Y’all — this Sour Cream Pound Cake with Cream Cheese Icing is EVERYTHING!! I grew up eating sour cream pound cake all the time, and my mom always got it from our favorite little bakery back in Texas. She still gets to this day & it continues to be one of my all-time favorite desserts. Want to know what makes this cake extra special?! Cream cheese icing! The creamy sweet frosting with a little tang is the PERFECT match for this moist bundt cake.

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You may be wondering — what’s so great about sour cream in a cake?! Well let me tell you, it’s IRREPLACEABLE! It adds the perfect amount of creaminess & makes the cake SUPER MOIST.

Okay so now for how to FROST the cake!!! Just trust me on this — it’s BEYOND simple!! First, I applied a thin “crumb” layer with an offset spatula and then refrigerated the cake for 1 hour. For the second layer, I adopted the frosting technique from the famous Nothing Bundt Cakes and watched this YouTube video! The key is to start frosting from the bottom of the cake towards the center. I simply used a gallon size zip-lock bag and trimmed off the bottom corner! Instead of leaving a gap between each streak of icing, I lined them all side by side so that the entire cake was covered with icing. Then use your offset spatula to and smooth the icing out from the bottom up. After this there will be a lot of icing in the center of the cake, so the trick is to take your offset spatula from the top to the bottom, making the swooping pattern (like in the picture above). The final step is just to smooth out the center with the spatula. Also, fresh flowers in the center are key — just be sure no one actually eats them! 😉

I love how adding a small hydrangea stem in this middle of the cake takes the presentation of the cake from a SIX to a TEN!!!

One of my favorite things about bundt cakes is how many people they feed & you can make them completely ahead of time (which is KEY for entertaining)! This cake easily serves anywhere from 12-16 people depending on how thick you cut the slices. It will be perfect for your next get together and you really want to impress your guests! Sour Cream Pound Cake is a classic Southern staple that you NEED in your life. Enjoy y’all!

Sour Cream Pound Cake w/ Cream Cheese Icing

YIELDS 12-16 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR & 15 MINUTES

Ingredients

For the cake:

Baker’s Joy Cooking Spray, or any baking spray containing flour

1 cup (2 sticks) unsalted butter, room temperature

3 cups granulated sugar

6 extra-large eggs, room temperature

3 cups cake flour

½ teaspoon coarse kosher salt

½ teaspoon baking soda

1 ¼ cups sour cream, room temperature

1 tablespoon almond extract

 

For the cream cheese icing:

2 (8 ounce) packages cream cheese, softened

1 cup (2 sticks) unsalted butter, room temperature

6 cups powdered sugar

2 teaspoons vanilla

2 pinches of coarse kosher salt

Instructions

For the cake:

• Preheat the oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and slowly add the sugar ½ cup at a time. Mix on medium speed for 4 minutes, until very light and fluffy.
• With the mixer on low, add the eggs one at a time. Make sure each is fully incorporated before adding the next.
• In a separate bowl, whisk together the cake flour, salt, and baking powder.
• With the mixer on low, slowly add half of the flour mixture and then half of the sour cream.
• Repeat with the remaining flour mixture and lastly the sour cream.
• Add the almond extract and mix until just combined. Don’t overbeat the batter or the cake will be gummy.
• Generously spray a bundt cake pan with Baker’s Joy cooking spray.  
• Pour the cake batter directly into the pan. Tap the cake pan on the counter a couple of times to release any air bubbles.
• Use an offset spatula to smooth out the batter evenly.
• Bake for 1 hour and 15 minutes. Insert a toothpick into the center of the cake to make sure it comes out clean. If not, keep baking for 5 minutes at a time until done.
• Let the cake cool in the pan for 20 minutes and invert it onto a wire rack to finish cooling completely.

For the cream cheese icing:

• In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened cream cheese and butter on medium speed until whipped and completely combined.
• Turn the mixer down to low speed and very slowly add the powdered sugar 1 cup at a time until combined. After all the powdered sugar has been added, whip on medium speed until light and fluffy.
• Then add the vanilla and a pinch of salt. Beat until combined.
• Once the cake is completely cooled, add a thin “crumb” layer of icing with an offset spatula. Refrigerate for 1 hour before adding the second layer of icing.
• Put the remaining icing in a ziplock bag and read the blog post above for detailed instructions on how to ice the cake.

Notes

Make sure you evenly level off the cake flour. It’s super important to let the cake cool in the pan for 20 minutes and then invert onto a wire rack IMMEDIATELY so that the cake releases and doesn’t stick to the pan. 🙂

Store in the refrigerator for up to 4-5 days.

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