Sour Cream Pound Cake with Caramel Frosting

Before we get into the buttery bliss of this recipe, I just want to say—thank you for being here. ❤️
If you’re anything like me, you believe dessert should be more than just sweet—it should be soul-soothing. And friend, this Sour Cream Pound Cake with Caramel Frosting? It’s exactly that.

We’re talking about a cake that’s rich, tender, subtly sweet, and dressed in a caramel glaze so silky it should come with a warning. It’s the kind of cake that feels like home, that makes you close your eyes when you take a bite. Whether you're baking for a family celebration or just need a little comfort on a rainy afternoon—this one’s a keeper.

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What Makes This Pound Cake So Special?

This isn’t your average pound cake. It’s:

Dense yet pillowy soft, thanks to a full cup of sour cream
Buttery without being heavy
Perfectly sweet without overdoing it
Crowned with a caramel frosting that sets into a glossy, dreamy finish

If you’ve never made caramel from scratch, don’t worry—I’ll walk you through every step. And the moment that warm glaze hits the golden cake? Heaven.

Why You'll Love This Recipe

✅ Foolproof & classic — no complicated steps
✅ Perfect for gifting or gatherings
✅ Moist and tender every single time
✅ Great make-ahead dessert (even better the next day!)
✅ Pairs beautifully with coffee, tea, or just a fork and your couch

What Does It Taste Like?

Imagine the rich, buttery depth of a classic pound cake—but with a creamy tang from the sour cream that makes each bite melt in your mouth. Then pour over that golden crown of homemade caramel, and you’ve got a dessert that hits every note: sweet, salty, buttery, and nostalgic. It’s comfort in cake form.

🧾 Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, at room temp
3 cups granulated sugar
6 large eggs, at room temp
1 cup full-fat sour cream
3 cups all-purpose flour, sifted
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract

For the Caramel Frosting:

½ cup unsalted butter
1 cup packed brown sugar
¼ cup whole milk or heavy cream
Pinch of salt
1½ cups powdered sugar, sifted
1 teaspoon vanilla extract

🧰 Tools You’ll Need

10-inch Bundt or tube pan
Stand mixer or hand mixer
Mixing bowls
Wire cooling rack
Saucepan (for glaze)
Whisk or silicone spatula

🔄 Ingredient Substitutions & Additions

No sour cream? Full-fat Greek yogurt works in a pinch.
Make it nutty: Add ½ cup chopped pecans to the batter or sprinkle on top of the glaze.
Extra flavor: Add 1 teaspoon almond extract or orange zest for a twist.
Want it boozy? Stir a splash of bourbon into the caramel for depth!

👩‍🍳 How to Make Sour Cream Pound Cake with Caramel Frosting

1. Bake the Pound Cake

Preheat oven to 325°F (163°C).
Grease and flour your Bundt or tube pan generously.
Cream butter and sugar together until light and fluffy—about 4–5 minutes.
Add eggs one at a time, beating well after each.
Mix in sour cream and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Pour batter into prepared pan, smoothing the top.
Bake for 75–85 minutes, or until a toothpick comes out clean.
Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

2. Make the Caramel Frosting

In a saucepan over medium heat, melt butter.
Stir in brown sugar and cook for 2–3 minutes, stirring constantly.
Add milk and a pinch of salt; bring to a gentle boil.
Remove from heat and let cool for 3–5 minutes.
Whisk in powdered sugar and vanilla until smooth.
Pour over the cooled cake—the glaze will thicken and set as it cools.

💡 Tips & Tricks

Use room temp ingredients for the best texture.
Don't overmix once you add the flour—just until combined.
If your caramel thickens too fast, warm it slightly and stir again.
For easy cleanup, place the cake on a wire rack over parchment before glazing!

🍦 What to Serve With This Cake

A scoop of vanilla bean ice cream
A dollop of whipped cream
A cup of black coffee or bold espresso
Fresh berries or poached pears for a bright contrast

🧊 Storage Instructions

Room Temp: Keep covered for up to 3 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly (without glaze) and freeze up to 2 months. Add glaze after thawing.

❓ FAQ: Your Pound Cake Questions Answered

Can I make the caramel frosting ahead of time?

Yes—store it in the fridge for up to 3 days. Rewarm gently before drizzling.

Can I use a loaf pan instead?

You can! Divide between two 9x5" loaf pans and adjust bake time to 50–60 minutes.

My glaze turned grainy—what happened?

It may have cooked too quickly or cooled too fast. Next time, stir constantly and sift your powdered sugar.

Does this cake travel well?

It travels beautifully! Just wrap tightly and wait to glaze until you reach your destination if needed.

Final Thoughts: A Classic Worth Coming Back To

This Sour Cream Pound Cake with Caramel Frosting is one of those recipes you make once and then again and again—because someone always asks for the recipe. It’s the kind of cake that brings people together. That makes you feel like you’re five years old in Grandma’s kitchen again. That tastes like love.

If you bake it, I’d love to see it!
Tag your photos on Pinterest or Instagram, and leave a comment below with how it turned out. Your kitchen wins make my day. 🧁✨

More Cakes You’ll Absolutely Love

[Pineapple Coconut God Bless America Cake]
[No-Bake Banana Dream Cake]
[Old-Fashioned Lemon Pound Cake with Glaze]
[Chocolate Buttermilk Sheet Cake]

🍰 Nutrition Info (Per Slice, Approx.)

Calories: 450
Fat: 21g
Carbs: 60g
Sugar: 45g
Protein: 5g

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Bake something beautiful today. 💛