A rich, golden pound cake that’s both dense and tender, this Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is comfort in every bite. I love how the tanginess of buttermilk and sour cream enhances the buttery flavor while keeping the crumb incredibly moist. Topped with a warm, silky Southern caramel glaze that sinks slightly into the cake, this dessert is a nostalgic treat that feels like home.
Perfect for holidays, potlucks, or when I just want a slice of something indulgent with a cup of coffee, this cake has earned a permanent spot in my recipe collection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pound Cake:
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
For the Southern Caramel Icing:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/3 cup heavy cream
Pinch of salt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions
I preheat the oven to 325°F (163°C) and grease a 10-inch bundt or tube pan, dusting it lightly with flour.
In a large mixing bowl, I cream together the butter and granulated sugar until light and fluffy—this takes about 3 to 5 minutes.
I add the eggs one at a time, beating well after each addition.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I combine the sour cream and buttermilk in another small bowl.
I alternate adding the dry ingredients and the sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Then, I stir in the vanilla.
Next I pour the batter into the prepared pan, smoothing the top.
I bake it for 70 to 75 minutes, until a toothpick inserted in the center comes out clean. After baking, I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
For the Caramel Icing:
I melt the butter in a saucepan over medium heat, then stir in the brown sugar and cream.
Then I bring it to a boil, stirring constantly for 2 minutes.
I remove the saucepan from the heat and stir in the salt, powdered sugar, and vanilla until smooth.
After letting it cool slightly until it’s thick but still pourable, I pour the icing over the cooled cake, letting it drip down the sides.
Servings and Timing
This recipe makes 12 generous servings.
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 1 hour 35 minutes
Calories per serving: Approximately 485 kcal
Variations
Nutty Finish: I sometimes stir chopped toasted pecans into the caramel icing or sprinkle them on top for added texture.
Citrus Twist: I like to add a teaspoon of lemon or orange zest to the cake batter for a subtle citrus flavor.
Chocolate Drizzle: A thin drizzle of dark chocolate over the caramel adds a beautiful contrast and extra richness.
Mini Bundt Cakes: I divide the batter into mini bundt pans for individual servings—perfect for gifting or parties.
Boozy Version: A tablespoon of bourbon added to the caramel icing gives it a warm, southern kick.
Storage/Reheating
I store this cake covered at room temperature for up to 3 days. For longer storage, I wrap slices in plastic wrap and refrigerate them for up to 5 days.
To freeze, I wrap the cooled, un-iced cake tightly in plastic wrap and foil, then freeze for up to 3 months. I thaw it in the refrigerator overnight and bring it to room temperature before adding the icing.
To reheat a slice, I microwave it for about 15–20 seconds—just enough to soften the cake and warm the icing slightly.
FAQs
How do I prevent the cake from sticking to the bundt pan?
I always make sure to grease the bundt pan thoroughly with butter or baking spray and then dust it with flour. I also let the cake cool for 15 minutes before turning it out, which helps it release cleanly.
Can I use just sour cream or just buttermilk instead of both?
I prefer the balance of richness and tang that comes from using both, but in a pinch, I’ve used just sour cream (for extra richness) or just buttermilk (for more tang and a lighter texture) and had great results.
What’s the best way to pour the caramel icing?
I let the icing cool for a few minutes so it thickens slightly, then I pour it slowly over the center of the cake and let it naturally drip down the sides. Using a spoon helps with control if I want a more even drizzle.
Can I make this cake a day in advance?
Yes, and I often do. The flavors deepen overnight. I usually bake the cake the day before and add the icing a few hours before serving to keep it fresh and glossy.
What’s the difference between this and a traditional pound cake?
This version is moister than traditional pound cake, thanks to the sour cream and buttermilk. The texture is rich but not dry, and the Southern caramel icing adds an extra layer of sweetness and decadence.
Conclusion
This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is everything I want in a classic dessert—rich, moist, and unapologetically indulgent. Whether I’m baking it for family gatherings, holidays, or simply to enjoy a sweet moment at the end of the day, it never fails to impress. The combination of the tangy, buttery crumb with that silky caramel glaze is unforgettable. It’s a slice of Southern comfort I keep coming back to, time and time again.
Recipe:
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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
- Total Time: 1 hour 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist pound cake made with sour cream and buttermilk, topped with a silky Southern-style caramel icing. Perfect for holidays, gatherings, or a comforting dessert with coffee.
Ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
For the Caramel Icing:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/3 cup heavy cream
Pinch of salt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream together the butter and granulated sugar in a large mixing bowl until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In another bowl, combine the sour cream and buttermilk.
- Alternately add the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- To make the caramel icing, melt the butter in a saucepan over medium heat. Stir in brown sugar and heavy cream.
- Bring to a boil, stirring constantly for 2 minutes.
- Remove from heat and stir in salt, powdered sugar, and vanilla extract until smooth.
- Let the icing cool slightly until thick but pourable, then pour over the cooled cake, allowing it to drip down the sides.
Notes
Add chopped toasted pecans to the caramel icing or sprinkle on top for texture.
Incorporate lemon or orange zest into the batter for a citrus twist.
Drizzle with dark chocolate for a richer flavor.
Divide batter into mini bundt pans for individual servings.
Add 1 tablespoon bourbon to caramel icing for a boozy variation.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap un-iced cake well and store for up to 3 months.
Microwave slices for 15–20 seconds to reheat and soften.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
