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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

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Indulge in the delightful flavors of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This moist and buttery cake is enriched with tangy buttermilk and sour cream, resulting in a tender crumb that melts in your mouth. Topped with a decadent caramel icing, this dessert brings a touch of Southern charm to any occasion. Whether you’re celebrating a birthday, hosting a family gathering, or simply treating yourself, this cake is sure to impress. With its impressive presentation and irresistible flavor, it’s the perfect centerpiece for your dessert table.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 stick unsalted butter (for icing)
  • 1 cup brown sugar (for icing)
  • 1/2 cup heavy cream (or evaporated milk) for icing
  • Pinch of salt
  • 1 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract for icing

Instructions

  1. Preheat your oven to 325F (163C) and prepare a bundt pan.
  2. In a mixing bowl, cream together butter, shortening, and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk flour, baking soda, and salt together.
  5. In a separate bowl, mix buttermilk, sour cream, and vanilla extract.
  6. Gradually add dry ingredients to the butter mixture alternately with the wet mixture; mix until just combined.
  7. Pour batter into the prepared pan and bake for 60-75 minutes or until a toothpick comes out clean.
  8. For icing: Melt butter in a saucepan; stir in brown sugar and cream; bring to a simmer for two minutes; mix in powdered sugar until smooth.
  9. Cool cake before glazing it with icing.

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