Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that combines a rich, moist cake with a creamy, indulgent frosting. This cake is perfect for various occasions, from birthday celebrations to cozy family gatherings. The unique combination of sour cream in the batter gives it an incredible texture and flavor, while the caramel frosting adds a sweet, fudgy finish that will impress anyone who tries it.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of sour cream keeps the cake moist and adds a delicious tang.
• Easy to Make: Simple steps and common ingredients make this recipe accessible for bakers of all levels.
• Versatile for Occasions: Perfect for birthdays, holidays, or just a sweet treat at home.
• Decadent Frosting: The caramel frosting is rich, fudge-like, and complements the cake beautifully.
• Great for Sharing: This pound cake slices well, making it easy to serve at gatherings or potlucks.

Tools and Preparation

Before you start baking your Sour Cream Pound Cake with Caramel Frosting, gather your tools for a smooth process.

Essential Tools and Equipment

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

Importance of Each Tool

• Tube pan or Bundt pan: Ensures even cooking and helps create the perfect shape for your pound cake.
• Electric mixer: Makes creaming butter and sugar easier and faster, leading to a light and fluffy batter.
• Heavy saucepan: Provides even heat distribution when making caramel frosting, preventing burning.

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

• 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). Grease and flour a tube pan or Bundt pan to prevent sticking.

Step 2: Cream Butter and Sugar

In a large bowl:
1. Cream together unsalted butter and granulated sugar until light and fluffy. This should take about 5 minutes.
2. Add in the eggs, one at a time. Make sure to beat well after each addition.

Step 3: Combine Dry Ingredients

In another bowl:
1. Sift together all-purpose flour, baking soda, and salt.
2. Set aside.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry mixture into the butter mixture:
1. Alternately add in the sour cream, starting and ending with flour.
2. Stir in the vanilla extract.

Step 5: Bake the Cake

Pour the batter into your prepared pan:
1. Smooth out the top with a spatula.
2. Bake in preheated oven for 1 hour 15 minutes to 1 hour 30 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cake

Allow it to cool in the pan for about 15 minutes. Then turn it out onto a wire rack to cool completely.

Step 7: Prepare Caramel Frosting

While the cake cools:
1. In a heavy saucepan over medium heat, melt unsalted butter.
2. Stir in brown sugar and salt, cooking and stirring until dissolved (about 2-3 minutes).
3. Slowly add in your chosen milk while bringing it to a gentle boil; stir constantly for another minute or two.
4. Remove from heat; let cool slightly before gradually beating in sifted powdered sugar and vanilla extract.

Step 8: Frost Your Cake

Once your pound cake is completely cooled:
1. Immediately frost using your caramel frosting as it will thicken as it cools further.

Enjoy this wonderful Sour Cream Pound Cake with Caramel Frosting at your next gathering!

How to Serve Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting is a delightful dessert that offers rich flavors and a moist texture. Here are some creative serving suggestions to enhance your cake experience.

With Fresh Fruits

• Berries: Serve with fresh strawberries, blueberries, or raspberries for a refreshing contrast to the sweet cake.
• Sliced Peaches: Add slices of juicy peaches on the side for a summer-inspired treat.

A La Mode

• Vanilla Ice Cream: Top each slice with a scoop of creamy vanilla ice cream for an indulgent twist.
• Whipped Cream: A dollop of whipped cream adds lightness and balances the density of the cake.

For Brunch

• Coffee or Tea Pairing: Serve slices alongside your favorite coffee or tea to complement the sweetness of the frosting.
• Yogurt Parfait: Create a yogurt parfait with layers of yogurt, granola, and cake pieces for a unique brunch option.

How to Perfect Sour Cream Pound Cake with Caramel Frosting

Achieving the perfect Sour Cream Pound Cake with Caramel Frosting requires attention to detail. Here are some tips to ensure success.

• Use Room Temperature Ingredients: Make sure all ingredients are at room temperature for better mixing and texture.
• Don’t Overmix: After adding flour, mix just until combined to maintain the cake’s tenderness.
• Check Doneness Properly: Insert a toothpick in the center; it should come out clean when done.
• Cool Completely Before Frosting: Allow the cake to cool completely before applying frosting to prevent it from melting.

Best Side Dishes for Sour Cream Pound Cake with Caramel Frosting

When serving Sour Cream Pound Cake with Caramel Frosting, consider these delightful side dishes that pair beautifully.

1. Mixed Green Salad: A light salad with vinaigrette can balance the sweetness of the cake.
2. Fruit Salad: A colorful fruit salad provides freshness and enhances flavor contrast.
3. Cheese Board: Offer a selection of cheeses that can provide savory notes against the sweet cake.
4. Chocolate Mousse: A rich chocolate mousse adds decadence and pairs well with caramel flavors.
5. Lemon Sorbet: The tartness of lemon sorbet serves as a refreshing palate cleanser.
6. Nutty Granola Bars: Chewy granola bars can provide a crunchy texture that complements the softness of the cake.

Common Mistakes to Avoid

When making Sour Cream Pound Cake with Caramel Frosting, it’s easy to overlook key steps. Here are common pitfalls to watch out for:

• Not using room temperature ingredients: Cold butter and eggs can lead to a dense cake. Always ensure your butter and eggs are at room temperature before mixing.

• Overmixing the batter: This can result in a tough texture. Mix just until ingredients are combined, especially after adding flour.

• Skipping the cooling time: Removing the cake too soon from the pan can cause it to break apart. Let it cool in the pan for at least 15 minutes before transferring.

• Measuring flour incorrectly: Too much flour can make your cake dry. Use the spoon-and-level method to measure accurately, ensuring fluffy results.

• Not checking for doneness: Relying solely on baking time can be misleading. Always do the toothpick test; it should come out clean when done.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in the refrigerator for up to 1 week.
• • Container: Use an airtight container or wrap tightly in plastic wrap.

Freezing Sour Cream Pound Cake with Caramel Frosting

• • Duration: Can be frozen for up to 3 months.
• • Container: Wrap well in plastic wrap and then aluminum foil, or use a freezer-safe container.

Reheating Sour Cream Pound Cake with Caramel Frosting

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices for about 15-20 seconds on high.
• Stovetop: Place slices in a skillet over low heat until warmed through, being careful not to burn.

Frequently Asked Questions

Here are some common questions regarding Sour Cream Pound Cake with Caramel Frosting:

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt can substitute sour cream effectively while maintaining moisture and flavor.

What can I use instead of caramel frosting?

You could opt for a chocolate ganache or a simple vanilla glaze to complement the pound cake beautifully.

How do I make my cake more flavorful?

Adding citrus zest or spices like cinnamon can elevate the flavor profile of your Sour Cream Pound Cake with Caramel Frosting.

Can I reduce sugar in this recipe?

While you can reduce sugar slightly, it’s best not to cut too much as it affects texture and moisture.

How long does it take to cool completely?

Typically, allow about an hour for the cake to cool completely before frosting it.

Final Thoughts

Sour Cream Pound Cake with Caramel Frosting is not only delicious but also versatile. This cake is perfect for gatherings, celebrations, or simply as a delightful treat at home. Feel free to customize it with different flavors or toppings according to your taste!

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Sour Cream Pound Cake with Caramel Frosting

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• Author: Alexia
• Total Time: 1 hour 45 minutes
• Yield: Approximately 12 servings 1x

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Description

Sour Cream Pound Cake with Caramel Frosting is a deliciously moist and flavorful dessert that will elevate any gathering. The cake’s rich texture, enhanced by the tang of sour cream, perfectly complements the indulgent caramel frosting—a fudgy delight that adds a sweet finish to every slice. This versatile treat is ideal for birthdays, family events, or simply as a comforting dessert at home. Easy to make and even easier to enjoy, this pound cake is sure to impress friends and family alike.

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Ingredients

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• 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
• 1 cup unsalted butter (for frosting)
• 2 cups packed light brown sugar
• 1 cup whole milk (or evaporated milk)
• 1 tsp salt
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

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Instructions

1. Preheat the oven to 325°F (163°C) and grease a tube or Bundt pan.
2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition.
4. Sift together the all-purpose flour, baking soda, and salt; set aside.
5. Gradually add the dry mixture into the butter mixture, alternately adding in the sour cream, starting and ending with flour. Stir in the vanilla extract.
6. Pour the batter into the prepared pan and smooth out the top.
7. Bake for 75-90 minutes or until a toothpick inserted comes out clean.
8. Allow cooling in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
9. For the caramel frosting, melt unsalted butter in a heavy saucepan, stir in brown sugar and salt until dissolved. Slowly add in the milk while bringing it to a gentle boil, stirring constantly.
10. Remove from heat and gradually beat in sifted powdered sugar and vanilla extract.
11. Once the cake is completely cooled, frost with the caramel frosting.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 75g)
• Calories: 390
• Sugar: 42g
• Sodium: 220mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: <1g
• Protein: 3g
• Cholesterol: 110mg