Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Why Make This Recipe
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delicious and moist cake that brings the warmth of home baking to your table. This recipe combines the tangy flavors of buttermilk and sour cream, creating a rich cake that is perfect for any occasion. The caramel icing adds a sweet, buttery finish that makes it truly special. Whether you’re celebrating a birthday, having a family gathering, or just craving something sweet, this cake will satisfy your taste buds and impress your friends and family.
How to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup unsalted butter (for icing)
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract (for icing)
- 3 to 4 cups powdered sugar, sifted
Directions
Step 1: Prepare the Cake Batter
Preheat your oven to 325°F (160°C). In a large bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream, buttermilk, vanilla extract, and almond extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 2: Bake the Cake
Pour the batter into a greased and floured bundt pan. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Prepare the Caramel Icing
In a saucepan, melt 1 cup of unsalted butter over medium heat. Add the brown sugar and stir until combined. Bring the mixture to a boil, then let it cook for about 2 minutes. Remove from heat and whisk in the whole milk and vanilla extract. Gradually add the sifted powdered sugar until the icing reaches your desired consistency.
Step 4: Frost the Cake
Once the cake is completely cool, drizzle the caramel icing over the top, allowing it to cascade down the sides. Let the icing set before slicing and serving.
How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Serve this delightful cake at room temperature or slightly chilled. It pairs wonderfully with a cup of coffee or tea. For an added touch, you can serve it with whipped cream or vanilla ice cream.
How to Store Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it, which will extend its freshness for about a week.
Tips to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t skip greasing and flouring the bundt pan to prevent sticking.
- Feel free to adjust the amount of powdered sugar in the icing to make it thicker or thinner, depending on your preference.
Variation
For a twist, you can add chopped nuts or chocolate chips to the cake batter. You can also experiment with different extracts, like lemon or coconut, for added flavor in the cake and icing.
FAQs
1. Can I use low-fat sour cream and buttermilk?
Yes, you can use low-fat versions, but the cake may not be as rich and moist.
2. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
3. Can I freeze this cake?
Yes, you can freeze the cake either before or after icing it. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2.75 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
For the Caramel Icing
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 0.5 cup whole milk
- 1 teaspoon vanilla extract (for icing)
- 3-4 cups powdered sugar, sifted Adjust according to desired consistency.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the sour cream, buttermilk, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking the Cake
- Pour the batter into a greased and floured bundt pan. Smooth the top with a spatula.
- Bake in the preheated oven for about 75 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Preparing the Caramel Icing
- In a saucepan, melt 1 cup of unsalted butter over medium heat.
- Add the brown sugar and stir until combined.
- Bring the mixture to a boil, then let it cook for about 2 minutes.
- Remove from heat and whisk in the whole milk and vanilla extract.
- Gradually add the sifted powdered sugar until the icing reaches your desired consistency.
Frosting the Cake
- Once the cake is completely cool, drizzle the caramel icing over the top, allowing it to cascade down the sides.
- Let the icing set before slicing and serving.
