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