Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is the perfect dessert for any occasion. With its rich, buttery flavor and delightful caramel glaze, this cake stands out in both taste and presentation. Whether you’re celebrating a birthday, hosting a dinner party, or simply enjoying a quiet afternoon, this pound cake will impress your guests and satisfy your sweet tooth.
Why You’ll Love This Recipe
- Moist and Rich: The combination of buttermilk and sour cream ensures this pound cake is incredibly moist and flavorful.
- Easy to Make: With straightforward steps, you can whip up this delicious cake without any fuss.
- Versatile Dessert: Perfect for celebrations or casual get-togethers; it pairs well with coffee or tea.
- Decadent Topping: The Southern caramel icing adds an irresistible sweetness that elevates the cake to another level.
- Make Ahead: This cake stores well, making it ideal for preparing in advance.
Tools and Preparation
Before diving into the baking process, gather your essential tools. Having everything ready will make the preparation seamless.
Essential Tools and Equipment
- Bundt pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Importance of Each Tool
- Bundt pan: This unique shape not only enhances presentation but also allows for even baking.
- Electric mixer: Saves time and effort when creaming butter and sugar, ensuring a fluffy batter.
- Mixing bowls: Different sizes are essential for separating wet and dry ingredients efficiently.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup vegetable shortening (like Crisco)
- 3 cups granulated sugar
- 5 large eggs, room temp
- 1 teaspoon salt
- 1 cup full-fat buttermilk, room temp
- 1 cup full-fat sour cream
- 1 tablespoon pure vanilla extract
For the Southern Caramel Icing:
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy cream (or evaporated milk)
- Pinch of salt
- 1 to 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Step 1: Preheat the Oven
Preheat your oven to 325F (163C). Grease and flour a bundt pan or use baking spray with flour.
Step 2: Cream Butter & Shortening
In a large mixing bowl, beat the butter, shortening, and sugar together until fluffy. This should take about 4-5 minutes.
Step 3: Add Eggs
Add the eggs one at a time to the mixture, ensuring to scrape down the bowl between each addition.
Step 4: Sift Dry Ingredients
In another bowl, whisk together the flour, baking soda, and salt until combined.
Step 5: Mix Wet Ingredients
In yet another bowl, mix together the buttermilk, sour cream, and vanilla extract.
Step 6: Alternate Mixing
Gradually add the dry ingredient mixture and wet ingredient mixture to the butter/sugar blend. Start with flour and end with flour. Be careful not to overmix; stop as soon as combined.
Step 7: Bake
Pour the batter into your prepared bundt pan. Bake for approximately 1 hour to 1 hour and 25 minutes or until a toothpick inserted comes out clean.
Step 8: Cool
Allow the cake to cool in the pan for about 15-20 minutes before turning it out onto a wire rack to cool completely.
For the Southern Caramel Icing:
Step 9: Melt Butter & Sugar
In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and cook for about 2-3 minutes while stirring constantly.
Step 10: Add Cream & Boil
Stir in heavy cream (or evaporated milk) along with a pinch of salt. Bring this mixture to a gentle boil; let simmer for an additional two minutes while stirring.
Step 11: Finish It Off
Remove from heat. Stir in vanilla extract. Allow it to cool slightly before whisking in powdered sugar until smooth and pourable.
Step 12: Glaze the Cake
Once cooled completely, pour the icing over your pound cake. If it thickens too quickly, gently rewarm it or thin with a splash of cream before glazing.
Enjoy your delicious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!
How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Serving your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can elevate any gathering. This delightful cake pairs beautifully with various accompaniments that enhance its rich flavors.
Pair with Fresh Fruits
- Berries: Strawberries, raspberries, or blueberries add a refreshing contrast to the sweet caramel icing.
- Sliced Peaches: Fresh peaches bring a juicy sweetness that complements the cake’s texture.
Enjoy with Whipped Cream
- Light Whipped Topping: A dollop of whipped cream adds creaminess and lightens the overall dessert experience.
- Flavored Whipped Cream: Consider infusing whipped cream with vanilla or almond extract for an extra flavor kick.
Serve Warm
- Warmed Slices: Gently heat slices in the microwave for a few seconds before serving; this enhances the flavor and texture.
- Pair with Ice Cream: Vanilla or caramel ice cream served alongside warm cake creates a decadent treat.
How to Perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
To achieve the best results with your pound cake, keep these tips in mind for a moist and flavorful outcome.
- Use Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and sour cream are at room temperature for better mixing and texture.
- Don’t Overmix the Batter: Mix until just combined to maintain the cake’s dense yet tender crumb.
- Monitor Baking Time: Check for doneness a few minutes before the suggested time; ovens vary and you want to avoid overbaking.
- Cool Properly: Let the cake cool in the pan briefly before transferring it to a wire rack to prevent sogginess.
Best Side Dishes for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Pairing your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can enhance its flavor profile. Here are some delightful side dishes that complement this dessert wonderfully.
- Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balances the sweetness of the cake.
- Creamy Coleslaw: The crunch and tang from coleslaw offer a nice contrast to the soft cake texture.
- Savory Roasted Vegetables: Roasted veggies like carrots and Brussels sprouts provide a hearty side that offsets sweetness.
- Light Green Salad: A simple salad dressed in vinaigrette adds freshness and lightness to your meal.
- Cheese Platter: Include mild cheeses like brie or gouda for a savory pairing that balances sweetness.
- Nutty Granola Parfait: Layer yogurt, granola, and fresh fruits for a wholesome side that complements the richness of the cake.
Common Mistakes to Avoid
Making a pound cake can seem straightforward, but here are some common mistakes that can affect your results.
- Overmixing the Batter: Mixing too much can lead to a dense cake. Mix just until combined to keep it light and fluffy.
- Incorrect Oven Temperature: Baking at the wrong temperature can cause uneven baking. Always preheat your oven and use an oven thermometer for accuracy.
- Using Cold Ingredients: Starting with cold eggs or butter can affect texture. Ensure all ingredients are at room temperature before mixing.
- Not Measuring Flour Correctly: Using too much flour will make the cake dry. Spoon flour into your measuring cup and level it off with a knife for accuracy.
- Skipping the Cooling Step: Letting the cake cool in the pan for too long can lead to sogginess. Follow cooling instructions carefully for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container to maintain freshness.
- Enjoy within 5-7 days for optimal taste.
Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Wrap the cooled cake tightly in plastic wrap and then foil.
- Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
- Microwave: Heat individual slices on medium power for about 10-15 seconds until warm.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently.
Frequently Asked Questions
What makes Buttermilk Sour Cream Pound Cake with Southern Caramel Icing different from regular pound cake?
This recipe incorporates both buttermilk and sour cream, which adds moisture and richness, making it extra tender compared to traditional pound cakes.
Can I substitute other ingredients in this Buttermilk Sour Cream Pound Cake?
Yes! You can experiment with different flavorings or even use yogurt instead of sour cream, but be sure to maintain similar liquid ratios.
How do I know when my pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Can I make this pound cake ahead of time?
Absolutely! This cake keeps well, so you can bake it a day in advance. Just store it properly as mentioned above.
Final Thoughts
This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. Its moist texture and rich flavor make it perfect for any occasion, whether it’s a family gathering or an afternoon treat. Feel free to customize it with your favorite toppings or add-ins like nuts or chocolate chips!
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Indulge in the delightful flavors of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, a dessert that perfectly combines moist, buttery cake with a rich, sweet glaze. This cake is ideal for any occasion—whether it’s a birthday celebration, dinner party, or simply a cozy afternoon treat. The unique blend of buttermilk and sour cream ensures every slice is incredibly moist and flavorful, while the decadent caramel icing adds an irresistible finishing touch. Enjoy this versatile dessert warm or at room temperature, and impress your guests with its beautiful presentation and mouthwatering taste.
- Total Time: 1 hour 35 minutes
- Yield: Approximately 12 servings 1x
Ingredients
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, room temp
- 1 teaspoon salt
- 1 cup full-fat buttermilk, room temp
- 1 cup full-fat sour cream
- 1 tablespoon pure vanilla extract
- 1 stick (½ cup) unsalted butter (for icing)
- 1 cup packed light brown sugar (for icing)
- ½ cup heavy cream (or evaporated milk for icing)
- Pinch of salt
- 1 to 2 cups powdered sugar, sifted (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan.
- In a large mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour and baking soda in another bowl; stir into the butter mixture alternately with buttermilk and sour cream.
- Pour batter into the prepared bundt pan. Bake for 60 to 85 minutes or until a toothpick comes out clean.
- For the icing, melt butter in a saucepan over medium heat; stir in brown sugar and cook for about 2-3 minutes.
- Add heavy cream and bring to a gentle boil; simmer for two minutes.
- Remove from heat; stir in vanilla extract and whisk in powdered sugar until smooth.
- Pour icing over cooled cake.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 410
- Sugar: 45g
- Sodium: 250mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg