Sour Cream Pound Cake with Caramel Frosting

This sour cream pound cake with caramel frosting is a true old-fashioned Southern dessert. The cake is dense, buttery and velvety, with a fine, tender crumb and a golden crust, thanks to plenty of butter, six eggs and a cup of rich sour cream. On top, a cooked brown sugar caramel frosting sets into a soft, fudgy layer that tastes like homemade caramel candy. It is the kind of cake that shows up at church suppers, holidays and family reunions, and it disappears just as fast every time.

Why You’ll Like This Sour Cream Pound Cake with Caramel Frosting

It is classic, comforting and better than any bakery version.

• Moist and tender: sour cream keeps the crumb soft and rich for days.
• Buttery flavor: two full sticks of butter and pure vanilla in every slice.
• Old-fashioned caramel: a cooked brown sugar frosting with deep, toasty sweetness.
• Simple ingredients: everything you probably already have in the kitchen.
• Great for gatherings: one tube cake serves a big crowd and travels well.

Ingredients for Sour Cream Pound Cake with Caramel Frosting

Pound Cake

• 3 cups all-purpose flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups white sugar
• 6 large eggs, room temperature
• 1 cup full-fat sour cream, room temperature
• 1 tbsp pure vanilla extract

Caramel Frosting

• 1/2 cup (1 stick) unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup whole milk or heavy cream
• 2 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Ingredient Notes

Butter: It should be soft enough to dent with a finger but still cool. Butter that is too warm or melted will not hold air, and the cake will be heavy.

Eggs and sour cream: Bring both to room temperature for at least an hour. Cold ingredients can make the batter curdle and the cake dense.

Sour cream: Full-fat sour cream gives the richest flavor and moistest crumb. Plain full-fat Greek yogurt can be used in a pinch.

Flour: Sift the flour before measuring, then spoon it into the cup and level it. Too much flour makes a dry cake.

How to Make Sour Cream Pound Cake with Caramel Frosting

Bake the Cake

1. Prepare. Preheat the oven to 325°F (165°C). Generously grease a 10-inch tube pan or 12-cup bundt pan with butter or shortening and dust it with flour, tapping out the excess.
2. Mix the dry ingredients. Whisk the sifted flour, baking soda and salt in a bowl and set aside.
3. Cream the butter and sugar. Beat the softened butter on medium speed until creamy. Gradually add the white sugar and beat for 5 to 7 minutes, until very light and fluffy.
4. Add the eggs. Add the eggs one at a time, beating well after each and scraping down the bowl.
5. Alternate flour and sour cream. On low speed, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with flour. Mix just until combined, then stir in the vanilla.
6. Bake. Spread the batter evenly in the pan and tap it on the counter to release air bubbles. Bake for 70 to 85 minutes, until golden and a long skewer inserted in the thickest part comes out clean or with a few dry crumbs.
7. Cool. Cool in the pan on a wire rack for 15 minutes, then turn the cake out and let it cool completely, about 2 hours.

Make the Caramel Frosting

1. Cook the caramel. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and salt and bring to a boil, stirring constantly. Boil for 2 minutes.
2. Add the milk. Carefully stir in the milk or cream, return to a boil and remove from the heat. Let it cool for about 10 minutes, until warm.
3. Beat in the sugar. Whisk or beat in the powdered sugar and vanilla until smooth and thick but still pourable.
4. Frost. Spoon or pour the warm frosting over the cooled cake, letting it drip down the sides. It sets as it cools.

Tips for the Best Sour Cream Pound Cake

Cream Long Enough

Beating the butter and sugar for several minutes builds the air that makes a pound cake rise without much leavening.

Do Not Overmix the Flour

Once the flour goes in, mix on low just until combined. Overmixing creates a tough, tunneled crumb.

Do Not Open the Oven Early

Wait at least 60 minutes before checking. Opening the door too soon can make the cake sink.

Work Quickly With the Frosting

Caramel frosting sets fast. If it gets too thick, whisk in a teaspoon of warm milk.

A Crack Is Normal

A crack along the top of a pound cake is a classic sign of a good rise, and the frosting covers it anyway.

Variations

• Almond: replace 1 teaspoon of the vanilla with almond extract.
• Lemon: add the zest of two lemons to the batter.
• Pecan caramel: sprinkle toasted chopped pecans over the frosting before it sets.
• Salted caramel: add a few flakes of sea salt on top of the frosting.
• Plain: skip the frosting and serve slices with whipped cream and berries.

Storage

Room temperature: Keep the frosted cake under a cake dome or loosely covered for up to 4 days.

Refrigerator: It keeps for up to 1 week in the refrigerator. Let slices come to room temperature before serving for the best texture.

Freezer: Freeze the unfrosted cake, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature and frost before serving.

Make ahead: Pound cake tastes even better the day after baking, so it is perfect to make ahead.

Frequently Asked Questions

Why is my pound cake dense or heavy?

The butter and sugar were not creamed long enough, the ingredients were cold, or the batter was overmixed after adding the flour.

Why did my cake stick to the pan?

The pan was not greased and floured thoroughly. Use soft butter or shortening and get into every groove of a bundt pan.

Can I bake it in loaf pans?

Yes. Divide the batter between two 9×5-inch loaf pans and bake for 55 to 70 minutes.

Why did my caramel frosting turn hard?

It cooled too long before frosting. Pour it while warm, or rewarm it gently and whisk in a little milk.