There’s something magical about a homemade pound cake, especially when it’s rich, moist, and topped with a buttery caramel icing that’s pure Southern bliss. Today, I’m thrilled to share one of my all-time favorite recipes: Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This cake embodies everything you love about Southern desserts—decadent, flavorful, and perfect for every occasion.
Whether you’re baking for a holiday, a family gathering, or just treating yourself, this pound cake is a showstopper. Plus, it’s easier to make than you think! Trust me, once you try this recipe, you’ll want to keep it on repeat.
📩 Want more incredible recipes like this sent straight to your inbox? Subscribe to my email list and never miss a bite!
Why You’ll Fall in Love with This Recipe
🧡 Reasons to Love This Cake
- Moist and Tender Texture: The combination of sour cream and buttermilk makes this pound cake incredibly soft and luscious.
- Decadent Caramel Icing: The Southern caramel icing is rich, buttery, and has just the right amount of sweetness to elevate the cake without overpowering it.
- Versatile and Crowd-Pleasing: Perfect for birthdays, Sunday suppers, or simply indulging in a slice with your morning coffee.
- Classic Southern Flavor: It’s a dessert steeped in tradition, yet timelessly delicious.
🍰 What Does It Taste Like?
The cake itself is velvety and buttery, with a slight tang from the buttermilk and sour cream. When topped with the caramel icing, it becomes a symphony of flavors: sweet, creamy, and oh-so-satisfying. One bite, and you’ll know why it’s a Southern favorite!
✨ Benefits of This Recipe
- Made with pantry staples.
- Beginner-friendly with professional-level results.
- Freezes beautifully—perfect for make-ahead desserts.
Ingredients You’ll Need
For the Pound Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- ½ cup buttermilk
- 1 tablespoon pure vanilla extract
For the Southern Caramel Icing:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Necessary Tools
- A bundt or tube pan (greased and floured to perfection).
- A stand mixer or hand mixer for creaming the butter and sugar.
- Whisks and spatulas for easy mixing.
- A medium saucepan for preparing the caramel icing.
- Toothpicks for testing doneness.
Ingredient Additions and Substitutions
- Add a Citrus Twist: Mix in the zest of one lemon or orange for a bright flavor boost.
- Swap the Vanilla: Use almond extract or bourbon for a unique twist.
- Caramel Pecans: Stir toasted pecans into the icing for extra crunch.
Step-by-Step Instructions
🥮 Making the Cake:
- Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour your bundt or tube pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
- Incorporate Eggs: Add eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in sour cream and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture. Mix just until combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 75-85 minutes. Test with a toothpick—it should come out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
🥄 Making the Southern Caramel Icing:
- Combine Ingredients: In a medium saucepan over medium heat, combine sugar, cream, and butter. Stir until the sugar dissolves.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring occasionally, until it thickens and turns a deep caramel color (10-15 minutes).
- Add Vanilla: Remove from heat and stir in vanilla extract.
- Spread Quickly: Allow the caramel to cool slightly, then pour over the cooled cake. Use a spatula to smooth it out before it sets.
What to Serve with This Cake
- A dollop of freshly whipped cream.
- Vanilla bean ice cream for a luxurious pairing.
- A side of fresh berries for a pop of freshness.
Pro Tips for the Perfect Pound Cake
- Room Temperature Ingredients: Ensure butter, eggs, sour cream, and buttermilk are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can result in a dense cake—mix until just combined.
- Even Baking: Rotate the pan halfway through baking for even heat distribution.
- Quick Caramel Work: Have everything ready when making the icing—caramel sets quickly as it cools.
Storage Instructions
- At Room Temperature: Store the cake in an airtight container for up to 3 days.
- In the Refrigerator: Keep in the fridge for up to 7 days—just bring it to room temperature before serving.
- Freezing: Wrap the cake (without icing) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw and add icing before serving.
Frequently Asked Questions (FAQs)
Can I make this cake without a bundt pan?
Yes! You can use two loaf pans instead—adjust the baking time to around 60-70 minutes.
What if my caramel icing hardens too quickly?
If the icing thickens before you can spread it, reheat it gently over low heat, stirring until it loosens.
Can I use salted butter?
Yes, but reduce the salt in the recipe to balance the flavors.
In Conclusion: Why This Cake Deserves a Spot on Your Table
This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a dessert that embodies comfort, tradition, and pure indulgence. Its moist texture, buttery flavor, and luscious caramel icing will have everyone asking for seconds (or thirds!). Whether you’re a seasoned baker or just starting out, this recipe is sure to be a hit.
If you try this recipe, I’d love to hear from you! Leave a review below, share your photos on Pinterest, or tag me on social media. Let’s celebrate the joy of baking together!
Variations to Make It Your Own
One of the best things about this Buttermilk Sour Cream Pound Cake is how versatile it can be! Here are some ways you can customize it:
- Chocolate Lovers: Add 1 cup of mini chocolate chips to the batter for a delightful chocolate twist.
- Nutty Addition: Fold in ½ cup of chopped pecans or walnuts for a satisfying crunch.
- Coconut Dream: Swap out the vanilla extract for coconut extract, and sprinkle toasted coconut flakes on the caramel icing for a tropical flair.
- Fruit-Filled: Swirl in ½ cup of fruit preserves like raspberry or strawberry for a fruity surprise in every slice.
Creative Serving Ideas
Looking for ways to elevate this cake even further? Here’s how you can serve it:
- Drizzle with Extra Sauce: Serve slices with a drizzle of warm caramel or chocolate sauce for added decadence.
- Layer It Up: Turn this into a layered dessert by slicing the pound cake horizontally and adding whipped cream, caramel, or fruit preserves between the layers.
- Pound Cake Parfait: Cube the cake and layer it in a glass with whipped cream, caramel sauce, and berries for an eye-catching parfait.
History Behind the Recipe
Did you know that pound cake gets its name from its original formula? Traditional pound cake recipes called for a pound each of flour, sugar, butter, and eggs. Over time, bakers have experimented with the ratios and added ingredients like buttermilk and sour cream to enhance the texture and flavor. This recipe pays homage to the cake’s origins while giving it a modern twist with a heavenly caramel icing.
Nutrition Information (Per Serving)
- Calories: 450
- Fat: 21g
- Carbohydrates: 62g
- Protein: 5g
Looking for more Southern dessert inspiration? Check out my recipes for Peach Cobbler, Hummingbird Cake, and Classic Banana Pudding! 🧁 Happy baking!
Ingredients
Equipment
Method
- 🥮 Making the Cake:
- Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour your bundt or tube pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
- Incorporate Eggs: Add eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in sour cream and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture. Mix just until combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 75-85 minutes. Test with a toothpick—it should come out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- 🥄 Making the Southern Caramel Icing:
- Combine Ingredients: In a medium saucepan over medium heat, combine sugar, cream, and butter. Stir until the sugar dissolves.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring occasionally, until it thickens and turns a deep caramel color (10-15 minutes).
- Add Vanilla: Remove from heat and stir in vanilla extract.
- Spread Quickly: Allow the caramel to cool slightly, then pour over the cooled cake. Use a spatula to smooth it out before it sets.
