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 moist, tender cake that’s perfect for any occasion. Combining rich buttermilk and sour cream, this cake stays fresh for days while offering a uniquely rich taste. Topped with an irresistible Southern caramel icing, it’s a showstopper at celebrations, family gatherings, or simply enjoyed with coffee on a cozy afternoon. The glossy icing and beautiful bundt shape make it visually striking, ensuring it steals the spotlight on your dessert table.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon salt
- 1 cup full-fat buttermilk
- 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
- ½ cup heavy cream (or evaporated milk)
- Pinch of salt
- 1 to 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and grease/flour a bundt pan.
- Cream together butter, shortening, and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour, baking soda, and salt in another bowl.
- In a separate bowl, mix buttermilk, sour cream, and vanilla.
- Gradually add dry and wet mixtures into the creamed mixture until just combined.
- Pour into bundt pan and bake for 60-65 minutes or until a toothpick comes out clean.
- Cool before drizzling with warm caramel icing.
Nutrition
- Serving Size: 1 slice (119g)
- Calories: 405
- Sugar: 36g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 92mg