Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful treat perfect for any occasion. This cake brings together a moist, tender crumb with the rich flavors of buttermilk and sour cream, topped off with a luscious caramel icing that adds an irresistible sweetness. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a personal treat, this pound cake will impress everyone at the table.

Why You’ll Love This Recipe

• Moist and Tender Texture: The combination of buttermilk and sour cream creates a wonderfully moist cake that melts in your mouth.
• Rich Flavor Profile: The use of vanilla and the creamy icing provides a depth of flavor that will satisfy any sweet tooth.
• Versatile for Any Occasion: Perfect for celebrations, potlucks, or even as a comforting dessert at home.
• Simple to Prepare: With straightforward steps, even novice bakers can create this impressive cake.
• Stunning Presentation: The glossy caramel icing makes this pound cake not only delicious but also visually appealing.

Tools and Preparation

To achieve the best results when making your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, having the right tools is essential.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Sifter
• Medium saucepan
• Whisk

Importance of Each Tool

• Bundt pan: Provides the iconic shape and ensures even baking for your pound cake.
• Electric mixer: Saves time and effort when creaming butter with sugar, ensuring a fluffy texture.
• Sifter: Ensures your dry ingredients are lump-free for a smooth batter.

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 unsalted butter, vegetable shortening, and granulated sugar until fluffy. This process should take about 4-5 minutes.

Step 3: Add Eggs

Add the eggs one at a time to the mixture. Make sure 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 all-purpose flour, baking soda, and salt until well mixed.

Step 5: Mix Wet Ingredients

In yet another bowl, combine the full-fat buttermilk, sour cream, and pure vanilla extract. Stir until smooth.

Step 6: Alternate Mixing

Gradually add the dry ingredient mixture and wet ingredient mixture to your butter-sugar mix. Start with the flour mixture and end with it as well. Be careful not to overmix; stop once everything is just combined.

Step 7: Bake

Pour your batter into the prepared bundt pan. Bake for about 60-75 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow your 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 unsalted butter. Stir in light 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 and let it simmer for an additional two minutes.

Step 11: Finish It Off

Remove from heat. Stir in vanilla extract and allow it to cool slightly before whisking in powdered sugar until you reach a smooth consistency that’s pourable.

Step 12: Glaze the Cake

Once your pound cake has cooled completely, pour the caramel icing over it. If it thickens too quickly during pouring, gently warm it back up or add a splash of cream to thin it out.

Enjoy your homemade Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!

How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

This delicious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is perfect for various occasions. You can serve it in several delightful ways that enhance its flavor and charm.

For a Classic Dessert Experience

• With Fresh Berries: Serve slices of cake topped with strawberries, blueberries, or raspberries for a burst of freshness.
• A Scoop of Ice Cream: Pair the cake with a scoop of vanilla or caramel ice cream for a creamy contrast.
• Whipped Cream Topping: Add dollops of whipped cream on top for an extra layer of richness.

At Celebratory Gatherings

• With Coffee or Tea: This cake goes wonderfully with a hot cup of coffee or tea, making it perfect for afternoon gatherings.
• As Part of a Dessert Buffet: Include it in a dessert spread alongside other cakes and pastries to impress your guests.
• With Nuts: Sprinkle chopped pecans or walnuts over the icing for added texture and flavor.

For Special Occasions

• Birthday Celebrations: Decorate the cake with colorful sprinkles to make it festive for birthdays.
• Holiday Treats: Serve slices during holidays, adding seasonal fruits for decoration and flavor enhancement.

How to Perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Achieving the perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is easier than you might think. Here are some tips to ensure your cake turns out beautifully every time.

• Boldly Cream Your Butter and Sugar: Ensure you beat them until fluffy; this creates a light texture in your cake.
• Boldly Use Room Temperature Ingredients: Make sure your eggs, buttermilk, and sour cream are at room temperature to help them blend smoothly.
• Boldly Avoid Overmixing: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
• Boldly Check Oven Temperature: Use an oven thermometer to ensure your oven is baking at the correct temperature for consistent results.
• Boldly Cool Properly: Allow the cake to cool in the pan before transferring it; this helps maintain its structure.
• Boldly Adjust Icing Consistency: If your caramel icing thickens too quickly, add a splash of cream to thin it back out.

Best Side Dishes for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Complementing your delicious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing with side dishes can elevate your dessert experience. Here are some excellent options.

1. Bold Fruit Salad: A refreshing mix of seasonal fruits balances the richness of the pound cake.
2. Bold Sweet Potato Fries: The sweetness from these fries adds an interesting contrast to the dessert’s flavor profile.
3. Bold Vanilla Yogurt Parfait: Layer yogurt with granola and fruit for a creamy counterpart that enhances your meal’s healthiness.
4. Bold Green Salad with Citrus Dressing: A light salad can cleanse the palate after enjoying the rich pound cake.
5. Bold Pecan Pie Bars: These bars offer another layer of sweetness while sharing similar flavors, making them a delightful pairing.
6. Bold Roasted Vegetables: The earthiness of roasted veggies provides a savory counterpoint that complements dessert flavors well.
7. Bold Chocolate Chip Cookies: Adding cookies introduces another texture and flavor dimension that people will love.
8. Bold Lemon Sorbet: A refreshing sorbet serves as a palate cleanser before indulging in rich desserts.

Common Mistakes to Avoid

Baking a perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can be tricky. Here are some common mistakes to watch out for:

• Overmixing the Batter: Mixing too much can lead to a dense cake. Mix just until combined for a fluffy texture.
• Incorrect Oven Temperature: Baking at the wrong temperature can cause uneven cooking. Always preheat your oven and use an oven thermometer if needed.
• Not Using Room Temperature Ingredients: Cold ingredients can prevent proper mixing. Allow butter, eggs, buttermilk, and sour cream to reach room temperature before use.
• Skipping Sifting Flour: Not sifting flour can result in lumps and uneven texture. Always sift before measuring to achieve the best results.
• Neglecting Cooling Time: Cutting the cake too soon can result in a crumbly texture. Let it cool properly in the pan before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container for up to 5 days.
• Ensure it’s completely cooled before sealing to maintain freshness.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap slices tightly in plastic wrap, then place in a freezer bag.
• It can be frozen 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 heat the cake for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices for about 15-20 seconds on medium power; check frequently to avoid overheating.
• Stovetop: Place slices in a skillet over low heat, cover, and warm for about 5 minutes or until heated through.

Frequently Asked Questions

Here are some common questions about making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

Can I substitute other dairy products?

You can use yogurt or milk as substitutes for buttermilk or sour cream, although this may slightly alter the flavor and texture.

How do I prevent my cake from sticking?

Greasing and flouring your bundt pan thoroughly will help prevent sticking. You can also use baking spray with flour for extra assurance.

Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead as it stays moist and flavorful even after several days.

What if my Southern Caramel Icing is too thick?

If your icing thickens too quickly, gently warm it back up on the stove or add a splash of cream to thin it out while whisking.

How should I store leftovers?

Store leftover pound cake in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Final Thoughts

The Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. You can customize it by adding flavors like lemon zest or chocolate chips for an extra twist. This moist pound cake is sure to impress at any gathering—give it a try!