exceptional every single time:

1. Use Room Temperature Ingredients

Every ingredient that goes into your batter — especially the butter, eggs, and sour cream — should be at room temperature. This ensures they emulsify properly, creating a smoother batter that traps air and rises evenly. Cold ingredients tend to curdle the mixture and lead to a dense texture.

2. Cream the Butter and Sugar Thoroughly

This step is the foundation of a light pound cake. Cream the butter and sugar for at least 4 to 5 minutes until the mixture becomes pale, fluffy, and increased in volume. The process incorporates air, giving the cake a soft and tender crumb. Skipping or rushing this step can result in a heavy, compact cake.

3. Measure Flour Correctly

Too much flour is one of the most common mistakes home bakers make. Always spoon flour into your measuring cup and level it with a knife rather than scooping directly from the bag. Scooping compacts the flour, leading to dry, dense results. For ultimate accuracy, use a kitchen scale if you have one — 3 cups of all-purpose flour equals about 360 grams.

4. Don’t Overmix After Adding Flour

Once the flour is added, mix only until incorporated. Overmixing at this stage activates the gluten in the flour, toughening the cake. Stop as soon as there are no visible streaks of flour, then give it one final gentle stir with a spatula to ensure everything is well blended.

5. Proper Pan Preparation

To prevent sticking, grease the Bundt or tube pan generously with butter or nonstick spray, making sure to get into every curve and crevice. Then, dust lightly with flour, tapping out any excess. This helps the cake release cleanly after baking while preserving its beautiful shape.

6. The Baking Process

Bake at a steady 325°F (163°C). Pound cakes are dense, so they require lower temperatures and longer baking times to cook evenly. If your oven tends to run hot, use an oven thermometer and adjust accordingly. Bake on the center rack and avoid opening the oven door for the first 50 minutes, as temperature fluctuations can cause sinking.

7. Check for Doneness the Right Way

Insert a wooden skewer or long toothpick into the center of the cake — it should come out clean or with just a few moist crumbs. The cake should also pull slightly away from the sides of the pan. If you see wet batter, continue baking and check again after 5 to 10 minutes.

8. Cooling and Releasing

Once baked, allow the cake to cool in the pan for 15 minutes. Then carefully invert it onto a wire rack. If you try to remove it too soon, it may break apart; if you wait too long, it can stick to the pan. This short resting time is the sweet spot for a perfect release.

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Common Mistakes to Avoid

Even experienced bakers sometimes face challenges when making pound cakes. Here are the most common issues and how to prevent them:

• Dense Texture: Usually caused by under-creaming butter and sugar or adding cold ingredients.
• Dry Crumb: Too much flour or overbaking are the main culprits. Always measure carefully and test for doneness early.
• Cracked Top: A slight crack is normal in pound cakes, but deep splits often come from baking at too high a temperature. Make sure your oven temperature is accurate.
• Cake Sticking to Pan: This can happen if the pan isn’t greased thoroughly or if the cake cools too long in the pan.
• Overly Sweet Frosting: Balance the caramel glaze with a pinch of salt and don’t skip the vanilla extract for depth of flavor.

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Creative Variations and Flavor Twists

Once you’ve mastered the classic version, you can easily customize your Sour Cream Pound Cake to suit different occasions or flavor preferences. Here are a few delightful ideas to experiment with:

• Nutty Caramel Pound Cake: Stir in ½ cup of finely chopped pecans or walnuts into the batter for a rich, nutty crunch that complements the caramel frosting beautifully.
• Lemon Glazed Pound Cake: Replace vanilla extract with 2 tablespoons of fresh lemon juice and add zest from one lemon. Skip the caramel glaze and top with a tangy lemon drizzle instead.
• Maple-Caramel Version: Add 1 tablespoon of pure maple syrup to your caramel frosting for a deeper, smoky sweetness — perfect for autumn gatherings.
• Chocolate Drizzle: Melt ½ cup of dark chocolate and drizzle it lightly over the cooled caramel glaze for an elegant, dual-flavor finish.
• Coconut Caramel Cake: Sprinkle toasted coconut flakes over the top of the frosted cake for a tropical twist.

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Serving and Presentation Ideas

This cake can stand proudly on its own, but a little thoughtful presentation can make it truly stunning for special occasions. Here’s how to elevate its serving style:

1. For Everyday Enjoyment

Serve generous slices with hot coffee, tea, or even a glass of cold milk. The creamy texture and balanced sweetness make it a perfect midday treat or a comforting dessert after dinner.

2. For Holidays or Special Occasions

Garnish the top with caramel shards, a sprinkle of flaky sea salt, or candied pecans for an impressive finish. You can also dust the cake lightly with powdered sugar before pouring the caramel glaze for an extra layer of beauty.

3. For an Elegant Dessert Table

Serve slices on small dessert plates with a swirl of whipped cream and a few berries on the side. The combination of fruit acidity and rich caramel flavor creates a delightful balance.

4. For Gift-Giving

This pound cake travels and stores beautifully. Wrap it tightly in parchment and place it in a decorative tin or box. Add a small jar of caramel sauce or a note with reheating instructions — it makes a thoughtful, homemade gift that anyone would love to receive.

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Final Words

The Sour Cream Pound Cake with Caramel Frosting is a timeless dessert that combines the comfort of traditional Southern baking with the sophistication of a caramel glaze. Its perfect crumb, golden crust, and rich flavor make it a recipe worth keeping in your collection forever. Whether you’re a seasoned baker or just starting out, this cake offers the kind of warmth and satisfaction that only homemade desserts can bring. Share it with family, serve it with pride, and watch it become one of your most requested recipes.