Here’s your Sour Cream Pound Cake with Caramel Frosting recipe profile in the exact style you like — complete, structured, and with that wide line removed.
Introduction
Sour Cream Pound Cake with Caramel Frosting is the ultimate Southern dessert that combines moist, buttery richness with a silky caramel finish. The sour cream gives the cake a tender crumb and subtle tang, while the caramel frosting brings a deep, toffee-like sweetness that melts in your mouth. This classic cake is perfect for holidays, family gatherings, or anytime you want to impress with an old-fashioned, from-scratch treat.
Origin and Cultural Significance
3Pound cake originated in Europe in the early 1700s, named for its original formula of a pound each of flour, sugar, butter, and eggs. In the American South, the recipe evolved to include ingredients like sour cream, which added extra moisture and flavor. Caramel frosting, with its roots in Southern home kitchens, became a favored topping for special occasions, symbolizing warmth, generosity, and the art of slow, patient cooking. Together, the cake and frosting represent a treasured tradition — a testament to hospitality and indulgence in Southern baking culture.
Ingredients Quantity
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
For the Caramel Frosting:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup whole milk
- 2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Optional Additions
- Nuts: Chopped pecans or walnuts sprinkled over the frosting for crunch.
- Spices: ½ teaspoon cinnamon or nutmeg in the batter for warmth.
- Glaze Finish: A thin drizzle of salted caramel sauce over the frosted cake for extra decadence.
Tips for Success
- Room Temperature Ingredients – Ensures even mixing and a smoother batter.
- Cream Thoroughly – Beat butter and sugar for at least 5 minutes for a fluffy texture.
- Don’t Overmix After Flour – Prevents the cake from becoming dense.
- Low and Slow Baking – Bake at a lower temperature to prevent over-browning while cooking the center evenly.
- Caramel Timing – Stir constantly when making the frosting to avoid scorching the sugar.
Instructions
- Preheat Oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar – In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy (about 5 minutes).
- Add Eggs – Beat in eggs one at a time, fully incorporating each before adding the next.
- Alternate Additions – On low speed, add flour mixture in three parts, alternating with sour cream in two parts, beginning and ending with flour.
- Add Vanilla – Stir in vanilla extract until just combined.
- Bake – Pour batter into prepared pan and bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
- Make Frosting – In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes, stirring constantly. Add milk and bring to a boil, then remove from heat. Gradually whisk in powdered sugar and vanilla until smooth.
- Frost Cake – Spread caramel frosting over cooled cake, allowing it to drip slightly down the sides.
Description
This Sour Cream Pound Cake with Caramel Frosting is pure Southern charm on a plate. The cake itself is dense yet tender, with a rich buttery flavor complemented by the gentle tang of sour cream. The caramel frosting is silky and sweet, with hints of butterscotch and vanilla that elevate each bite. Together, they create a dessert that is timeless, comforting, and worthy of celebration.
Nutritional Information (per slice, based on 16 servings)
- Calories: ~420
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 100mg
- Sodium: 180mg
- Carbohydrates: 58g
- Sugars: 43g
- Protein: 4g
Conclusion
Sour Cream Pound Cake with Caramel Frosting is a perfect marriage of moist, tender cake and melt-in-your-mouth caramel sweetness. It’s a dessert that invites nostalgia while also feeling like a luxurious indulgence. Whether for Sunday dinner, potlucks, or holiday tables, it’s sure to become a favorite.
Recommendation
Serve this cake with a hot cup of coffee or black tea to balance its sweetness. For an even more elegant presentation, add a dollop of lightly sweetened whipped cream or a sprinkle of toasted nuts on top.
Embracing Healthful Indulgence
While this cake is undeniably rich, you can adapt it for a lighter twist by reducing the sugar slightly, substituting part of the butter with Greek yogurt, or using whole wheat pastry flour for added fiber. You’ll still enjoy its comforting charm while giving it a bit more nutritional balance.
If you’d like, I can also give you a shorter, print-friendly recipe card version so it’s easy to keep in your kitchen binder. Would you like me to make that?