Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is the perfect dessert for any occasion. This rich, moist cake is accented by a luscious caramel frosting that adds a delightful sweetness. Whether you’re celebrating a birthday or just indulging in a cozy afternoon treat, this recipe offers a unique twist on a classic dessert. Its tender crumb and buttery flavor will impress your family and friends, making it an ideal choice for gatherings or special events.

Why You’ll Love This Recipe

• Deliciously Moist: The addition of sour cream makes this pound cake incredibly moist and flavorful.
• Easy to Make: With simple ingredients and straightforward steps, even novice bakers can achieve great results.
• Versatile: Perfect for any celebration, from birthdays to holidays or casual get-togethers.
• Luscious Topping: The caramel frosting provides a rich, gooey finish that elevates the cake to new heights.
• Impressive Presentation: The Bundt shape and glossy frosting create an eye-catching centerpiece for your table.

Tools and Preparation

To create the perfect Sour Cream Pound Cake with Caramel Frosting, having the right tools on hand will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Tube pan or Bundt pan
• Mixing bowls
• Electric mixer
• Heavy saucepan
• Whisk

Importance of Each Tool

• Tube pan or Bundt pan: These pans provide even baking and allow the cake to rise beautifully while creating a stunning shape.
• Electric mixer: A must-have for achieving fluffy butter and sugar mixtures quickly and efficiently.
• Heavy saucepan: Ideal for making caramel frosting as it distributes heat evenly, preventing burning.

Ingredients

For the Sour Cream Pound Cake

• 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

For the Caramel Frosting (Fudge-like & Spreadable)

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• ½ cup whole milk (or evaporated milk for deeper flavor)
• ½ tsp salt
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

How to Make Sour Cream Pound Cake with Caramel Frosting

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Grease and flour a tube pan or Bundt pan to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5 minutes.

Step 3: Add Eggs

Add the eggs one at a time to the creamed mixture. Make sure to beat well after each addition to ensure even mixing.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This step helps incorporate air into the dry ingredients.

Step 5: Mix Dry Ingredients with Wet Ingredients

Gradually add the flour mixture to the butter mixture alternately with sour cream. Start with flour and end with flour for best results. Stir in vanilla extract.

Step 6: Bake the Cake

Pour the batter into your prepared pan. Smooth out the top with a spatula. Bake in your preheated oven for 1 hour 15 minutes to 1 hour 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

Step 7: Cool Down

Once baked, let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.

Step 8: Prepare Caramel Frosting

In a heavy saucepan over medium heat, melt unsalted butter. Stir in packed brown sugar and salt; cook while stirring for about 2-3 minutes until dissolved and bubbly.

Step 9: Add Milk

Slowly add whole milk (or evaporated milk) while bringing it to a gentle boil. Stir constantly for about 3-4 minutes until slightly thickened.

Step 10: Finish Frosting

Remove from heat and allow it to cool slightly (about 5 minutes). Gradually beat in sifted powdered sugar along with vanilla extract until smooth and thickened.

Step 11: Frost Your Cake

Immediately spread frosting over the cooled pound cake—the frosting will firm up as it cools. Enjoy your delicious Sour Cream Pound Cake with Caramel Frosting!

How to Serve Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that can be enjoyed in various ways. Whether you want to enhance its flavors or offer complementary textures, these serving suggestions will elevate your cake experience.

Enjoy with Fresh Fruits

• Berries: Serve with strawberries, raspberries, or blueberries for a fresh burst of flavor.
• Sliced Bananas: Add sliced bananas on top for a creamy and sweet combination.

Pair with Whipped Cream

• Classic Whipped Cream: Lightly sweetened whipped cream adds a fluffy texture that pairs beautifully with the dense cake.
• Flavored Whipped Cream: Try adding vanilla or a hint of citrus zest to your whipped cream for an extra kick.

Serve with Ice Cream

• Vanilla Ice Cream: A scoop of vanilla ice cream offers a creamy contrast to the pound cake.
• Caramel Swirl Ice Cream: For those who love caramel, this option enhances the frosting flavors perfectly.

Drizzle Extra Caramel Sauce

• Homemade Caramel Sauce: Drizzle some homemade caramel sauce over each slice for an indulgent touch.
• Store-Bought Option: If you’re short on time, store-bought caramel sauce works well too.

How to Perfect Sour Cream Pound Cake with Caramel Frosting

To create the perfect Sour Cream Pound Cake with Caramel Frosting, consider these helpful tips for baking success and flavor enhancement.

• Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better mixing and texture.
• Measure Flour Correctly: Avoid packing flour into the measuring cup; spoon it in and level off for accurate measurements.
• Don’t Overmix the Batter: Mix just until combined to maintain a tender crumb in your pound cake.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
• Cool Gradually: Let the cake cool in the pan before transferring it to avoid breaking or crumbling.
• Store Properly: Keep any leftover cake in an airtight container at room temperature to retain its moisture.

Best Side Dishes for Sour Cream Pound Cake with Caramel Frosting

Pairing side dishes with your Sour Cream Pound Cake can enhance the overall meal experience. Here are some delicious options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances sweetness.
2. Nutty Granola Parfait: Layer yogurt, granola, and fruit for a crunchy contrast to the soft cake.
3. Cheese Platter: A selection of cheeses like brie or goat cheese complements the rich flavors of the cake.
4. Chocolate Mousse: The lightness of chocolate mousse provides a decadent pairing without overwhelming sweetness.
5. Coffee or Tea Service: A warm beverage enhances flavors and rounds out dessert beautifully.
6. Chocolate-Covered Strawberries: This classic treat brings together sweet and tart flavors that work well after cake.

Common Mistakes to Avoid

When baking Sour Cream Pound Cake with Caramel Frosting, it’s easy to make mistakes that can affect the final product. Here are some common pitfalls and how to avoid them.

• Bold ingredient measurements: Always double-check your ingredient amounts. Using too much or too little flour can change the cake’s texture dramatically.
• Bold temperature mistakes: Baking at the wrong temperature can lead to undercooked or burnt cakes. Always preheat your oven properly before baking.
• Bold neglecting room temperature ingredients: Using cold eggs or sour cream can prevent proper mixing and rise. Make sure these ingredients are at room temperature for best results.
• Bold skipping the cooling time: Letting the cake cool in the pan for too long can make it soggy. Follow the cooling instructions to ensure a light and fluffy texture.
• Bold rushing the frosting: If you frost the cake while it’s still warm, the frosting may melt. Allow your cake to cool completely before applying frosting for a perfect finish.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover Sour Cream Pound Cake with Caramel Frosting in an airtight container.
• It will keep well in the refrigerator for up to 5 days.

Freezing Sour Cream Pound Cake with Caramel Frosting

• Wrap individual slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Sour Cream Pound Cake with Caramel Frosting

• Oven: Preheat your oven to 350°F (175°C) and warm slices for about 10-15 minutes.
• Microwave: Heat on medium power for about 15-20 seconds, checking until warmed through.
• Stovetop: Use a skillet over low heat, covering it lightly until warmed, which helps retain moisture.

Frequently Asked Questions

Here are some frequently asked questions about making Sour Cream Pound Cake with Caramel Frosting.

How do I know when my Sour Cream Pound Cake is done?

The cake is done when a toothpick inserted in the center comes out clean. Keep an eye on it as baking times may vary based on your oven.

Can I use low-fat sour cream?

Yes, you can use low-fat sour cream, but it may alter the cake’s texture slightly. Full-fat sour cream yields a richer flavor and denser crumb.

What can I substitute for vanilla extract in this recipe?

You can use almond extract or lemon zest as alternatives for vanilla extract to give your cake a different flavor profile.

How should I store leftover caramel frosting?

Leftover caramel frosting can be stored in an airtight container in the refrigerator for up to one week. Reheat gently before using again.

Final Thoughts

This Sour Cream Pound Cake with Caramel Frosting is not only delicious but also versatile! You can customize it by adding nuts or chocolate chips into the batter or experimenting with different frosting flavors. Give this recipe a try, and enjoy its delightful taste at any occasion!