This Sour Cream Pound Cake with Caramel Frosting is a rich, buttery classic elevated with a moist, tender crumb and finished with a silky homemade caramel glaze. The sour cream adds depth and softness to the cake, while the caramel frosting brings a warm, indulgent sweetness that makes every slice irresistible. Perfect for holidays, special occasions, or an old-fashioned dessert table.
Ingredients
For the Pound Cake
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1 cup (2 sticks) unsalted butter, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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1 cup sour cream, room temperature
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3 cups all-purpose flour
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¼ teaspoon baking soda
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¼ teaspoon salt
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1 teaspoon vanilla extract
For the Caramel Frosting
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½ cup unsalted butter
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1 cup light brown sugar, packed
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¼ cup whole milk or heavy cream
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2 cups powdered sugar, sifted
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1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake
Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan.
In a large bowl, cream the butter and sugar together until light and fluffy, about 4–5 minutes.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the batter, mixing just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 2: Make the Caramel Frosting
In a saucepan over medium heat, melt the butter. Add the brown sugar and milk, stirring constantly.
Bring to a gentle boil and cook for 2–3 minutes, stirring continuously.
Remove from heat and let cool slightly. Stir in vanilla extract.
Gradually whisk in powdered sugar until smooth and spreadable.
Step 3: Frost the Cake
Once the cake has cooled completely, pour or spread the caramel frosting over the top, allowing it to drip down the sides.
Let the frosting set before slicing.
Tips for Best Results
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Use room-temperature ingredients for a smooth batter
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Do not overmix once flour is added
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Let caramel frosting cool slightly before applying so it thickens properly
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For extra flavor, add a pinch of salt to the caramel for a salted caramel version
Serving Suggestions
Serve this cake:
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Plain or with fresh berries
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With whipped cream or vanilla ice cream
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As a holiday or Sunday dessert
Storage
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.