Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that combines a moist, rich cake with a luscious caramel frosting. Perfect for birthdays, holidays, or any special gathering, this cake stands out with its tender crumb and sweet, creamy topping. It’s easy to make and sure to please your guests.

Why You’ll Love This Recipe

• Incredibly Moist: The addition of sour cream gives the cake a rich moisture that keeps it tender for days.
• Decadent Flavor: The caramel frosting adds a sweet, buttery layer that perfectly complements the vanilla notes in the pound cake.
• Versatile for Any Occasion: Whether it’s a family gathering or a festive celebration, this cake fits right in.
• Simple Ingredients: Made with everyday pantry staples, you can whip it up anytime without hassle.
• Great for Leftovers: This cake stays fresh longer than many other desserts, making it ideal for enjoying throughout the week.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process. Having the right equipment will help you achieve the best results.

Essential Tools and Equipment

• Tube pan or Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Heavy saucepan
• Wire rack

Importance of Each Tool

• Tube pan or Bundt pan: These pans promote even baking and provide an attractive shape for your pound cake.
• Electric mixer: This tool saves time when creaming butter and sugar together, ensuring a light and fluffy batter.
• Heavy saucepan: A sturdy saucepan distributes heat evenly when making the caramel frosting, preventing scorching.

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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
• 1 cup whole milk (or evaporated milk for deeper flavor)
• 1 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). Prepare your tube or Bundt pan by greasing and flouring it thoroughly.

Step 2: Cream Butter and Sugar

In a large mixing 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 butter mixture. Make sure to beat well after each addition until fully incorporated.

Step 4: Combine Dry Ingredients

In another bowl, sift together the all-purpose flour, baking soda, and salt.

Step 5: Mix Wet and Dry Ingredients

Add the flour mixture alternately with the sour cream into the butter mixture. Begin and end with the flour mixture. Stir until just combined.

Step 6: Add Vanilla Extract

Gently stir in the vanilla extract until evenly mixed into the batter.

Step 7: Bake the Cake

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

Step 8: Cool Down

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

Step 9: Make Caramel Frosting

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

Step 10: Add Milk

Slowly pour in whole milk while stirring constantly. Bring this mixture to a gentle boil and let it simmer for about 3-4 minutes.

Step 11: Finish Frosting

Remove from heat after simmering. Allow it to cool slightly (about 5 minutes), then gradually beat in sifted powdered sugar along with vanilla extract until smooth and thick.

Step 12: Frost Your Cake

Immediately spread your caramel frosting over your cooled pound cake. The frosting will firm as it cools down further.

Enjoy every slice of this 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 pairs well with various accompaniments. Here are some creative serving suggestions to elevate this cake experience.

With Fresh Berries

• Serve the cake alongside a mix of fresh strawberries, blueberries, and raspberries for a refreshing burst of flavor. The tartness of the berries beautifully complements the sweetness of the caramel frosting.

A Scoop of Ice Cream

• Pair a slice of cake with vanilla or caramel ice cream. The creamy texture and cold temperature provide a delicious contrast to the warm, moist cake.

Drizzled with Chocolate Sauce

• Enhance the flavors by drizzling warm chocolate sauce over each slice. This addition creates a rich, decadent treat perfect for chocolate lovers.

Garnished with Whipped Cream

• Top each slice with a dollop of whipped cream for added richness. Consider adding a sprinkle of cinnamon or cocoa powder for an extra touch.

Served with Coffee or Tea

• Enjoy slices of cake alongside a cup of coffee or tea. The warmth and depth of these beverages balance the sweetness of the pound cake, making it an ideal pairing for afternoon snacks.

How to Perfect Sour Cream Pound Cake with Caramel Frosting

Perfecting your Sour Cream Pound Cake with Caramel Frosting requires attention to detail. Here are some tips to ensure your cake turns out flawlessly.

• Use room temperature ingredients – Make sure your eggs and sour cream are at room temperature to help create a smooth batter and improve the cake’s texture.

• Don’t overmix the batter – Mix until just combined after adding flour to maintain tenderness in your pound cake. Overmixing can lead to a dense texture.

• Check for doneness early – Start checking your cake around 1 hour 10 minutes. Ovens vary, and you want to avoid overbaking which can dry out the cake.

• Cool properly – Letting the cake cool in the pan for 15 minutes before transferring helps maintain its structure and prevents breakage.

Best Side Dishes for Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting pairs well with various side dishes that enhance its flavors. Here are some excellent options:

1. Fruit Salad – A light fruit salad adds freshness and balances the richness of the cake.
2. Custard – Serve warm vanilla custard on the side for an indulgent complement.
3. Caramelized Apples – Sweet caramelized apples bring warmth and additional sweetness to each bite.
4. Chia Seed Pudding – A creamy chia seed pudding adds texture and a healthy twist.
5. Chocolate Mousse – Rich chocolate mousse makes for an elegant pairing that satisfies chocolate cravings.
6. Greek Yogurt Parfait – Layer Greek yogurt with granola and fruit for a tangy contrast that brightens up dessert time.
7. Almond Biscotti – Crunchy almond biscotti offers a delightful textural contrast when enjoyed alongside slices of pound cake.
8. Lemon Sorbet – The tanginess of lemon sorbet refreshes your palate after indulging in sweet treats like pound cake.

Common Mistakes to Avoid

Baking can be tricky, especially with rich recipes like Sour Cream Pound Cake with Caramel Frosting. Here are some common mistakes and how to avoid them.

• Boldly skip the room temperature ingredients: Using cold eggs or sour cream can result in a dense cake. Always allow your ingredients to come to room temperature for the best texture.

• Boldly ignore the creaming process: Not creaming butter and sugar properly can lead to a heavy cake. Beat them together until light and fluffy for airy results.

• Boldly rush the baking time: Opening the oven too soon can disrupt the baking process. Follow the suggested time and check doneness with a toothpick near the end.

• Boldly overlook cooling times: Removing the cake from the pan too early can cause it to break. Allow it to cool in the pan for at least 15 minutes before transferring it to a wire rack.

• Boldly skimp on sifting flour: Not sifting your flour can lead to clumps and uneven texture. Always sift your dry ingredients before mixing them into the batter.

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Storage & Reheating Instructions

Refrigerator Storage

• Store Sour Cream Pound Cake with Caramel Frosting in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Sour Cream Pound Cake with Caramel Frosting

• Wrap slices or whole cakes tightly in plastic wrap.
• Place in a freezer-safe bag or container for up to 3 months.

Reheating Sour Cream Pound Cake with Caramel Frosting

• Oven: Preheat to 350F (175C). Bake wrapped slices for about 10-15 minutes.
• Microwave: Heat individual slices for about 10-15 seconds, checking frequently.
• Stovetop: Use a skillet over low heat, cover, and warm for 5-7 minutes until heated through.

Frequently Asked Questions

Here are some frequently asked questions about Sour Cream Pound Cake with Caramel Frosting that might help you out!

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great substitute that will still provide moisture and richness.

How do I make this recipe gluten-free?

You can replace all-purpose flour with a gluten-free flour blend designed for baking.

What if I don’t have vanilla extract?

You can use vanilla bean paste or almond extract as alternatives for flavoring your cake.

How do I store leftover caramel frosting?

Store any leftover caramel frosting in an airtight container in the refrigerator for up to one week.

Final Thoughts

Sour Cream Pound Cake with Caramel Frosting is not only delicious but also versatile. It’s perfect for parties, gatherings, or simply as a treat for yourself. Feel free to customize it by adding nuts, chocolate chips, or even spices like cinnamon for extra flavor. Give this delightful recipe a try, and enjoy every bite!