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Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting
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Savor the delightful taste of Sour Cream Pound Cake with Caramel Frosting, a dessert that promises to impress at any gathering. This cake is hailed for its incredibly moist texture and rich flavor, making it an ideal treat for birthdays, holidays, or a cozy afternoon with coffee. The creamy caramel frosting adds a decadent layer of sweetness that beautifully contrasts with the tangy undertones of the cake. Easy to prepare and visually stunning, this dessert will surely become a favorite in your recipe collection.

Ingredients

Scale
  • 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
  • 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 or Bundt pan.
  2. Cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition.
  3. In another bowl, sift flour, baking soda, and salt. Gradually add this mixture to the butter mixture alternately with sour cream.
  4. Stir in vanilla extract. Pour batter into prepared pan and smooth the top.
  5. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a toothpick inserted comes out clean.
  6. For caramel frosting, melt butter in a saucepan, stir in brown sugar and salt, then add milk and bring to a gentle boil. Remove from heat and whisk in sifted powdered sugar until smooth.
  7. Frost the cooled cake immediately.

Nutrition

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