If you’ve ever wanted to bake a cake that perfectly captures the spirit of Southern comfort, this Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is the one. Moist, buttery, and rich with a delicate crumb, this cake pairs beautifully with the deep, velvety sweetness of old-fashioned caramel icing. It’s the kind of dessert that never fails to impress — whether served at a Sunday dinner, family gathering, or special celebration.
This cake represents the essence of traditional Southern baking: simple ingredients, slow baking, and a melt-in-your-mouth texture that comes from patience and care. The addition of buttermilk and sour cream gives the cake its signature moisture and subtle tang, balancing the sweetness of the caramel icing.
Let’s dive into how you can recreate this Southern masterpiece right in your kitchen.
Why You’ll Love This Pound Cake
Moist and Buttery Perfection
The combination of butter, shortening, buttermilk, and sour cream creates an exceptionally tender and flavorful cake.
A Classic Southern Caramel Finish
The homemade caramel icing is rich, creamy, and drips beautifully down the sides for a nostalgic Southern touch.
Simple Ingredients, Timeless Flavor
No fancy tools or exotic ingredients needed — just pantry staples and a little time.
Perfect for Every Occasion
Whether it’s a holiday dessert table or a simple treat with afternoon coffee, this cake fits every moment.
Ingredients
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup shortening
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons pure vanilla extract
For the Southern Caramel Icing
- 1 stick (½ cup) unsalted butter
- 1 cup packed light brown sugar
- ⅓ cup heavy cream (or evaporated milk)
- Pinch of salt
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan thoroughly, ensuring every curve is well-coated. This step prevents sticking and helps the cake release cleanly once baked.
Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, beat the butter, shortening, and sugar together until light and fluffy. This should take about 4–5 minutes on medium speed. The mixture should appear pale and airy — this step is essential for a soft, tender crumb.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated, helping maintain the structure and richness of the cake.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Mixing these dry ingredients first ensures the baking powder is evenly distributed.
Step 5: Combine Buttermilk and Sour Cream
In a small bowl, whisk the buttermilk and sour cream until smooth. This mixture gives the cake its signature moist texture and subtle tangy flavor.
Step 6: Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with the flour. Mix just until combined — overmixing can make the cake dense.
Step 7: Add Vanilla and Bake
Stir in the vanilla extract to enhance the flavor. Pour the batter evenly into the prepared pan, smoothing the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Let it cool completely before glazing.
Making the Southern Caramel Icing
Step 1: Prepare the Caramel Base
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and cook for about 2 minutes, stirring constantly until the sugar begins to dissolve and the mixture becomes glossy.
Step 2: Add Cream and Simmer
Slowly pour in the heavy cream and add a pinch of salt. Stir well, then bring the mixture to a gentle boil. Reduce the heat and let it simmer for 2–3 minutes until slightly thickened.
Step 3: Cool Slightly and Add Sugar
Remove the pan from heat and let it cool for about 5 minutes. Whisk in the sifted powdered sugar and vanilla extract until smooth. The icing should be thick yet pourable.
Step 4: Adjust Consistency
If the icing is too thick, add a small splash of cream. If it’s too thin, whisk in more powdered sugar until it reaches the desired texture.
Step 5: Glaze the Cake
Pour the warm caramel icing over the cooled cake, letting it cascade down the sides naturally. The glaze will set slightly as it cools, creating a glossy caramel finish.
Tips for Perfect Results
- Room Temperature Ingredients: Always ensure your butter, eggs, buttermilk, and sour cream are at room temperature for smooth blending.
- Don’t Rush the Creaming Process: This step creates air pockets for a lighter, fluffier crumb.
- Check for Doneness: Insert a toothpick into the thickest part of the cake — it should come out clean or with dry crumbs.
- Cool Before Glazing: Pouring caramel icing on a warm cake can cause it to slide off instead of setting properly.
- Store Properly: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
Serving Suggestions
- Serve slices with a scoop of vanilla ice cream for a warm-and-cold contrast.
- Add a dollop of whipped cream and sprinkle of toasted pecans for extra Southern charm.
- Pair with sweet tea, coffee, or milk for a comforting dessert or brunch treat.
- During holidays, decorate with a drizzle of extra caramel and a few candied nuts for a festive presentation.
Storage and Reheating
- Room Temperature: Store covered in a cake dome or airtight container for up to 3 days.
- Refrigerator: Lasts up to 7 days when chilled.
- Freezer: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before glazing.
- Reheat Individual Slices: Microwave for 10–15 seconds for a freshly baked texture.
Nutritional Information (Approx. per Slice)
- Calories: 480
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 58g
- Sugar: 41g
- Protein: 5g
- Sodium: 230mg
(Values may vary depending on ingredients and portion size.)
FAQs
Can I use all butter instead of shortening?
Yes, you can substitute shortening with butter, but shortening gives a softer texture and helps the cake rise evenly.
Can I make the caramel icing ahead of time?
Absolutely. Store it in the refrigerator for up to 3 days and gently reheat before pouring over the cake.
Why is my caramel icing grainy?
If the brown sugar doesn’t dissolve completely before adding cream, it can crystallize. Be sure to stir constantly and allow the sugar to melt fully.
Can I use buttermilk powder instead of fresh buttermilk?
Yes. Reconstitute the powder with water as directed on the package before adding it to the recipe.
What if I don’t have sour cream?
Plain Greek yogurt can be used as a substitute. It offers a similar tang and moisture.
How long should I let the cake cool before icing?
Let it cool completely — at least 1 hour. This ensures the caramel sets beautifully without melting off.
Conclusion
The Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is the epitome of old-fashioned Southern baking — rich, moist, and brimming with buttery flavor. The silky caramel glaze adds a luxurious touch, turning a simple pound cake into a show-stopping dessert.