Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that brings comfort and joy to any occasion. This luscious cake combines the richness of sour cream with the luxurious sweetness of caramel frosting. Perfect for birthdays, holidays, or a simple family gathering, this recipe is sure to impress with its moist texture and decadent flavor.

Why You’ll Love This Recipe

• Moist and Tender: The addition of sour cream ensures that every bite is soft and moist.
• Rich Flavor: The combination of butter and sugar creates a rich flavor profile, making it irresistible.
• Versatile Frosting: The fudge-like caramel frosting can be adjusted for sweetness, making it suitable for any palate.
• Easy to Make: With straightforward instructions, even novice bakers can achieve delicious results.
• Perfect for Sharing: This cake is large enough to serve a crowd, making it ideal for gatherings.

Tools and Preparation

Before you dive into baking your Sour Cream Pound Cake with Caramel Frosting, gather your essential tools. Having everything ready will streamline the process and enhance your baking experience.

Essential Tools and Equipment

• Tube pan or Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Heavy saucepan
• Wire rack

Importance of Each Tool

• Tube pan or Bundt pan: These pans provide even cooking and create a beautiful shape for your cake.
• Electric mixer: Saves time and effort when creaming butter and sugar together until fluffy.
• Heavy saucepan: Ensures even heat distribution when preparing the caramel frosting.

Ingredients

For the Sour Cream Pound Cake

• 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

For the Caramel Frosting (Fudge-like & Spreadable)

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup whole milk (or evaporated milk for deeper flavor)
• 1/4 tsp salt
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

How to Make Sour Cream Pound Cake with Caramel Frosting

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a tube pan or Bundt pan to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl:
1. Use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy—about 5 minutes.
2. Add eggs one at a time, beating well after each addition.

Step 3: Prepare Dry Ingredients

In a separate bowl:
1. Sift together the all-purpose flour, baking soda, and salt.

Step 4: Combine Mixtures

Add the dry ingredients to the butter mixture in alternating batches with sour cream:
1. Begin and end with the flour mixture.
2. Stir in vanilla extract once combined.

Step 5: Bake the Cake

Pour the batter into the prepared pan:
1. Smooth out the top evenly.
2. Bake in preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake

Let cool in the pan for about 15 minutes:
1. Turn out onto a wire rack to cool completely before frosting.

Step 7: Make Caramel Frosting

In a heavy saucepan over medium heat:
1. Melt butter.
2. Stir in brown sugar and salt; cook for about 2-3 minutes until dissolved.
3. Slowly add milk while stirring constantly; bring to a gentle boil.
4. Simmer for about 3-4 minutes before removing from heat.

Step 8: Finish Frosting

Allow frosting to cool slightly (about 5 minutes):
1. Gradually beat in sifted powdered sugar and vanilla extract until smooth and thick.

Step 9: Frost Your Cake

Immediately frost the cooled cake:
– Remember that the frosting will firm up as it cools!

Now you have a rich Sour Cream Pound Cake topped with luscious Caramel Frosting that will surely delight anyone who gets a slice! Enjoy your baking adventure!

How to Serve Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful treat that can be enjoyed in various ways. Whether you’re celebrating a special occasion or just indulging yourself, here are some creative serving suggestions.

With Fresh Berries

• Pair the cake with a mix of fresh strawberries, blueberries, and raspberries for a burst of flavor and color.

A Scoop of Ice Cream

• Serve each slice with a scoop of vanilla or caramel ice cream for added creaminess and sweetness.

Drizzled with Extra Caramel Sauce

• Enhance the caramel flavor by drizzling extra homemade caramel sauce over the top before serving.

As a Breakfast Treat

• Enjoy a slice alongside your morning coffee or tea for a rich breakfast option that’s sure to satisfy.

With Whipped Cream

• Top each slice with freshly whipped cream for a light and airy contrast to the dense cake.

Garnished with Nuts

• Sprinkle chopped pecans or walnuts on top for added crunch and texture to every bite.

How to Perfect Sour Cream Pound Cake with Caramel Frosting

Creating the perfect Sour Cream Pound Cake with Caramel Frosting requires attention to detail and some helpful tips. Here are some ways to ensure your cake turns out delicious every time.

• Use Room Temperature Ingredients: Ensure that your eggs and sour cream are at room temperature to achieve better incorporation into the batter.
• Don’t Overmix: Mix just until combined when adding flour. Overmixing can lead to a dense cake texture.
• Check Oven Temperature: Use an oven thermometer to make sure your oven is set accurately at 325F (163C) for consistent baking results.
• Cool Properly: Allow the cake to cool in the pan before transferring it to a wire rack. This helps maintain its shape and prevents sticking.

Best Side Dishes for Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting pairs wonderfully with various side dishes that complement its rich flavors. Consider these options when planning your meal.

1. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the cake.
2. Coffee: A strong cup of coffee enhances the flavors of the cake, making it an ideal pairing for afternoon tea or dessert time.
3. Cheese Platter: A selection of mild cheeses like brie or gouda offers a savory contrast to the sweet cake.
4. Chocolate Sauce: For chocolate lovers, drizzling chocolate sauce over the cake brings an indulgent twist to this classic dessert.
5. Yogurt Parfait: Layer yogurt with granola and fresh fruit for a light side that pairs well with heavier desserts.
6. Tea: Herbal or green teas provide a soothing complement that balances out the richness of both the pound cake and frosting.

Common Mistakes to Avoid

When making Sour Cream Pound Cake with Caramel Frosting, it’s easy to stumble upon a few common mistakes. Here are some pitfalls to steer clear of.

• Incorrect ingredient measurements: Always measure ingredients accurately. Use the correct measuring cups for dry and wet ingredients to ensure your cake rises perfectly.
• Skipping room temperature ingredients: Using cold eggs or butter can affect the texture of your cake. Make sure all ingredients, especially eggs and sour cream, are at room temperature for better mixing.
• Overmixing the batter: Overmixing can lead to a dense cake. Mix until just combined for a light and fluffy texture.
• Not greasing the pan properly: A well-greased pan prevents sticking. Be generous with butter and flour on your tube or Bundt pan.
• Ignoring baking time: Ovens vary in temperature. Start checking your cake around the 1-hour mark to avoid overbaking; a toothpick should come out clean.

Storage & Reheating Instructions

Refrigerator Storage

• item Keep Sour Cream Pound Cake in an airtight container.
• item It will last up to 5 days in the refrigerator.
• item Always allow it to cool completely before storing.

Freezing Sour Cream Pound Cake with Caramel Frosting

• item Wrap individual slices or whole cakes tightly in plastic wrap.
• item Place them in a freezer-safe bag or container.
• item The cake can be frozen for up to 3 months.

Reheating Sour Cream Pound Cake with Caramel Frosting

• Oven: Preheat to 350F (175C) and reheat slices for about 10-15 minutes until warm.
• Microwave: Warm individual slices on medium power for 20-30 seconds. Be careful not to overheat.
• Stovetop: Place slices in a skillet on low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions about making Sour Cream Pound Cake with Caramel Frosting that may help you out.

Can I use low-fat sour cream?

Yes, low-fat sour cream can be used, but it may slightly alter the texture and richness of the cake.

How do I make a lighter version of Sour Cream Pound Cake with Caramel Frosting?

You can substitute half of the butter with applesauce or yogurt for fewer calories while still maintaining moisture.

What if I don’t have a Bundt pan?

A regular tube pan works perfectly fine! Just ensure it’s well-greased and floured before pouring in your batter.

How long does caramel frosting last?

Caramel frosting can be stored in an airtight container in the fridge for up to one week. Just re-whip before using if it firms up too much.

Final Thoughts

Sour Cream Pound Cake with Caramel Frosting is not only delicious but also versatile. You can customize it by adding nuts or chocolate chips into the batter or swapping flavors in your frosting. This recipe is sure to impress at any gathering—give it a try!

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Sour Cream Pound Cake with Caramel Frosting

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• Author: Jennifer
• Total Time: 1 hour 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful charm of Sour Cream Pound Cake with Caramel Frosting, a dessert that perfectly balances moist texture and rich flavor. This cake incorporates the tanginess of sour cream, creating a tender crumb while the luscious caramel frosting adds a sweet, decadent finish. Ideal for birthdays, holidays, or cozy family gatherings, this recipe is simple enough for novice bakers yet impressive enough to wow guests. With just a few basic ingredients and straightforward steps, you’ll create a comforting dessert that’s sure to be a new favorite.

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Ingredients

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• 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
• For the Caramel Frosting: 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup whole milk (or evaporated milk for deeper flavor)
• 1/4 tsp salt
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 325°F (163°C) and grease a tube or Bundt pan.
2. In a bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time.
3. In another bowl, sift flour, baking soda, and salt. Alternately add dry ingredients and sour cream to the butter mixture until combined.
4. Pour batter into the prepared pan and bake for 75-90 minutes or until a toothpick comes out clean.
5. Cool in the pan before transferring to a wire rack.
6. For the frosting: Melt butter in a saucepan; stir in brown sugar and milk until smooth. Cool slightly before adding powdered sugar and vanilla.
7. Frost the cooled cake immediately.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice/80g
• Calories: 350
• Sugar: 40g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 95mg