A moist, rich, and buttery pound cake made even more indulgent with a thick layer of silky Southern caramel icing. This cake is pure comfort and elegance—perfect for celebrations or Sunday dessert.

Why You’ll Love This Recipe

• Moist & tender: The combination of sour cream and buttermilk gives the cake a soft, velvety crumb.

• Old-fashioned caramel icing: Smooth, sweet, and just the right amount of rich.

• Easy to make ahead: Both cake and icing store beautifully.

• Perfect for holidays and potlucks: It’s a true Southern showstopper.

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2¾ cups granulated sugar

• 6 large eggs

• 1 cup sour cream

• 1 cup buttermilk

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract (optional but enhances flavor)

For the Southern Caramel Icing:

• 1 cup unsalted butter

• 2 cups packed light brown sugar

• ½ cup whole milk

• 1 teaspoon vanilla extract

• 3 to 4 cups powdered sugar, sifted

Instructions

Prep Time: 20 minutes
Bake Time: 60–70 minutes
Cool Time: 1 hour
Yield: 12–14 servings

Make the Cake:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9-inch round cake pans.

2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.

4. Add eggs: Beat in eggs one at a time, mixing well after each addition.

5. Add dairy and flavoring: Mix in sour cream, buttermilk, vanilla, and almond extract.

6. Combine wet and dry: Gradually add dry ingredients, mixing just until combined.

7. Bake: Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick comes out clean.

8. Cool: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Icing:

9. Melt butter in a heavy saucepan over medium heat.

10. Add brown sugar: Stir constantly for 2 minutes.

11. Add milk: Bring to a gentle boil and cook for another 3 minutes, stirring.

12. Remove from heat: Stir in vanilla.

13. Whisk in powdered sugar: Add sifted powdered sugar a little at a time until icing is smooth and spreadable.

14. Frost cake: Pour or spread icing over the completely cooled cake. Let set before slicing.

Tips & Variations

• Don’t overmix: Once dry ingredients are added, mix only until just incorporated to avoid a dense cake.

• Sift powdered sugar: This prevents lumps in your caramel icing.

• Let cake cool completely: Warm cake will cause the icing to melt and slide off.

• Decorate with chopped pecans: For added texture and Southern flair.

• Use room temperature ingredients: They combine more easily for a smoother batter.

Frequently Asked Questions

Can I use only sour cream or only buttermilk?
This recipe balances both for moisture and flavor, but you can use all sour cream or all buttermilk in a pinch—just note that the texture may vary slightly.

How do I store this cake?
Store covered at room temperature for 2–3 days or refrigerate for up to 5 days. Bring to room temperature before serving.

Can I freeze the cake?
Yes. Freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw and add icing after it comes to room temperature.

Why is my icing too thick or too thin?
If too thick, add a splash of milk. If too thin, whisk in more powdered sugar until spreadable.

Is almond extract necessary?
No, but it adds a subtle, sweet nuttiness that pairs beautifully with the caramel.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is the kind of dessert that draws compliments with every bite. Moist, buttery cake paired with a deeply flavored caramel icing makes it a timeless Southern classic. Whether served at holidays, potlucks, or Sunday dinner, it’s a guaranteed hit.