Why You’ll Love This Recipe
I love how this cake combines simple ingredients to create something truly special. The sour cream adds a subtle tang and keeps the cake incredibly moist without being heavy. It’s the perfect balance to the sweet, buttery caramel frosting that drapes over the top. Whether I’m making it for a holiday table or just to treat myself on a weekend, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Pound Cake:
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unsalted butter
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granulated sugar
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eggs
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all-purpose flour
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baking soda
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salt
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sour cream
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vanilla extract
For the Caramel Frosting:
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unsalted butter
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light brown sugar
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heavy cream or whole milk
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powdered sugar
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vanilla extract
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pinch of salt
Directions
Pound Cake:
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I preheat the oven to 325°F (163°C) and grease a bundt or loaf pan generously.
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In a large bowl, I cream the butter and sugar together until light and fluffy.
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I add the eggs one at a time, mixing well after each.
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In another bowl, I whisk the flour, baking soda, and salt.
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I mix the dry ingredients into the butter mixture, alternating with sour cream, beginning and ending with the flour.
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I stir in the vanilla extract and pour the batter into the prepared pan.
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I bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
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I let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Caramel Frosting:
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In a saucepan over medium heat, I melt the butter and stir in the brown sugar and cream.
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I bring the mixture to a gentle boil, then let it simmer for 2–3 minutes while stirring constantly.
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I remove it from the heat and whisk in the vanilla and a pinch of salt.
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Once slightly cooled, I gradually add powdered sugar and beat until smooth and thick.
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I pour or spread the frosting over the cooled cake and let it set.
Servings and timing
This recipe yields about 12–14 servings. It takes around 20 minutes to prepare, and the cake bakes in about 60–70 minutes, for a total time of roughly 1 hour and 30 minutes.
Variations
Sometimes I stir a handful of chopped pecans into the caramel frosting for texture and a nutty contrast. If I want a bit of extra depth in the cake itself, I replace part of the vanilla with almond extract. For a fall-inspired twist, I’ve also added a touch of cinnamon to the cake batter and frosting.
Storage/Reheating
I store the cake at room temperature, tightly covered, for up to 3 days. For longer storage, I keep it in the fridge for up to a week. It also freezes well—I wrap slices individually and freeze for up to 2 months. To reheat, I microwave a slice for 10–15 seconds until warm and soft.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, I’ve substituted full-fat Greek yogurt in a pinch, and it works well, though the flavor and texture are slightly different.
Why is my pound cake dry?
Pound cake can dry out if it’s overbaked. I check it early with a toothpick and avoid overmixing the batter.
Can I make the frosting ahead of time?
Yes, I store it in an airtight container at room temperature for a day or in the fridge for up to 5 days. I rewarm it gently to make it pourable again.
Do I need to refrigerate the cake?
Not unless it’s very warm or humid where I live. Otherwise, it keeps fine at room temperature for a couple of days.
What’s the best pan to use?
I prefer a bundt pan for presentation, but a standard loaf pan or tube pan works just as well. I just make sure to grease it thoroughly to prevent sticking.
Conclusion
This sour cream pound cake with caramel frosting is the kind of dessert that feels both nostalgic and luxurious. I love how the rich cake and silky caramel topping come together to create something that looks and tastes like I spent hours on it—when really, it’s beautifully simple. Whether I’m baking it for a family gathering or just for my own sweet craving, it never disappoints.
Print
Sour Cream Pound Cake with Caramel Frosting
- Total Time: 1 hour 40 minutes
- Yield: 12–16 servings
- Diet: Vegetarian
Description
This rich and tender sour cream pound cake is topped with a buttery caramel frosting that melts in your mouth—perfect for holidays or Sunday dessert.
Ingredients
For the Pound Cake:
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream (full fat)
1 tsp vanilla extract
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup milk (whole or evaporated)
2 cups powdered sugar (sifted)
1/2 tsp vanilla extract
Instructions
For the Pound Cake:
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually add dry ingredients to the creamed mixture, alternating with sour cream.
Stir in vanilla extract.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the Caramel Frosting:
In a saucepan over medium heat, melt butter.
Stir in brown sugar and milk, and bring to a gentle boil. Boil for 2 minutes, stirring constantly.
Remove from heat and cool slightly.
Gradually whisk in powdered sugar until smooth.
Stir in vanilla extract. If too thick, add a splash of milk.
Drizzle or spread over cooled cake.
Notes
Use full-fat sour cream for the best texture.
Ensure the cake is fully cooled before frosting to avoid melting.
For a salted caramel twist, add a pinch of flaky sea salt to the frosting.
Store covered at room temperature for 2 days, or refrigerate for up to 5 days.
This cake also freezes well (unfrosted).
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
