Sour Cream Pound Cake with Caramel Frosting

This sour cream pound cake with caramel frosting is a rich, buttery dessert with a tender crumb and a smooth, decadent topping. The sour cream adds moisture and tang to the dense, golden cake, while the caramel frosting melts over the top like a sweet, silky glaze. It’s a showstopper of a cake that’s perfect for holidays, gatherings, or whenever I want to treat myself to something truly indulgent.

Why You’ll Love This Recipe

I love this pound cake because it’s perfectly balanced—dense and buttery without being heavy, sweet but not overly sugary, and finished with the most luscious caramel frosting. The sour cream keeps the cake extra moist and gives it a unique depth of flavor. It’s a timeless dessert that feels both classic and comforting with every slice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

• Unsalted butter (softened)

• Granulated sugar

• Large eggs

• All-purpose flour

• Baking soda

• Salt

• Sour cream

• Vanilla extract

For the caramel frosting:

• Unsalted butter

• Brown sugar

• Heavy cream or whole milk

• Powdered sugar

• Vanilla extract

• Pinch of salt

Directions

To make the pound cake:

1. I preheat the oven to 325°F and grease a bundt or tube pan thoroughly, dusting with flour to prevent sticking.

2. In a large bowl, I cream the butter and sugar together until light and fluffy—about 3–5 minutes.

3. I beat in the eggs one at a time, mixing well after each.

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

5. I add the dry ingredients to the wet mixture in batches, alternating with the sour cream, mixing just until combined.

6. I stir in the vanilla extract and pour the batter into the prepared pan.

7. I bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.

8. I let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

To make the caramel frosting:

1. In a saucepan over medium heat, I melt the butter and stir in the brown sugar.

2. I cook for 2–3 minutes, stirring constantly until the mixture is thick and smooth.

3. I add the heavy cream and a pinch of salt, stirring well, then remove from heat.

4. I whisk in the powdered sugar and vanilla until smooth and pourable.

5. Once the cake is cooled, I pour the warm frosting over the top, letting it drip down the sides.

Servings and timing

This cake serves about 12–14 people. It takes 20 minutes to prep, 70 minutes to bake, and 20–30 minutes to cool and frost. I usually allow about 2 hours from start to finish.

Variations

Sometimes I add chopped toasted pecans or a swirl of cinnamon-sugar into the batter for extra texture and warmth. For a salted caramel twist, I add a pinch of flaky sea salt to the frosting. I’ve also made mini versions in loaf pans for gifting—just reduce the bake time by 10–15 minutes.

storage/reheating

I store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To serve, I let it come to room temperature, or warm individual slices in the microwave for about 10 seconds. It also freezes well (unfrosted), wrapped tightly in plastic and foil for up to 2 months.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, I use full-fat plain Greek yogurt as a substitute when I don’t have sour cream. It gives a similar texture and tang.

How do I keep the cake from sticking to the pan?

I grease the pan generously and dust it with flour, making sure to get into every crease. A non-stick bundt pan helps too.

Can I make this cake in a loaf pan?

Yes, I divide the batter between two 9×5-inch loaf pans and bake for 50–60 minutes, checking for doneness with a toothpick.

Why is my cake dry?

Overbaking can dry out the cake. I start checking it at 60 minutes and remove it as soon as a toothpick comes out clean.

Can I make the caramel frosting ahead of time?

Yes, I store it in the fridge for up to 3 days. I reheat it gently over low heat or in the microwave until pourable before using.

Conclusion

This sour cream pound cake with caramel frosting is everything I want in a dessert—moist, rich, and irresistibly sweet. I love how the soft crumb of the cake pairs with the silky caramel glaze, making each bite feel indulgent and homemade. Whether I serve it at a special gathering or enjoy it with coffee on a quiet afternoon, this cake never disappoints.