Sour Cream Pound Cake with Caramel Frosting

Tips for the Best Pound Cake Ever

Room temperature ingredients make all the difference. Cold butter or eggs can cause the batter to curdle.
Don’t overmix once the flour goes in. Too much mixing can make your cake dense.
Bake low and slow. Pound cakes love gentle heat—it keeps them moist inside and golden outside.
Test early. Every oven is different, so check around the 1 hour 10 minute mark.
Frost on a cooled cake. Warm cake will melt the caramel frosting too fast.
Serving Ideas
You can serve this cake as-is (and trust me, that’s plenty good!), but here are a few fun ways to elevate it:

Add a scoop of vanilla ice cream for the ultimate comfort dessert.
Drizzle extra caramel sauce or top with toasted pecans.
Serve slices with fresh whipped cream and a sprinkle of cinnamon.
Pair it with a cup of coffee or hot tea for the perfect afternoon treat.
Why This Recipe Belongs in Your Collection
The best recipes are the ones that remind you of home, and this Sour Cream Pound Cake with Caramel Frosting does exactly that. It’s rich but not heavy, sweet but balanced, and filled with that old-fashioned love you taste in every bite.

Whether you’re baking it for Sunday dinner, a family celebration, or just because you’re craving something cozy and homemade, this cake always delivers.

Every forkful is a taste of tradition—moist cake, creamy frosting, and a whole lot of heart.

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 12–14 slices
Calories: ~460 kcal per slice

Sour Cream Pound Cake with Caramel Frosting
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Sour Cream Pound Cake with Caramel Frosting
Prep time
20minutes
Cooking time
1hour 25minutes
Total time
1hour 45minutes
Ingredients
For the Sour Cream Pound Cake:
3 cups all-purpose flour, sifted

½ teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3 cups granulated sugar

6 large eggs, room temperature

1 cup sour cream, room temperature

1 tablespoon pure vanilla extract

For the Caramel Frosting:
1 cup (2 sticks) unsalted butter

2 cups packed light brown sugar

½ cup whole milk

1 teaspoon vanilla extract

4–5 cups powdered sugar, sifted

Directions
Preparation Step 1: Preheat and Prepare
Preheat your oven to 325°F (163°C). Generously grease and flour a Bundt pan or two 8-inch round cake pans. Set aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening agents.
Step 3: Cream Butter and Sugar
In a large mixing bowl, using a hand or stand mixer, cream together the butter and granulated sugar on medium-high speed until light and fluffy, about 4–5 minutes. This aeration step is critical for a light texture.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 5: Combine Wet and Dry
Reduce the mixer speed to low. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with the flour. Mix in the vanilla extract. The batter should be thick and silky.
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Caramel Frosting Preparation Step 1: Melt Butter
In a heavy-bottomed saucepan over medium heat, melt the butter completely.
Step 2: Add Sugar and Milk
Stir in the brown sugar and milk. Bring the mixture to a gentle boil while stirring constantly. Once it reaches a boil, reduce heat and let it simmer for 2–3 minutes.
Step 3: Remove from Heat
Remove from heat and stir in the vanilla extract. Let the mixture cool slightly (about 5 minutes) before adding powdered sugar.
Step 4: Whisk in Powdered Sugar
Gradually whisk in the powdered sugar until the frosting reaches a thick, spreadable consistency. You can add more milk if it becomes too stiff.
Step 5: Frost the Cake
Spread the caramel frosting generously over the cooled pound cake using a spatula. Work quickly, as caramel frosting tends to set fast.