Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that perfectly balances richness and flavor. This scrumptious cake features a moist crumb, enhanced by the tang of buttermilk and sour cream, making it an ideal treat for birthdays, family gatherings, or any special occasion. The silky Southern caramel icing adds a decadent touch that will leave your guests asking for seconds!

Why You’ll Love This Recipe

• Moist and Flavorful – The combination of buttermilk and sour cream ensures a tender, moist cake bursting with flavor.
• Easy to Make – With straightforward steps, this recipe is perfect for bakers of all skill levels.
• Versatile Treat – Enjoy it plain, or dress it up with fresh fruits or whipped cream for added flair.
• Impressive Presentation – The bundt shape and glossy icing make this cake look stunning on any dessert table.
• Crowd-Pleasing Dessert – Perfect for any gathering; it’s sure to satisfy both kids and adults alike.

Tools and Preparation

To create the perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula

Importance of Each Tool

• Bundt Pan: Provides the classic shape and allows even baking throughout the cake.
• Electric Mixer: Saves time and effort while ensuring fluffy batter by thoroughly creaming butter and sugar.
• Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect texture in your pound cake.

Ingredients

For the 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 to ensure easy release after baking.

Step 2: Cream Butter & Shortening

In a large mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar. Mix until fluffy, which should take about 4-5 minutes.

Step 3: Add Eggs

Add each of the five large eggs one at a time into the butter mixture. Be sure to scrape down the sides of the bowl between additions for even mixing.

Step 4: Sift Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps distribute the leavening agent evenly throughout the flour.

Step 5: Mix Wet Ingredients

In a separate bowl, mix together the buttermilk, sour cream, and vanilla extract.

Step 6: Alternate Mixing

Gradually add the dry ingredients to the wet mixture in three additions. Start by adding one-third of the flour mixture followed by half of the buttermilk mixture. Repeat this process, ending with flour. Be careful not to overmix; just combine until smooth.

Step 7: Bake

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

Step 8: Cool

Once baked, allow your pound 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 together the unsalted butter, stirring in brown sugar. Cook for about 2-3 minutes while stirring constantly.

Step 10: Add Cream & Boil

Stir in your choice of cream (heavy or evaporated) along with a pinch of salt. Bring this mixture to a gentle boil while simmering for an additional two minutes.

Step 11: Finish It Off

Remove from heat. Stir in vanilla extract and let cool slightly. Gradually whisk in powdered sugar until you achieve a smooth consistency suitable for glazing.

Step 12: Glaze the Cake

Pour your cooled caramel icing over your cooled pound cake. If it thickens too quickly, gently warm it back up or thin it with a splash of cream for easier pouring.

Now you’re ready to enjoy this exquisite Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!

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

To enjoy the delightful flavors of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, consider a few serving suggestions that enhance its rich taste and texture. This cake is versatile and can complement various occasions, from casual family gatherings to elegant celebrations.

Classic Slice

• Serve individual slices topped with a drizzle of Southern caramel icing for a simple yet indulgent dessert.

Fresh Berries

• Pair the cake with a side of fresh strawberries, blueberries, or raspberries for a refreshing contrast to the sweet icing.

Whipped Cream

• Add a dollop of freshly whipped cream to each slice for an extra creamy texture that balances the cake’s density.

Ice Cream

• Serve warm slices alongside vanilla or butter pecan ice cream for a deliciously decadent treat.

Coffee or Tea

• Enjoy the pound cake with a hot cup of coffee or tea. The warmth of the beverage enhances the flavors of both the cake and icing.

Citrus Zest

• Sprinkle some lemon or orange zest over the top for an added layer of flavor that brightens up each bite.

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

Achieving the perfect texture and flavor in your Buttermilk Sour Cream Pound Cake requires attention to detail. Here are some tips to ensure your cake turns out wonderfully every time.

• Use room temperature ingredients: Ensure your eggs, buttermilk, and sour cream are at room temperature for better emulsification and texture.

• Don’t overmix: Mix just until combined when adding dry and wet ingredients. Overmixing can lead to a dense cake rather than a light one.

• Properly grease your pan: Use butter and flour or baking spray with flour on your bundt pan to prevent sticking and ensure easy removal after baking.

• Check doneness carefully: Use a toothpick inserted into the center; it should come out clean when the cake is done, avoiding overbaking which can dry it out.

• Cool before glazing: Allow the cake to cool completely before pouring on the icing. This prevents melting and ensures a beautiful glaze finish.

• Store properly: Keep leftover cake in an airtight container at room temperature for up to three days for optimal freshness.

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

Complement your Buttermilk Sour Cream Pound Cake with these delightful side dishes that enhance its sweet richness. These pairings will elevate your dessert experience.

1. Fruit Salad
   A refreshing mix of seasonal fruits provides a light balance against the sweetness of the cake.

2. Chocolate Ganache
   Rich chocolate ganache drizzled over each slice adds delicious depth and contrast in flavors.

3. Coconut Macaroons
   Chewy coconut macaroons offer a delightful texture alongside each slice of pound cake, enhancing its overall appeal.

4. Nutty Granola
   A sprinkle of homemade nutty granola on top adds crunch and complements the soft texture of the pound cake beautifully.

5. Savory Cheese Platter
   Include sharp cheeses like aged cheddar or creamy goat cheese as an unexpected pairing that cuts through the sweetness effectively.

6. Caramelized Apples
   Warm caramelized apples provide a cozy touch, adding warmth and sweetness that pairs well with both the cake and icing.

Common Mistakes to Avoid

Baking a Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can be simple, but there are common pitfalls to watch out for.

• Not measuring ingredients accurately: Precision is key in baking. Use measuring cups and spoons instead of guessing or using random kitchen tools.

• Overmixing the batter: This can result in a dense cake. Mix just until combined to keep the texture light and fluffy.

• Skipping room temperature ingredients: Cold ingredients can affect how well your cake rises. Make sure butter, eggs, buttermilk, and sour cream are at room temperature before use.

• Ignoring baking times: Ovens can vary. Always start checking for doneness a few minutes before the recommended time to avoid overbaking.

• Not letting the cake cool properly: Cooling in the pan for too long can lead to sogginess. Follow cooling instructions to maintain texture and flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store your pound cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.
• For best results, separate layers with parchment paper to avoid sticking.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months; label the date for reference.
• Thaw in the refrigerator overnight before serving.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat to 350°F (175°C), wrap cake in foil, and heat for about 10-15 minutes until warm.
• Microwave: Place a slice on a microwave-safe plate and heat for 10-15 seconds intervals until warmed through.
• Stovetop: Heat a skillet over low heat and warm each slice for a few minutes, flipping occasionally to avoid burning.

Frequently Asked Questions

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

What makes Buttermilk Sour Cream Pound Cake so moist?

The combination of buttermilk and sour cream adds moisture and richness, resulting in a tender crumb that enhances flavor.

Can I use low-fat sour cream?

Yes, you can use low-fat sour cream; however, it may slightly alter the texture and richness of your pound cake.

How do I know when my cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is ready!

Can I customize this recipe?

Absolutely! You can add lemon zest, chocolate chips, or nuts for added flavor and texture variations that suit your taste preferences.

What is Southern Caramel Icing made from?

Southern Caramel Icing is made from butter, brown sugar, heavy cream (or evaporated milk), salt, powdered sugar, and vanilla extract.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. You can enjoy it as is or customize it with your favorite flavors. Treat yourself to this delightful dessert that’s perfect for any occasion!