Description
This recipe creates a wonderfully moist pound cake with a delicious homemade caramel frosting, perfect for any occasion.
Ingredients
- For the Sour Cream Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 tablespoon vanilla extract
- For the Caramel Frosting:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup milk or heavy cream
- 2–2½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Make the Cake Batter: Preheat your oven to 325°F (165°C) and grease and flour a bundt pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. In a separate bowl, whisk together the flour, baking soda, and salt. Alternate adding the dry ingredients and the sour cream to the butter mixture, then stir in the vanilla extract.
- Bake the Cake: Pour the batter into your prepared pan and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Make the Frosting and Enjoy: In a saucepan, melt the butter, then stir in the brown sugar and milk. Bring it to a boil and let it cook for 2 minutes while stirring. Remove from the heat and let it cool for a few minutes. Whisk in the vanilla and gradually beat in the powdered sugar until smooth. Drizzle the amazing caramel frosting over your cooled cake and serve
Notes
- Ensure the butter and eggs are at room temperature for best results.
- Cool the cake completely before frosting to prevent the frosting from melting.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American