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Buttermilk Sour Cream Pound Cake with 1 Heavenly Icing

Oh, y’all, there’s just something about a truly classic Southern dessert, isn’t there? For me, nothing beats the pure comfort of a slice of homemade Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. I remember my Grandma making this for Sunday dinners, and the whole house would just fill with the most amazing, sweet aroma. It’s not just a cake; it’s a hug in dessert form! The secret to its incredible texture, that perfect moist crumb, comes from a little magic trio: buttermilk, sour cream, and a whole lot of love. And that caramel icing? Pure, unadulterated bliss. Trust me, this recipe is a keeper!

Why You’ll Love This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Seriously, this cake is a showstopper but SO easy to make! You’ll want to try it because:

  • Unbeatable Moistness: That buttermilk and sour cream combo? It makes the crumb unbelievably tender and moist. No dry cake here, I promise!
  • Rich, Velvety Texture: It just melts in your mouth. It’s got that luxurious, dense-yet-tender feel that only a good pound cake can deliver.
  • Decadent Southern Caramel Icing: Oh, this icing! It’s gooey, sweet, and perfectly caramelly. It’s the ultimate topping that brings it all together.
  • Perfect for Any Occasion: Birthdays, holidays, or just because you deserve a treat – this cake fits right in. It’s always a crowd-pleaser!

Gather Your Ingredients for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Alright, let’s get our mise en place ready! Having everything measured out and ready to go makes baking so much smoother. For this amazing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, you’ll need a few pantry staples and a couple of dairy stars.

For the Buttermilk Sour Cream Pound Cake

  • 2 cups (that’s 4 sticks!) of unsalted butter, softened
  • 3 cups of granulated sugar
  • 6 large eggs, and make sure they’re at room temperature!
  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 cup of buttermilk – this is key for that tender crumb!
  • 1 cup of sour cream – don’t skip this either!
  • 1 teaspoon of vanilla extract

For the Southern Caramel Icing

  • 1 cup (that’s 2 sticks) of unsalted butter
  • 2 cups of packed light brown sugar – the light kind for a smoother caramel
  • 1/2 cup of evaporated milk
  • 1 teaspoon of vanilla extract

Ingredient Notes and Substitutions for Buttermilk Sour Cream Pound Cake

You know, the magic really happens when your ingredients are happy. So, room temperature butter and eggs are a must-have for this cake; they just blend so much better! If you’re out of buttermilk, you can totally make your own by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for about 5 minutes. Same goes for sour cream – plain Greek yogurt works beautifully in a pinch! These little swaps don’t change the fluffy, moist texture one bit.

Step-by-Step Guide to Making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Alright, let’s get this party started! Making this Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is honestly a joy once you get the rhythm. It’s not complicated, just a few key steps to get that perfect, melt-in-your-mouth texture and that dreamy caramel topping.

Preparing the Pound Cake Batter

First things first, get that oven preheated to 325°F (160°C). While it’s warming up, grab your trusty 10-inch tube pan or Bundt pan and give it a good grease and flour. Trust me, you don’t want any sticking drama later! In a big bowl, cream together your softened butter and granulated sugar. You want it super light and fluffy, almost like pale yellow clouds. Then, one by one, beat in your room-temperature eggs. Make sure each egg is mixed in really well before you add the next one. In a separate bowl, whisk together your flour, baking soda, and salt. Now, in a little bowl, stir together your buttermilk, sour cream, and vanilla extract. This is where the magic moisture comes from! Start adding your dry ingredients to the butter mixture, then some of the buttermilk mixture, then more dry, and so on. Always start and end with the dry stuff. Just mix until it’s *barely* combined. Seriously, don’t overmix, or you’ll end up with a tough cake, and we definitely don’t want that!

Baking the Buttermilk Sour Cream Pound Cake

Once your batter is all mixed up, pour it into that prepared pan and spread it out evenly. Pop it into the preheated oven. This beauty needs about 60 to 75 minutes to bake. How do you know it’s done? The best way, in my book, is the skewer test. Stick a wooden skewer right into the center of the cake. If it comes out clean, with just a few moist crumbs clinging to it (not wet batter!), then it’s perfect. Let the cake cool in the pan for about 10 to 15 minutes. This helps it set up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience is key here – you want it totally cool before we even think about icing!

Crafting the Southern Caramel Icing

While your cake is doing its thing cooling down, let’s whip up that amazing caramel icing. Grab a medium saucepan and melt your butter over medium heat. Once it’s all melty, stir in your packed light brown sugar and that evaporated milk. Bring this mixture to a boil, stirring it constantly. Keep it boiling and stirring for about 5 minutes. This is what gives it that rich caramel flavor and color. After 5 minutes, take it off the heat and stir in that vanilla extract. Oh, the smell! It’s going to be a little thin right now, but don’t worry, it’ll thicken up beautifully as it cools.

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing - detail 2

Assembling Your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Okay, the moment of truth! Make sure your cake is completely cool. I mean it, don’t rush this! If the cake is still warm, that glorious caramel icing will just melt right off. Once it’s cool, take that warm (not hot!) caramel icing and slowly pour it over the top of the cake. Let it drizzle down the sides naturally. You can use a spatula to help spread it a bit if you want to make sure every nook and cranny is covered. And there you have it! Pure Southern goodness.

Tips for Baking the Perfect Buttermilk Sour Cream Pound Cake

Alright, let’s talk about making this Buttermilk Sour Cream Pound Cake with Southern Caramel Icing absolutely perfect. It’s not hard, but a few little tricks really make a difference, just like my Grandma always said.

Room Temperature Ingredients are Key

Seriously, don’t skip this! When your butter and eggs are at room temperature, they cream together so much better. This means a lighter, fluffier cake batter. It just makes the whole mixing process smoother, and the cake itself will have a finer, more even crumb. It’s worth the wait to let them sit out!

The Importance of Not Overmixing

This is probably the most crucial tip for pound cake. Once you start adding the flour, just mix until everything is *barely* combined. Overmixing develops the gluten too much, and that’s what makes a pound cake tough and dense in a bad way. We want that lovely tender texture, remember?

Achieving the Right Caramel Icing Consistency

When you’re making the caramel icing, it’ll seem a bit thin right after you take it off the heat. That’s exactly what you want! It needs to be pourable. As it cools down, it’ll naturally thicken up to that perfect, gooey consistency that drizzles just right over the cake. If it gets too thick before you’re ready, just pop it back on the stove for a minute or two over low heat, stirring constantly, to loosen it up a bit.

Serving and Storing Your Buttermilk Sour Cream Pound Cake

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is just divine on its own, but I love serving a slice with a dollop of fresh whipped cream or some seasonal berries. It’s also absolutely wonderful with a hot cup of coffee or a cold glass of milk. It’s perfect for afternoon tea or as a grand finale to any meal.

Storage and Reheating

Once it’s cooled, you can store this beauty covered at room temperature for about 2-3 days. The sugar in the caramel icing helps preserve it! If you need to store it longer, pop it into an airtight container in the refrigerator for up to a week. If it feels a little firm from the fridge, just let it sit out for about 30 minutes before serving, or give it a quick zap in the microwave for about 10-15 seconds. It’ll be just as delicious!

Frequently Asked Questions about Buttermilk Sour Cream Pound Cake

Got questions about whipping up this amazing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing? I’ve got answers!

Can I use a different type of pan for this Buttermilk Sour Cream Pound Cake?

Absolutely! While a Bundt or tube pan is traditional and looks gorgeous, you can definitely bake this in a 9×13 inch pan. Just keep an eye on it, as it might bake a little faster, maybe around 45-55 minutes. Cupcake tins work too, but you’ll need to reduce the baking time significantly, probably to about 20-25 minutes. Make sure to fill them only about two-thirds full!

How long does the Southern Caramel Icing stay liquid?

The caramel icing is designed to be poured while warm, so it’s liquid enough to drizzle. It will start to thicken up as it cools down, which is perfect for that lovely glaze effect on the cake. If it cools too much and gets too thick before you can ice the cake, just pop the saucepan back on the stove over low heat for a minute or two, stirring constantly, until it’s pourable again. Easy peasy!

Is this Buttermilk Sour Cream Pound Cake suitable for freezing?

Yes, it freezes beautifully! You can freeze the cake either unfrosted or frosted. Let the cake cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container. It should keep well for up to 2-3 months. To thaw, just let it sit at room temperature for a few hours. If it’s frosted, it’s best to thaw it in the refrigerator overnight and then let it come to room temperature.

What makes this pound cake so moist?

It’s all about those dairy superstars: the buttermilk and the sour cream! They add fat and acidity, which tenderizes the gluten in the flour. This means a softer, more tender crumb that just stays wonderfully moist. Plus, the natural moisture from these ingredients helps the cake stay delicious for days!

Nutritional Estimate for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Okay, so keep in mind this is just an estimate, ’cause I know we all use slightly different ingredients! But generally, a slice of this glorious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing packs about 450 calories, around 25g of fat (with about 15g of that being saturated, thanks to all that butter!), 55g of carbs, and roughly 5g of protein. It’s definitely a treat!

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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with 1 Heavenly Icing


  • Author: jekof.com
  • Total Time: 100 minutes
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

Description

A rich and moist pound cake made with buttermilk and sour cream, topped with a sweet and creamy Southern-style caramel icing.


Ingredients

Scale
  • For the Cake:
  • 2 cups (4 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • For the Icing:
  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. In a small bowl, combine the buttermilk, sour cream, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the icing. In a medium saucepan, melt the butter over medium heat.
  11. Stir in the brown sugar and evaporated milk. Bring to a boil, stirring constantly.
  12. Reduce heat and simmer for 5 minutes, stirring occasionally.
  13. Remove from heat and stir in the vanilla extract.
  14. Pour the warm caramel icing over the cooled cake.

Notes

  • Ensure all ingredients for the cake are at room temperature for best results.
  • Do not overmix the cake batter to prevent a tough cake.
  • The caramel icing will thicken as it cools.
  • Prep Time: 25 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 40g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 100mg

Keywords: pound cake, buttermilk, sour cream, caramel icing, Southern, dessert, cake recipe

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