Some desserts whisper comfort, others sing indulgence—and then there’s this cake, which does both in perfect harmony. Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is more than a recipe—it’s a slice of Southern tradition, the kind of dessert that makes guests linger at the table for “just one more bite.”
The cake itself is rich and buttery, with buttermilk and sour cream teaming up to create an ultra-tender crumb. And then there’s the icing—smooth, golden caramel with a melt-in-your-mouth sweetness that coats every bite like a warm, velvety hug. This isn’t a frosting that sits politely on top; it drapes, seeps, and becomes part of the cake.
Whether you serve it for Sunday dinner, a birthday, or a holiday spread, this cake is a guaranteed showstopper.
Why You’ll Love This Cake
- Tender and moist crumb – Buttermilk and sour cream create unbeatable texture.
- Bold caramel flavor – Rich, buttery icing made from scratch.
- Perfect for celebrations – Elegant enough for guests, comforting enough for family.
- Flexible recipe – Works beautifully in a bundt or layer cake.
- Keeps well – Stays moist for days, making it ideal for make-ahead baking.
The Flavor in Every Bite
The cake is gently sweet, buttery, and rich, with subtle tang from the dairy that balances the sweetness of the caramel. The icing itself has deep caramel notes—smooth, slightly nutty, and with just enough salt from the butter to keep it from being cloying. Together, they create a bite that is as indulgent as it is comforting.
Ingredients You’ll Need
For the Pound Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp almond extract (optional)
For the Southern Caramel Icing
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup whole milk
- 1 tsp vanilla extract
- 3 to 4 cups powdered sugar, sifted
Tools You’ll Need
- Bundt pan or two 9-inch round cake pans
- Stand or hand mixer
- Mixing bowls
- Heavy-bottomed saucepan
- Whisk and spatula
How to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Step 1: Make the Cake Batter
- Preheat oven to 325°F (163°C). Grease and flour your cake pan generously.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until pale and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, then buttermilk, vanilla, and almond extract.
- Gradually add the dry mixture, stirring just until combined.
Step 2: Bake
Pour batter evenly into prepared pan(s). Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Caramel Icing
- In a heavy-bottomed saucepan, melt butter over medium heat.
- Add brown sugar; cook, stirring, for about 2 minutes until dissolved.
- Pour in milk and bring to a gentle boil; cook for 3 minutes more.
- Remove from heat; stir in vanilla.
- Gradually whisk in powdered sugar until smooth and spreadable.
Step 4: Frost and Serve
Spread icing over the cooled cake, letting it cascade down the sides. Let set before slicing.
Tips for Perfect Results
- Room temperature ingredients mix more evenly, producing a smoother batter.
- Don’t overmix after adding the flour—this keeps the cake tender.
- Check early – Start checking for doneness at 60 minutes to prevent overbaking.
- For silky icing, sift the powdered sugar before adding it to the caramel.
Variations to Try
- Nutty Crunch – Fold 1 cup chopped pecans or walnuts into the batter.
- Salted Caramel – Sprinkle flaky sea salt over the icing.
- Chocolate Twist – Add ½ cup cocoa powder to the dry ingredients.
- Spiced Caramel – Stir a pinch of cinnamon or nutmeg into the icing.
Serving Suggestions
- With a scoop of vanilla ice cream for a decadent dessert.
- Alongside fresh berries for a pop of brightness.
- With hot coffee or sweet tea for a true Southern touch.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 1 week, covered well.
- Freezer: Wrap unfrosted cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw before icing.
FAQ
Can I make this ahead of time?
Yes—bake the cake a day in advance and ice it before serving.
What if my caramel icing thickens too much?
Warm it gently over low heat, stirring until smooth.
Can I substitute sour cream?
Yes, use Greek yogurt for a similar texture and tang.
Final Thoughts
This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is Southern baking at its finest—rich, tender, and layered with deep caramel sweetness. It’s the kind of dessert that looks impressive, tastes indulgent, and feels like home. Whether you bake it for guests or just for yourself, it’s a recipe that will quickly earn a permanent place in your collection.
So go ahead—preheat the oven, make that caramel, and treat yourself to a slice of pure Southern comfort.
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