Sour Cream Pound Cake with Caramel Frosting 

Sour Cream Pound Cake with Caramel Frosting 🍰

This ultra-moist, buttery sour cream pound cake is topped with a luscious caramel frosting—a classic Southern dessert that’s perfect for any occasion!

⏰ Prep Time: 20 mins | ⏳ Cook Time: 1 hour 15 mins | 🍴 Servings: 10-12

📝 Ingredients

For the Pound Cake:

• 1 ½ cups (340g) unsalted butter, softened

• 3 cups (600g) granulated sugar

• 6 large eggs, room temperature

• 3 cups (360g) all-purpose flour, sifted

• ½ tsp baking powder

• ½ tsp salt

• 1 cup (240g) full-fat sour cream, room temperature

• 1 tbsp vanilla extract

For the Caramel Frosting:

• ½ cup (115g) unsalted butter

• 1 cup (200g) packed brown sugar

• ¼ cup (60ml) whole milk

• 2 cups (240g) powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

📌 Instructions

1️⃣ Make the Pound Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.

2. Cream butter & sugar: Beat butter and sugar on high speed until light and fluffy (~5 mins).

3. Add eggs: One at a time, mixing well after each.

4. Dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.

5. Alternate wet/dry: Add flour mixture in 3 parts, alternating with sour cream (start and end with flour). Mix until just combined. Stir in vanilla.

6. Bake: Pour batter into prepared pan(s). Bake 60-75 mins (or until a toothpick comes out clean). Cool in pan for 15 mins, then transfer to a wire rack.

2️⃣ Make the Caramel Frosting:

1. Melt butter & sugar: In a saucepan over medium heat, melt butter, then stir in brown sugar. Cook 2 mins, stirring constantly.

2. Add milk: Slowly pour in milk while stirring. Bring to a gentle boil, then remove from heat.

3. Cool slightly: Let mixture cool for 5 mins, then whisk in powdered sugar, vanilla, and salt until smooth.

4. Frost cake: Drizzle warm frosting over cooled cake. It will thicken as it cools.

💡 Tips & Variations:

✅ For extra moisture: Brush warm cake with simple syrup (equal parts sugar + water, heated until dissolved).
✅ Storage: Keep covered at room temp for 3 days or refrigerate for up to 1 week.
✅ Add-ins: Fold in 1 cup chopped pecans or 1 tsp cinnamon to the batter.
✅ No frosting? Serve with whipped cream & berries or a dusting of powdered sugar.

This rich, velvety pound cake with caramel frosting is a showstopper! Let me know if you’d like any tweaks. 😊🍯