Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting

Description:
Sour cream pound cake with caramel frosting is a rich, buttery cake with a moist, tender crumb thanks to sour cream, topped with a smooth, old-fashioned caramel frosting. This classic dessert is perfect for holidays, potlucks, or any time you want a comforting homemade cake.

Ingredients

Sour Cream Pound Cake

• 1 cup unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup sour cream

Caramel Frosting

• ½ cup unsalted butter

• 1 cup brown sugar, packed

• ¼ cup milk

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

Cake

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract.

5. In a separate bowl, whisk flour, baking soda, and salt.

6. Add dry ingredients to batter alternately with sour cream, beginning and ending with flour.

7. Pour batter evenly into prepared pan.

8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.

9. Cool cake in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Caramel Frosting

1. In a saucepan over medium heat, melt butter and brown sugar.

2. Stir in milk and bring to a gentle boil. Cook for 2 minutes, stirring constantly.

3. Remove from heat and whisk in powdered sugar and vanilla until smooth.

4. Allow frosting to thicken slightly, then spread over cooled cake.

Tips and Variations

• Pour frosting over the cake while slightly warm for easier spreading.

• Add chopped pecans to the frosting for extra texture.

• This cake stays moist for several days when covered.