Description

Sour Cream Pound Cake with Caramel Frosting is an indulgent dessert that combines a moist, fluffy cake with rich, fudge-like frosting. Perfect for any celebration or cozy night in, this cake is sure to impress family and friends alike. The creamy sour cream elevates the flavor and texture, while the luscious caramel frosting adds a sweet touch that makes every bite memorable. Whether served plain or paired with fresh fruit or ice cream, this cake is a delightful treat that satisfies every sweet craving.

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
1 cup unsalted butter (for frosting)
2 cups packed light brown sugar
1 cup whole milk

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Instructions

Preheat your oven to 325°F (163°C) and grease a tube or Bundt pan.
In a large bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
In another bowl, sift flour with baking soda and salt. Gradually add to the butter mixture alternately with sour cream, starting and ending with flour. Stir in vanilla.
Pour batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, checking doneness with a toothpick.
Cool in the pan for about 15 minutes before transferring to a wire rack.
For the frosting, melt butter in a heavy saucepan over medium heat. Stir in brown sugar and salt; cook for 2-3 minutes. Add milk and bring to a gentle boil; simmer for an additional 3-4 minutes.
Remove from heat, let cool slightly, then mix in powdered sugar and vanilla until smooth.
Frost cooled cake immediately.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: One slice (84g)
Calories: 410
Sugar: 48g
Sodium: 220mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: <1g
Protein: 4g
Cholesterol: 80mg