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Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting
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Indulge in the delightful flavors of Sour Cream Pound Cake with Caramel Frosting—a moist and rich dessert that’s perfect for any celebration or a sweet treat at home. This classic pound cake features a tender crumb, enhanced by the creamy texture of sour cream, while the buttery caramel frosting adds a decadent touch. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to impress your guests and become a favorite in your dessert repertoire. Easy to prepare with simple ingredients, it’s perfect for baking novices and seasoned bakers alike.

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 cup whole milk (or evaporated milk for deeper flavor)
  • 1 tsp salt (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease your tube or Bundt pan.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
  4. In another bowl, sift together the all-purpose flour, baking soda, and salt.
  5. Add the flour mixture alternately with the sour cream to the butter mixture, beginning and ending with the flour mixture, stirring until just combined.
  6. Gently stir in the vanilla extract until evenly mixed into the batter.
  7. Pour the batter into the prepared pan and smooth out the top. Bake in your preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.
  9. In a heavy saucepan over medium heat, melt the unsalted butter. Stir in brown sugar and salt, and cook while stirring for about 2-3 minutes until melted and bubbly.
  10. Slowly pour in whole milk while stirring constantly, then bring this mixture to a gentle boil and let it simmer for about 3-4 minutes.
  11. Remove from heat after simmering and allow to cool slightly before gradually beating in sifted powdered sugar and vanilla extract until smooth and thick.
  12. Immediately spread the caramel frosting over your cooled pound cake.

Nutrition

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

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