Print

Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that captures the essence of homemade goodness. This cake features a moist and tender crumb, thanks to the unique addition of sour cream, making it perfect for any occasion—whether it’s a festive celebration or a cozy family gathering. The luscious caramel frosting adds an irresistible sweetness that beautifully complements the rich flavor of the pound cake.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tsp salt
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 cup unsalted butter (for frosting)
  • 2 cups packed light brown sugar
  • ½ cup whole milk
  • ½ tsp salt (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 325F (163C) and grease a tube or Bundt pan.
  2. In a bowl, cream together softened butter and granulated sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In another bowl, sift flour, baking soda, and salt; gradually add to the creamed mixture alternately with sour cream.
  5. Stir in vanilla extract until fully combined.
  6. Pour batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes; check doneness with a toothpick.
  7. Cool in the pan for 15 minutes before transferring to a wire rack.
  8. For frosting, melt butter in a saucepan, then stir in brown sugar and salt; add milk and simmer before mixing in powdered sugar and vanilla until smooth.
  9. Frost cooled cake immediately.

Nutrition

Find it online: https://sweetrecipetime.com/sour-cream-pound-cake-with-caramel-frosting/