Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that stands out with its rich flavor and moist texture. This cake is perfect for birthdays, holidays, or any gathering where you want to impress your guests. The addition of a luscious caramel icing elevates this classic treat, making it suitable for both casual and formal occasions. With its comforting taste and beautiful presentation, this pound cake is sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe
- Rich Flavor: The combination of buttermilk and sour cream creates a moist cake with a delightful tang.
- Easy to Make: This recipe follows simple steps, making it accessible for bakers of all skill levels.
- Versatile: Perfect for any occasion, from family gatherings to elegant dinner parties.
- Decadent Icing: The Southern caramel icing adds a sweet finish that complements the cake perfectly.
- Make Ahead Option: This cake can be made in advance and stored for several days without losing flavor.
Tools and Preparation
Having the right tools on hand will make preparing your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing easier and more enjoyable.
Essential Tools and Equipment
- Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Saucepan
Importance of Each Tool
- Bundt pan: Ensures even baking and creates a beautiful shape for presentation.
- Electric mixer: Saves time and effort when creaming butter and sugar together.
- Whisk: Ideal for combining dry ingredients smoothly without lumps.
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 (1/2 cup) unsalted butter
- 1 cup packed light brown sugar
- 1/2 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 mixing bowl, beat together the butter, shortening, and granulated sugar until fluffy. This should take about 4-5 minutes of mixing.
Step 3: Add Eggs
Add the eggs one at a time to the mixture. Remember to scrape down the sides of the bowl between additions to ensure everything is well combined.
Step 4: Sift Dry Ingredients
In another bowl, whisk together the sifted flour, baking soda, and salt until well combined.
Step 5: Mix Wet Ingredients
In a separate bowl, mix together the buttermilk, sour cream, and vanilla extract until smooth.
Step 6: Alternate Mixing
Gradually add the dry ingredients and wet ingredients into the butter/sugar mixture. Start and end with the dry ingredients. Mix just until combined; do not overmix.
Step 7: Bake
Pour the batter into your prepared bundt pan. Bake in the preheated oven for about 60-65 minutes or until a toothpick inserted into the center 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.
Step 9: Prepare Southern Caramel Icing
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 while continuing to stir. Let it simmer for an additional 2 minutes.
Step 11: Finish It Off
Remove from heat and stir in vanilla extract. Allow it to cool slightly before whisking in powdered sugar until you achieve a smooth consistency that is pourable.
Step 12: Glaze the Cake
Drizzle the warm icing over your cooled pound cake. If it thickens too quickly, gently reheat or thin it out with a splash of cream as needed.
Enjoy your delicious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!
How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
This delightful cake pairs beautifully with a variety of accompaniments that enhance its rich flavors. Here are some serving suggestions to elevate your dessert experience.
Add Fresh Berries
- Strawberries, blueberries, or raspberries add a refreshing contrast and a pop of color to your plate.
Pair with Whipped Cream
- Lightly sweetened whipped cream complements the richness of the pound cake and adds a fluffy texture.
Serve with Ice Cream
- A scoop of vanilla or caramel ice cream creates a deliciously creamy contrast to the dense cake.
Drizzle with Fruit Sauce
- A homemade berry sauce or mango puree can bring an extra layer of flavor and sweetness to each slice.
How to Perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Perfecting your pound cake is all about attention to detail. Here are some tips to ensure you achieve the best results.
- Use Room Temperature Ingredients: Ensure that butter, eggs, buttermilk, and sour cream are at room temperature for better mixing and texture.
- Don’t Overmix: Mix just until ingredients are combined. Overmixing can lead to a dense cake instead of a light and airy one.
- Sift Your Flour: Sifting flour helps aerate it, resulting in a lighter pound cake structure.
- Check Oven Temperature: Use an oven thermometer to confirm your oven is at the correct temperature for even baking.
- Cool Completely Before Icing: Allow the cake to cool fully before adding icing. This prevents the icing from melting off.
Best Side Dishes for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Pairing sides with your pound cake can enhance the overall dessert experience. Here’s a collection of great side dishes that complement this sweet treat.
- Fresh Fruit Salad: A mix of seasonal fruits adds freshness and balances the richness of the cake.
- Chocolate Ganache: Rich chocolate sauce drizzled over slices can create an indulgent combination.
- Chilled Lemon Curd: The tartness of lemon curd contrasts wonderfully with the sweet pound cake.
- Caramelized Nuts: Warm caramelized pecans or walnuts provide a crunchy texture that pairs nicely.
- Coconut Fluff Salad: A light coconut salad adds tropical notes that brighten up each bite.
- Spiced Applesauce: Warm spiced applesauce offers warmth and sweetness alongside the cake’s flavors.
Common Mistakes to Avoid
Baking can be tricky, especially with a rich recipe like Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. Here are some common mistakes to avoid.
- Using cold ingredients: Always ensure your butter, eggs, and buttermilk are at room temperature before starting. Cold ingredients can lead to uneven mixing and affect the cake’s texture.
- Overmixing the batter: Once you combine the wet and dry ingredients, mix just until they’re incorporated. Overmixing can result in a dense cake rather than a light and fluffy one.
- Skipping the flouring step: If you’re using a bundt pan, make sure to grease and flour it thoroughly. This prevents the cake from sticking and ensures a clean release.
- Ignoring baking time: Every oven is different, so start checking for doneness a few minutes before the suggested baking time. A toothpick should come out clean when inserted into the center of the cake.
- Not letting it cool properly: Allow your cake to cool in the pan for at least 15 minutes before transferring it to a wire rack. This helps maintain its shape and prevents breakage.
- Rushing the icing process: Let your Southern Caramel Icing cool slightly before pouring it over the cake. If it’s too hot or too thick, it won’t glaze properly.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover pound cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Wrap slices tightly in plastic wrap or foil.
- Freeze for up to 3 months for best quality.
Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
- Microwave: Heat individual slices on medium power for about 15-20 seconds.
- Stovetop: Use a skillet on low heat; cover to keep moisture in while warming for a few minutes.
Frequently Asked Questions
What makes Buttermilk Sour Cream Pound Cake with Southern Caramel Icing unique?
The combination of buttermilk and sour cream gives this pound cake an incredibly moist texture, while the Southern caramel icing adds a rich sweetness that elevates its flavor.
Can I use low-fat alternatives?
While you can experiment with low-fat buttermilk or sour cream, it may change the texture of your cake. For best results, stick with full-fat options.
How do I know when my pound cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your pound cake is ready!
Can I customize the caramel icing?
Absolutely! You can add nuts or sea salt to create different flavor profiles or even infuse vanilla bean for extra depth.
Final Thoughts
This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile enough to customize according to your preferences. Whether you’re serving it at gatherings or enjoying it as an everyday treat, this recipe is sure to impress! Don’t hesitate to try different flavors or toppings—your creativity is welcome here!
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Indulge in the rich and moist experience of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This delightful dessert features a perfect balance of flavors that make it ideal for any occasion, from casual get-togethers to formal celebrations. The combination of buttermilk and sour cream creates a tender crumb, while the decadent caramel icing adds a sweet finish that will leave your guests craving more. Easy to prepare, this pound cake is not only a delicious treat but also a charming centerpiece for your table. With its comforting taste and elegant presentation, this recipe is destined to become a beloved addition to your dessert repertoire.
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 12 slices 1x
Ingredients
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon salt
- 1 cup full-fat buttermilk, room temperature
- 1 cup full-fat sour cream
- 1 tablespoon pure vanilla extract
- 1 stick (1/2 cup) unsalted butter for icing
- 1 cup packed light brown sugar for icing
- 1/2 cup heavy cream (or evaporated milk) for icing
- Pinch of salt for icing
- 1 to 2 cups powdered sugar, sifted for icing
- 1 teaspoon vanilla extract for icing
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- In a mixing bowl, cream together butter, shortening, and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine buttermilk, sour cream, and vanilla extract.
- Gradually mix dry ingredients into the butter mixture, alternating with wet ingredients. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 60–65 minutes or until a toothpick comes out clean.
- Allow cake to cool before preparing the icing.
- For the icing, melt butter in a saucepan; stir in brown sugar and cook for 2–3 minutes.
- Add cream and pinch of salt; bring to a gentle boil while stirring for 2 minutes. Remove from heat and whisk in vanilla and powdered sugar until smooth.
- Drizzle warm icing over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Ensure all ingredients are at room temperature for best results. If the icing thickens too quickly, reheat gently or add a splash of cream to adjust consistency. Feel free to customize by adding nuts or different flavorings to the caramel icing.