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Sour Cream Pound Cake with Caramel Frosting

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Sour Cream Pound Cake with Caramel Frosting is a heavenly dessert that perfectly marries rich, buttery flavors with a luscious, creamy frosting. This cake boasts a moist texture, making it an ideal centerpiece for any celebration, from birthdays to family gatherings. Topped with a decadent caramel frosting, each slice promises to delight your taste buds and leave guests craving more. Whether enjoyed on its own or paired with fresh berries and whipped cream, this versatile recipe is sure to become a favorite in your baking repertoire.

Ingredients

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  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup 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
  • 1/2 cup whole milk
  • 1/2 tsp salt (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. In a separate bowl, sift together all-purpose flour, baking soda, and salt.
  4. Add the flour mixture to the butter mixture alternately with sour cream, beginning and ending with flour. Stir in vanilla extract until mixed.
  5. Pour batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.
  7. For the frosting, melt unsalted butter in a heavy saucepan over medium heat. Stir in brown sugar and salt; cook while stirring for about 2-3 minutes until dissolved and bubbling.
  8. Slowly add whole milk while bringing it to a gentle boil; continue stirring constantly for about 3-4 minutes. Remove from heat and let cool slightly for about 5 minutes before gradually beating in sifted powdered sugar and vanilla extract until smooth.
  9. Immediately frost the cooled pound cake with caramel frosting.

Nutrition

Find it online: https://recipesbypenelope.com/sour-cream-pound-cake-with-caramel-frosting/