I can’t lie to y’all. My Big Mama’s sour cream pound cake was about as famous as a cake could be in Winona, MS. She figured out that the right amount of sour cream would keep it moist and tender while letting the butter and richness shine. It also had the type of tight crumb that pound cakes envy. Barely any air pockets boos. Just like my family’s classic pound cake, it’s a hit! Watch my tutorial video below so you can learn how to make it just like she did.
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Video Tutorial
How to Make Sour Cream Pound Cake
These step-by-step photos show how to make a pound cake with sour cream, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Sour Cream Pound Cake Recipe
1. Cream the butter and sugar
Add the butter and sugar to your stand mixer bowl and beat on high speed until pale and fluffy.
2. Add the eggs one at a time
Mix well after each egg, scraping down the sides and bottom of the bowl as needed.
3. Mix in the dry ingredients
Turn the mixer to its lowest speed and add the flour in two increments, followed by the salt and optional baking soda.
4. Finish the sour cream cake batter
Add the sour cream and vanilla, then scrape down the bowl and mix just until everything comes together.
5. Pour the batter into the prepared Bundt pan
Transfer the batter to your greased 12-cup pan and smooth the top into an even layer.
6. Bake and cool your sour cream Bundt cake
Bake until a toothpick inserted in the center of the cake comes out clean. Cool in the pan, then invert and let the cake cool completely.
PRO TIP: Start checking your cake at the 1 hour and 10 minute mark. Your tester should come out clean or with a few moist crumbs, but no wet batter. Don’t keep baking it just because the crust isn’t super dark.
Full Sour Cream Pound Cake Recipe
Sour Cream Pound Cake Recipe
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Equipment
Ingredients
- 1 1/2 cup unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/8 tsp baking soda (optional!) I don't usually add this since I think pound cakes don't need it so this optional.
- 1 cup sour cream room temperature
- 2 tbsp pure vanilla extract
Instructions
- Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
- In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
- Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
- Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
Notes
How to Store
- Room Temp: Once the cake is completely cool, wrap it tightly in plastic wrap or store it in an airtight cake container. It will stay fresh at room temperature for up to 5 days.
- Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months and thaw while still wrapped at room temp.
Nutrition
Recipe Tips
- Get every nook of that pan! Coat the center tube and all those Bundt pan grooves well. My homemade cake release is the truth, but baking spray with flour will also get your cake out clean.
- Go with high-fat butter. European-style butter has less water and more fat, so it gives this cake an even richer flava. I prefer unsalted, but salted works too. Just leave the added salt out.
- Keep the mixer low and stop as soon as the dry ingredients disappear. Too much mixing will make the crumb tough.
- Measure the sour cream. Big Mama figured out the sweet spot with one level cup. It gives the cake moisture and tang without weighing the batter down.
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Serving Ideas
- Keep It Classic: Dust the cooled cake with powdered sugar and serve it with fresh berries or a dollop of whipped cream. It truly doesn’t need much else.
- Go All Out: Warm up a slice and add vanilla ice cream, strawberry ice cream, strawberry sauce, caramel sauce, or chocolate ganache. Pick your fave and get into it boos!
Recipe Help
Your eggs were probably too cold or added too quickly. Scrape down the bowl and keep going. The batter should smooth back out once you add the flour.
You baked it a lil too long or added too much flour. Start checking the cake at 1 hour and 10 minutes, and spoon and level your flour if you aren’t weighing it. Also, stop mixing as soon as the flour disappears.
Yep! Pound cake batter is thick, so the outside sets while the center is still rising and creates that crack. It will end up on the bottom once you flip the cake anyway, so don’t sweat it boo.
The center was probably underbaked, or the oven door was opened too early. Keep the door closed for at least the first hour, then test the thickest part of the cake before pulling it out.
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making this cake as I type,have been making it for awhile now
FINALLY!!! A sour cream pound cake that is actually delicious!!! I’ve tried other recipes in the past but this one is the absolute best!!! It’s going into my recipe box and I will bake again soon. Just in time for fresh strawberries and blueberries!!!
Thank you so much, Dee!
Hello, This recipe looks lovely and I’m excited to try it! Do you sift the cake flour before or after measuring? Are you able to provide the amount of cake flour in grams because there is so much variability when measuring in cups? Thank you!
You measure then sift. I hope you love it.
Love this recipe made it and it was delicious everyone loved it
Hi Jocelyn. I have spent well over an hour looking at various sour cream bundt cake recipes online, and when I read yours and watched your video, I knew that I had found THE ONE. I can’t wait to try it.
I just have a few questions….
1. You mentioned in the video that the cake needs no leaveners, but the recipe includes baking soda. Just wondering why the difference and which one you prefer.
2. I am thinking of making this into a coconut bundt cake. But Not sure, if 2 tablespoons of coconut extract would be overpowering or not. Have you ever made a coconut version?
3. I was thinking about adding pieces of white chocolate In the batter. Do you think that would work with this batter?
Thank you so much!
So sorry for the delayed response. I made a slight change later on but it is very slight in terms of the leavening. It really does need it and gives it just the slightest lift. I would maybe try 1 tablespoon of coconut extract so it isn’t too overwhelming.
Best cake I’ve ever made
This is the best pound cake recipe ever! I usually add a small amount of almond extract for extra flavor. I’ve been making it for years now and it always impresses. It’s fluffy and leaves you needing more!
One of the best pound cakes I have made, Tender-delicious. I did not think a recipe could replace my old go to one, this turned out above expectations.
Just a question, I used one Tablespoon Vanilla, primarily because I wrote recipe down and could not remember the website at first, Is it supposed to be two Tablespoons?
I personally use two but you can use what you prefer.
Jocelyn, thank you for sharing your passion for food but, especially, your passion for CAKES! I have tried several of your pound cake recipes and I made this one today. This one is FANTASTIC! I typically use my Grandmother’s recipe but, since I’ve loved so many of yours, I thought I would give this one a try. Yours calls for more butter and more vanilla and…WOW!! UNBELIEVABLE…! I used a 10 cup bundt pan and had plenty of batter left over to make 2 small cakes. (YAY!) The larger one is going to my Husband’s office tomorrow and we’ve already devoured one of the smaller ones. I was surprised that the larger cake only took 65 minutes in the oven… The crust is PERFECTION. And, the cake itself?? MY GOODNESS!!!! I’m ABSOLUTELY keeping this one FOREVER! Thank you, again, Jocelyn, Thank you! Thank you!!!
PS: I pre-ordered your latest cookbook and I’m SO EXCITED to get it!!
I loved it. My family loved it. My frosting came out good, I had to turn the heat up.
So I made my first sour cream cheese pound cake for my church picnic Saturday September 11th 2022 and I was so amazed I had won first prize or church had a bake off and I won first prize a plaque and $50 and I was really really proud of myself I did not think I was going to win great recipe it was simple it was easy and I will try another thank you