Sour Cream Pound Cake with Caramel Frosting | Moist & Easy Pound Cake Recipe

Let’s face it—some days just call for cake. Not a “box mix and hope for the best” kind of cake, but the real-deal, grandma-would-approve kind. That’s where this sour cream pound cake with caramel frosting comes in—dense, buttery, a little indulgent, and everything your sweet tooth dreams are made of.

Whether you’re juggling a chaotic week, hosting a family dinner, or simply treating yourself (because yes, you deserve that), this cake has your back. With a moist, velvety base (thanks to full-fat sour cream) and a dreamy caramel frosting that hugs every bite, it’s basically self-care in dessert form.

Why You’ll Love This Sour Cream Pound Cake with Caramel Frosting

Let’s break it down: this isn’t just any pound cake sour cream recipe. It’s a game-changer. Here’s why it’ll become your go-to:

• It’s easy. No complicated steps or fancy tools.

• It’s rich, but not too sweet. The tangy sour cream balances out the buttery cake.

• It travels well. Potlucks, holidays, bake sales? Nailed it.

• That caramel frosting. Enough said.

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup full-fat sour cream

• 1 tsp vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter

• 1 cup light brown sugar, packed

• ⅓ cup heavy cream

• ¼ tsp salt

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

Step-by-Step Instructions

Make the Pound Cake:

1. Preheat your oven to 325°F. Grease and flour a bundt pan (or a tube pan).

2. In a large bowl, cream together the butter and sugar until fluffy—about 3–5 minutes. Don’t skimp here; this is what gives you that dreamy pound cake texture.

3. Add the eggs one at a time, mixing well after each. Yes, it’s a bit of a process—but it’s worth every second.

4. In a separate bowl, whisk the flour, baking soda, and salt.

5. Alternate adding the dry ingredients and sour cream to the batter, starting and ending with the flour. Mix just until combined.

6. Stir in the vanilla.

7. Pour the batter into your prepared pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Make the Caramel Frosting:

1. In a saucepan over medium heat, melt the butter and add the brown sugar.

2. Cook, stirring constantly, for 2–3 minutes until bubbly and thick.

3. Add the cream and salt, and let it simmer for another 2–3 minutes.

4. Remove from heat and whisk in vanilla.

5. Gradually whisk in powdered sugar until smooth and spreadable. (Start with 2 cups and adjust to your desired consistency.)

6. Pour or spread the warm frosting over the cooled cake.

Tips for Nailing This Pound Cake with Cream

• Room temp is your friend. Make sure your butter, eggs, and sour cream aren’t cold. It helps everything mix like a dream.

• Use a bundt pan with a good non-stick coating, or grease generously. There’s nothing sadder than half your cake staying in the pan.

• If the frosting thickens too much, pop it back on low heat and stir until smooth again.

A Little Story Behind the Cake…

This cake was a total accident the first time I made it. I was aiming for something simple but ended up with a showstopper that had my kids licking their plates (literally). Now it’s a family favorite—especially during the holidays when we need something cozy and indulgent that isn’t another pie.

Variations

• Add chopped pecans to the frosting for a little crunch.

• Try a maple twist by replacing the vanilla in the frosting with maple extract.

• No bundt pan? Use two loaf pans and reduce baking time slightly (start checking at 60 minutes).

COOKING Note:

Make sure your frosting is still warm when you pour it—if it cools too much, it can set quickly and lose that dreamy pourable texture.

Serving Suggestions

This pound cake sour cream recipe pairs perfectly with:

• A cup of hot coffee or chai

• A scoop of vanilla ice cream

• Fresh berries for a spring brunch feel

Prep Time:

20 minutes

Cooking Time:

1 hour 15 minutes

Total Time:

1 hour 35 minutes

Servings:

12 generous slices (or 16 smaller, but who are we kidding?)

Nutritional Information (per slice, approx.)

• Calories: 510

• Protein: 5g

• Sodium: 240mg

FAQs

Can I substitute Greek yogurt for the sour cream?

Yes! Full-fat Greek yogurt works great in this pound cake sour cream recipe if you’re in a pinch.

How should I store leftovers?

Wrap tightly in plastic or keep in an airtight container. It’ll stay fresh at room temp for 3 days or in the fridge up to a week. (That is, if you have leftovers.)

Can I freeze this cake?

Totally! Just freeze it without the frosting, and thaw before adding the caramel goodness.

Looking for More Sweet Inspiration?

Check out some of my other favorites:

• Lemon Crunch Pound Cake

• Key Lime Cream Cheese Pound Cake

• Milk Chocolate Pound Cake with Fudge Frosting

P.S. If you’re curious about caramel techniques, the King Arthur Baking guide to caramel is a lifesaver.

And there you have it—your new go-to cake for when you want something classic, cozy, and a little bit extra. This sour cream pound cake with caramel frosting is more than dessert—it’s a sweet moment of calm in a busy life. So go ahead, slice yourself some joy.

Sour Cream Pound Cake with Caramel Frosting | Moist & Easy Pound Cake Recipe

---

• Author: Anna
• Total Time: 1 hour 35 minutes

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup full-fat sour cream

• 1 tsp vanilla extract

For the Caramel Frosting:

• 1 cup (2 sticks) unsalted butter

• 1 cup light brown sugar, packed

• ⅓ cup heavy cream

• ¼ tsp salt

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

---

Instructions

Step-by-Step Instructions

Make the Pound Cake:

1. Preheat your oven to 325°F. Grease and flour a bundt pan (or a tube pan).

2. In a large bowl, cream together the butter and sugar until fluffy—about 3–5 minutes. Don’t skimp here; this is what gives you that dreamy pound cake texture.

3. Add the eggs one at a time, mixing well after each. Yes, it’s a bit of a process—but it’s worth every second.

4. In a separate bowl, whisk the flour, baking soda, and salt.

5. Alternate adding the dry ingredients and sour cream to the batter, starting and ending with the flour. Mix just until combined.

6. Stir in the vanilla.

7. Pour the batter into your prepared pan and bake for 1 hour and 15 minutes, or until a toothpick comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Make the Caramel Frosting:

1. In a saucepan over medium heat, melt the butter and add the brown sugar.

2. Cook, stirring constantly, for 2–3 minutes until bubbly and thick.

3. Add the cream and salt, and let it simmer for another 2–3 minutes.

4. Remove from heat and whisk in vanilla.

5. Gradually whisk in powdered sugar until smooth and spreadable. (Start with 2 cups and adjust to your desired consistency.)

6. Pour or spread the warm frosting over the cooled cake.

Notes

Make sure your frosting is still warm when you pour it—if it cools too much, it can set quickly and lose that dreamy pourable texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes

Nutrition

• Calories: 510
• Sodium: 240mg
• Protein: 5g